All Natural Blog and Recipes

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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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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Having a more informal holiday gathering?  Don’t worry, your All Natural Lamb Holiday Package has something for you too!  These delicious sandwiches make a great appetizer or finger food, perfect for snacking and socializing.

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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!

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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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In honor of rapidly approaching Halloween; we tried desperately to find a Halloween-themed recipe.  Unfortunately, lamb flavored candy recipes are hard to find… until we found this delicious recipe from The American Lamb Board!  Now, We’re not entirely sure how the neighborhood would react to Lamb Lollipops in the trick or treat bag, (personally, I’d come back for seconds!) so this should probably just be a fun dish to eat while handing out candy to the little trick or treaters at the door.  Enjoy!

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At Ranchline All Natural, we always listen to our customers; and you’ve been asking for advice on how to prepare our lamb to perfection.  So we’ve created a way for everyone to ask their questions to our culinary expert, Chef Lara.

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Move over beef… it’s time to start eating healthy

Easy Lamb Meatballs with Cucumber Dill Dipping Sauce

A hearty and tasty appetizer with a creamy dipping sauce, just in time for football season!

Servings: 4-6 Servings

Prep Time: 30 min

Cook Time: 20 min

Difficulty: Easy

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VERAGUAS CORDERO A LA MOSTAZA

 (Veraguas Mustard crusted Lamb)

 Courtesy of Chef Dennis Lara for Ranchline All Natural

From the Province of Veraguas, in the Central plains of Panama; Mustard Crusted Rack of Lamb, rubbed with mustard powder, and Panama Style Parmesan Cheese, drizzled with Red Pepper and Green pepper sauce, over a bed of Yucca fritters, with a touch of a Red wine Reduction Sauce. The province of Veraguas was the second Province visited by “Christobal Columbus” in his 4th trip to the Americas.

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Ranchline All Natural is proud to announce Chef Dennis Lara, from Los Angeles California via Panama City, Panama as our newest contributing member and culinary expert. 

Chef Lara is currently one of the newest up and coming chef’s from Central America.  His ability to infuse his native spices and rubs from Panama make him one of hottest chefs in Los Angeles.  Chef Lara will be providing us with his favorite native recipes. 

 We hope you enjoy his recipes and comments as much as we enjoy having Chef Lara be part of the Ranchline All Natural team.