Total preparation and cooking time: 50 minutes

• 1/2 onion, cut into thin strips
• 1/2 green bell pepper, cut into thin strips
• 1-1/4 cups prepared spaghetti sauce
• 1/2 teaspoon dried basil
• 4 hoagie rolls, split
• 1/4 cup shredded mozzarella cheese

Meatballs:

• 1 pound Ranchline All Natural Ground Beef or Lamb
• 1/2 cup soft bread crumbs
• 1 egg
• 2 tablespoons finely chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Heat oven to 350°F. Combine meatball ingredients in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan. Bake in 350°F oven 25 to 30 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.
2. Heat 2 tablespoons water in large nonstick skillet over medium heat until hot. Add onion and bell pepper; cook and stir 4 minutes or until vegetables are tender. Add spaghetti sauce, basil and meatballs; heat through, stirring occasionally. Serve in rolls; sprinkle with cheese.

Makes 4 servings.

Nutrition information per serving: 526 calories; 23 g fat (8 g saturated fat; 7 g monounsaturated fat); 133 mg cholesterol; 1089 mg sodium; 46 g carbohydrate; 4.0 g fiber; 34 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.8 mg iron; 23.5 mcg selenium; 5.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

# Servings: 12

12 large mushrooms

1 tablespoon olive oil

1/3 pound ground Ranchline All Natural Lamb

1/2 teaspoon each garlic salt and ground pepper

1/4 cup chopped red bell pepper

3 green onions, thinly sliced

2 tablespoons prepared Plum Sauce

3 tablespoons finely chopped peanuts, divided

Preparation time:  20 minutes

Cook time:  15 minutes

Wipe off mushrooms with a damp paper towel.  Snap out mushroom stems and >chop; set aside.

In large skillet, heat oil.  Add lamb and chopped mushroom stems.

Season with garlic salt and pepper.  Cook and crumble lamb until browned.

Drain well and stir in bell pepper and onions.

Stir in Plum Sauce and 2 tablespoons peanuts.  Stuff lamb mixture into mushroom caps and sprinkle with remaining peanuts.

Place mushroom caps on baking sheet.  Bake at 375 degrees for 15 minutes.

If you are wanting an easy introduction to lamb, nothing could be better than a fantastic lamb burger.  Not the adventurous type?  Give it a shot with this classic hamburger recipe and trimmings, perfect for the grill.  Once you get the taste for lamb, let the kitchen be your lab and experiment away.  My favorite?  Mix feta into the ground lamb and top with grilled pineapple and bacon, but that’s a story for another day…

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If you recently took advantage of our Groupon offer, you received 5 pounds of our lamb stew meat.  I’m sure you knew what to do with the beef, and even figured out the ground lamb.  But, you were probably wondering what to do with the stew meat.  Well, with this classic slow cooker recipe you have found your answer.  This simple recipe from the American Lamb Board combines the delicious lamb and figs with classic ingredients making it a fantastic dish for someone looking to try lamb.  Enjoy!

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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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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!

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