Braised Leg of Lamb

As a family of four where both parents work outside of the home, we constantly strive to find ways to have quality time together.  With busy schedules, we find that the dinner table is the best place to enjoy each other and share our day.  We attempt to have at least five dinners a week together.  The teaching moments that occur around the dinner table are priceless.  This past Friday night dinner is one we will never forget.

We were planning a special family dinner to celebrate the upcoming school year for our kids and we had invited a special family friend over to help celebrate and enjoy the meal.  For our special meal, we had decided on a dinner of Ranchline All Natural braised leg of lamb over a bed of creamy parmesan risotto.  I had set the lamb to braise that morning in the crock pot and left for work.  Early into our work day, my wife received a call that her dad was gravely ill and that she needed to get on the next plane if she wanted to see him before he passed away.  She quickly left, but since our meal was already going, we decided to go ahead with our dinner with our special guest.

Soon after we sat down to the table that evening, we received the call that my father-in-law had passed away.  As can be expected, the meal started slowly as we were in shock at his sudden passing.  However, this soon became a meal full of lessons on God, Jesus and his saving grace.  Questions bounced from the kids on what happens when we die, how soon we go to heaven and what heaven is like.  At the end of the meal, my daughter came up to me and said it was the best celebration meal ever, because her “Poppy” loved good food too and he would have wanted us to enjoy good food as he made his way to heaven.  There is nothing like the wisdom of a 6-year old to put life, and our time together, in perfect perspective.  Although our hearts were sad at this loss, dinner was delicious.  Ranchline products are top notch and never disappoint.

6 Year Old Emma

Braised Leg of Lamb

Marinade:

Place on boneless leg of lamb in a large Ziploc bag and add:

• ¼ cup dry sherry
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 4 cloves of crushed garlic
• 1 tbls celery seed
• 1 tbls pepper
• 1 tbls salt
• 1 tsp cumin
• 2 basil leaves chopped up

Leave marinade in fridge overnight.

Braise:

• In a large pan, sweat 1 medium onion (chopped), 2 stalks celery (chopped) and 2 carrots (chopped).  When done, place in bottom of crock pot.
• In same pan, heat 1 tablespoon of olive oil and sear leg of lamb on all sides.  When done, place into crock pot.
• In same pan, sauté 2 cloves of crushed garlic and then deglaze pan with ¼ to ½ cup of red wine*.  Then add over lamb in crock pot.
• Lastly, add 1 -1 ½ cups of red wine into crock pot and set for a low and slow cook (6-10 hours depending on your time constraints)

*You can use any red wine that is in your house

Au Jus:

• When done cooking, pull the lamb out of the pot and pull apart.
• Strain the liquid into a sauce pan and bring to a boil.
• Add two to three tablespoons of butter and stir until melted.

This makes a great au jus to spoon over your lamb and it keeps the meat moist on the plate.

We served this over risotto, but many other sides go great with this recipe.

Braised Leg of Lamb with Risotto

Nothing is more “movie-esk” than a family style country dinner.  We invited my cousin over and I spent my girls’ Sunday afternoon nap time in the kitchen.  On the menu was steak with a blue cheese cream sauce, crash hot potatoes, pan fried spinach, and rustic apple tart.  All courtesy of my Pioneer Woman Cookbook.

Crash Hot Potatoes.  They look so neat with the mixed colors.

Rustic Apple Tart.  My husband loves apple desserts.  I drizzled this with a caramel glaze.

Kitchen prep.  The blue cheese cream sauce for the steak and the pan fried spinach.

Ranchline All Natural steak – wonderfully tender and flavorful steaks.  Ranchline’s beef is grass-fed on Montana’s open range and you can taste the difference.  Plus, it’s much healthier than the meat at your local store.

I know that pan fried spinach doesn’t sound great, but really….I was surprised.  I even had seconds.

Steak with Blue Cheese Cream Sauce

4 Ranchline rib-eye, sirloin, or filet steaks (about 5 oz each)

salt and pepper to taste

1 stick of butter softened (8 tablespoons, divided)

1 large yellow onion, peeled and sliced *not diced*

1 cup heavy cream (don’t be scared….do not substitute milk)

4 tsp Worcestershire sauce

3/4 cup crumbled blue cheese

1. Preheat your grill to high heat.

2. Season each steak with salt and pepper and slather with 1/2 stick of butter.  Not 1/2 stick on each steak…..1/2 stick slathered over all 4 steaks.

3. Grill the steaks to medium rare.  3-4 minutes on each side.  Remove from heat and keep warm. (you can also sauté them in a skillet over medium high heat)

4. Melt the remaining 1/2 stick of butter in a large skillet over medium high heat.  Sauté the onions until golden brown.  Takes about 7-8 minutes.

5. Pour in the cream and add a dash of salt and pepper.  Pour in the Worcestershire sauce and let the sauce bubble a bit.

6. Stir in the blue cheese and stir it together to melt.  Add more salt and pepper to taste.

7.  Place steaks on a plate and spoon sauce and onions over top.

8.  Enjoy!  Try to use your best manners and not slurp or drool while eating.  It is THAT good.

For more delicious recipe ideas, visit Joyful Momma’s Kitchen

From Man Tested Recipies

San Ignacio Green Chile Cheeseburgers

A twist on the famous New Mexico green chile cheeseburger, this stuffed burger is a favorite at our ranch’s summer get-togethers. The cream cheese mitigates the heat from the jalapeños, but leaves the wonderful flavors of them and the green chilies intact. The chipotle mayonnaise, filling or even the uncooked burgers themselves can be made a day ahead and kept sealed in the ‘fridge overnight. Just get them out of the ‘fridge about half an hour before grilling. (more…)

During our 14 Days of Valentine, Vicki Powell of Federal Way, WA answered the following challenge correctly:

• Name the song title and artist. ”I wanna know what love is. I want you to show me. I wanna feel what love is. I know you can show me.”
• Answer:  ”I Wanna Know What Love Is” by Foreigner  (That was an easy one!)

Her prize?  A delicious package of Ranchline Southwest Rub, of course!  A friend had recently given the Powell family venison, making her meat selection an easy decision.

Vicki shared her fantastic meal with us.  Don’t wait too long to try it yourself!  She writes:

“Elk roast, rubbed with the Southwest Rub, seared then roasted in red wine and topped with bacon… served with onion and chive mashed potatoes and spinach.  Oh my, it was so good!!!”

Thanks for sharing Vicki – so glad you loved our rub!