Mountain Memories Farm

We thought you might enjoy some of our lamb recipes.  You can just imagine the wonderful smells coming from the kitchen when you read them. We hope you love them.  Let us know what you think.  Call or email us about our fresh Katadin lamb cuts at 276-655-4744 or mark.dawnrhudy@yahoo.com.

ROAST LAMB WITH PLUM SAUCE

1 leg of lamb 4-6 pounds

3 garlic cloves peeled

1/2 c. thin sliced green onions

1/4 c. butter

2 jars 12 oz. plum jam

1 c. chili sauce

1/4 c. white grape juice

1 tlbs. lemon juice

1/2 tsp. ground allspice

1 tlb. dried parsley flakes

     Make 3 deep cuts in meat, insert a garlic clove in each cut.  Place on rack in roasting pan.  Bake uncovered, at 250 degrees for 6 hours.  In a saucepan saute' onions in butter.  Add jam, chili sauce, grape juice, lemon juice and allspice.  Bring to a boil, simmer 10 minutes.  Baste roast with sauce.  Roast one hour longer basting occasionally until meat reads 160 degrees.  Stir in parsley to remaining sauce and serve with roast.

10-12 servings.

RACK OF LAMB

4 racks of lamb trimmed

3 tlbs Dijon Mustard

1 cup soft bread crumbs

1/4 cup minced fresh parsley

1/2 tsp each salt and pepper

1/4 cup melted butter

1 garlic clove, minced

1/2 tsp minced onion

     Place lamb on a rack in a greased large roasting pan, brush with mustard.  Combine bread, parsley, salt & pepper.  Press onto the meat.  Combine butter, garlic and onion and drizzle over the meat.

Bake uncovered at 350 degrees for 35 to 40 minutes.  Meat should read 160 degrees for medium well, and 170 degrees for well done.

LAMB CHOPS

BARB-B-QED

18 rib lamb chops (1 inch)

2-3 cups olive oil

1/4 cup chopped garlic

4 tsp salt

1 tsp fresh rosemary (minced)

1 tsp garlic & herb seasoning

1 1/2 tsp pepper

     In a zip-lock bag combine last 6 ingredients, shake & mix-add chops, seal bag-turn to coat.  Refrigerate over night.

     Drain & discard the marinade.  Grill the lamb chops uncovered 2-4 minutes on each side until meat reaches desired doneness.

Sesame-Ginger Leg of Lamb

For the lamb and marinade:

4-5 lb. leg of lamb-boneless and butterflied

2 tablespoons chopped fresh ginger

4 cloves garlic, chopped

1 bunch scallions, finely chopped

3/4 cup soy sauce

3/4 cup dry sherry, sake or Chinese Rice Wine

1/2 cup Asian (dark) sesame oil

1 1/4 tablespoons sugar

1/2 teaspoon black pepper

For the glaze or sauce:

Bella Roosters Hot Pepper Peach Jam

1/4 cup white grape juice

Prepare the marinade and let lamb marinate in the refrigerator, covered overnite.  Grill 15-20 minutes on each side until meat thermometer reads 145 degrees. Transfer the lamb to a cutting board and let sit for 10 minutes before cutting.

Mix glaze and pour over lamb.  Serve.