Watch for more recipes coming soon!
Our Recipe Archives will continue to grow as more recipes are featured on the home page month after month. For ease in searching, recipes will be categorized by cuts of lamb.
Have a favorite recipe? Send it in and we'll have Nannie Boots and the Bar-B-Que Boys try it out. Who knows, it just may be featured here one day soon.
Recommended Wine & Beer Pairings included here on our web site will feature the very best of Virginia Wines and Beers. Let us know if you have a particular favorite you would like to share.
Tuscan Lamb & Potato Soup
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 pound Sweet Italian Lamb Sausage
- 4 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 6 slices bacon
- 2 garlic cloves, minced
- 2 cups kale, washed, dried, and shredded
- 8 cups chicken stock
- 3/4 cup heavy whipping cream
- hot sauce, to taste
Directions:
Remove sausage from casing, crumble into small pieces, and cook over medium heat in non-stick skillet. Cook until done. Transfer sausage onto plate with papertowel to absorb additional grease.
Add bacon to clean non-stick skillet and cook until done. Remove bacon and crumble. Set aside.
Using 3-4 tablespoons of bacon grease in a large saucepan, cook onions over medium heat until onions are almost clear.
Add garlic to the onions and cook 1 additional minute. Add chicken stock and potatoes, simmer at a low boil for 20 minutes or until potatoes are fork tender.
Reduce heat, add crumbled bacon, sausage, kale, and cream. Add 2-3 drops of hot sauce or to taste. Simmer 5 minutes and serve.
Excellent served with a Ceasar salad and French bread.
As the weather turns colder a hearty dish and a mug of beer sounded like the perfect evening. This month we bring you another wonderfully matched Virginia Beer. Enjoy!
Beer Recommendation:
Great American Restaurant Pale Ale
This rich, red ale is made in the American Pale Ale style. It has strong hop character, medium body, a dry finish, and a floral hop aroma.
Old Dominion Brewing Company
To purchase visit www.olddominion.com
Shepherd's Pie
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings
Ingredients:
- 1-2 pounds Ground Lamb
- 3 large russet potatoes, peeled and cubed
- salt and freshly ground pepper to taste
- 2 T olive oil
- pinch of allspice
- 1 medium carrot, peeled and chopped
- 1 medium onion, chopped
- 2 T flour
- 1/2 cup beef stock or broth
- 1/2 cup dark beef
- 1 T Worcestershire sauce
- 2 T sour cream
- 1 large egg yolk
- 1/2 cup cream
- 1 tsp paprika
Directions:
Fill a large pot with water, add several pinches of salt and potatoes. Place over high heat and bring to a boil. Cook until tender, about 12 minutes.
While potatoes are cooking, heat a large skillet over medium-high heat with approximately 2 tablespoons of olive oil. Once hot, add the lamb breaking it up as it browns, about 5-6 minutes. Season with salt, pepper and allspice. Add carrot and onion, and cook 5 minutes, stirring frequently.
Dust with flour, cook 1 minute, then add stock, beer and Worcestershire. Cook until thickened, then transfer to oven-safe pan.
Drain potatoes and return to the pot. Let sit a few minutes to cool slightly. Add sour cream, egg yolk and cream. Hand mash until smooth.
Preheat broiler to high. Spoon potato mixture evenly over the meat mixture.
Top potatoes with paprika and broil 6-8 inches from the heat until evenly browned, about 2-3 minutes.
Excellent served with a simple salad of chopped Romaine lettuce, shredded carrots, quartered Roma tomatoes, feta cheese, and a good balsamic vinaigrette.
We decided to change things up a bit this month. As the weather turns colder a hearty dish and a mug of beer sounded like the perfect evening. This month we bring you a wonderfully matched Virginia Beer. Enjoy!
Beer Recommendation:
Tavern Ale - English Nut Brown
St. George Tavern Ale is a classic English-style Brown Ale with flavors reminiscent of biscuit and caramel well balanced by a mild hop character. This ale is light brown in color with a thick creamy head.
St. George Brewing Company
To purchase visit www.stgeorgebrewingco.com
Braised Rosemary Lamb Shanks
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 2 hours
Yield: 4 servings
Ingredients:
- 4 Rear Lamb Shanks
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 large carrots, cut into 1/4 inch rounds
- 10 cloves garlic, minced
- 1 bottle red wine
- 1 (28 ounce) can whole peeled tomatoes with juice
- 1 (10.5 ounce) can condensed chicken broth
- 1 (10.5 ounce) can beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
Directions:
Season shanks on all sides with salt and pepper. Heat oil in heavy large pot over medium-high heat. Cook shanks, two at a time, until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Excellent served with garlic mashed potatoes or saffron rice.
Wine Pairing Recommendation:
2005 Sarah's Patio Red
Off-dry in style, it is a light-bodied and fresh wine showcasing the natural fruity aromas and flavors of Norton, The Real American Grape! Because of its crisp, light fruitiness, we recommend serving slightly chilled.
Chrysalis Vineyards, Middleburg, VA
To purchase visit www.chrysaliswine.com
Lamb Chops with Lemon Basil Sauce
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 2 servings
Ingredients:
- 4 Rib Chops
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil, plus more for pan
- 3 sprigs fresh rosemary, bruised
- 2 cloves garlic, peeled and crushed
- 1 teaspoons kosher salt
- Freshly ground black pepper
- 1/2 cup white chicken stock
- 2 tablespoons butter
- 1/2 cup loosely packed basil leaves, plus additional for garnish
- 1/4 cup kalamata olives, pitted and coarsely chopped
Directions:
In a non-corrosive dish lay lamb chops flat. Combine half the lemon juice, 1/4 cup olive oil, the rosemary, garlic, 1/2 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade, cover. Let stand for 15 minutes at room temperature or up to 2 hours in the refrigerator.
Preheat a large skillet over medium heat. Add enough olive oil to coat the surface of pan. Pat chops dry and season on one side with salt and pepper. Place the chops seasoned side down in pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm. An instant-read thermometer should register 130 to 135 degrees F. Transfer to a platter and tent with foil to keep warm. Allow the lamb chops to rest for 5 to 10 minutes.
Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, using wooden spoon, scrape up the brown bits on the bottom of the pan. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze. This should take about 4 minutes. Add 2 tablespoons of butter until melted. Add the basil and olives and season. Return the lamb chops to the sauce. Turn to coat thoroughly. Arrange chops on a platter, pour sauce over chops and garnish with basil leaves.
As featured in The Winchester Star (9/6/06).
Spicy Grilled Dijon Lamb Chops
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings
Ingredients:
- 4 Thick Cut Loin or Rib Chops
- 2 tablespoons olive oil
- 2-1/2 tablespoons Dijon-style mustard
- 2 tablespoons lemon juice
- 1 tablespoon worcestershire sauce
- 1 tablespoon finely chopped garlic
- 1-1/2 teaspoons red pepper sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
Directions:
In a 13 x 9-inch baking dish, combine all Spicy Dijon Marinade ingredients. Place the lamb chops in dish and coat well with the marinade. Cover and refrigerate for 6 to 8 hours, turning occasionally.
To Broil: Cook lamb 4 inches from heat source. Broil for 5 to 6 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
To Grill: Cook lamb over medium-hot coals. Grill 4 inches from coals for 5 to 6 minutes on each side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
Wine Pairing Recommendation:
Veramar's 2004 Cabernet Franc
Veramar Vineyard, Berryville, Virginia
To purchase visit www.veramar.com
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Can't remember the name of a cut? Or just need some assistance on how to cook a specific cut?
Check out this neat poster!
Click on the image to the right for a larger version.
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Find what you are looking for? Have a question or suggestion? I would be happy to help you.
Janet Childs
Customer Service
Virginia LambTM
P.O. Box 784
Berryville, VA 22611
info@virginialamb.com
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