Green Family Farm

Favorite Lamb Recipes

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Favorite Lamb Recipes
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GRILLED LAMB WITH MANGO SALSA
1 tsp cumin seeds
1 tsp coriander seeds
1 cup olive oi
l½ cup dry white wine
¼ cup tequila
2 TBS fresh lime juice
2 TBS minced garlic
2 TBS chopped fresh cilantro
2 finely chopped jalapeno peppers (no seeds)
½ tsp salt
½ tsp pepper
1 (4-5 lb) boneless leg of lamb
Cook: Cumin seeds, olive oil in a heavy skillet, stirring constantly until browned; remove from heat and crush-Repeat for coriander seeds
Combine: Crushed cumin and coriander seeds olive oil and next 8 ingredients in a large extra strong zip top plastic bagAdd lamb and coat well place in refrigerator 8 plus hours turning occasionally
Cook: lamb without grill lid, over medium coals about 40 minutes until meat thermometer inserted into thickest part registers 150 degrees (medium rare)  
Mango Salsa:
4 medium mangos, peeled and chopped
¼ cup chopped celery
¼ cup finely chopped green onions
¼ cup chopped sweet pepper
1 jalapeno pepper (seeded and minced)
1/3 cup chopped cilantro
¼ cup honey
2 TBS fresh lime juice
¼ cup olive oi
l¼ tsp salt
Combine:  first six ingredients in small bowlCombine honey and remaining ingredients; pour over mixtureToss gently and refrigerate 30 minutes (yields 4 cups) 

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BROILED LEG OF  LAMB WITH ARGOLEMONA  SAUCE
2/3  cup olive oi
3 TBS lemon juice
2 TBS minced garlic
1 tsp salt
½ tsp pepper
3 cloves garlic thinly sliced
1 TBS dried oregano
2 TBS chopped parsley
3 bay leaves coarsley crumbled
1 cup thinly sliced onion
marinate lamb for 24 hours
Combine:  in a large shallow baking dish the olive oil, lemon juince, salt, pepper
and mix wll, add onions and garlic . Lay meat and spoon marinade over
every 2 hours turn meat until done
***Lamb should be at room temperature before cooking
Argolemon Sauce:
 3 egg yolks
1 TBS  lemon juice
1 tsp arrowroot
1 tsp salt
1/8 tsp cayenne pepper
1 cup chicken broth
1 TBS chopped parslely or mint
 combine in a double boiler the yolks, lemon, arrowroot, salt and cayenne pepper
beat with whisk, then slowly stir in broth, stir constantly
over moderate heat until sauce thickens - spoon over cooked lamb
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Owners, Geoff and Betsy Green
RT 1 Box 79A
Burlington, WV 26710
(304) 289-3565