Lamb Recipes

By the American Lamb Board

Brighten Up BBQ with Marinades:

Soy Balsamic: Combine 1/2 cup each of olive oil, soy sauce, and balsamic vinegar with 1 TBSP lemon zest and salt and pepper to taste.

Mint Yogurt: Combine 1/2 cup Greek style yogurt, 1/3 cup olive oil, 2 TBSP fresh chopped mint, 2 TBSP fresh lemon juice and 2 garlic cloves, minced.

Rosemary Garlic and Mustard: Combine 1/2 cup Dijon mustard, 1/2 cup olive oil, 1/2 cup dry white wine, 2 TBSP fresh lemon juice, 2 TBSP fresh chopped rosemary, and 4 garlic cloves, minced.

Classic Marinade: 1 tsp fresh chopped parsley, 1 tsp fresh chopped rosemary, 1 tsp minced garlic, 1/2 tsp black pepper, 2 TBSP red wine vinegar, 2 TBSP olive oil, 1 TBSP coarse ground Dijon mustard

Great for Grilling Rubs:

Mole Lamb Rub: 1 TBSP chopped fresh cilantro, 1 TBSP minced garlic, 1 tsp unsweetened cocoa powder, 1/2 tsp ground cinnamon, 1/4 tsp chipotle chili powder, 1/8 tsp kosher salt, 1/8 tsp ground cumin, 1 tsp olive oil

Smokey Spanish Lamb Rub: 1 TBSP chopped fresh parsley, 1 TBSP chopped fresh cilantro, 1 TBSP minced garlic, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp kosher salt, 1/4 tsp ground cumin, 2 tsp olive oil

*Visit the American Lamb board website for more information and helpful tools on how to prepare the perfectly grilled lamb cut.  Click here for the American Lamb Board website.

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.

Servings: 4

Total preparation and cooking time: 30 min.

Lemon-Rosemary Aioli:

1/4 cup light mayonnaise

2 teaspoons minced garlic

3/4 teaspoon finely chopped fresh rosemary

1 teaspoon fresh lemon juice

Lamburgers:

1 small eggplant, cut crosswise into 4 slices, each about 1/2-inch thick

1-1/4 teaspoon salt, divided

1-1/2 pounds ground lamb

1 tablespoon minced garlic

1/8 teaspoon pepper

4 Roma tomatoes, cut lengthwise in half, seeded

2 tablespoons olive oil

4 hamburger buns, split

Combine aioli ingredients in a small bowl and mix well; refrigerate until ready to use.

Place eggplant slices in a single layer on a baking sheet; sprinkle both sides of slices liberally with 1 teaspoon of the salt and set aside.

Combine lamb, garlic, pepper and the remaining salt in a medium bowl, mixing lightly but thoroughly. Lightly shape lamb mixture into 4 patties, each about 1/2-inch thick.

Rinse eggplant slices and pat dry. Brush both sides of eggplants slices and tomato slices with olive oil.

Grill eggplant and tomato, covered, over medium indirect heat 14 to 16 minutes. Place lamb patties over medium direct heat; grill, covered, 7 to 9 minutes to medium (160 degrees F) doneness, turning occasionally. Remove vegetables and burgers from grill. Place hamburger buns on the grill and toast 1 to 2 minutes.

Spread 2 teaspoons aioli on bottom of each bun; top each with a burger. Place one eggplant slice and two tomato halves on each burger; top with additional 1 teaspoon aioli and top of bun.

Recipe by the American Lamb Board

8 servings

Preparation time:  10 minutes

Cook time:  16 to 20 minutes

2        American Lamb racks, frenched

Salt and pepper to taste

2        tablespoons fresh lemon juice

1        tablespoon each olive oil, chopped fresh Italian parsley leaves, chopped fresh cilantro leaves, and grated fresh gingerroot

Pat racks dry with a paper towel and season with salt and pepper; set aside.

In small bowl, combine lemon juice, oil, parsley, cilantro and ginger.  Brush on all sides of racks.

Grill over coals covered with gray ash for 10 to 15 minutes per side or to desired degree of doneness.  Remove from grill, cover and let stand for 10 minutes.

Slice and serve.

Nutrition per serving:  628 calories, 36 g protein, 1 g carbohydrate, 52 g total fat

(76% calories from fat), 165 mg cholesterol, 0 g fiber, 420 mg sodium, 12 mg niacin,

0.19 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 6 mg zinc.

Recipe and image provided by the American Lamb Board

2 pounds ground lamb
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 tablespoons olive oil (if cooking on a stovetop)
4 rounds pita bread, sliced into pockets and toasted

In a large bowl, combine the lamb with the shallot, garlic, thyme, pepper, and salt. Form 4 patties, each about 3/4 inch thick. Place on a medium-hot grill and cook 5 to 6 minutes per side. (To cook on a stovetop, heat the oil in a grill pan over medium heat and cook the patties 6 minutes per side.) Serve in the pita pockets and top with Cucumber-Mint Relish, if desired, and mint leaves to taste.

Cucumber Mint Relish

1 cup plain yogurt (preferably Greek)
1/2 cucumber, halved, seeded, and thinly sliced
1 teaspoon fresh mint, chopped
1/4 teaspoon kosher salt

In a small bowl, combine yogurt, cucumber, fresh mint, and kosher salt. Mix well.

Yield: 4 servings

NUTRITION PER SERVING FOR RELISH
CALORIES 40(0% from fat); FAT 2g (sat 1g); CHOLESTEROL 8mg; CALCIUM 78mg; CARBOHYDRATE 3g; SODIUM 173mg; PROTEIN 2mg; FIBER 0g; IRON 0mg

NUTRITION PER SERVING FOR BURGERS:
CALORIES 607(0% from fat); FAT 31g (sat 13g); CHOLESTEROL 150mg; CALCIUM 96mg; CARBOHYDRATE 35g; SODIUM 735mg; PROTEIN 44mg; FIBER 2g; IRON 5mg

Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients:

• 12 small loin lamb chops
• 2/3 cup dijon mustard
• 3 tablespoons minced orange zest
• 3 tablespoons fresh thyme leaves
• 4 teaspoons packed light brown sugar
• salt and pepper, to taste

Preparation:

Trim excess fat from lamb chops. Mix orange zest and thyme into a paste. Add mustard and brown sugar. Mix together. Preheat grill. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side. Turn and brush he other half of the mixture onto the chops. Continue until done. Season with salt and pepper and serve.