All Natural Blog and Recipes

Lots of exciting things happening around Ranchline All Natural right now!  Go to our Facebook or Twitter Page to learn how you can win 5 lbs of ground lamb, we’re still offering discounts and free shipping on our packages, and much more to come!

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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!

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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

Preparation time:  15 minutes

Marinate time: 8 to 12 hours

Cooking time:  2-1/2 hours

            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.

Feta Vinaigrette

            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

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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.

2 Granny Smith apples, chopped
2 tablespoons minced shallot
1 tablespoon butter
Salt and black pepper
1 1/2 cups crumbled goat cheese
1 cup toasted pine nuts
1/2 cup chopped mint
1 (5 pound) leg of lamb, butterflied
1 tablespoon olive oil

 

Preheat oven to 375 degrees F.Cut six 2-foot lengths of butcher’s twine. In a small skillet, saute apple and shallots in butter 1 minute or until lightly browned. Transfer to a small bowl and mix well with goat cheese, pine nuts and mint; season to taste with salt and pepper. Arrange lamb on work surface, inside facing up. Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap and generously season inside and outside of lamb. Mound stuffing mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends. Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine.

In a roasting pan set over 2 burners, heat oil over high heat. Add lamb roll and sear all over, about 6 minutes in all.

Transfer lamb to a rack and set down in the roasting pan.

Roast until brown and tender and an instant read thermometer reads 140 degreees F for medium rare, about 1 hour to 1 hour and 15 minutes, basting occasionally.

Remove from oven and let sit, covered loosely with foil, 10 minutes.

To serve, discard strings, slice in 12 pieces and serve 2 slices per serving with roasted rosemary potatoes.

Difficulty: Intermediate
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Yield: 6 servings

4 (8-ounce) boneless lamb tenderloins
Salt and freshly ground black pepper
4 thin slices prosciutto or ham
4 thin slices (about 1/2-ounce each) Pecorino Romano
8 whole fresh basil leaves
3 tablespoons olive oil
1/2 cup dry Marsala wine or dry sherry
1/2 cup low-sodium chicken stock
2 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh basil leaves
Special equipment: kitchen twine

 

While the lamb is roasting:

 

4 large sprigs fresh thyme or 1 tablespoon dried thyme leaves
4 large sprigs fresh rosemary or 2 tablespoons dried rosemary
4 pounds boneless leg of lamb
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Tuck the fresh herbs under the roast’s strings or rub the dried herbs on the meat. Heat the oil in an ovenproof skillet over medium heat until it shimmers. Add the roast and brown on all sides, about 15 minutes. Heat oven to 375° F. Sprinkle the roast with salt and pepper. Place the skillet in the oven and cook 60 minutes or until an instant-read thermometer registers 125° F (for medium). Remove from oven. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking. Skim the fat from the pan juices and discard. Spoon the pan juices over the sliced meat.
Yield: 4 servings plus leftovers

NUTRITION PER SERVING
CALORIES 406(1% from fat); FAT 24g (sat 10g); CHOLESTEROL 154mg; CALCIUM 17mg; CARBOHYDRATE 0g; SODIUM 112mg; PROTEIN 44mg; FIBER 0g; IRON 3mg

3 tablespoons olive oil
8 lamb chops
1 teaspoon kosher salt
1 teaspoon black pepper
4 plum tomatoes, thinly sliced
1 clove garlic, finely chopped
1 medium fennel bulb, halved lengthwise and thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons fresh oregano leaves, torn
1 5-ounce bag fresh arugula

Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon of the salt and 3/4 teaspoon of the pepper. Add 4 of the chops to the skillet and cook until browned, about 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining chops. Roast to the desired doneness, 4 to 6 minutes for medium-rare.

Meanwhile, in a medium bowl, combine the tomatoes, garlic, fennel, lemon juice, oregano, and the remaining oil, salt, and pepper. Divide the arugula and lamb chops among individual plates and spoon the tomato mixture over the greens.

Tip: The bright, refreshing flavors of the tomato, fennel, and arugula salad also go well with seared steak or salmon.
Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 407(46% from fat); FAT 21g (sat 4g); CHOLESTEROL 127mg; CARBOHYDRATE 12g; SODIUM 644mg; PROTEIN 43g; FIBER 4g; SUGAR 3g