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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

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

       

Ingredients:
1 6 to 7 pound American Lamb leg, butterflied*
 salt
 freshly ground black pepper
1 clove garlic, peeled and quartered lengthwise
1 tablespoon dried Greek oregano
1/2 cup dry white wine
 chicken stock or water, as needed
Marinated Tomatoes
Ingredients:
3 large beefsteak tomatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled, finely chopped
2 tablespoons dried Greek oregano
 salt, to taste
 freshly ground black pepper
Herb Bread Crumbs
Ingredients:
1 cup fresh breadcrumbs, very lightly toasted
1 clove garlic, peeled, finely chopped
1 teaspoon dried Greek oregano
 salt, to taste
 freshly ground black pepper, to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil

Nutrition information per serving, using 80% lean ground beef: 657 calories; 34 g protein; 67 g carbohydrate; 28 g fat; 269 mg sodium; 71 mg cholesterol; 11.3 mg niacin; 0.6 mg vitamin B6; 1.9 mcg vitamin B12; 6.1 mg iron; 6.0 mg zinc.

Directions:
For the Lamb: Lay the butterflied leg of lamb, fat side down, on a cutting board and season with salt and pepper. Roll the lamb, starting at a narrow end, into an evenly shaped roast; tie securely with white butcher?s string. Make 4 random, 1-inch deep slits into lamb and insert the garlic pieces. Rub olive oil over the entire surface of the lamb; sprinkle with salt, pepper and oregano. For optimum flavor, cover and refrigerate 3 hours or overnight. Preheat oven to 450 degrees F. Uncover lamb and place in a roasting pan just large enough to accommodate it. Roast 25 minutes. Pour the white wine around the lamb; reduce oven to 400 degrees F and continue roasting 25 to 30 minutes, basting occasionally with pan juices. Add chicken broth or water to pan, 1/2 cup at a time, if it becomes dry. Meanwhile, prepare Marinated Tomatoes and Herb Bread Crumbs. Spoon 3/4 cup of the Marinated Tomatoes over the lamb and continue roasting 10 to 15 minutes. Sprinkle Herb Bread Crumbs over lamb and continue roasting 5 minutes. Remove lamb from oven and let stand 10 minutes before carving. Leg of lamb will be 145 degrees F for medium-rare; increase roasting times and test with a meat thermometer for higher degrees of doneness. Serve remaining Marinated Tomatoes on the side.

*Your butcher should be able to bone out and butterfly the leg of lamb for you. Or, you may order the leg bones, rolled and tied and ask the butcher to season the cut with salt and pepper in the process.

For the Tomatoes: Score the bottom of each tomato with an ?X?. Drop tomatoes, one at a time, into boiling water for a few seconds to loosen skin; remove and plunge into ice water until cool. Remove skin; repeat with remaining tomatoes. Quarter tomatoes; remove and discard seeds and pulp. Dice meat of tomatoes and place in medium bowl; add remaining ingredients and toss to coat. Cover and refrigerate until needed.

For the Bread Crumbs: Combine bread crumbs, garlic, oregano, salt and pepper in mixing bowl. Drizzle lemon juice and olive oil over crumbs tossing to coat.