Lamb is one of the most consumed meats in the world leading to a variety and plethora of methods, seasonings and tastes. If you have interacted with me directly, you know I am constantly peppering my customers for their family recipes. Do you have a recipe to share?
Send us a message with your recipe, please include the cultural heritage so that we can perhaps map them someday. (example, my Moms recipe from Afghanistan or my Grandmothers recipe from Ireland). Please also include your first name so we may give credit to the source.
Thanks!
Zesty Lamb Kebabs with Mint Yogurt Sauce
Ingredients:
Lamb Kebab Ingredients:
1 Boneless American Lamb Leg trimmed & cubed
3 Garlic Cloves minced
1 tbsp of Dill well chopped
1 tbsp of Onion Powder
1 tbsp of Cumin
2 tsp of Cinnamon
2 tsp of Coriander
1 Lemon juiced
salt & black Pepper to taste
Olive Oil
Mint Yogurt Sauce Ingredients:
1 cup of Plain Yogurt
1 tbsp of Mint chopped
2 Garlic Cloves pressed
1 Lemon juiced
salt & Pepper to taste
Directions:
In a bowl, add all the spices & herbs for the American Lamb Kebab cut leave out the cubed lamb. Mix thoroughly and pour a small portion of the marinade into a small bowl. Use this later for grilling. Add cubed lamb to the large batch of marinade and mix. Place in the refrigerator to marinate for at least 2 hours.
Pre-heat grill to medium/medium-high.
Pull out marinated lamb and skewer. Place skewers over the grill and let cook for about 5-6 minutes per side or until the internal temperature hits 130-135F for medium rare. Lather the kebabs with the reserve spices & herbs marinade that did not touch the lamb.
While kebabs are cooking, mix all ingredient for the Mint Yogurt Sauce.
Pull kebabs off grill and let rest for 4-5 minutes. Top with Mint Yogurt sauce or dip, and enjoy!
Lamb Meatballs
-shared from a generous customer- Makes 16 Cook time: 20 min Preheat oven to 450' but turn down to 425\' when placing in the oven Line a 9x13 pan with parchment to catch drippings, if you have a wire rack that fits the pan, place it above the parchment. 1 lb ground lamb 1 tsp kosher salt ½ tsp ground black pepper 2 garlic cloves, crushed 1 tsp ground cumin ¼ c mint leaves chopped fine Mix loosely with a fork then add: 1 TBSP white wine In a separate bowl mix ¼ cup plain panko crumbs with 1 egg, then add to lamb mixture. Mix to combine. Using a rounded tablespoon, form meatballs and place on rack, then bake. She serves with cheddar mashed potatoes or rice mix.
Bear Creek Bend Farm 