Grass Fed; Just Do It From The Athlete’s Plate

Grass Fed meats are second to none! Ranchline All Natural sells nothing but Grass Fed Lamb and Beef.

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Ingredients:

• 8 bamboo skewers
• 1 pound All Natural Ground lamb
• 8 ounces Greek style yogurt, divided
• 1/4 cup finely chopped cilantro
• 1/4 cup finely chopped yellow onions
• 2 tablespoons finely chopped mint
• 2 teaspoons Mediterranean seasoning
• 1 tablespoon extra virgin olive oil
• 3 tablespoons tahini
• 2 teaspoons lemon juice
• 1 teaspoon finely chopped garlic
• Salt and pepper to taste
• Pita or lavash flat bread

Method:

Soak bamboo skewers in water at least 15 minutes.

Meanwhile, put lamb, 1/2 cup of the yogurt, cilantro, onions, mint, and seasoning into a medium bowl. Combine gently but thoroughly, then divide into 8 balls. Shape each ball into a long sausage shape and slide skewers through the center, lengthwise. Flatten slightly and refrigerate for up to several hours until ready to grill.

Prepare grill. Brush lamb with oil and cook over hot coals about 10 minutes, turning to brown all sides. While skewers are grilling, mix together the remaining yogurt, tahini, lemon juice and garlic. Thin with water to make a smooth slightly thick sauce. Season with salt and pepper. Serve skewers with grilled pita or flat bread, drizzled with sauce

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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 (4 to 5  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.

Fully Cooked Seasoned Leg of Lamb

A masterpiece at any family gathering but easy enough to prepare on any weeknight!   This beautiful roast is pre-seasoned and fully cooked with all the flavor you’ll crave after the very first bite.  With our fully cooked leg of lamb every night is the perfect reason to serve our bone-in leg of lamb and it also makes a perfect sandwich when necessary.

And did we mention it’s fully cooked and ready for your serving convenience?

1 (3 lb to 5 lb) Fully Cooked Seasoned Leg of Lamb

Reg. $80.99 | Now Only $69.00

• Prep time:
• Cook time: 1 hour, 20 minutes

Ingredients

Marinade

• 1/2 cup orange juice
• 1 cup white wine
• 3 cloves garlic, minced
• 2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
• 2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
• 1/4 teaspoon of fresh ground pepper

Blend marinade ingredients in a blender, just a few pulses until well mixed.

Lamb Roast

• 1 (6-pound) Ranchline All Natural Leg of Lamb, the leg should be tied up with kitchen string by butcher.
• Marinade
• Salt and freshly ground black pepper

1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn’t leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least an hour (preferably two hours) before putting in the oven to help bring the lamb closer to room temperature before roasting.

2 Preheat oven to 425°F. Arrange two racks in the oven – a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings.  Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.

3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert an oven-proof meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.

4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 40 minutes (for a 6 pound boneless roast) to an hour (for a 6 pound bone-in roast).  If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast. In general estimate 10-13 minutes per pound for total cooking time, including that first 20 minutes at high heat. (Assuming you let the roast sit out for an hour or two before putting it in the oven. If it’s right out of the fridge, it will take longer to cook.)

Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

So, use a meat thermometer!

About 20 minutes before you expect the roast to be done, start checking the meat thermometer. Note that every time you open the oven door, you’ll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don’t check too often. Remove from the oven anywhere from 125°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 25-30 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.

5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Ingredients

4 ­ 5 lb Ranchline All Natural Boneless Leg of Lamb

1/4 cup honey

2 tablespoons prepared Dijon-style mustard

2 tablespoons chopped fresh rosemary

1 teaspoon freshly ground black pepper

1 teaspoon lemon zest

3 cloves garlic, minced

1 teaspoon coarse sea salt

Directions

1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

2. Preheat oven to 450 degrees F (230 degrees C).

3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Spicy Barbecued Leg of Lamb

Ingredients:

1 Ranchline All Natural Leg of Lamb

A few sprigs fresh mint,

3 sticks lemon grass

5 cm piece fresh root ginger, peeled and chopped

5 cloves garlic, peeled and chopped

6 lime leaves

1 good pinch ground cumin

Zest and juice of 1 lemon

Sea salt

Freshly ground black pepper

Fat-free natural yogurt

Slice the lemon grass sticks in half lengthways and bash them in a large pestle and mortar with the ginger, garlic and lime leaves.  Add the cumin and the lemon zest and juice and smear it all over the lamb with a few good pinches of salt and pepper.

Place the lamb in a snug-fitting roasting tray and cover tightly with a double layer of kitchen foil. Bake in the preheated oven for 40 minutes if you like your meat pink or longer if you prefer it more well done.

Take the lamb out of the roasting tray and drop it on the preheated barbie.  It will sizzle and there might even be a few flames, but move it around the grill to stop it burning. After 10 or 15 minutes you’ll have a lovely smoky, crispy surface on the meat.

Let the lamb rest for 15 minutes before slicing. Meanwhile, add your chopped mint to the yoghurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.