Lamb Kofta Recipe

Lamb Kofta Recipe

Lamb Kofta Recipe 2 pounds ground lamb (you can use ground goat as well)2 shallots, finely chopped2 cloves garlic, finely chopped1 tbsp fresh mint, chopped½ cup fresh parsley, chopped1 tbsp salt½ tsp cumin¾ tsp hot paprika1 tsp black pepperOlive oil Yogurt Sauce  1 cup Greek yogurt1 tbsp lemon juice1 tsp salt1 tbsp fresh mint, chopped1 tbsp fresh parsley, chopped Combine ground lamb with salt, herbs, spices, shallots, and garlic in a bowl. Mix until the ingredients are combined. Place a cast ...
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House Warming (by Patrick Martins)

House Warming Gifts are often meant to be objects that last, objects that convey a sense of permanency. When someone moves into a place there is the idea that they will live there for a long time and that a house warming gift is something that should also be around for awhile.... The post House Warming (by Patrick Martins) appeared first on HERITAGE FOODS USA.
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Grilled Lamb Chops with Chimichurri

Chef Kipp Ramsey, Farm-to-Table Manager of Farmstead at Long Meadow Ranch, loves his lamb chops prepared simply. No frenching, no fuss---just a quick char on the grill then served with homemade chimichurri sauce. We have to agree with Kipp. Not only is frenching tedious and time-consuming but when you remove all of that delicious rib meat you end up missing out on the best part! We're talking about those golden-brown delicious bits, charred to perfection and begging to be eaten straight off t...
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Heritage Classics Recipe: Leg of Lamb

Slice, serve, and enjoy! Serves 8-12 people The post Heritage Classics Recipe: Leg of Lamb appeared first on HERITAGE FOODS USA.
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The Oldest Domesticated Livestock in the United States: Navajo-Churro

This is an EPIC story about the oldest domesticated livestock breed in the United States, a story that spans 500 years, and hopefully ends on on your plate. Antonio Manzanares is one of the last remaining Churro shepherds in the Southwest, and he herds these animals in the traditional style, with little concession to modern […] The post The Oldest Domesticated Livestock in the United States: Navajo-Churro appeared first on HERITAGE FOODS USA.
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Roasted Leg of Lamb with Potatoes, Apples, & Citrus

Ryan's recipe sounds delicious!  We love the simplicity of Roasted Leg of Lamb.  Try this recipe for a citrus twist on an old classic.  The key is marinating the meat overnight and cooking the roast low and slow.  This recipe is great in the oven, and also does wonderful on the grill. The post Roasted Leg of Lamb with Potatoes, Apples, & Citrus appeared first on HERITAGE FOODS USA.
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Buglione, Italian Lamb Pot Pie

From Chef Cesare Casella, this True Tuscan dish is an American favorite with a Tuscan miners’ touch. Buglione was traditionally made around a campfire and miners would throw everything they could find into this stew. Buglione, lamb pot pie, is perfect for this cold weather and would be a holiday treat. The post Buglione, Italian Lamb Pot Pie appeared first on HERITAGE FOODS USA.
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Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red-Pepper Butter

"As promised, I've included the delicious (best lamb I've ever tasted) recipe by Janet Fletcher, who is one of my heroes. I made this dish with your ground lamb processed for Tamarack Vermont Sheep Farm. I served the lamb and yogurt meatballs over egg noodles and went wild over the flavors. The post Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red-Pepper Butter appeared first on HERITAGE FOODS USA.
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Grilled Lamb Hearts with Onion Relish

Once you try these lamb hearts, you'll wonder why you ever paid top dollar for other cuts before. The firm, dense hearts stand up to a number of pairings, and this quick marinade and an easy, bright onion relish set these up for any kind of use. They shine as an entree over asparagus and grits or alongside potatoes and broccoli rabe, but my favorite way to eat them is to take the grilled hearts, slice them up, and mix them with a generous amount of the relish.... The post Grilled Lamb Hearts ...
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Summer Lamb with Fennel and Roasted Nectarines | Clodagh McKenna

The aniseed flavor of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream. The post Summer Lamb with Fennel and Roasted Nectarines | Clodagh McKenna a...
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A Closer Look: Tallgrass Prairies & The Katahdin Lamb

The Katahdin/White Dorper is a crossbreed bred by Joseph Hubbard at Shannon Creek Ranch in the Flint Hills of Kansas. The Dorper has a lot more muscle than the Katahdin. Combined you get a meaty lamb with the mild taste of the Katahdin.... The post A Closer Look: Tallgrass Prairies & The Katahdin Lamb appeared first on HERITAGE FOODS USA.
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How to French a Rack of Lamb

In butchery, “frenching” is the process of removing all fat, meat, and connective tissue from the rib bones on a rack roast. Personally, I like to leave all that stuff on when I’m cooking lamb. I love the crispy, fatty bits on the bones, but for the purposes of presentation, frenching is often preferred. Basic Trimming: […] The post How to French a Rack of Lamb appeared first on HERITAGE FOODS USA.
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