Lamb/Goat Recipes
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; Melissa's Moroccan Chicken and Apricot Meatballs
This recipe is from Melissa Joulwan's refreshing new cookbook, Well Fed 2: More Paleo Recipes for People Who Love to Eat. She has some excellent recipes in both the first and second books with ethnic spices and all kinds of innovative ideas for re-creating these masterpieces to suit personal tastes. We loved the chicken meatballs and plan to make them again using lamb instead of chicken, which she recommends as a substitute for chicken. We highly recommend these cookbooks!
Ingredients:
2 Tbs. warm water
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1 pound ground chicken (Slanker SelectOmega-3 Chicken is recommended)
2 cloves garlic, minced (about 2 tsp. Stuffed Peppers
"This is a delicious variation of stuffed peppers without using any bread or grain products. You may also substitute cabbage leaves instead of peppers--just watch closely so you don't burn the cabbage."
Ingredients:
2 lbs. Slanker's grass-fed ground beef, ground buffalo or ground lamb (or a combination of any two or three ground meat products)
2 Christopher or Omega-3 eggs
1 small onion, chopped
3 Tbs. plus 1/2 c. Easy Ketchup (recipe available)
1 clove garlic, minced (optional)
1 Tbs. plus 1 tsp. Dijon-style mustard (always check label carefully to avoid any unwanted ingredients)
1/2 tsp. Lamb Chops with Mint Sauce
"Mint is high in Omega-3, so enjoy as often as possible."
Ingredients:
1 package Slanker's grass-fed lamb chops (choose from loin, sirloin, shoulder or arm chops)
Ingredients for the mint sauce:
1 c. unsweetened, plain Greek yogurt
1/2 c. fresh mint leaves (mint grows well in a patio pot for easy snipping and great taste)
1/4 tsp. Stevia powder
1/2-1 tsp. Redmond organic natural garlic salt (adjust to taste)
Instructions:
Grill the lamb chops on a gas grill set to low, being careful not to over cook. Keep an eye on the chops and turn them over after 3-10 minutes, depending on ifthey are placed in direct or indirect heat on the grill and how low the settings are. Meatballs
"Choose from a variety of ground meats and enjoy these delicious meatballs as a main dish or an appetizer."
Ingredients for the meatballs:
1 lb. Slanker's grass-fed ground buffalo
1 lb. Slanker's grass-fed ground beef
1 lb.wild-caught ground venison, Omega-3 ground pork, lamb or more buffalo/beef
1 Omega-3 pastured or Christopher egg, raw
6 Omega-3 pastured or Christopher eggs, hard boiled and each cut into eighths
1 bunch fresh mint, finely chopped
1 medium onion, diced
3 cloves garlic, minced
T-Coon's "The Stuff!" or salt and pepper to taste
Instructions:
Thoroughly mix all ingedients except for the hard boiled eggs. Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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