"Tips & Techniques" - **LAMB**

There is a story behind every bite of lamb you take. Before it ever makes it to your table, lamb is raised by skilled farmers across the country from pastoral grasslands, to high country meadow. Sheep producers are committed to raising and supplying only the best quality lamb. Hands-on involvement from pasture to plate ensures that the lamb you buy meets the highest standards for flavor, tenderness and freshness.

 Lamb is widely available at grocery stores, gourmet food retailers, and butcher shops. It you do not see it displayed, just ask. When shopping for lamb, look for meat that has a soft pink to red coloring with white marbling.
Fresh lamb should be stored in the refrigerator or freezer immediately after purchasing. Refrigerate fresh lamb at 40 degrees or below. Ground lamb or stew meat should be used within 2 days. Lamb chops and roasts should be used within 3-5 days. If you plan to freeze lamb for long periods of time, be sure to wrap the original packaging with airtight freezer wrap or place it in an airtight freezer bag to prevent freezer burn. To maintain optimum quality, frozen lamb should be used within 3-4 months.

To ensure lamb remains safe throughout cooking, the USDA recommends cooking ground lamb to a safe minimum internal temperature of 160^oF as measured on a food thermometer. Other cuts, including roasts and chops, should be cooked to 145^oF for medium-rare, 160^oF for medium, and 170^oF for well-done.

*Stuffed Leg of Lamb w/Balsamic-Fig-Basil Sauce*

"Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for this rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. The balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finish touch and extremely flavorful thanks to the fresh basil."

Ingredients

• 1/2 cup coarsely chopped prunes
• 1/4 cup currants
•                  2 tablespoons creme de cassis liqueur                    
• 1 1/2 tablespoons minced fresh rosemary
• 1 1/2 tablespoons minced fresh thyme
• 1/2 teaspoon ground coriander
• 1 1/4 teaspoons salt
•                      1 teaspoon freshly ground black pepper                    
• 1 (4 pound) boneless leg of lamb, rolled and tied
• 1/2 cup chopped roasted and salted almonds
• 2 tablespoons chopped fresh mint
• 3 cloves garlic, cut into thirds
•                    2 tablespoons olive oil                    
• 1/2 cup balsamic vinegar
• 5 tablespoons butter
• 3 tablespoons honey
• 1/3 cup thinly sliced, stemmed Calimyrna figs
•             5 teaspoons chopped fresh basil                     
• 6 leaves mint
• 6 leaves basil

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.               

*Traditional Lamb Stew*

'This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it.'"

Ingredients

• 1 1/2 pounds lamb stew meat
• 2 tablespoons olive oil, divided
• 3 large onions, quartered
• 3 medium carrots, cut into 1 inch pieces
• 4 small potatoes, peeled and cubed
• 1 (14.5 ounce) can beef broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons minced fresh parsley
• 1 1/2 teaspoons minced chives
• 1/2 teaspoon minced fresh thyme

Directions

1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat. Remove with a slotted spoon; set aside. Add onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. add potatoes, broth, salt, pepper and lamb. bring to a boil. Remove from the heat. Cover and bake at 350 degrees F for 50-60 minutes or until meat and vegetables are tender.
2. With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices into another bowl; set aside. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

*Pistachio Crusted Rack of Lamb*

Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose – and since they're sold completely trimmed, you'll have virtually no waste. Also, if you haven't had lamb in like the last 20 years, you're in for a nice surprise; the meat is lean, tender, and not at all gamey.

*Grilled Lamb Chops w/Pomegranate-Port Reduction*

"Marinated lamb chops get grilled and then topped with a wonderful tangy pomengranate-port reduction.

Ingredients

• 1 lemon, zested and juiced
• 2 tablespoons chopped fresh oregano
• 2 cloves garlic, minced
• salt and black pepper to taste
•                    8 (3 ounce) lamb chops                    
• 1/2 cup fresh unsweetened pomegranate juice
• 1 cup port wine
• 2 tablespoons pomegranate seeds

Directions

1. Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.
4. Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.

*Kibbee Lebanese Style*

"Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking.

Ingredients

• 1/2 cup bulgur
• 1/2 cup hot water
• 1/2 teaspoon dried mint
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 onion, minced
• 2 tablespoons chopped fresh parsley
• 1 pound ground lamb
• 2 tablespoons pine nuts

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
3. Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

*Roasted Breast of Lamb w/Honey-Parsley-Vinegar Sauce*

This is not common in your regular supermarkets. There's an inverse relationship between the size of the parking lot, and the chances you'll find breast of lamb in the meat case. However, a visit to a real butcher (look for lots of tats and facial hair) should be rewarded with some slabs of this bony, fatty, but richly flavored meat.