TWO lamb recipes for either the timid or the adventurous
HEY SOUTHERNERS, ARE YOU READY TO REINVIGORATE YOUR FAMILY DINNER? TRY OUR PASTURE-RAISED LAMB IN THESE DELICIOUS RECIPES.
Lamb is an excellent substitute for beef. It can be used to replace beef in any recipe. But if you want to try something new, these are my two favorite lamb recipes. One is more traditional and cultural, and the other is a modern classic.
THE TRADITIONAL: SPICY LAMB KEBAB WITH TZATZIKI SAUCE ON PITA BREAD
- Pita Bread for serving
- Tzatziki Sauce (recipe below)
- wood kebab skewers
- 1.5 Lb of ground lamb
- 1 medium red onion, quartered
- 2 garlic cloves
- Fresh parsley bunch
- 1/2 cup bread crumbs
- Salt and pepper to taste
- 1 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cardamom
- 1/2 tsp ground sumac (or za'atar to substitute)
- 1/2 tsp ground nutmeg
- 1/2 tsp paprika
- Soak wood kebab skewers in water for at least 30 minutes
- In a food processor, blend the onion, garlic, and parsley
- Add the lamb, spices, and bread crumbs and blend well
- Remove the lamb mixture from the food processor and place in a large bowl. Take a fistful portion of the lamb mixture and mold it down the length of a wooden skewer, leaving the end of the stick for handling. Repeat the process until you have run out of meat. Make sure each lamb kebab is about 1 inch in thickness. Lay the skewered lamb kebab on a lined tray or baking sheet.
- Lightly oil the grill grate and preheat to medium-high.
- Place the kebabs on the lightly oiled, heated grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes (total of 7-8 minutes).
- I serve my Kebabs on pita bread with tzatziki sauce, alfalfa sprouts and sliced red onions, feel free to experiment with other fixins.
If you aren’t feeling adventurous, you can simply make these into burgers - just don’t emulsify the meat in the processor, instead, take the onion, garlic, and parsley out of the food processor and mix it with the meat, spices, and bread crumbs by hand to keep the right consistency. Then you can form the mixture into hamburgers and serve on buns!
For the Tzatziki Sauce:
- 1 cucumber, partially peeled (striped) and sliced
- 1 tsp salt
- 5 garlic cloves
- 1 tsp white vinegar
- 1 tbsp extra virgin olive oil
- 2 cups Greek yogurt
- 1/4 tsp ground pepper
- Blend the cucumber in a food processor. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth and squeeze dry. Set aside briefly.
- Clean and dry the food processor and put in the garlic cloves. Add the salt and the vinegar. Slowly add the olive oil, stopping the processor every few seconds to scrape the sides. Do this for five times or so until the garlic turns into a wet, mushy paste.
- Add the cucumber and garlic paste to a large bowl. Stir in the yogurt and pepper. Combine thoroughly. Cover and let rest in the fridge for a couple of hours before serving.
THE MODERN: SLOW ROASTED LAMB SHANK
THIS IS A GREAT RECIPE FOR FOLKS WHO THINK THEY DON’T LIKE LAMB OR HAVE NEVER TRIED IT. YOU’LL REALLY ENJOY THIS DISH!
When I was young and first started to live on my own, I made these lamb shanks because they were a cheap cut of meat with all the flavor of something gourmet. It filled my house with wonderful smells that made me think of Mom’s pot roast. These lamb shanks were always a huge hit with my guests, even ones who were not regular lamb eaters. It’s a very easy recipe and not much can go wrong. This recipe would probably work great in a slow cooker, but I always used a cast iron pot in the oven.
- 2 bone-in lamb shanks
- 4 or 5 cloves of crushed garlic
- 1/4 diced red onion
- salt and pepper
- 5 or 6 sprigs fresh rosemary
- 5 or 6 sprigs fresh thyme
- 1 TBS olive oil
- Prepare a hot oven at 450 degrees F
- Cover the inside of a roasting pan or oven-safe skillet (I use cast iron) with foil
- Take two whole, bone-in, lamb shanks and place them inside the foil-lined pan
- Lightly cover the shanks with about a tablespoon of olive oil and a generous helping of salt and a dash of pepper.
- Roast the lambs shanks, uncovered, for about 30 minutes, turn at least once to evenly brown the shanks
- Turn the oven down to 200 degrees F (yes, really this low)
- Add the crushed garlic (crush with the flat end of a knife), fresh rosemary, fresh thyme, and the onion on top of the shanks.
- Wrap the the shanks in the foil tightly, remove from the pan, and add more foil to line the pan again. Place the wrapped shanks into the second sheet of foil in the pan and wrap it again - air tight to hold in the moisture - put back in the pan to cook.
- Cook the wrapped lamb shanks in the 200 degree oven for about 4 hours until the meat is falling off the bone. The juice will become sticky and the meat will be extremely succulent . Pick off the garlic, rosemary and thyme before serving.
This can be served with any variation of sides. I prefer roasted root vegetables, but others may prefer rice or beans.
Our Tennessee lambs are pasture-raised, supplemented non-GMO grains and never fed antibiotics, medications, or animal by-products. The taste is tender, mild, and succulent. Availability is limited, so order yours now HERE
We can deliver all over North Alabama and Southern Middle Tennessee!