Fantastic Grassfed Lamb Recipes

Have a great grassfed recipe to share? Email it to us. 

• Lamb Pitas with Tsatsaki Sauce (Yogurt Mint Sauce)
  
• Harvest Grassfed Lamb
  
• Grassfed Lamb Casserole with Chickpeas
  
• Grassfed Greek Lamb and Macaroni Bake
  
• Lentil Soup with Grassfed Lamb and Mint
  
• Mellow Grassfed Lamb Steaks

LAMB PITAS  WITH TSATSIKI SAUCE (Yogurt Mint Sauce)

For tsatsiki sauce:
1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 garlic clove, minced
1/4 cup chopped fresh mint

Coarse Salt and Freshly ground white pepper to taste (can use black pepper)

For lamb sandwiches:
4 (6-inch) pita whole wheat pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper

¼ cup feta cheese, crumbled

1 cup romaine or bib lettuce, loosely chopped

Greek Salad Dressing (or red wine vinegar dressing)

Make tsatsiki sauce:
Finely chop the cucumber, yogurt, lemon juice, garlic, salt. Stir in mint and chill, covered, until serving.

Make lamb sandwiches:
Preheat broiler.

Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.

Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.

Stuff warm pita pockets with lettuce, cheese and lamb. Sprinkle with dressing and yogurt sauce and serve.

Harvest Grassfed Lamb

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member

This recipe should serve 4 hungry folks without any problem.  

Grassfed lamb can be a very healthy and tasty part of a meal.  If you prefer the traditional strong tasting lamb, choose grassfed wool sheep lamb.  If you prefer a milder tasting meat, then choose grassfed hair sheep lamb.  This is a great summer dish.  I hope that you find this recipe satisfying for you and your family!

2 lbs of grassfed lamb chops, thawed

1/4 cup of green olives, about 8 to 10 large olives

1 fresh lemon

1/4 teaspoon of paprika

1 1/2 teaspoon of dried thyme

1 1/2 teaspoon of dried rosemary

1 1/2 teaspoons of dried parsley

2 firm tomatoes, chopped

2 bunches of green onions (approximately 3 cups), chopped

1 small yellow bell pepper, chopped

1/4 cup of dry white wine

1 teaspoon of Dijon mustard

1 tablespoon of olive oil

Sea salt or natural trace mineralized salt such as Redmond™ to taste

Black pepper to taste

Note: When available use locally produced or homegrown organic ingredients.  Support your local, sustainable agricultural producers.

1)      Preheat the oven to 375 degrees.

2)      Remove the bones and excess fat, if any, from the grassfed lamb chops.  Then set aside.

3)      In a mixing bowl, mix together the Dijon mustard, olive oil, white wine, salt, pepper, and paprika.

4)      Roll the lamb chops in the sauce and place in a baking dish.

5)      Wash the lemon well and grate the peel over the lamb chops.  Preferably only grate the yellow part of the skin since the white part of the peel can be quite bitter.  Squeeze the juice from half the lemon over the lamb chops.

6)      Place the green olives around the lamb chops. 

7)      Sprinkle the thyme, rosemary, and parsley over the lamb chops, and then toss over with the chopped tomatoes, onions, and bell pepper.

8)      Bake in the oven for 35 minutes, or until thoroughly cooked throughout.

9)      Spoon the juices over each lamb chop before serving.

10)    Enjoy as your main course for your meal.

When done, serve with your favorite hamburger buns, sliced cheese (grassfed and/or organic), fresh lettuce, homegrown tomatoes, and your favorite condiment—such as ketchup, mustard, mayonnaise, barbeque, or other sauce.

Grassfed Lamb Casserole with Chickpeas

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member

 Serves 4

1 cup dried chickpeas

1 tablespoon of butter

1 tablespoon of virgin olive oil

1 medium sweet onion, finely chopped

1 teaspoon of garlic powder

1 teaspoon of celery powder

1 teaspoon of dried rosemary

1/2 lb.  Grassfed lamb chops or leg roast, deboned and cut into 1/2” cubes

2 large jalapeno or pablano peppers, seeded, veined, and coarsely chopped

2 large fresh, heirloom, tomatoes, coarsely chopped

1 teaspoon of Red Bell Pepper Paste

2 cups of hot water

Salt and pepper, to taste

Note: When available use locally produced or homegrown organic ingredients.  Support your local, sustainable agricultural producers.

            Soak the chickpeas overnight in salted water to cover.  Drain the chickpeas place in pot, and cover with water.  Then add garlic powder, celery powder, and rosemary to the chickpeas, and bring to a boil.    Reduce heat to simmer and cook, uncovered, for 50 minutes.  Drain well.

In a 3 to 4 qt. pot, melt the butter and oil over high heat.  Add the onions and sauté, stirring, for 5 minutes.  Add the lamb and continue cooking and stirring on high heat for 3 to 4 minutes.  Add the green peppers, tomatoes, and bell pepper paste.  Stir to mix well, cook 2 more minutes, then add the hot water.  Cover, bring to a boil, reduce the heat to simmer, and cook for 30 minutes.

Add the drained chickpeas, salt and pepper to taste, cover and simmer for 40 to 45 minutes.  This is supposedly adapted from a Turkish recipe.

Grassfed Greek Lamb & Macaroni Bake

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member

Serves 6 to 8

2 lb.  Grassfed lamb chops or leg roast, deboned and cut into 1/2” cubes

2 tablespoon of virgin olive oil

1 medium sweet onion, finely chopped

1 tablespoon of tomato paste

2 large fresh, heirloom, tomatoes, skinned & chopped

1/2 lb of whole wheat or spelt elbow or shell macaroni pasta

2 cups of chicken or beef broth

1 1/2 teaspoon of garlic powder or 1 small clove of garlic

1 teaspoon of celery powder

1 teaspoon of dried rosemary

1 teaspoon of dried basil

1 teaspoon of turbinado sugar

1 bay leaf

2 whole cloves

Salt and pepper, to taste

1/2 lb of grated raw milk cheddar cheese

Note: When available use locally produced or homegrown organic ingredients.  Support your local, sustainable agricultural producers.

Trim fat, if any, from meat and cut into 1/2” cubes.  Place in a casserole dish, sprinkle with oil, season with salt and pepper, and bake in a hot oven for 15 minutes.

Then add chopped onion, garlic powder, celery powder, rosemary, and basil, and cook for another 10 minutes.    Remove from the oven and stir in tomatoes and tomato paste mixed with broth.

Add bay leaf, cloves, & sugar.  Cover and bake in moderate oven for 30 to 40 minutes.  Stir in macaroni and 1 cup of water, and cook for another 45 minutes, while stirring every 15 minutes.

Finally, remove cover, sprinkle cheese over top, and return to oven until cheese has melted.  Remove from oven once cheese has melted and serve hot.

LENTIL SOUP WITH GRASSFED LAMB AND MINT

Carrie Balkcom, Executive Chef and AGA Executive Director

2 tablespoons olive oil
1 pound ground grassfed  lamb
3 large celery stalks, chopped
2 large parsnips, peeled, chopped
1 medium onion, chopped
6 garlic cloves, chopped
3/4 pound lentils, rinsed
4 14-ounce cans (or more) beef or other broth
1 28-ounce can diced tomatoes in juice
3 1/2 teaspoons ground cumin 1 cup chopped fresh mint, divided
Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.

Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.

MELLOW GRASSFED LAMB STEAKS

New York Times, NY ~ 11/12/03

Time: 30 minutes

Ingredients:
10 cloves garlic, peeled and halved lengthwise
Finely grated zest of  1/2 orange
4 6-ounce lamb steaks
Salt and freshly ground black pepper
1 tablespoon olive oil
Juice of 1 orange
1 tablespoon Marsala, sherry or other wine
1 tablespoon fresh thyme leaves.
Directions:
1. In small saucepan, combine garlic, zest and  3/8 cup water. Turn heat to high.

When mixture boils, lower to simmer, and cook until garlic is tender, 10 to 15 minutes.
2. Season lamb with salt and pepper to taste. Place a large sauté pan over medium-high heat,

and add olive oil. When oil is hot, add lamb, and sear about 2 minutes a side. Reduce heat to low,

and cook 5 minutes longer.
3. Add garlic and its liquid, orange juice, Marsala and thyme. When liquid begins to simmer,

transfer steaks to warm serving plate with slotted spatula. Raise heat to medium-high, and

reduce sauce until it is syrupy, 1 to 2 minutes. Pour sauce and garlic over lamb, and serve.
Yield: 4 servings.