Lamb/Goat Recipes
Vibrant Lamb Chop Recipe
A vibrant tasty treat you and family will enjoy.
Ingredients:
4 Grass-Fed Lamb Chops Two lbs with bone-in (shoulder, loin, etc)2 tsp chopped thyme½ tsp chopped parsley1 Tbsp. Dijon mustard2 cloves garlic minced3 Tbsp. olive oil2 tsp fresh rosemary finely chopped½ tsp salt¼ tsp pepper
Directions:
1. Whisk together in a bowl the Dijon mustard, garlic, olive oil, rosemary, thyme, parsley, and salt and pepper.2. Place lamb chops in a large zip-top bag or other airtight container. Coat lamb with Dijon mixture on both sides. Let marinate in the fridge for at least 30 minutes, but up to 24 hurs. Grass-Fed Goat Vindaloo
A great spicy meal you all will enjoy.
Ingredients:
1¼ lbs. Grass-Fed Goat Shoulder/Arm Roast or Leg of Lamb or Lamb Roast2 Tbsp. fennel seeds1 tsp cumin powder 10 black peppercorns 6 cloves or sub 1 Tbsp. nutmeg3-inch cinnamon piece½ tsp mustard ground1 Tbsp. chilli powder1 to 3 tsp Chipotle chilli powder (spicy)¼ tsp turmeric⅔ tsp salt¼ c apple cider vinegar1 tsp coconut sugar¼ c water2 Tbsp. minced garlic2 Tbsp. ginger, peeled and sliced4 Tbsp. macadamia nut oil 1 c very fine chopped onion5 sprigs thyme or 1 sprig curry leaves fresh not dried2 tsp honey1½ to 2 c hot water (or asneeded)
Directions:
1. Oven Roasted Goat Leg
A tender and succulent piece of meat that will impress your family and guests!
Ingredients:
For the meat:3 pounds Grass-Fed Goat Leg with the bone or Grass-Fed Leg of Lamb 3 cloves of garlic cut into little sticks3 sprigs of rosemaryJuice from one lemon¼ cups macadamia nut oilSalt and pepper to taste2 Tbsp. dried oregano2 c white wine3 sweet potatos peeled and cut into bite-size pieces3-4 carrots peeled and diced into bite-size pieces2 white or red onions cut into one-inch pieces
For the glaze:9 Tbsp. honey½ tsp ground cumin½ tsp fennel seeds groundPinch of seasonal salt and pepper1 Tbp. Dry Rub Goat Shoulder
Slow roasted goat shoulder is rubbed with great spices and then cooked to fork tender. Serve with your favorite side and salad.
Ingredients:
Meat:1 Grass-Fed Goat Shoulder Roast about three pounds2 tbsp honey2 tsp seasoning salt2 tsp garlic powder
Dry Rub:2 Tbsp. lemon pepper2 tsp nutmeg 2 tsp paprika1 tsp ground fennel seeds1 tsp cinnamon1 tsp ground cloves1 tsp ground cumin1 tsp kosher salt½ tsp allspice
Instructions:
1. Combine all dry rub ingredients and stir to combine.2. Rub the goat shoulder with: honey, seasoning salt, and garlic powder.3. Sprinkle dry rub on all sides of goa shoulder and store in a air tight container. Rosemary Goat Chops
A delicious flavorful dish the entire family will enjoy.
Ingredients:
2 lbs Your Favorite Grass-Fed Goat Chops½ cup dry red wine1 lemon, juiced4 Tbsp. macadamia nut oil3 Tbsp. Honey4-5 cloves garlic, smashed and chopped3 sprigs rosemary choppedKosher salt and pepper
Instructions:
1. Season chops all over with salt and pepper. Place in a zip lock bag2. In a small bowl, whisk together wine, lemon juice, olive oil, garlic, and rosemary. Pour marinade over the goat chops. Squeeze the air out of the bag and seal. Refrigerate two to fourhours, turning occasionally so meat is evenly coated.3. Reove meat from the refrigerator 45 minutes before cooking. Goat/Lamb Taco Recipe
A great way to make authentic, flavorful tacos. Use goat meat and everyone will enjoy.
Ingredients:
3-4 lbs Ground Grass-Fed Goat or GF Lamb½ c white vinegar1 c macadamia nut oil5 cloves garlic, smashed and chopped2 bay leaves ¼ tsp crushed pepper flakes1 Tbsp salt2 tsp fresh black pepper1 tsp ground cinnamon1 Tbsp ground cumin3 strips lemon peel 2 Tbsp honey2 tsp ancho chile powder1 (16-oz) can crushed tomatoes½ to 1 onion diced
Instructions:
1. In a mixing bowl, whisk all ingredients, except the meat and onion.2. Preheat oven to 350° F using the middle rack. Cook ground meat and onon in a hot sauté pan until done. Jamaica Curry Slow Cooker Goat/Lamb
Jamaican Curry Goat—insanely delicious slow cooked. Curry that is full of flavor and the meat is very tender!
Ingredients:
3 pounds grass-fed goat meat: stew meat and meaty neck bones or 2 lbs boneless grass-fed leg of lamb or lamb shoulder and stew meat¼ to ½ c macadamia nut oil2 tsp minced ginger or ground ginger4-5 Tbsp curry powder1 Tbsp tomato paste1 to 2 jalapeno peppers: seedless and diced1 tsp sea salt1 tsp ground black pepper¼ c coconut flour or almond flour1 medium white onion diced4 cloves garlic minced1½ c red wine plus 2 c grass-fed beef broth o no wine and 3. Texas Oven BBQ Ribs
Lamb ribs are always been a favorite for the Slankers, but with BBQ sauce from a new Slanker recipe (below and on the web), these ribs are truly special!
Ingredients:
2 packages of lamb ribs
Butt Rub
Instructions:
Open frozen packages of ribs, separate and place them fat side down in a large oven cooker. Sprinkle Butt Rub liberally. Turn each rib over so the fat side is on top and sprinkle Butt Rub liberally on the top side. Allow to defrost until ready to bake. If it will be more than a couple of hours before you're ready to start baking, defrost in the refrigerator.
Cover roaster wit lid (avoid aluminum foil if at all possible) and bake at 250°F for 2-4 hours until temperature reaches 155°F and meat is tender. Minted Lamb Rib Chops
The mint marinade makes these rib chops "superlicious"!
Ingredients:
5-7 lamb rib chops
Mint marinade ingredients:
1/4-1/2 c. fresh mint leaves, finely chopped (you'd be surprised how easy it is to grow mint in a pot!)
2 Tbs. Garlic Isle Macadamia Nut Oil
1 Tbs. extra-virgin olive oil
zest of 1 lemon
1 tsp. sea salt
1/4 tsp. ground black pepper
Instructions:
Combine marinade ingredients in a food processor until blended. Rub marinade on each side of the lamb rib chops. Refrigerate ideally for 4 hours or more. Grill on low heat being careful not to overcook. Internal temperatur should not exceed 150° F. Spicy Grilled Lamb Ribs
Delicious but they come with a bit of a bite on the back end!
Ingredients:
5-7 lamb rib chops (2-3 per person)
Spicy Rub Ingredients:
1 tsp. ground cinnamon
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. cayenne pepper
2 tsp. sea salt
Instructions:
Combine rub ingredients and rub on both sides of each rib chop. Allow to sit from 30 minutes to a few hours. Refrigerate if more than 30 minutes before grilling. Grill with low heat. Do not overcook. Internal temperature should not exceed 150°F. Then remove from grill and let sit for 5 minutes. Plate and enjoy!
&nbs; Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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