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        Beef Recipes---------------                             --------------- Lamb Recipes

Beef Breakfast Burritos

Beef & Asparagus Pasta Toss

Stuffed Meatballs and Pasta

Beef Spaghetti Pie

 

Beef Tenderloin with Easy Cranberry Balsamic Sauce

Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Lamb Loin Marinated in Guinness and Clover Honey

Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs

Lamb Stew

 

Pomegranate Marinated Lamb Skewers with Persimmon Chutney

Lamb Empadillas

Pomegranate Marinated Lamb Skewers with Persimmon Chutney

       

Ingredients:
  • 4 pounds American Lamb loin, trimmed of fat and tissue, sliced into pieces 2 to 3 inches long and 1/4-inch thick
  • 1 cup freshly squeezed lemon juice
  • 1 cup pomegranate molasses*
  • 2 tablespoons cumin seeds, toasted and ground**
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 24 skewers, each approximately 5-inches long
  • Persimmon Chutney
    Ingredients:
  • 6 Fuyu (Asian) persimmons, peeled, halved and cut into thin wedges
  • 1-1/2 cups brown sugar
  • 1-1/2 cups white sugar
  • 1 cup cider vinegar
  • 2 lemons, halved, seeded and thinly sliced
  • 1/4 cup golden raisins
  • 1-inch piece fresh ginger, peeled and sliced paper thin
  • 1 cinnamon stick
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 piece star anise
  • 2 whole cloves
  • Nutrition information per serving,  343 calories; 24 g protein; 42 g carbohydrate; 9 g fat; 688 mg sodium; 79 mg cholesterol; 6 mg niacin; 0.16 mg vitamin B6; 1 mcg vitamin B12; 3 mg iron; 4 mg zinc.

    Directions:
    For the Lamb: Combine lemon juice, pomegranate molasses, cumin, salt and pepper; pour over lamb slices in large bowl and toss to coat. Cover and refrigerate while preparing chutney. Remove lamb from marinade. Weave 2 or 3 pieces of lamb on each skewer, pushing it to the tip of the skewer to avoid burning. Broil or grill the skewers, about 5 to 6 inches from heat source, 2 t0 3 minutes on each side for medium-rare. Place skewers on a platter and serve with Persimmon Chutney in a bowl for dipping.

    For the Chutney: Combine all ingredients in 3-quart saucepan. Simmer over medium-low heat for approximately 45 minutes to 1 hour or until mixture is thickened to the consistency of a relish. Let cool before serving (chutney will thicken more upon cooling).

    **Toast cumin seeds in a 325 degree F oven about 5 minutes; grind in blender. *Pomegranate molasses may be purchased in Middle Eastern and specialty food stores.