If you came by the barn on Wednesday to get your share of this week's goodies, you probably noticed the two freezers stocked with pastured meats - our pork, beef, and lamb. In case you're not familiar with the latter, here are some helpful tips for cooking with lamb.
Lamb pairs well with mediterranean flavors like mint, garlic, dill, parsley, oregano, lemon, and goat cheese. If you picked up some ground lamb you might try the classic "lamburger" - prepared like a hamburger but topped with goat cheese on a bed of mixed greens. If you're feeling fancy you could incorporate some red onion and oregano into the mix. Don't forget the garlic!
If you picked up some lamb chops, try preparing them as you would pork chops. We like to rub them with salt and pepper, sear them on both sides in a cast iron skillet, and them finish off in the oven topped with thinly sliced onion and a drizzle of lemon juice.
When bell peppers are in season, we like to stuff them with a mixture of ground lamb, sauteed veggies, rice, tomatoes, and feta cheese. But it's just spring and the pepper house is still empty... so how about a shepherd's pie? Sauté the lamb on the stove top with whatever veggies you have on hand, then whip up some garlic mashed potatoes and gravy. Layer in a casserole dish the meat and veggies, gravy, then potatoes, and top with cheese if you have any.
We'd love to hear your experiences and ideas cooking with pastured lamb! Voice your opinions in the comments section :)