Recipes ("Kid Tested" by our daughters)

Lamb Sloppy Joes
 (Source: Lamb Around the World) New!
2 lbs ground lamb                               1 1/3 C catsup
1 C chopped onion                              2 T prepared mustard
1 C chopped green pepper               1 C (4 oz) grated Cheddar cheese
1 ½ t salt                                                8 hamburger buns
¼ t pepper                                             Parsley sprigs

Turn lamb, onion, and green pepper into 10-inch skillet.  Cook 15 minutes over medium heat, stirring occasionally.  Add salt, pepper, catsup, and mustard; stir.  Cook 10 minutes over low heat, stirring occasionally.  Add cheese; stir.  Cook, stirring frequently, until cheese melts.  Serve over buns.  Garnish with parsley, as desired.

Braised Lamb Shanks ( New!
2 lamb shanks
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
3-4 medium potatoes, cut into 2-inch chunks
1 garlic clove, minced
1¼ cup stock or boiling water with a bullion cube
2 teaspoons fresh thyme, or ½ teaspoon dried
1 teaspoon fresh rosemary, chopped, or ½ teaspoon dried
1 teaspoon dried oregano
1 bay leaf
¾ cup raisins (optional, highly recommended)
½ cup sherry (optional, highly recommended)
½ cup fresh mint leaves (optional)
If desired, soak raisins in sherry for an hour or more

Preheat oven to 350°F.  Season lamb shanks with salt.  Heat a Dutch oven or an oven-proof, thick bottomed, pot with a tight fitting cover on medium high heat on the stovetop.  Add the olive oil and brown the lamb shanks in the casserole pan on all sides.  Remove shanks to a dish.

Add onion, carrot and celery and sauté for 5 minutes, stirring often.  Add potatoes and cook another 2 minutes.  Add the garlic, lamb shanks, and herbs (except for the mint).  If using add the sherry and raisins; bring the sherry to a boil and cook for 2 minutes.

Add the stock and bring to a simmer.  Remove from heat, cover the pot and bake in the oven for 1½ or 2 hours until shanks are tender.

Remove shanks, strip the meat from the bones, and return the meat to the pan.  Serve with fresh mint leaves as garnish.  Serves 4.

Easy Grilled Lamb Chops
8 lamb chops: loin, rib, or shoulder
4 tsp garlic salt
4 tsp lemon pepper
4 tsp powdered onion

Combine garlic salt, lemon pepper, and powdered onion.  Rub lamb chops with the mixture.  Refrigerate for 1 hour or more.

Grill or broil until half done (2-4 minutes for medium rare, 3-5 minutes for medium) turn to other side (for 2-4 minutes for medium rare, 3-5 minutes for medium)

Tip: Don’t overcook.  Lamb chops are best medium or medium rare and cook very quickly.

Tip: Usually you should not pierce the meat.  It can let juices out, releasing flavor and drying the meat.  However, if you’re new to lamb chops, you can slice one chop in the center to check doneness.  Do this after turning, but don’t wait so long you risk over cooking.

Let rest for 5 minutes and serve. Serves 4.

American Attitude Lamb Burgers with Sun-dried Tomato Mayonnaise
Everybody loves these tasty burgers.  Adults go for the Sun-dried Tomato Mayonnaise, but it’s optional.  Kids usually prefer the old standby’s of ketchup, mustard, and pickles.
(From the old of the American Lamb Council.  For more recent recipes see the American Lamb Board's

2 pounds ground lamb
¼ cup minced onion
4 teaspoons oregano
¾ teaspoon salt
1 tablespoon crushed garlic (can substitute garlic powder)
2 teaspoons cumin
1 teaspoon black pepper
8 hamburger buns

Mix all ingredients, except buns, in a bowl.  Shape into eight burgers.  Grill or fry 5-6 minutes/side for medium doneness.  About 1 minute less per side for medium rare.Tip: These burgers are good medium-rare, medium, or medium-well.

Sun-dried Tomato Mayonnaise:
1 cup mayonnaise
3 tablespoons sundried tomatoes, drained and minced

Stir together mayonnaise and sundried tomatoes.

Serves 4-8

Pineapple Lamb Meatloaf/Burgers
(from an old issue of Sheep! Magazine,  Omission of the author and any errors are the responsibility of Hi Ho Sheep Farm LLC.)

1 ½ lb ground lamb
Small can chopped mushrooms (optional)
1 C crushed pineapple (drained)
1 egg beaten
3/4 C quick oatmeal
1/4 t pepper
1/4 C chopped onion
1 t salt

Mix all above ingredients and cook in 350 preheated oven for about an hour. Try adding a few strips of bacon across the top. For patties in a fry pan, be sure to spray with nonstick spray so sugar in pineapple will not make them stick. Try wrapping a strip of lean bacon around the patties and broil or grill.

Lamb Chops with Mustard and Bread Crumb Topping   
(from Ladies Home Journal,  Reprinted with permission from Meredith Corporation)

6 lamb rib or loin chops
2 cups bread crumbs
1 tablespoon finely chopped rosemary
(or 1 teaspoon dried rosemary)
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon paprika
1/8 teaspoon ground cardamom
2½ tablespoons olive oil
1½ tablespoons minced garlic
2½ tablespoons Dijon mustard

Toss together bread crumbs, rosemary, salt, and spiced in a medium bowl until well combined.

Heat 1½ tablespoons oil in a large, oven proof skillet over moderately high heat until hot but not smoking. Add garlic and cook, stirring 30 seconds. Add bread crumb mixture and cook, stirring until golden, about 2 minutes. Transfer to a bowl; set skillet aside and let cool.

Let lamb chops stand at room temperature 15 minutes; rinse and pat dry. Season with salt and pepper.

Preheat oven to 400°F and arrange rack in upper third of oven. Wipe reserved skillet clean and heat remaining 1 tablespoon oil over moderately high heat. Brown chops about 1 ½ minutes on each side, and remove pan from heat. Spread tops of chops evenly with mustard and sprinkle with bread crumb mixture, pressing with fingers to adhere. Roast lamb about 5 minutes for medium rare. You can make a small slice in one to check for doneness.

Let chops stand 10 minutes before serving. Spoon any fallen crumbs in pan onto chops.

Serves 2.

Rommel's Roasted New Year's Eve Lamb   
(from the 2002 Farmers' Almanac,

1 4- to 5- pound leg of lamb
1 T soy sauce
Salt & Pepper to taste
1 t Worcestershire sauce
1 can (16 oz) purple plums
½ t dried basil leaves, crushed
2 T lemon juice
½ clove garlic crushed

Place lamb, fat side up , on a rack in a shallow roasting pan.  Season meat with salt and pepper.  Roast at 325 degrees F until meat thermometer reaches 175 to 180 degrees - about 2 ½ to 3 hours for leg; 1 ½ hours for chops.

Plum sauce: Drain plums, reserving 1/4 C of syrup.  Remove pits and sieve the plums.  Combine reserved syrup, plums, lemon juice, soy sauce, Worcestershire sauce, crushed garlic and basil.  Baste lamb 4 times during last hour of roasting.  Simmer remaining sauce and serve with lamb.

Serves 4-6.

Rack of Lamb with Sweet Sesame Glaze
You can prepare this without the glaze to get a classic rack-of-lamb experience.  With the glaze it'll make the whole family smile!

1½ pound rack of lamb
½ tablespoon thyme
½ tablespoon rosemary
½ tablespoon garlic powder
1 tablespoon olive oil

Glaze (Thanks to Chef Russ Muehlberger of US Foods)
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon sweet Thai chili sauce
1 clove garlic, crushed
½ tablespoon sugar
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons cider vinegar
¼ cup white wine
¼ teaspoon cayenne pepper powder
2 tablespoons corn starch
2 tablespoons water

Mix together rosemary, thyme, and garlic. Rub the lamb meat with this spice mixture and spread olive oil over it. This can be done the day before and allowed to marinate in the refrigerator. Remove the rack from the refrigerator and allow to warm up for an hour to ensure even cooking. You can apply the spices and oil at the beginning of this “warm-up” period if you were unable to marinate overnight.

Glaze: In a sauce pan, stir together all ingredients except the corn starch and 2 tablespoons of water. Warm over low heat until hot, but not boiling. Stir corn starch and water together. Add corn starch mixture to sauce and stir until uniformly thickened. Remove from heat.

Preheat oven to 400°F. Place rack on a broiling pan, bone side down. Make cuts through the fat about an inch apart. Cover the exposed ribs with foil to prevent burning. Roast for 7-9 minutes at 400°F. Lower temperature to 300°F and cook for 18-30 minutes, until rack is almost rare. You can make a small slit in the center of the rack to check for doneness, or use a meat thermometer to see if it’s reached 120°F. Brush glaze onto both sides and roast for 10-20 minutes more. Remove from oven and let rest 5-10 minutes. The shorter times work for a very small, ½ pound rack, while the longer times work for a 2¼ pound rack.

Slice meat between ribs and serve with the remaining glaze. Serves 3-4.

Lamb Stew

1 pound cubed lamb
1/4 c olive oil
1 c onions, diced
1 clove garlic minced
2 T parsley
salt and pepper
1/4 t turmeric
2 t grated ginger
16 oz can undrained, diced tomatoes (or 1 pound fresh)
1 cup raisins (optional)
1/4 cup blanched almonds (optional)

Saute onions and garlic. Add meat and brown. Add remaining ingredients. Cook at medium temperature with cover on about ½ hr (longer is OK). Serve over rice.

Spicy Lamb and Rice

1 t salt
1 t sugar (optional)
1 t paprika
½ t black pepper
1 ½ pounds stew meat/ 8 loin chops
1 small onion, minced
½ green pepper, minced
2 cloves garlic
2 T vegetable oil
1 can chicken broth

Combine salt, sugar, paprika, and pepper and rub over chops and grill, or stir into stew meat and set aside. Saute onion, green pepper, and garlic in oil. Add lamb stew meat and brown it. Pour in chicken broth and boil vigorously for 10 minutes, serve over rice.

Tangy Lamb Meatballs

3 eggs
1 medium onion, chopped
1 ½ C dry bread crumbs
½ t salt substitute
½ t basil
½ t sage
2 lbs ground lamb
3 ½ C tomato juice/V8
1 C packed brown sugar
10 gingersnaps, finely crushed
1/4 C white vinegar
1 t onion salt

In a bowl, combine the eggs, onion, bread crumbs, salt substitute, basil, and sage. Crumble lamb over mixture and mix well. Shape into 1 ½ inch balls. In a large skillet, brown meatballs in batches. Transfer to a greased 13" X 9" X 2" baking dish. In a saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. Bake uncovered at 350° for 40-45 minutes. Serve over pasta, rice, or whatever suits your fancy!

Lamb Mushroom Stroganoff

6 - 8 oz Pappardelle’s lemon basil fettuccine
1 - 2 lb ground lamb
1 lb fresh mushrooms, sliced
1 t sage
1 med onion, chopped
3/4 C water
1 t chicken bouillon granules
½ t dried crushed thyme
1/4 t garlic powder
1/8 t ground nutmeg
3 T flour
1 C plain yogurt

Paprika or snipped parsley for garnish

Cook noodles according to package. Drain and set aside. Cook ground lamb, sage, onion over medium heat in a 12" skillet until onion is tender but not brown. Drain lamb and saute mushrooms in remaining “oil”. Add lamb and stir in water, bouillon, thyme, garlic, and nutmeg. Stir flour into yogurt until smooth and then stir into lamb mixture. Cook and stir over medium heat until thick and bubbly and cook for one more minute. Makes 4-6 servings.

Hawaiian Lamb Chili

2 lb ground lamb
1 large onion, chopped
1 teaspoon ground sage
2-3 cloves garlic, minced
1 15oz can kidney beans, drained
1 16oz can pork and beans
20 oz can pineapple chunks
1 cup ketchup
¼ cup brown sugar
¼ cup vinegar

In large pan, brown lamb, onion, garlic, and sage. Drain. Stir remaining ingredients in a large pot. Cover and simmer for 20 minutes. Serve over pasta or rice.

Roast Lamb with Blueberry Salsa(Source: The Shepherd October 2002)

1 16.5 oz can Oregon Blueberries
1 boneless leg of lamb (3-4 lbs)
½ C white wine vinegar
2 T olive oil
1 t ground coriander
¼ t cumin
¼ t salt
½ C chopped, peeled, seeded cucumber
½ C chopped, seeded tomato
¼ C chopped green onion
¼ C chopped green pepper
1 T finely chopped jalaeno pepper
1 T snipped cilantro
1 T lime or lemon juice
¼ t each salt and pepper

Drain and rinse blueberries; set aside. Reserve ½ C of the blueberry syrup. Trim lamb roast. For marinade, combine the ½ C reserved syrup, vinegar, oil, coriander, cumin, and ¼ t salt. Place meat in glass dish and pour marinade over it. Cover and refrigerate 4 to 6 hours, turning occasionally.

For salsa, in a bowl combine cucumber, tomato, green onion, green pepper, jalapeno pepper, cilantro, lime juice, salt and pepper. Stir in drained blueberries, cover and chill 2 to 4 hours.

Remove meat from marinade. Roll and tie roast (should be about 4-5 inches in diameter) and place on a rack in a roasting pan. Roast in a 325° oven for approx 2 hours (to 145° internal temperature), brushing with marinade once or twice. Remove from oven; tent loosely with aluminum foil. Let stand 15 minutes. Slice and serve with Blueberry Salsa. Serves 6 to 8.

More to come!