Latest "Lamb" Posts

Grilled-Lamb-ChopsGrilled Lamb Chops with Garlic Rosemary Citrus Sauce

Just Grillin carries bold ingredients for Grilled Lamb Chops with Garlic Rosemary Citrus Sauce:

1 bottle Stonewall Kitchen Garlic Rosemary Citrus Sauce
4-(6 oz.) lamb chops
Salt and pepper to taste

Directions:
1. Generously season the lamb chops with salt and pepper.
2. Brush on the Stonewall Kitchen Garlic Rosemary Citrus Sauce.
3. Place the chops on the grill; cook until halfway to desired doneness.
4. Turn over the chops, brush again with sauce and finish cooking.

Rack-of-LambJust Grillin carries bold ingredients for Mustard Encrusted Rack Of Lamb:

2 (1/2 pound) racks of lamb, very well trimmed of fat, and chine bone removed
2 tablespoons Stonewall Kitchen Roasted Garlic Oil
1/4 cup toasted bread crumbs
1 1/2 tablespoons finely chopped flat leaf parsley
1/4 teaspoon salt or to taste
Freshly ground black pepper to taste
2 tablespoons Stonewall Kitchen Horseradish Mustard

Directions:
1. Preheat grill or oven to 400 degrees F.
2. Brush lamb racks with a small amount of Roasted Garlic Oil. Place fat side down in a heavy, low baking dish and bake for 15 minutes.
3. Meanwhile, combine bread crumbs, parsley, salt and pepper in a small bowl.
4. Turn racks over, brush with Horseradish Mustard, and pat on bread crumb mixture. Drizzle on remaining oil and continue cooking for 10 to 12 minutes for medium-rare meat.
5. Remove racks and let stand 3 to 4 minutes before cutting into chops.

Lamb-StewLamb Stew – Serves 4

Just Grillin carries bold ingredients for Lamb Stew:

2 tablespoons olive oil
3 pounds lamb, trimmed and cubed
Salt and pepper
1 1/2 cups onion, 1/4-inch dice
3-4 cups unsalted beef stock
1/4 cup Stonewall Kitchen Roasted Onion and Garlic Jam
1/2 cup Guinness (optional)
1 1/2 pounds potatoes, peeled and cut into 1 ½- inch pieces
12 ounces carrots (about 4), peeled and cut into 1 1/2-inch pieces
Flour (optional)
1/4 cup flat leaf parsley, chopped

Directions:
1. Heat oil in a 4-quart Dutch oven over medium-high heat until the oil is hot and shimmers, but does not smoke.
2. Add meat in batches making sure to not overcrowd the pan. Season with salt and pepper. Saute until browned on all sides. Remove meat and tent with foil until all meat is cooked. Drain all but 2 tablespoons of fat from the pan.
3. Add onion and sauté until tender and translucent. Make sure onion does not brown.
4. Add the beef stock, Stonewall Kitchen Roasted Garlic and Onion Jam and Guinness. Adjust seasoning by adding salt and pepper.
5. Add cooked meat, potatoes and carrots. Bring to a simmer. Reduce heat, cover and braise 1-2 hours until meat is tender. It is important that a low simmer is maintained to assure the meat will be tender.
6. Stew can be thickened with flour if desired.