Easter is fast approaching. Come see us at the Wytheville Farmer’s Market and pick up some Easter lamb. We have bone-in legs, boneless shoulder roasts, and ground lamb. Choose a free recipe card with your purchase. I have Greek Meatballs for Easter, Easter Leg of Lamb and Southwestern Shoulder Roast.
Easter Leg of Lamb
On Easter, lamb may be what's on the menu for your big family dinner. It's a tradition that goes back to ancient times.
- 1 leg of lamb bone-in (6-7 lbs)
- 1/4 cup lemon juice
- 8 cloves garlic minced
- 3 Tbl fresh rosemary leaves chopped (or 3 tsp dried)
- 2 tsp salt
- 1 tsp black pepper
- 1 cup chopped fresh herbs combination of rosemary, chives, and parsley
- 2 cups onions diced
- 2 cups lamb stock or chicken stock
- 1 cup red wine
Preheat oven to 400 F. Rub lamb all over with lemon juice. Pat garlic and rosemary evenly over the surface of the lamb. Season with salt and pepper. Place in a roasting pan in oven. Roast for 30 minutes. Reduce oven temp to 350 F and continue cooking for approximately 1 hour for medium-rare, or until thermometer registers 145-150 F (don't touch the bone with thermometer.)
Remove roast from pan and allow to rest for 10 to 15 minutes before carving.
Position roasting pan over stove burners. Add mixed herbs and onions to pan. Stir to combine with pan drippings. Add stock and wine to deglaze the pan. Reduce over high heat until it becomes a sauce consistency (approximately 20 min).
Slice lamb and serve with sauce drizzled over the top. Reduction sauce may sound complicated, but I guarantee you that if you give it a try, you will see just how easy it is to make. You’ll be off and running in a lot of other areas with that new skill.
Reduction sauce may sound complicated, but I guarantee you that if you give it a try, you will see just how easy it is to make. You’ll be off and running in a lot of other areas with that new skill.
Lamb Ragù is an Italian dish. This recipe uses ground lamb. However, the meat can be minced or chopped. Traditionally it is served over pasta but with today’s new diets it can be adapted for paleo or keto plans.
Prepared with ground lamb. Try serving this over zucchini noodles or cauliflower rice if you're following a Paleo diet plan. Otherwise, pasta is the side of choice.
Servings: 4 servings
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium garlic cloves minced
- 2 teaspoons Italian seasoning
- 1 1/2 pounds lamb ground
- 28 ounce tomatoes canned
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1/4 cup basil fresh
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Heat the oil in a deep skillet.
Add the onion and cook until soft. Season with salt and pepper and add the garlic and Italian seasoning.
Stir, cook for 1 minute, and add the lamb. Cook until the lamb is no longer pink.
Add the tomatoes. Mash the tomatoes and simmer over medium low heat 30 to 45 minutes, until tomatoes are broken down.
Add the tomato paste, and continue simmering for 30-60 more minutes, until thickened.
Stir in the vinegar and basil and serve with pasta, zucchini noodles or sauteed cauliflower rice for a complete meal.
Four simple ingredients — ground lamb, sea salt, black pepper and coconut oil. Ground lamb is a great addition to a Paleo, Keto, or carnivore diet.
Lamb Burgers -- quick and easy
Four simple ingredients -- ground lamb, sea salt, black pepper and coconut oil. Ground lamb is a great addition to a Paleo, Keto, or carnivore diet.
Servings: 4 patties
- 1 pound lamb ground
- 1 teaspoon sea salt optional
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon coconut oil
Form meat into patties. Season each side with salt and pepper
Add coconut oil to a medium skillet. Heat to medium-high
Add patties and cook
1/2" patties are done after 3 minutes on each side to 160 degrees. But cook to your desired level of "done"