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.

• 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.

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

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

Preparation time: 15 minutes

Marinate time: 2 hours

Cook time: 20 minutes

4          Lamb chops, cut 1-1/4-inch thick, trimmed

3          tablespoons fresh lemon juice

2          tablespoons olive oil, divided

2-1/2          teaspoons dried tarragon leaves, crushed, divided

1          clove garlic, finely chopped

3/4          teaspoon salt

1/2          teaspoon ground pepper

1/3          cup Madeira sweet wine or fat-free chicken broth

1/3          cup dried cherries, finely chopped

1/2          cup fat-free chicken broth

2          tablespoons grated lemon peel (additional peel for garnish)

1          tablespoon butter, cut in half

In small bowl, whisk together lemon juice, 1 tablespoon oil, 1-1/2 teaspoons tarragon, garlic, salt and pepper.  Place lamb chops in sealable plastic bag and pour in marinade.  Rotate bag to coat chops.  Refrigerate for 2 hours to marinate.

Remove chops from marinade and discard marinade.  Pat chops dry with paper towels.  In large nonstick skillet with cover, heat remaining 1 tablespoon oil over medium-high heat.  Brown chops for 2 minutes on each side.  Cover and reduce heat to low.  Cook for 12 to 15 minutes, turning twice, or until desired degree of doneness.  Remove from pan, cover and let stand for 10 minutes.

Pour off liquid from pan.  Add Madera and cherries; cook 3 to 4 minutes until liquid is almost absorbed.  Stir in broth, remaining 1 teaspoon of tarragon and lemon peel; cook additional 2 minutes.  Mix in butter and stir until sauce looks shiny.  Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel.

Nutrition per serving: 571 calories, 30 g protein, 9 g carbohydrates, 41 g total fat,

(65% calories from fat), 120 mg cholesterol, 0.44 g fiber, 1111 mg sodium, 8 mg niacin,

0.17 mg vitamin B6, 2.64 mcg vitamin B12, 3 mg iron, 4 mg zinc.

Recipe and image provided by the American Lamb Board

Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic, rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to a plate.

Make salsa: Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)

Top lamb with some salsa and serve remaining salsa on the side

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

While the lamb is roasting: