This holiday season is the perfect time to enjoy some delicious Ranchline All Natural Lamb. The next few months will be filled with friends, family, and of course food. Why not try something different and memorable?
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Archive for the ‘Holidays’ Category
I couldn’t go through a collection of great lamb recipes for the holidays and not include one of my personal favorites! Lamb and Guinness? How could it possibly get any better? Add in some deliciously tender onions and potatoes, as well as the honey adding a touch of sweet to the savory sauce. This recipe is sure to be the hit of the holiday party!
Looking for something for a smaller, more intimate holiday dinner from your Holiday Package? This recipe is perfect, highlighting the succulent flavors of the Ranchline All Natural rack of lamb. Combined with a bed of fettucinne and pine nuts in a pesto sauce to create a beautiful, and tasty, dish. Enjoy!
In the spirit of the holidays, we are going to feature several recipes that will help you get the most out of your All Natural Lamb Holiday Special Pacakge. Here is the first, featuring our boneless leg of Lamb. A simple recipe that is bursting with traditional flavors! Great for those large family dinners! Enjoy, and keep an eye out for more great recipe ideas!
8 to 10 servings
1 Ranchline All Natural leg, boneless (6 to 7 pounds)
1 pint plain Greek yogurt
1 tablespoon curry powder
4 cloves minced garlic
1 teaspoon kosher salt
Mix yogurt, curry, garlic and salt; rub over lamb. Refrigerate; marinate overnight.
Place lamb on roasting rack in a roasting pan. Roast at 375°F for approximately 2 hours and 20 minutes, or until the internal temperature reaches desired doneness. Remove from oven; let rest for 15 minutes. Slice to desired thickness; top with Feta Vinaigrette. Serve with roasted fingerling potatoes and green beans.
1/2 cup juice from 2 lemons
2 ounces red wine vinegar
1/2 bunch parsley, chopped
4 ounces extra virgin olive oil
Salt and pepper to taste
1/2 pound feta cheese, coarsely crumbled
In a bowl, mix together lemon juice, vinegar, parsley, oil, salt and pepper. Add the cheese.
Recipe provided by the American Lamb Board