Grass-Fed Lamb Recipes

As with any grass-fed meat, grass-fed lamb does better when cooked over low and medium heats, not high heat. Reduce the amount of spices called for in most conventional recipes, to allow the flavor of the lamb to come through. If using dry heat (stove-top, grilling, or roasting), cook the meat no more than medium-rare or medium. If you like well-done meat, please use a moist-heat method (braising or a slow cooker).

Chops (loin or rib): The lamb version of steaks. Grill, broil or pan-fry.
Leg: Roast in the oven or braise (moist heat)
Shoulder: Best slow-cooked with moist heat, either whole as a roast or cut into chunks for stews.
Ribs/ riblets/ breast: Best slow-cooked, either over a grill or braised (moist heat)
Shank: This has a thick center bone. Slow cook in moist heat. The shank makes good stews and soups.
Recipe: Grilled lamb burgers  
1 lb ground lamb1 egg, preferably from pastured chickens1 teaspoon dried oregano1 teaspoon dry sherry1 teaspoon fresh-squeezed lemon juice1/8 teaspoon crushed red pepper flakes or a very light sprinkling of cayenne pepper3-4 cloves garlic, minced1/4 cup minced green onions or 1/2 teaspoon onion powder1-2 tablespoons chopped fresh cilantro2 tablespoons bread crumbs1/4 teaspoon salt1/8 teaspoon ground black pepper1 tablespoon chopped fresh mint (optional – adjust to your taste) 1.  Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Mix the lamb and other ingredients together in a mixing bowl with your hands until evenly blended. Form into four patties.
3. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare.
Serve on buns or rolls with lettuce, tomato, and red onion
For a special touch, make a yogurt spread to use instead of mayonnaise on the buns:1 (16 ounce) container Greek yogurt1/2 lemon, zested1 clove garlic, minced1/2 teaspoon salt
Mix ingredients & refrigerate until ready to serve
modified from
Herbed Leg of Lamb with Potatoes and Carrots 
Red or golden organic potatoes Carrots or whatever vegetables you prefer1 bone-in leg of lamb2-4 cloves garlic, coarsely chopped1 tablespoon olive oil1 tablespoon red wine or water 1-2 teaspoons dried thyme 1-2 teaspoons dried rosemary 1 teaspoon ground corianderSalt and pepper to taste
1.  Peel carrots and chop in half or in large chunks2.  Scrub potatoes and quarter (leave the skin on)3.  Place the carrots and potatoes into the slow cooker, top with the chopped garlic, and drizzle with olive oil and a tablespoon of water or red wine4.  Combine the thyme, rosemary, coriander, salt and pepper in a small bowl and mix well.  Sprinkle about half the herbs on the vegetables, and rub the rest onto the lamb 5.  Place leg of lamb on top of the potatoes and carrots
Cook for 6-8 hours on low or 4-5 hours on high
ALTERNATIVE: like all of our slow cooked recipes, this one goes very well with lamb shoulder roasts or shanks as well. RECIPE: Pan fried lamb chops with baked zucchini on the side  Pan-fried lamb chopsCompletely defrost a package of loin or rib chops Pat the chops dry with a paper towel Pre-heat your pan over medium-high heat, adding butter and some light olive oil or sunflower seed oil (the goal is to get the flavor of the butter, but have the higher smoking point of the oil) Lightly sprinkle one side of the chops with sea salt or Redmonds salt Place the chops, salted-side down, in the pan and sear them for approx. 2 minutes.  * remember not to crowd your pan.  Choose a pan that’s big enough to hold the chops with plenty of room in between them, or they’ll steam rather than sear Lightly salt the other side of the chops and flip them over to brown on that side for 2 minutes*remember never to use a fork to turn the chops, because piercing them will release the juices.  Always use a spatula or tongs As the second side is browning, sprinkle garlic powder and fresh or chopped rosemary on the chops to taste Turn to very low heat, or cover the pan and turn the heat off completely.  Allow the chops to cook for another 4-6 minutes, until rare or medium-rare  Serve with brown rice and zucchini bake (next) Zucchini bake 2 lbs zucchini3-4 eggs3-4 tablespoons of matzo meal dill (fresh or dried)shredded cheese grated parmesanSalt and pepper to taste
Slice the zucchini, and either steam or cook in slightly salted water until soft. Drain and mash with potato masher, and allow the zucchini to cool to room temperature. Add eggs, matzo meal, dill (option), and salt and pepper to taste.  Mix well. Grease a flat baking dish with butter, spread the zucchini mixture in the dish, and sprinkle shredded cheese and parmesan on top. Bake at 350 degrees for about 30 minutes, until the top is nice and brown.
Lamb chops marinated in spiced yogurt (aka home-made tandoori)
One of my favorite foods is tandoori, but we don’t have a proper clay oven to make it.  Below is a recipe for grilled lamb chops that is a tasty imitation ….
Spice mixture:
2 teaspoons sea salt2 teaspoons ground cumin2 teaspoons ground coriander1 teaspoon turmeric1/2 teaspoon cayenne pepper1/4 teaspoon ground cloves1/4 teaspoon ground cinnamon1/4 teaspoon ground cardamom
2 cups plain yogurt2 tablespoons minced fresh garlic2 tablespoons minced fresh ginger1 tablespoon olive oil 2 lbs of loin lamb chops
1.  Combine the salt and all the dry spices in a small skillet over low-to-medium heat.  Toast, stirring, for about 2 minutes, until fragrant.  Remove from the heat and cool to room temperature.
2.  Combine the yogurt, garlic, ginger, oil and spice mixture in a bowl ond mix well.  Pour half the spiced yogurt mixture into a nonreactive container just large enough to hold the meat.  Add the lamb chops and pour the remaining yogurt mixture over them.  Turn to coat well on both sides.  Cover and refrigerate for 4 – 12 hours.
3.  Bring the grill to medium-high heat.  Take the chops out of the container and scrape off most the marinade, leaving only a thin coating.  Place on the grill and allow to sear one side for 2 minutes; turn the chops over to allow the second side to sear for 2 minutes.  Then reduce the heat (if using a gas grill, turn the gas to low; if using a coal grill, move the chops to a cooler section of the grill).  Cook an additional 2-4 minutes per side over low heat.
Remember, grass-fed meats do best when cooked no more than medium.
Serve immediately.
Adapted from The Gourmet Prescription by Dr. Deborah Chud
Roast Leg of Lamb with Rosemary-Garlic Paste
This recipe works wonderfully with both lamb and chicken!  Good quality olive oil and balsamic vinegar really make the recipe shine, so we encourage you to pick up these items from Hill Country Olive Oil Company at the Round Rock market
1 leg of lamb1 large bulb garlic1 tablespoon olive oil1 tablespoon balsamic vinegar2 teaspoons lemon juice2 teaspoons chopped fresh rosemary, or 1/2 -1 teaspoon driedsalt and freshly ground pepperBeef or lamb broth or water
1.  Roast the garlic: remove the outermost papery covering and use a small knife to cut the tips off the cloves of garlic (keep the bulb intact).  Place in a terra cotta roaster, or a covered pan, and roast at 300 degrees for 1 hr.  Allow to cool to room temperature, and then slip the cloves out of their skins
2.  Place the roasted garlic cloves in a small bowl and mash with a fork.  Add the oil, vinegar, and lemon juice and thoroughly mix together.  Add the rosemary and season to taste with salt and pepper.
3.  Rub the leg of lamb all over with the paste.  Place in a roasting pan, and put ½ cup of broth or water in the pan.
4.  Preheat the oven to 350 degrees.  Roast for 1 ½  hours, then check for desired degree of doneness.
Option 1: this recipe goes wonderfully with leeks.  I like to chop the leeks, wash them thoroughly, and place at the bottom of the roasting pan underneath the leg of lamb.
Option 2: this recipe works beautifully in a slow cooker.  Reduce the amount of broth/water to just 1 tablespoon.  In the slow cooker, you can use a leg of lamb or shoulder or shanks with this same recipe.
Adapted from The Gourmet Prescription by Dr. Deborah Chud

Herb-Crusted Roast Leg of Lamb 
1 bone-in leg of lamb
2 cloves garlic, slivered
2 tablespoons olive oil
1 tablespoon dried thyme
1 teaspoon dried rosemary
½ teaspoon pepper
1 teaspoon ground coriander
½ tablespoon coarse salt, Redmonds or sea salt to taste
Preheat oven to 450 degrees
Cut slits in the meat with the tip of a sharp knife, and insert the garlic slivers in the slits.
Brush lamb with olive oil
Combine the thyme, rosemary, pepper, and coriander in a small bowl and mix well. Pat the herb mixture over the lamb to form a crust.
Place the lamb in a shallow roasting pan and salt to taste
Put the pan in the oven and roast for 30 minutes. Then reduce the heat to 350, and cook an additional 30 minutes.
Easy Provencal Leg of Lamb 
1 bone-in leg of lamb
½ cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
½ cup good olive oil
½ cup good honey (see note), divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
1.  Preheat the oven to 450 degrees.
2.  Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels.
3.  Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and ½ teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
4.  Place the tomatoes, olive oil, ¼ cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well.
5.  Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs.
6.  Drizzle the lamb with the remaining ¼ cup of honey.
7.  Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1¼ hours, until a meat thermometer registers 130 to 135 degrees for medium-rare.
8. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.
Honey Riblets (lamb breast) 
½ cup soy sauce (preferably, organic and naturally fermented)
¼ cup honey
3 ½ lbs lamb riblets (cut into two slabs)
1.  Marinate riblets in a mixture of the soy sauce and honey for several hours or overnight.
2.  Grill over low to medium heat, turning and brushing with the sauce 4-5 times, until fork-tender (about an hour)
Oven-baked Riblets (lamb breast) 
Pre-heat oven to 350 degrees
Place the ribs in a shallow roasting pan
Pour 1 cup of mixed red wine and water over the ribs
Rub with crushed garlic and chopped fresh rosemary, and salt and pepper to taste
Alternative: Use 1 cup of mixed white wine and water, and sprinkle with Redmonds Season Salt
Cover the pan, and cook for 1 ½ – 2 hours
Lamb Osso Buco (shanks) 
For best flavor, make the dish a day ahead, up until the point the lamb and beans are cooked. Then refrigerate and finish the next day. 
3 lbs lamb shanks, cut into pieces by the butcher
1 cup dried small white beans, such as navy beans
¼ cup unbleached all-purpose flour
¼ teaspoon salt
ground pepper, to taste
2 tablespoons olive oil
2 tablespoons capers, drained
4 tablespoons grated lemon zest
9 cloves garlic
4 sprigs oregano or 1 teaspoon dried
3 sprigs Italian (flat-leaf) parsley
1 ¾ cup chicken stock
3 cups water
3 carrots, cut into ¼-inch dice
¼ cup chopped fresh parsley
Soak the beans in cold water for 6 hours
Preheat oven to 350
Toss the flour, salt, and pepper in a shallow bowl. Dredge the lamb in the flour, coating all sides.
Heat the oil in a dutch oven over medium-high heat and brown the meat on all sides. Remove the meat
Drain the beans, and place them in the dutch oven.
Place the lamb on top. Sprinkle with capers and 2 tablespoons of lemon zest. Crush 6 cloves of garlic and sprinkle over the meat. Add the oregano, parsley, stock, and water.
Heat to a boil. Cover, transfer to the oven, and bake until the beans are tender, about 1 ½ hours.
Remove the lamb and beans, and place the liquid into a saucepan. Add the carrots. Bring to a boil and simmer for 10 minutes. Mince the remaining garlic and add them to the saucepan, together with the remaining lemon zest and parsley.
Serve the lamb and beans with the carrot sauce ladeled over it.
Braised Lamb Shanks (or shoulder roast)
3 lamb shanks — can also be made with lamb shoulder roast
2 tablespoons, plus 1-2 teaspoons olive oil
¾ cup chopped onion
2 cloves garlic, minced
2 sprigs fresh rosemary or ½ teaspoon dried
½ teaspoon salt
ground pepper to taste
¾ cup dry red wine
1 tablespoon tomato paste
Salt and pepper to taste
1.  Saute the bell pepper, onion, garlic, rosemary until soft.
2.  Stir in the wine, tomato paste, and salt and pepper
3.  Place half the vegetables in a baking dish, and place the shanks on top of them. Then put the remaining vegetables over the shanks.
4.  Cover and bake at 350 for 1 ½ hours
Shepherd’s Pie
2 pounds potatoes
2-4 tablespoons butter
1/4 -1/2 cup milk
Salt and pepper
a pinch ground nutmeg
3 onions, chopped
Light olive oil, or oil and butter combined
1 pound ground lamb
½ to 1 lb of fresh or frozen peas
2-3 carrots, chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
2-3 cloves of garlic, finely chopped
a pinch dried sage
Salt and pepper to taste
1.  Boil potatoes until tender, then drain. Mash with milk and butter to taste. You want the mashed potatoes to be a little on the runny side, so that they can be spread easily. Season with salt, pepper, and a pinch of nutmeg. Set aside.
2.  Preheat the oven to 400 degrees F
3.  Saute the onions on medium heat in a little oil or oil plus butter, until they are clear.
4.  Add the garlic and chopped carrots, mix together, lower the heat, and cover the pan. Let the onions and carrots cook over low heat until the carrots are softened.
5. Crumble the ground lamb into the pan. Add the Worcestershire sauce, paprika, and sage, and cook until meat is browned.
6.  Add the peas and mix.
7.  Spread a thin layer of potatoes in a baking dish. Add the lamb and vegetable mix, then top with mashed potatoes. Rake over the mashed potatoes with a fork to create a crispy texture on top when it browns. Dot top with flakes of butter and sprinkles of nutmeg, paprika, salt and pepper.
8.  Bake at 400 degrees F for 30 to 40 minutes, or until golden brown.