Lamb Recipes

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.

3 pounds lamb-stew meat, cut into 2-inch chunks
2 tablespoons all-purpose flour
1 tablespoon dried oregano
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3 to 6 tablespoons olive oil
4 carrots, peeled and cut into ½-inch-thick slices
3 medium onions, sliced
4 cloves garlic, crushed
1 750-milliliter bottle full-bodied red wine
2 bay leaves
4 strips fresh lemon peel

Preheat oven to 350° F. Pat the lamb dry with paper towels and place in a large bowl. In a shallow bowl, combine the flour, oregano, salt, and pepper. Sprinkle the flour mixture evenly over the lamb and toss well. Heat 3 tablespoons of oil in a heavy casserole over medium heat. Brown the lamb in batches, adding more oil as needed. When all the lamb is browned, remove it and set aside. Add the carrots, onions, and garlic and cook, stirring occasionally, until the vegetables start to caramelize, about 10 minutes. Return the lamb to the casserole. Add the wine, bay leaves, and lemon peel. Bring to a simmer, cover, and place on bottom rack of oven. Cook until the lamb is very tender, about 2 hours.

Serve with Cucumber Yogurt and New Potatoes with Olives.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 542(41% from fat); FAT 25g (sat 8g); CHOLESTEROL 133mg; CALCIUM 77mg; CARBOHYDRATE 15g; SODIUM 719mg; PROTEIN 43mg; FIBER 2g; IRON 5mg

Tagine is a form of slow-cooking meat, often found in Moroccan cuisine. Braising meats, such as lamb, at low temperatures, results in tender meat.

2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 tablespoons olive oil
2 1/2 pounds lamb loin, cut into 1 1/2-inch pieces
1 medium yellow onion, thickly sliced
4 carrots, peeled into thin strips
1 clove garlic, finely chopped
1 tablespoon grated fresh ginger
Zest of 1/2 lemon, grated
1 32-ounce container low-sodium chicken broth
1 10-ounce box couscous
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
3/4 cup kalamata olives, pitted and halved

In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the oil. Add the lamb, seal, and shake to coat. Refrigerate for at least 1 hour and up to 12 hours.

Heat the remaining oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 15 minutes. Transfer to a plate. Add some of the lamb to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining lamb. Return the lamb to the pot along with the onion and carrots. Add the garlic, ginger, and zest and stir. Add the broth and bring to a boil. Stir in the couscous. Remove from heat, cover, and set aside for 10 minutes. Stir in the cilantro, parsley, and olives. Divide among individual plates.

To Freeze: Omit the cilantro, parsley, and olives. Let the tagine cool, then ladle it into large resealable bags, filling each one halfway. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Stir in the cilantro, parsley, and olives just before serving.
Yield: Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 460(35% from fat); FAT 18g (sat 5g); CHOLESTEROL 90mg; CARBOHYDRATE 34g; SODIUM 580mg; PROTEIN 38g; FIBER 4g; SUGAR 2g

Add 8 oz. of chopped green chilies to this delicious chili to give it a southwestern kick!

1 tablespoon olive oil
1 green bell pepper, diced
2 teaspoons chili powder
1/2 teaspoon kosher salt
2 cups white beans, rinsed and drained
1 14 1/2-ounce can chopped tomatoes, drained
2 14 1/2-ounce cans chicken broth
6 ounces roasted lamb, shredded
1 cup roasted carrots, chopped
2 tablespoons all-purpose flour
2 scallions, trimmed and thinly sliced
In a large skillet over medium heat, heat the oil. Add the bell pepper, chili powder, and salt and cook until softened, about 3 minutes. Add the beans, tomatoes, chicken broth, lamb, and carrots. Cover and bring to a boil. Reduce heat and simmer for 25 minutes.

Meanwhile, in a small bowl, whisk together the flour and 1/4 cup warm water. Stir into the chili and cook until thickened, about 5 minutes more. Stir in the scallions.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 358(0% from fat); FAT 10g (sat 3g); CHOLESTEROL 39mg; CALCIUM 188mg; CARBOHYDRATE 43g; SODIUM 966mg; PROTEIN 25mg; FIBER 10g; IRON 6mg

4 lamb loin chops (each about 1 1/2 inches thick)
1 teaspoon paprika
Kosher salt and pepper
1 tablespoon olive oil
4 shallots, cut in half
4 plum tomatoes, cut into quarters
1/4 cup pitted kalamata olives
1/4 cup flat-leaf parsley leaves
1 baguette (optional)

Heat oven to 400° F.
Yield: Makes 4 servings

Season the lamb with the paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Heat the oil over medium-high heat in an ovenproof skillet. Cook the lamb in the skillet until browned, 2 to 3 minutes per side. Add the shallots to the skillet.

Transfer the skillet to oven and cook the lamb to the desired doneness, 8 to 10 minutes for medium-rare.

Transfer the lamb to individual plates. Add the tomatoes, olives, and parsley to the hot skillet and toss to combine with the shallots. Serve with the lamb and baguette, if desired.

Tip: Paprika comes in several varieties, including sweet, hot, and smoked. Any type will work in this recipe, but if you opt for hot, use only 1/2 teaspoon.

NUTRITION PER SERVING
CALORIES 188(49% from fat); FAT 10g (sat 2g); CHOLESTEROL 44mg; CARBOHYDRATE 9g; SODIUM 544mg; PROTEIN 15g; FIBER 1g; SUGAR 3g

(We found this terrific dinner idea in Real Simple Magazine!)