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
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.
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.
If you’ve got the Time, Love peanut sauce, and enjoy the Tenderness of marinated, All Natural Lamb; then this recipe from the American Lamb Board is for you!
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.
Courtesy of The American Lamb Board
Servings: 8 entrees, 64 appetizers
1 cup chopped bell pepper
1 cup chopped onion
1 pound ground American Lamb
4 teaspoons garlic salt
2 cups bottled barbecue sauce, divided
1/2 teaspoon cayenne pepper
8 pita breads (5 to 7-inch)
8 canned pineapple slices, cut in half
1 cup shredded provolone cheese
Preparation time: 15 minutes
Cook time: 15 minutes
Spray a medium skillet with nonstick cooking spray. Add bell pepper and onion, cook over medium-high heat for 2 minutes. Add lamb, garlic salt and cook until brown, stirring to crumble. Drain well.
Receipe Courtesy of The American Lamb Board
Servings: 8 servings
2 pounds boneless American Lamb leg or shoulder, cut into strips,
1-inch wide, 1/2-inch thick
1 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup canola oil
1/4 cup white vinegar
3 cloves garlic, finely chopped
2 teaspoons sesame seeds
2 teaspoons ground ginger
1 teaspoon salt
24 water chestnuts
24 pineapple chunks
24 cherry tomatoes
12-inch bamboo skewers, soaked in water
Recipe from the American Lamb Board (www.americanlamb.com)
# Servings: 4 servings
3 tablespoons quick-cooking rolled oats
1 egg white
1/4 teaspoon pepper
1/4 teaspoon salt
3/4 pound ground American Lamb
1/4 cup crumbled feta cheese
2 green onions, finely chopped
2 tablespoons red wine vinegar
1 teaspoon Dijon-style mustard
1 teaspoon granulated sugar
1-1/2 cups fresh spinach, leaves and stems removed, chopped
4 English muffins, split and lightly toasted
Preparation time: 15 minutes
Cook time: 12 minutes
In a bowl, combine oats, egg white, pepper and salt. Add lamb; mix well. Form into eight 1/4-inch patties. In a small bowl, toss together the feta cheese and green onion. Place one-fourth of the cheese mixture on each of four patties. Top with remaining four patties and seal edges to hold filling inside.
In bowl, combine vinegar, mustard and sugar; mix well. Pour over chopped spinach; toss to mix. Set aside.
Grill burger over medium-hot coals for 5 to 6 minutes per side until no longer pink inside. Place each burger on a muffin half; top with spinach mixture and second half of the muffin.
