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

It’s the Facts of Lamb!

The American Lamb Board has a page where you can see everything you’ve ever wanted to know about lamb.  Cooking times, temperatures, storage and thawing; as well as several facts about the american lamb industry.  All you’ve ever wanted to know and even some fun facts thrown in as well.

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…Lamb Cooking School that is. 

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1. Our lamb products are 100% All Natural: All Ranchline All Natural lamb products are 100% all natural, meaning they receive absolutely no growth hormones or stimulants. Plus, they are all grass fed. As a result, our lamb meat has a taste that is second to none, with a tenderness that is unmatched by any other meat product.
2. Great fit for a healthy lifestyle: Who said that you need to stop eating red meat in order to live healthily? When you include All Natural Lamb in your diet, you are including a naturally lean, high in essential vitamins, meat alternative to the more traditional. Because our animals are 100% all natural and grass-fed, they receive absolutely no growth hormones or stimulants – they are a great source of iron, zinc and vitamin B-12. Also, most lamb cuts are naturally low in fat and cholesterol. Plus, a recent study showed that 64% of the fat in lamb is monosaturated or polyunsaturated, the “good” fat in our diets (source: American Lamb Board).
3. Great alternative to the conventional: All Natural Lamb cuts can be used in almost any recipe that calls for beef, so the next time you reach for a beef cut, re-think it, and go for a lamb cut instead – you will be happy you did.
4. Do business with a local business with local values: Just living in the western part of the United States generates a value system like no other place around the world. Ranchline All Natural is a local, New Mexico company, based out of Roswell, New Mexico. We value the vast lands dominating the west, and the animals that are raised on them. We are simple people with a simple goal of providing each customer a product that was raised with love and care from the very beginning to the time it arrives on your dinner table.
5. One of the most versatile recipe ingredients around: Lamb meat isn’t only for a special occasion or the master chef – with the thousands of recipes calling for lamb available, preparing lamb can be an excellent choice for anyone.
6. Great for any occasion: Whether you are planning a big family holiday get together or a dinner at home, Ranchline All Natural lamb is the perfect choice. Lamb can spice up your everyday meals by offering delicious flavor and variety to your menus, plus cooking lamb is easy. It’s perfect for convenient, everyday cooking.
7. Lamb sent right to your doorstep: With different, convenient, ordering methods through Ranchline All Natural, you never have to wait too long for your favorite cut of lamb – it is always delivered fresh and right to your doorstep – no need to make a grocery run.
8. Freshness guaranteed: When you place an order with Ranchline All Natural, you get the satisfaction of knowing that every cut you order will arrive fresh. Ranchline All Natural has a satisfaction guarantee, because we know that our lamb products are of the finest quality, and will not leave you disappointed.
9. Value: The value of lamb is non-comparable! For all the added value all natural lamb cuts offer over other red meat selections, the price doesn’t compare. Ranchline All Natural lamb yields higher meat output because it is naturally lean – meaning more meat, and less fat – getting the full bang for your dollar, every time.
10. Served in some of the finest restaurants in the United States: You can get the same lamb that is served in some of the finest dining establishments in the United States sent right to you, no hassle needed. Plus, you can get premium lamb recipes right on your computer from the Ranchline All Natural website. So there is no need to get dressed up, just step right to your kitchen.

Don’t wait for a special occasion – spice up your everyday meals with fresh American lamb tonight. American lamb offers delicious flavor and variety to your menus and is sure to impress everyone around the table. Don’t worry – cooking lamb is easy! It’s perfect for convenient, everyday cooking.

• Marinating allows the budget-minded cook to use the most affordable cuts of meat in kebobs, since many marinades not only flavor the chunks of meat but also tenderize them.
• Tired of the same old steaks and burgers? Don’t be afraid to try American lamb on the grill. Whether it’s a marinated loin chop, kebobs or even a ground lamb burger, American lamb is a great secret weapon when it comes to grilling. Lamb is just as easy to grill as other meats but the flavor is uniquely sweet and rich.
• Don’t rush a large American lamb roast by cooking it at a constant high temperature; it can cook unevenly – underdone in the center and overdone just below the surface. For best results, first sear the roast followed by low and slow roasting.
• The proper determination of doneness for American lamb that has been prepared by a moist heat method like braising is tenderness, not temperature. Lamb that is slow cooked is done when the meat is tender and a fork can easily pull through the meat.

Visit the American Lamb Board website (www.americanlamb.com) for many more valuable lamb facts.

The fennel is not cooked with the meat and can easily be omitted. Serve with instant couscous.

3 fennel bulbs, tops trimmed and quartered, ends still attached
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
6 lamb shanks
1 onion, finely chopped
1 head garlic, peeled (about 15 cloves)
1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried
4 tomatoes, chopped, or three 15-ounce cans, drained and chopped
1 cup dry white wine
1 cup chicken broth

In a roasting pan, toss the fennel, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.Dry the lamb shanks on paper towels and season with the remaining salt and pepper. In a Dutch oven, heat the remaining oil over medium-high heat. Brown the lamb until golden, 4 to 5 minutes per side. (Do in 2 batches if necessary.) Remove the lamb and set aside.

Heat oven to 400° F. Pour off the excess oil from the Dutch oven. Stir in the onion, garlic, and rosemary. Cook 1 minute. Stir in the tomatoes, wine, broth, and lamb. Cover and bring to a boil. Place in oven.

Cook the lamb until it is fork-tender, about 2 1/2 hours, occasionally basting with the cooking liquid. After 1 hour, place the pan of fennel in the oven and roast until tender. Serve with the pan juices.

KEEP IT: The lamb and fennel can be stored separately in the refrigerator up to 3 days. To freeze (the lamb only; fennel turns mushy when thawed), divide into individual servings with the sauce. Warm in a 375° F oven for 35 to 40 minutes or until the sauce is bubbling. The lamb keeps in the freezer up to 3 months.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 547(0% from fat); FAT 30g (sat 10g); CHOLESTEROL 159mg; CALCIUM 124mg; CARBOHYDRATE 18g; SODIUM 1010mg; PROTEIN 46mg; FIBER 6g; IRON 5mg