Lamb Recipes from Gutierrez Family Farms

Sharon Gutierrez shares some of her family’s favorite
lamb recipes with us.
  We hope you enjoy them!

Lamb Stew

2 lbs leg of lamb or shoulder roast cut into 1 inch cubes
Dust with about ½ cup of seasoned flour
Add to 3 Tablespoons olive oil in hot heavy pot. Brown lamb but do not cook though. Remove from pot.

Add to warm pot;
4 or more pieces bacon cut into thin slices- brown. Add ingredients below.
2 medium onions-medium dice
3 large carrots-, peeled and sliced ½ thick
½ pound mushrooms cut in half if needed
2-3 medium potatoes, peeled and diced medium size
2 cups fresh diced tomato
8 ounce can tomato sauce or diced tomatoes
3 tsp. fresh thyme or 1 ½ tsp dried
3 tsp. fresh rosemary or 1 ½ tsp dried
2 tsp. salt
2 tsp. black pepper
4-6 garlic cloves- crushed
Bay leaf
½+ bottle Merlot or Cabernet – reserve some for drinking

Add lamb back to pot along with above ingredients, Cover and cook for one hour. Stir after 30 minutes. Remove lid during last 15 minutes of cooking if thicker stew is desired.

 

Dry Rubbed Lamb Ribs

2 teaspoons granulated garlic
2 teaspoons dried thyme
3 teaspoons smoked paprika
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 tablespoon dry mustard
1 teaspoon black pepper
2 lbs of lamb Ribs
Olive oil for coating ribs

Glaze (optional):
1/2 cup apricot jam
¼ cup chopped jalapenos
1 teaspoon red pepper flakes
1/2 teaspoon salt
¼ cup apple cider vinegar
1 tablespoon dry mustard

Mix dry rub ingredients and place them in a zip lock bag.  Cut ribs into individual pieces, leave the fat on the bones and rub lightly with olive oil and place into the zip lock bag with dry ingredients and mix well. Refrigerate all day or overnight.

Heat oven to 300 F and place lamb fatty side up on a broil sheet and cover with foil. Bake for about 1 1/2 hours; you want the meat to pull away from the bone.

Mix glaze ingredients in a food processor for a minute then warm up the glaze on the stove for 5- 10 minutes. Turn up the oven to 375 F and remove foil and brush ribs with glaze and let bake for another 20-30 minutes. Sticky but delicious, try it both ways with and without the glaze.

 

American Basque Lamb Shanks

Southwest Idaho is Basque country, and so,
relishes in the unique and tasty dishes
which the Basque people have brought to us

3-4 lbs of Grass Fed Sliced or Whole Lamb Shanks
2 tablespoons Smoked Paprika
2 tablespoons Garlic powder
2 teaspoons dried Thyme
2 tablespoons Sugar
2 tablespoon Dry Mustard
1 teaspoon dried Red Chili Pepper
1 teaspoon salt
4 tablespoons of Olive Oil divided
1 Onion sliced
Mushrooms sliced
3 Sliced Carrots
2 Sliced Bell Peppers
2 cups Chicken Broth
1 teaspoon Smoked Paprika
1 tablespoon Corn Starch
2 -3 tablespoons cold water

Mix all dried ingredients into a large zip lock bag then add lamb shanks and shake well. Let set for 2-3 hours or overnight in the refrigerator.

Coat large, deep skillet with olive oil and caramelize onions for about 20 minutes. Remove onions and brown mushrooms. Once browned add onions back to the skillet with carrots and bell peppers, chicken broth and 1 teaspoon of Smoked Paprika and mix well. In another skillet sear lamb with olive oil then add together in the same skillet and let it simmer on low to medium heat for 2 hours. Check for tenderness, it should be falling off the bone. Can also place everything in the crock pot and let simmer all day as well. Add corn starch mixture to thicken and serve over mash potatoes, rice or noodles.

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