We do our best to use the whole animal and that includes the pile of bones that is often left after some lambs (or ewes) are butchered. The basics of broth are whats important and what we focus on, the subtleties are for the master chefs or personal preferences. At the time we produced this batch the COVID-19 pandemic is in full swing and we are confined largely to our home, so carrots, celery and some other goodies are missing, and in our kitchen that is okay. We used the bones from a lamb that a customer had turned into ground, so there are 7lbs, you don't need 7 lbs. Ingredients: 7 lbs lamb bones Olive oil 1t coarse salt black pepper 3 onions (rough chopped) 1T black pepper corns 10 cloves garlic 3T tomato paste 3-4 bay leaves 1T thyme (2c white wine would be good but we don't have any) Instructions: Preheat the oven to 425F. On a roasting pan spread out the bones, drizzle with olive oil and sprinkle the salt and pepper over them. Roast for 45 minutes to an hour. Sauté onions, garlic (carrots and celery if you have them) in olive oil over medium heat until browned. Add tomato paste and cook a few more minutes. Deglaze the pot with white wine if you have it and water if you don't Add roasted bones and cover with water. After bringing the pot to a simmer skim off any foam or debris that comes off the bones. Add the herbs and spices and simmer 4-6 hours. At this point strain the broth through a sieve or cloth and set it in the fridge or a cool place to allow the fat to rise to the surface. Skim the fat off and package in ball jars or heavy duty ziplocks. You can freeze broth for later use or put it in the fridge to use within a week.
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One of our favorite ways to eat lamb in the summer is as these sliders. The ingredients list is a bit longer than most of our meals require but its worth it. We have cooked these on the grill and just in a skillet, both are good but man we love to grill! Ingredients: Sliders 1lb ground lamb 2 cloves garlic 1/2t salt 2T fresh chopped 1t cumin 1t coriander 1/4t cinnamon 1/4t allspice 1/8t cayenne Tzatziki sauce 1/2 cucumber (seeded and chopped) 1 clove garlic 2t lemon juice pinch of salt 1c greek yogurt 1T fresh mint (chopped) 1T olive oil Extras Red onion (sliced thin) Feta cheese Mini ciabatta rolls Instructions: Combine the lamb with all spices and mix thoroughly before forming 4-6 patties. This can be done just before cooking, a day in advance or we are often working with fresh ground and will mix a large batch and freezer it for later use. Once patties are formed they can be grilled or pan fried to desired doneness. To make the tzatziki, start by seeding and finely chopping the cucumber. Mash garlic, salt and lemon juice in a bowl before adding the remaining ingredients. Let it sit in fridge for several hours or overnight. Assemble sliders on the ciabatta rolls with some crumbled feta, a slice of red onion and a dollop of tzatziki. The lamb shoulder roast is one of my favorite cuts. It is full of flavor and potential which all can be unlocked with a low and slow cook. This is a cut that in my opinion has to be slow cooked, there are too many different thicknesses and bones to be able to cook it evenly otherwise and you would risk really over cooking and drying out certain parts while undercooking others. We love slow roasting meat, it fills the house with the most delicious aroma and the timing isn't fussy so it will be finished whenever you're ready to eat. Ingredients: 1 lamb shoulder roast (any roast or shanks will work) 6-7 cloves of garlic cut into slivers 3-4 sprigs of fresh rosemary 1t coarse salt 1T olive oil 1/2c red wine 1/2c water 1-2 onions (rough chopped) 3-4 potatoes (halved or quartered) Instructions: Preheat the oven to 275F. Using a paring knife cut straight down into the shoulder about an inch deep every inch or so. In each slit stuff a sliver of garlic and a few rosemary leaves. Sprinkle the salt and olive oil over the top and place on a bed of potatoes, onions, or both. Add the wine and water to the pot, cover with a tightly fitted lid, and cook for 5-8 hours. In our house there is little agreement on how rare or cooked meats should be, Mitchell prefers his meat red while Diantha is on the grayer side of pink. Even when a consensus is reached it is uncommon for the execution to meet expectations and meat commonly ends up underdone or overdone. There is however a universally excepted and beloved way to cook meat in our home, low and slow. This method allows for imprecise cooking times and almost no oversight which is ideal for farmers, parents and most regular folks. Ingredients: 1 half leg of lamb 1t coarse salt 1t thyme 1/2c red wine 1/2c water 1 onion (chopped) 2 cloves garlic Directions: Preheat the oven to 275F. Place the leg of lamb in a dutch oven with the garlic and chopped onion. pour wine and water over the lamb and sprinkle thyme and salt to cover the meat. Cover with a tight fitting lid and cook for 5-8 hours. Check periodically to ensure there is still liquid in the bottom of the pot. A gravy can be made by adding a bit of flour and broth or water to the remaining liquid after cooking, however we often don't take the time. |
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Mitchell JonesWe are not professional chefs, by any stretch, but we make food we love and love to eat. The recipes are simple, inexact and easily modified. ArchivesCategories |