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Cooking Tips for Lamb

Lamb is Lean - On average, a three ounce serving of lamb has only 175 calories and meets the FDA definition for lean. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams or 3.5 oz. It is also an excellent source of protein, vitamins B12, niacin, zinc, and selenium and a good source of iron and riboflavin. So if health is important to you, this is the meat for you. The following are a few cooking ideas for a tasty and healthy dinner.

We have many, many recipes, too many to list here. Contact me and I'll Email you a few.

MARINADES (can be made up and stored for several weeks in the refrigerator) Great for Chops

Mint Raspberry Marinade: Combine 2 Tbsp olive oil, 2 Tbsp raspberry vinegar, 1 tsp. chopped fresh mint, and 1 garlic clove minced.

Teriyaki: Combine ¹/₄ c lemon juice, ¹/₄ c soy sauce, ¹/₄ c honey, 1 tsp grated gingerroot or ¹/₂ tsp ground ginger, and 1 garlic clove, minced.

Curry: Combine ¹/₄ c plain yogurt, 1 tsp curry powder, and 1 garlic clove, minced.

Lemon Pepper: Combine 2 Tbsp olive oil, 1 Tbsp red wine vinegar, 1 Tbsp finely chopped onion and 1 ¹/₂ tsp lemon pepper.

Balsamic Dijon Provencal Marinade: Combine ¹/₃ c extra virgin olive oil, 5 Tbsp balsamic vinegar, 1 garlic clove, minced, 3 Tbsp, fresh lemon juice, 2 Tbsp each sugar & Dijon-style mustard & 4 tsp. herbs de provence.

RUBS (can be prepared well in advanced and stored) Great on roasts

Fresh Herb Parmesan Rub: Combine ³/₄ c grated parmesan cheese, ¹/₂ c each of bread crumbs, fresh parsley & fresh basil leaves, ¹/₄ c fresh tarragon, 1 Tbsp each fresh thyme & fresh rosemary, 1 Tbsp garlic powder.

Dried Porcini Mushroom: Combine ¹/₃ c porcini powder, ¹/₄ c each sea salt & sugar, ¹/₄ c balsamic vinegar, 1 Tbsp each black pepper, crushed dried rosemary.

Moroccan Rub: Combine 2 Tbsp sugar, 1 Tbsp ground cumin, 2 tsp. ground turmeric, 1 tsp. sweet paprika, ½ tsp each cinnamon, garlic powder & ground coriander, ¹/₂ tsp crushed chiles & ¹/₄ tsp ground cloves.

Before applying a rub, always brush roast with olive oil.
Lamb is best served medium to medium well for best moisture and tenderness.

Always buy American lamb, “It’s 10,000 miles fresher”.
If your store doesn’t carry it, insist they do or go directly to a producer.