We’re always on the lookout to bring you new ways to try our delicious all natural lamb.  While searching for new recipes; we found this one from Whole Foods Market that utilizes our Ground Lamb or even our Lamb Stew Meat.  Hope you enjoy!

Ingredients:

• 8 bamboo skewers
• 1 pound All Natural Ground lamb
• 8 ounces Greek style yogurt, divided
• 1/4 cup finely chopped cilantro
• 1/4 cup finely chopped yellow onions
• 2 tablespoons finely chopped mint
• 2 teaspoons Mediterranean seasoning
• 1 tablespoon extra virgin olive oil
• 3 tablespoons tahini
• 2 teaspoons lemon juice
• 1 teaspoon finely chopped garlic
• Salt and pepper to taste
• Pita or lavash flat bread

Method:

Soak bamboo skewers in water at least 15 minutes.

Meanwhile, put lamb, 1/2 cup of the yogurt, cilantro, onions, mint, and seasoning into a medium bowl. Combine gently but thoroughly, then divide into 8 balls. Shape each ball into a long sausage shape and slide skewers through the center, lengthwise. Flatten slightly and refrigerate for up to several hours until ready to grill.

Prepare grill. Brush lamb with oil and cook over hot coals about 10 minutes, turning to brown all sides. While skewers are grilling, mix together the remaining yogurt, tahini, lemon juice and garlic. Thin with water to make a smooth slightly thick sauce. Season with salt and pepper. Serve skewers with grilled pita or flat bread, drizzled with sauce

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.

Heat up those cold winter days with a delicious New Mexico favorite!

Here is a simple and tasty recipe that makes use of our All Natural Lamb Stew Meat, which coincidentally happens be on special now!  Order 10 lbs of stew meat, regularly $100, for only $75.  This stew meat is great in this recipe as well as other stews and makes excellent kabobs for the grill once spring returns!  Enjoy!

Nothing like posole on a cold winter day!

New Mexico Lamb Posole Stew

Servings: 8

• 2 pounds boneless Ranchline All Natural Lamb shoulder meat, fat trimmed and cut into 1-inch cubes (our Lamb Stew Meat is perfect!)
• 1/3 cup all-purpose flour
• 1 teaspoon each salt and pepper
• 3 tablespoons olive oil, divided
• 4 cups fat-free chicken broth
• 2 jars (16 ounces each) salsa
• 2 cans (15-3/4 ounces each) hominy, drained
• 1/4 cup chopped cilantro leaves

Preparation time:  20 minutes

Cook time:  1 hour

1. In plastic bag, combine flour, salt and pepper.  Add lamb cubes in batches and > shake to coat.
2. In 6-quart pan, heat 1 tablespoon oil over medium-high heat.  Add lamb in batches and brown.  Add more oil as needed.  Place browned lamb in bowl.
3. Return lamb to pan and add broth and salsa.  Simmer for 45 minutes.
4. Stir in hominy.  Cover and simmer for 15 additional minutes.  Stir in cilantro.
5. Serve with warm tortillas or cornbread.

Roast is such a traditional cut of meat.  When I think of roast, I am flooded with memories of warm meals and comfort food.  We love to have a big Sunday dinner.  We almost always have family here to enjoy the meal with us as well.  When it is so hot in the summer, it makes a big Sunday dinner a bit of a challenge.  I try to keep the oven off so that everyone doesn’t want to spend all afternoon in the basement.  Roast in the crock pot is good, but nothing tastes as good as a nicely marbled roast with a crispy outside.

Roast is one of our family favorites.  And, who knew you could cook it on the grill?  And it didn’t take long at all.  This Ranchline All Natural roast, grass-fed in Montana, was definitely one of the best roasts I have had yet.  It is seasoned simply with just garlic salt, onion powder, and ground black pepper.  I was VERY generous.  I gave this roast quite a nice spice massage.

The most time intensive part of the whole thing is that you sear it 5-8 minutes on each side to give it a nice crust and seal in the juices.  This thing turns out very juicy and flavorful.  Be sure that you do NOT trim off the fat.  That is part of the flavor and moisture.

After searing it, we let it cook on a pan to avoid fire.  Then you just let this baby sit and cook on indirect heat for about 70 minutes.  (Instructions below)

Serve with a side of garlic potatoes and carrots.  Finish the meal with warm chocolate chip cookies.

Ranchline has really hit the mark on quality meat.  It was tender, well-marbled, and rich in flavor. Buying a roast is easy with Ranchline. I always know I am getting a great product.

Ok, so now here are the instructions.  Don’t be intimidated by the length.  This is an easy meal.

1. Take your roast out of the fridge and pat it dry.  Season generously with garlic salt, onion powder, and cracked black pepper.  Let the seasoned roast set at room temperature for about 45 minutes.

2. Turn all 3 or 4 burners to high to preheat the grill.

3. Sear all 4 sides on high for 5-8 minutes per side (or until grease fire starts)  This will form a nice crust.  It may look burned but it’s ok.

4. Transfer the roast to a pan that is safe up to 400 degrees.  I just used a 4 sided cookie sheet to keep the juices on.  Now we will cook it on indirect heat.

5. If you have a 4 burner grill, turn off the 2 middle burners and turn the outside 2 burners to medium or until your lid thermometer says 310 to 325 degrees.  Set the pan over the middle two burners that are off.  If you just have a 3 burner grill, just turn off the 1 middle burner and put your roast over that one.

6. Close lid and don’t be tempted to peek.  Check it in about 45 minutes.  Use a meat thermometer in the middle of the roast of and it will need to read about 135 when you take it off the grill.  It will still cook a smidge on the cutting board while it is resting.

7. Let roast set 5-10 minutes before slicing.  Slice and serve.  Enjoy!

Many more delicious recipes to be found at Joyful Mama’s Kitchen.

Surprise your family with homemade corned beef for St. Patty’s Day using delicious Ranchline All Natural brisket. If you can boil water and measure ingredients, this recipe is for you!  Bon Appetit Corned Beef