Recipes & News Blog

Braised Leg of Lamb

As a family of four where both parents work outside of the home, we constantly strive to find ways to have quality time together.  With busy schedules, we find that the dinner table is the best place to enjoy each other and share our day.  We attempt to have at least five dinners a week together.  The teaching moments that occur around the dinner table are priceless.  This past Friday night dinner is one we will never forget.

We were planning a special family dinner to celebrate the upcoming school year for our kids and we had invited a special family friend over to help celebrate and enjoy the meal.  For our special meal, we had decided on a dinner of Ranchline All Natural braised leg of lamb over a bed of creamy parmesan risotto.  I had set the lamb to braise that morning in the crock pot and left for work.  Early into our work day, my wife received a call that her dad was gravely ill and that she needed to get on the next plane if she wanted to see him before he passed away.  She quickly left, but since our meal was already going, we decided to go ahead with our dinner with our special guest.

Soon after we sat down to the table that evening, we received the call that my father-in-law had passed away.  As can be expected, the meal started slowly as we were in shock at his sudden passing.  However, this soon became a meal full of lessons on God, Jesus and his saving grace.  Questions bounced from the kids on what happens when we die, how soon we go to heaven and what heaven is like.  At the end of the meal, my daughter came up to me and said it was the best celebration meal ever, because her “Poppy” loved good food too and he would have wanted us to enjoy good food as he made his way to heaven.  There is nothing like the wisdom of a 6-year old to put life, and our time together, in perfect perspective.  Although our hearts were sad at this loss, dinner was delicious.  Ranchline products are top notch and never disappoint.

6 Year Old Emma

Braised Leg of Lamb

Marinade:

Place on boneless leg of lamb in a large Ziploc bag and add:

• ¼ cup dry sherry
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 4 cloves of crushed garlic
• 1 tbls celery seed
• 1 tbls pepper
• 1 tbls salt
• 1 tsp cumin
• 2 basil leaves chopped up

Leave marinade in fridge overnight.

Braise:

• In a large pan, sweat 1 medium onion (chopped), 2 stalks celery (chopped) and 2 carrots (chopped).  When done, place in bottom of crock pot.
• In same pan, heat 1 tablespoon of olive oil and sear leg of lamb on all sides.  When done, place into crock pot.
• In same pan, sauté 2 cloves of crushed garlic and then deglaze pan with ¼ to ½ cup of red wine*.  Then add over lamb in crock pot.
• Lastly, add 1 -1 ½ cups of red wine into crock pot and set for a low and slow cook (6-10 hours depending on your time constraints)

*You can use any red wine that is in your house

Au Jus:

• When done cooking, pull the lamb out of the pot and pull apart.
• Strain the liquid into a sauce pan and bring to a boil.
• Add two to three tablespoons of butter and stir until melted.

This makes a great au jus to spoon over your lamb and it keeps the meat moist on the plate.

We served this over risotto, but many other sides go great with this recipe.

Braised Leg of Lamb with Risotto

Nothing is more “movie-esk” than a family style country dinner.  We invited my cousin over and I spent my girls’ Sunday afternoon nap time in the kitchen.  On the menu was steak with a blue cheese cream sauce, crash hot potatoes, pan fried spinach, and rustic apple tart.  All courtesy of my Pioneer Woman Cookbook.

Crash Hot Potatoes.  They look so neat with the mixed colors.

Rustic Apple Tart.  My husband loves apple desserts.  I drizzled this with a caramel glaze.

Kitchen prep.  The blue cheese cream sauce for the steak and the pan fried spinach.

Ranchline All Natural steak – wonderfully tender and flavorful steaks.  Ranchline’s beef is grass-fed on Montana’s open range and you can taste the difference.  Plus, it’s much healthier than the meat at your local store.

I know that pan fried spinach doesn’t sound great, but really….I was surprised.  I even had seconds.

Steak with Blue Cheese Cream Sauce

4 Ranchline rib-eye, sirloin, or filet steaks (about 5 oz each)

salt and pepper to taste

1 stick of butter softened (8 tablespoons, divided)

1 large yellow onion, peeled and sliced *not diced*

1 cup heavy cream (don’t be scared….do not substitute milk)

4 tsp Worcestershire sauce

3/4 cup crumbled blue cheese

1. Preheat your grill to high heat.

2. Season each steak with salt and pepper and slather with 1/2 stick of butter.  Not 1/2 stick on each steak…..1/2 stick slathered over all 4 steaks.

3. Grill the steaks to medium rare.  3-4 minutes on each side.  Remove from heat and keep warm. (you can also sauté them in a skillet over medium high heat)

4. Melt the remaining 1/2 stick of butter in a large skillet over medium high heat.  Sauté the onions until golden brown.  Takes about 7-8 minutes.

5. Pour in the cream and add a dash of salt and pepper.  Pour in the Worcestershire sauce and let the sauce bubble a bit.

6. Stir in the blue cheese and stir it together to melt.  Add more salt and pepper to taste.

7.  Place steaks on a plate and spoon sauce and onions over top.

8.  Enjoy!  Try to use your best manners and not slurp or drool while eating.  It is THAT good.

For more delicious recipe ideas, visit Joyful Momma’s Kitchen

Grass-fed Angus on Montana's Mission Ranch

Anyone who’s seen Food Inc. or felt startled at the prospect of E. coli finding its way into a hamburger should care about the origins of beef.  We at Ranchline All Natural take great care in providing a nutritional, healthy, delicious and superior product for you and your family.

Grass-Fed Beef Is More Nutritious

Most beef cows in America are raised for a short time on grass and then “finished” in confined feeding areas with a diet of grain that is unnatural to them, which boosts E. coli counts in their guts, and which encourages the spread of disease. Grass-fed beef cows eat grass their entire lives, as cows evolved to do. Because their lifecycle isn’t accelerated with hormones, animals mature in the spring when forage is bursting with new growth, seeds and nutrients. Those nutrients end up in the meat and result in a healthy and delicious product.

Some research suggests grass-fed beef has more nutrients as a result — as much as 10 times more beta-carotene, three times more Vitamin E and three-times more omega-3 fatty acids.

Grass-fed Beef Is More Humane

Scientists haven’t quantified the benefits of clean water, fresh air and freedom to roam in terms of human health, but it adds up to a happier, healthier herd.

There is an old cowboy saying: “go slow, get there faster.”  This means that if you don’t push cows too hard, but rather allow them to find their natural way at their natural pace you’ll be more successful. Forcing them to go your way and at your pace will sometimes cause fatigue for the cattle and always make more work for the cowboy, his horses and his dogs.

Grass-fed Beef Is More Tasty

This is the way beef is supposed to taste. In the wine industry, the word terroir refers to the flavor imparted to the wine by the entirety of the property upon which the grapes are grown. Same goes for beef, which takes on distinct flavors based on the terrain, weather, soil and water. Our cattle literally eat the terroir, therefore, they are the ultimate expression of the terroir of our ranches.

Grass-fed Beef Is Less Wasteful

It takes a lot of land to raise beef naturally.  By rotating the animals through various pastures through the seasons, we preserve native biodiversity, improve soil fertility and eliminate the waste-management issues associated with confined animal feedlots (a major source of water pollution at conventional farms).

Ranchline’s all natural beef comes from calves born on the Mission Ranch to mother cows that were also born and raised on the Mission Ranch.  Our cattle are the product of many years of a highly selective breeding program designed to produce high quality and healthy beef. The animals never leave the ranch and are able to free graze up to the point of being loaded into the trailer for processing.  That is what makes us unique – humane, healthy, great tasting and environmentally friendly beef.  You don’t find that just anywhere!

Ranchline 100% Certified Angus Beef

Thank you to The Daily Green for a portion of this information.

Roast is such a traditional cut of meat.  When I think of roast, I am flooded with memories of warm meals and comfort food.  We love to have a big Sunday dinner.  We almost always have family here to enjoy the meal with us as well.  When it is so hot in the summer, it makes a big Sunday dinner a bit of a challenge.  I try to keep the oven off so that everyone doesn’t want to spend all afternoon in the basement.  Roast in the crock pot is good, but nothing tastes as good as a nicely marbled roast with a crispy outside.

Roast is one of our family favorites.  And, who knew you could cook it on the grill?  And it didn’t take long at all.  This Ranchline All Natural roast, grass-fed in Montana, was definitely one of the best roasts I have had yet.  It is seasoned simply with just garlic salt, onion powder, and ground black pepper.  I was VERY generous.  I gave this roast quite a nice spice massage.

The most time intensive part of the whole thing is that you sear it 5-8 minutes on each side to give it a nice crust and seal in the juices.  This thing turns out very juicy and flavorful.  Be sure that you do NOT trim off the fat.  That is part of the flavor and moisture.

After searing it, we let it cook on a pan to avoid fire.  Then you just let this baby sit and cook on indirect heat for about 70 minutes.  (Instructions below)

Serve with a side of garlic potatoes and carrots.  Finish the meal with warm chocolate chip cookies.

Ranchline has really hit the mark on quality meat.  It was tender, well-marbled, and rich in flavor. Buying a roast is easy with Ranchline. I always know I am getting a great product.

Ok, so now here are the instructions.  Don’t be intimidated by the length.  This is an easy meal.

1. Take your roast out of the fridge and pat it dry.  Season generously with garlic salt, onion powder, and cracked black pepper.  Let the seasoned roast set at room temperature for about 45 minutes.

2. Turn all 3 or 4 burners to high to preheat the grill.

3. Sear all 4 sides on high for 5-8 minutes per side (or until grease fire starts)  This will form a nice crust.  It may look burned but it’s ok.

4. Transfer the roast to a pan that is safe up to 400 degrees.  I just used a 4 sided cookie sheet to keep the juices on.  Now we will cook it on indirect heat.

5. If you have a 4 burner grill, turn off the 2 middle burners and turn the outside 2 burners to medium or until your lid thermometer says 310 to 325 degrees.  Set the pan over the middle two burners that are off.  If you just have a 3 burner grill, just turn off the 1 middle burner and put your roast over that one.

6. Close lid and don’t be tempted to peek.  Check it in about 45 minutes.  Use a meat thermometer in the middle of the roast of and it will need to read about 135 when you take it off the grill.  It will still cook a smidge on the cutting board while it is resting.

7. Let roast set 5-10 minutes before slicing.  Slice and serve.  Enjoy!

Many more delicious recipes to be found at Joyful Mama’s Kitchen.