Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub

Grinding dried porcini mushrooms in a spice mill creates a deeply flavorful coating for the steaks. Ingredients 2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total) 1/2 cup soy sauce 1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package) 1 tablespoon finely chopped fresh rosemary 2 teaspoons coarsely ground black pepper 1 tablespoon olive… READ MORE »

Grilled Rib-Eye Steaks with Roasted-Pepper Salsa

It’s made from one of the hottest chilies on earth, so heat seekers can slather the salsa all over their rib eyes with bravado; but those with refined taste buds will appreciate how the peppers’ sweet fruitiness cuts through the rich, meaty steaks. Ingredients For salsa 6 red bell peppers (2 pounds) 1 to 2… READ MORE »

Peppercorn- Lavender Tenderloin

yield Serves 8 to 10 Lavender’s flavor is both tangy and floral, so it works as well in savory dishes as it does in sweet ones—It’s addition to the beef tenderloin is fabulous! Ingredients 2 tablespoons dried food-quality lavender buds 2 tablespoons fennel seeds 1 tablespoon whole black peppercorns 1 tablespoon whole white peppercorns 1… READ MORE »

Grilled Filet Mignon with Brandy Mustard Sauce

yield Makes 4 servings The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they’ll be… READ MORE »

Blue-Cheese-Crusted Steaks with Red Wine Sauce

yield Makes 4 servings The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust. Ingredients 4 tablespoons (1/2 stick) chilled butter 3 garlic cloves, chopped 1 large shallot, chopped 1 tablespoon chopped fresh thyme 3/4 cup low-salt beef broth 1/2 cup dry red wine 1/2 cup coarsely crumbled Maytag blue cheese (about… READ MORE »

Open-Face Lamb Burgers with Mint Yogurt Sauce

yield Makes 4 servings. Before spooning yogurt out of the carton, pour off any liquid on top. If you use a particularly thick yogurt, you may need to thin the sauce with a little water. Ingredients 1 cup plain yogurt 1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced 1 teaspoon fresh… READ MORE »

Tapenade-Stuffed Leg of Lamb

yield Makes 6 servings Tapenade, a paste of puréed black olives and other flavorful ingredients, is a typical seasoning for lamb in the Provence region of Southern France. You can buy it ready-made or make it yourself. This lamb is also good made with a paste of marinated sun-dried tomatoes instead of the tapenade. Ingredients… READ MORE »

Honey-Vinegar Leg of Lamb with Fennel and Carrots.

yield Makes 12 servings This impressive-looking roast is easy to carve once you know where to start. Ingredients 2 garlic cloves, chopped 1 cup fresh flat-leaf parsley leaves 1 tablespoon fennel seeds, crushed 1/2 cup fennel fronds plus more for serving 1/2 cup olive oil, divided Kosher salt, freshly ground pepper 1 7–9 pound bone-in… READ MORE »

Pan-Fried Lamb Chops with Rosemary and Garlic

yield Serves 6 These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir. Ingredients 2 tablespoons minced garlic 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried 1 teaspoon dried crushed red pepper 18… READ MORE »

Lamb Sausage Patties with Fresh Mint, Feta, and Garlic

yield Makes 12 sausages Ingredients 1 1/2 pounds ground lamb shoulder 2 large garlic cloves, pressed 1 1/2 teaspoons coarse kosher salt 1/3 cup crumbled feta cheese 1 tablespoon finely chopped fresh mint 1 tablespoon extra-virgin olive oil Preparation Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine… READ MORE »

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