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Category Archives: Lamb

Shepard Pie

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Shepherd Pie

1 ½ pounds Potatoes, peeled

2 T olive Oil

2 lbs Ground Lamb

2 Carrots, grated

1 Onion, Grated

4 cloves Garlic, minced

1-12oz bag Frozen Peas

2 tsp Fresh Rosemary, minced

1 tsp fresh thyme, minced

2 tsp salt

½ tsp black pepper

1 ½ tsp Worcestershire Sauce

2 T Tomato Paste

½ cup Red Wine

1 cup Chicken Stock

 

For the Mash

¼ cup Heavy Cream

4 T Butter

1 tsp Salt

½ tsp pepper

2 egg yolks

¼ cup parmesan cheese

Put the potatoes in a pot of water, add salt and bring to a boil, simmer until soft and ready to mash

Heat a Large Pan on the stove over medium high heat, add Olive Oil and then the Ground Lamb, Stir the meat and brown it, breaking it up as you go.

Add the Carrots and Onions and cook for a few minutes; stir in the Rosemary, Thyme and Garlic and cook for 2 more minutes. Add the Worcestershire Sauce, Tomato Paste and Frozen Peas. Add red wine and stock and let reduce for 5-6 minutes.

Place Meat Mixture in a buttered casserole dish

Drain Potatoes and mash using the ingredients listed except for the parmesan cheese

Spread Mashed Potatoes on top of the meat mixture in the casserole dish and top with Parmesan Cheese

Bake in a preheated 350 degree oven for 18-20 minutes to brown the potatoes

 

Herb Roasted Goat Leg

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Herb-Roasted Goat Roast

2-3 pound boneless Goat leg roast
4 cloves garlic, sliced thin
2 T Fresh Rosemary
2 T Fresh Thyme
1 1/2 cups white wine

Small Red Potatoes

Whole Small Onions, Peeled

Carrots

 

Insert knife into roast to create small pockets for garlic slices.
Place roast and herbs in dish. Add 1 ½ cups white wine, add peeled whole onions, small whole unpeeled potatoes, and chopped carrots.
Roast at 325F for approximately 1 ½ to 2 hours or until internal temperature reaches 145F for medium rare, or 160F for medium.

Remove from oven, let rest, slice thin and serve with cooking juices spooned over the meat.

Grill Roasted Lamb Shoulder Roast

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Grill Roasted Lamb Shoulder Roast

In America we do not eat a lot of lamb which is too bad because it tastes so good when it is cooked right. A Lamb Shoulder is an inexpensive cut of lamb and is super easy to make tasty. This is a dish that takes a while to cook but while it is cooking you can be doing other things

1 Bone Lamb Shoulder, 4-5lbs

5 cloves of garlic, finely minced

3 T fresh thyme, finely chopped

1 T fresh rosemary, finely chopped

2 T Dijon Mustard

2 T Salt

1 T Black Pepper

3 T Olive Oil

 

Have your butcher trim the excess fat and silver skin off of the shoulder

Combine the rest of the ingredients and spread the paste all over the Lamb. Wrap in plastic wrap and refrigerate for 8-12 hours

 

About 1 hour before cooking, remove the lamb from the refrigerator and set up your grill for indirect cooking.

Preheat the Grill to 250 degrees

Place the Lamb on the grill over a drip pan and close the lid. Allow the lamb to roast for 3 hours

Take the Roast off of the grill and set it on a double layer of foil

Turn the Grill up to 350 degrees (or add charcoal to get the heat up in a charcoal grill)

Take the foil and wrap the roast in it adding ½ cup of beer or apple juice to it before sealing

Put the lamb back on the grill over the drip pan and cook it for another 1 and half to 2 hours or until it reaches 180 degrees

Allow the roast to rest for 15-20 minutes off of the grill still wrapped in foil before serving

This roast will just fall apart into pieces