Slow Cooker Lamb Ribs
Liz's new favorite because it's SO easy in the crock pot:
Ingredients:
2lbs of Nightfall lamb ribs
Dry rub: onion powder, garlic powder, mustard powder, salt, pepper, paprika
Worcestershire sauce
Directions:
Full recipe here.
Ingredients:
2lbs of Nightfall lamb ribs
Dry rub: onion powder, garlic powder, mustard powder, salt, pepper, paprika
Worcestershire sauce
Directions:
Full recipe here.
Moroccan Lamb Stew
Liz's Go-To Lamb Recipe
Ingredients:
1lb Nightfall Farm lamb stew meat (or shoulder roast!)
Carrots
Sweet Potatoes
Onion
Kale
Garlic
Dried Apricots (we often skip these b/c we don't have them on hand)
Diced tomatoes (or frozen/canned ones from the garden!)
Chicken broth (or lamb broth...either way, homemade from Nightfall is best! Recipe for chicken broth here).
Olive oil
And a whole lot of herbs...we often don't have everything on the list, but we just substitute and skip things if needed)
Directions:
Full recipe here.
Ingredients:
1lb Nightfall Farm lamb stew meat (or shoulder roast!)
Carrots
Sweet Potatoes
Onion
Kale
Garlic
Dried Apricots (we often skip these b/c we don't have them on hand)
Diced tomatoes (or frozen/canned ones from the garden!)
Chicken broth (or lamb broth...either way, homemade from Nightfall is best! Recipe for chicken broth here).
Olive oil
And a whole lot of herbs...we often don't have everything on the list, but we just substitute and skip things if needed)
Directions:
Full recipe here.
bamb-burgers
Recipe from CSA Member Ashleee Ollmann, via the Radical Homemaker's blog
Ingredients:
1lb Nightfall ground lamb
1lb ground grassfed beef from your favorite farmer
1 tsp salt
1/2 tsp pepper
1/4 cup fresh chopped herbs of your choosing
Directions:
1. In a large bowl, hand mix ground beef and ground lamb. Add in salt, pepper, and herbs.
2. Form mixture into eight 1-inch thick patties.
3. Cook up burgers on the grill, the stove top, in the oven on broil, or however you prefer.
4. Enjoy!
Ingredients:
1lb Nightfall ground lamb
1lb ground grassfed beef from your favorite farmer
1 tsp salt
1/2 tsp pepper
1/4 cup fresh chopped herbs of your choosing
Directions:
1. In a large bowl, hand mix ground beef and ground lamb. Add in salt, pepper, and herbs.
2. Form mixture into eight 1-inch thick patties.
3. Cook up burgers on the grill, the stove top, in the oven on broil, or however you prefer.
4. Enjoy!
Garlic roasted leg of lamb
Recipe from CSA Member Liz Wood
Ingredients:
5lb Nightfall Leg of Lamb
Lard from Nightfall Pigs
Garlic from your favorite farmer
Salt and pepper
Directions:
1. Take thawed lamb out of the fridge one hour prior to cooking. Preheat oven to 450 degrees
2. 'Lard' the lamb with garlic slices (use a sharp paring knife to make shallow, diagonal slices into the surface of the lamb and push slices of fresh garlic into the 'holes" you've created...the amount of garlic used is personal choice)
3. Salt and pepper the lamb, and then pat a layer of flour over the top to help create a "crust" of sorts as the meat roasts
4. Place on a greased rack in a roasting pan, fat side up, and place the pan in the hot oven. Reduce heat to 325 degrees
5. Roast about 30 minutes a pound until 160-165 degrees for medium, 175-180 degrees for well done.
6. Enjoy!
Ingredients:
5lb Nightfall Leg of Lamb
Lard from Nightfall Pigs
Garlic from your favorite farmer
Salt and pepper
Directions:
1. Take thawed lamb out of the fridge one hour prior to cooking. Preheat oven to 450 degrees
2. 'Lard' the lamb with garlic slices (use a sharp paring knife to make shallow, diagonal slices into the surface of the lamb and push slices of fresh garlic into the 'holes" you've created...the amount of garlic used is personal choice)
3. Salt and pepper the lamb, and then pat a layer of flour over the top to help create a "crust" of sorts as the meat roasts
4. Place on a greased rack in a roasting pan, fat side up, and place the pan in the hot oven. Reduce heat to 325 degrees
5. Roast about 30 minutes a pound until 160-165 degrees for medium, 175-180 degrees for well done.
6. Enjoy!
kofta kebabs with tzatziki
Recipe from CSA member Heather Holland.
Ingredients:
1 lb Nightfall ground lamb
Onion
Fresh parsley
A mixture of seasonings (see full recipe!)
Home-made Tzatziki sauce (sell full recipe!)
Directions:
This one is a lot of work but very good. See the full recipe here.
Ingredients:
1 lb Nightfall ground lamb
Onion
Fresh parsley
A mixture of seasonings (see full recipe!)
Home-made Tzatziki sauce (sell full recipe!)
Directions:
This one is a lot of work but very good. See the full recipe here.
lamb meatball soup with kale and red peppers
Recipe from CSA member Chris Stoner.
Ingredients:
2 tbsp butter
1 small yellow onion diced
4 cloves garlic diced
1 lb Nightfall ground lamb
1 Nightfall egg
1 tbsp sage
1/2 lb kale, washed, rough chopped
jar roasted red peppers, drained, rough chopped
4-6 cups vegetable broth/stock or Nightfall chicken broth
Directions:
1. Saute half the onions and garlic in a tbsp of butter till light brown
2. Mix lamb, egg, sage, salt/pepper (I'm lite on the salt but heavy handed with ground pepper) and the cooled onion/garlic mix. Combine well.
3. Roll small meatballs
4. In large soup/stock pot sauté meatballs on med-high in 1 tbsp butter until brown all over. Turn heat to low, add remaining onions/garlic, cook for 3-5 mins. Add the kale and red peppers, sauté 3 more mins.
5. Add broth. simmer roughly 20 mins or until meatballs are completely cooked. Season with salt/pepper.
6. Enjoy!
Ingredients:
2 tbsp butter
1 small yellow onion diced
4 cloves garlic diced
1 lb Nightfall ground lamb
1 Nightfall egg
1 tbsp sage
1/2 lb kale, washed, rough chopped
jar roasted red peppers, drained, rough chopped
4-6 cups vegetable broth/stock or Nightfall chicken broth
Directions:
1. Saute half the onions and garlic in a tbsp of butter till light brown
2. Mix lamb, egg, sage, salt/pepper (I'm lite on the salt but heavy handed with ground pepper) and the cooled onion/garlic mix. Combine well.
3. Roll small meatballs
4. In large soup/stock pot sauté meatballs on med-high in 1 tbsp butter until brown all over. Turn heat to low, add remaining onions/garlic, cook for 3-5 mins. Add the kale and red peppers, sauté 3 more mins.
5. Add broth. simmer roughly 20 mins or until meatballs are completely cooked. Season with salt/pepper.
6. Enjoy!