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Lamb
Lamb
Tips for Lamb
To use your favorite dry seasonings on frozen meat, sprinkle cold water on it
or lightly brush oil on beforehand; this will allow seasonings to adhere. Brush
sauces on fresh meats to infuse flavors. To save time, marinate in a sealed bag
or container and freeze into separate servings. When ready to use, refer to the
cooking guide.
Soak lamb in 1 cup milk, to tone down gaminess.
Use a meat thermometer to ensure lamb is properly cooked.
Roasting Recommendations
(Temperatures listed below are based on internal temperatures)
Lamb Cuts 135º-145ºF (63ºC)
Lamb Roasts 145º-150ºF (66ºC)
(Boneless)
Rare 120º-140ºF (60ºC)
Medium-Rare 140º-150ºF (66ºC)
Medium-Well 150º-160ºF (71ºC)
* Using a meat thermometer is essential for checking the internal temperature of
the meat.
Aromatic Lamb Meatballs
Yield: 6 meatballs
Ingredients:
1 pound ground lamb
¼ cup finely chopped scallions
½ teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
3 tablespoons semolina
1 egg, beaten
Directions:
1. Add lamb and scallions to mixing
bowl.
2. Season meat with cinnamon, cumin,
allspice, salt and semolina.
3. Add egg to meat and gently mix
everything together with your
hands.
4. Cover meat with plastic wrap and
refrigerate for 30 minutes.
5. Remove meat from refrigerator and
shape into 6 (3-ounce) meatballs
with your hands.
6. Place meatballs on 3-inch rack.
7. Cook at 350°F for 15-20 minutes,
pausing to turn halfway through.
Tip: Have a bowl of cold water beside
you to dampen your hands as you mix;
this helps them not get too sticky for
rolling the meatballs.
Tip: Plate your lamb meatballs with
your favorite pasta and sauce.
Latin-Spiced Lamb Burgers
Serves: 6
Sauce Ingredients:
1 cup ground ancho chili powder,
1 cup water
1 tablespoon sour cream
¼ cup extra-virgin olive oil
1 small clove garlic, chopped
2-3 tablespoons fresh lime juice
½ tablespoon salt
Black pepper to taste
Burger Ingredients:
2 pounds grass-fed ground lamb
½ teaspoons coriander seeds
½ teaspoons cumin seeds
¼-½ teaspoon cayenne powder
2 cloves minced fresh garlic
Salt
1½ teaspoons whole black pepper
6 ciabatta buns
3 ounces Cotija cheese
Red onion, sliced
Tomato, sliced
Lettuce or spring green mix
Sauce Directions:
1. Add chili powder and water to
saucepan and bring to boil over
medium heat.
2. Reduce until ¼ cup liquid remains.
3. Add ancho liquid, sour cream, olive
oil, garlic and lime to blender and
blend until smooth.
4. Season sauce with salt and pepper
to taste; set aside.
Burger Directions:
1. In mixing bowl, combine lamb,
pepper, coriander, cumin, cayenne,
garlic, salt and pepper and mix until
combined.
2. Form lamb mixture into 6 patties
and place on 3-inch rack.
3. Cook at 350°F for 5-7 minutes per
side.
4. Spread 1 teaspoon prepared sauce
onto each bun.
5. Add patties to buns and top with
Cotija cheese, tomato, onion and
lettuce.
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