We've tried all of the recipes listed here and can guarantee that they're terrific. Every year we send our regular lamb customers an annual newsletter to keep them updated on happenings here at the farm.  Each newsletter contains recipes for a great meal centered around Touchstone Farm Lamb.  Our customers often send us recipes they've used with our lamb as well.  We've included the best of them below for you to try.

Please click here if you'd like to be put on our mailing list to receive our annual newsletter.  You can read copies of previous newsletters by clicking on the year (2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007).

Today most people view lamb as a special occasion dish, and many are intimidated the price and preparation involved.  But lamb is actually no more expensive than good quality pork or beef, and can be prepared quickly with a minimum amount of fuss.  Grass fed lamb from Touchstone Farm is also a lot healthier and more nutritious than conventionally raised pork or beef.  The main thing to remember in cooking lamb is not to overcook it - Lamb is best when served medium-rare. For more delicious lamb recipes and information on how to prepare your lamb check out lambinfo.com.

Enjoy your lamb!

Braised Lamb Shanks

4 tablespoons olive oil 1 pound onions, sliced

5 large shallots, sliced (about 1 cup) 2 tablespoons chopped fresh rosemary

6 lamb shanks All purpose flour

2 ? cups dry red wine 2 ? cups canned beef broth

1 ? tablespoons tomato paste 2 bay leaves

Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and saut?until brown (about 20 minutes). Mix in 2 tablespoons chopped rosemary. Remove from heat.

Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, add lamb shanks to skillet and cook until brown on both sides (about 10 minutes per batch). Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion/shallot mixture. Add remaining 1 ? cups of wine, canned beef broth, tomato paste, and 2 bay leaves. Bring to a boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.

Bring mixture to a boil. Reduce heat, cover, and simmer until lamb is tender, turning lamb shanks occasionally (about 1 ? - 2 hours). (note: this can be prepared a day ahead ? just cover and refrigerate).

Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally (about 30 minutes). Place lamb shanks on plate (one or two per person) and cover with gravy.

Basque Lamb Stew

1 lamb shoulder (3 1/2 lbs) cut into 2" cubes (check "kebob style" on our order form)

6 cloves of garlic, peeled and crushed

4 twigs of fresh rosemary, stripped

1/2 cup dry white wine

2 tbsp. extra virgin olive oil

1 large yellow onion, chopped

Salt and freshly ground pepper

2 tsp. sweet paprika

3 roasted bell peppers, cut into 1/2" strips (canned are easiest)

1 large ripe tomato, peeled, seeded and chopped

5 sprigs of parsley

1 bay leaf

1/2 cup of what ever red wine you're serving for dinner

1/2 cup chicken stock

 

Combine lamb, 3 of the crushed garlic cloves, rosemary, and white wine in a medium bowl, mix well and cover with plastic wrap, and set aside to marinade for at least 2-3 hours (can be left overnight).  Drain meat and discard marinade.  

 

Heat oil in a large, heavy-bottomed pot (use one with a tight fitting lid).  Working in batches so as not to crowd the pot, add the lamb, and brown on all sides (about 10 minutes per batch). Let juices accumulate in the pot. Once all the meat is done, return it all to the pot. Add onions, crushed garlic, and salt and pepper to taste and cook until onions are soft (about five minutes).  Scrape the pot bottom with a wooden spoon while doing this to avoid sticking.  Stir in paprika, and add roasted bell peppers, tomatoes, parsley, bay leaf and red wine.  Bring the mixture to a boil, and then reduce heat to a simmer until the mixture thickens (about 10 - 15 minutes).

 

Pour in the chicken stock, cover and put under low heat, stirring occasionally until the meat is very tender (about 2 - 2? hours).  Adjust seasonings according to taste.  

 

Rack of Lamb with Mustard and Rosemary

2 tbs. french dijon mustard

1 tbs. fresh rosemary leaves, finely ground

2 tbs. fresh lemon juice

4 tbs. olive oil

2 racks of lamb (7 ribs each - about 2 lbs), "frenched" - trimmed with about 2" of bone exposed

Sea salt and freshly ground pepper to taste

 

Preheat oven to 500oF.   In a small bowl, combine the mustard, rosemary, lemon juice and oil.  On the fat side of the racks, make shallow criss-cross marks with a knife.  Fold a double strip of foil over the exposed bones to prevent them from burning.  With a pastry brush, brush mustard-rosemary mixture over the tops and sides of the racks.  Place racks rib-end down in a roasting pan.  Season the racks with salt and pepper.  Place pan in the center of the oven and roast until meat is well seared, about 10 minutes.  The fat should sizzle and the tops of the racks should begin to brown.  Reduce heat to 400oF and roast until internal meat temperature is 125oF in the center for rare,  140oF for medium (about 20 minutes or so).  Remove racks from the oven and season with salt and pepper.  Cover loosely with foil and let stand for 15 minutes.  To serve, carve in single rib portions.  Serves 4 - 6.

 

Note: The following recipe was submitted by Leslie Gilbert of Mt. Airy, MD, who writes:   "I'm overdue writing to tell how much I enjoyed the lamb I got last year.  It was wonderful.  I also wanted to share this recipe because it has become my favorite soup and it's a good use for the small kebab pieces.  It freezes wonderfully.  I make a batch, put it in single serving containers and freeze it.  I take it to work and it's almost thawed by lunchtime and makes the most wonderful lunch." 

Harira  (Moroccan Lamb Soup)  
This soup is one that Moroccans traditionally use to break the fast every night of Ramadan.  Season with salt, pepper, mint leaves and cinnamon to taste.  (Prep Time:  approx. 15 min.  Cook Time: approx. 2 hours 30 minutes.  Makes 6 servings)

1 pound cubed lamb meat
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 Tablespoons butter
3/4 cup chopped celery
1 yellow onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentils
1 (15 oz.) can garbanzo beans, drained
1/4 pound vermicelli pasta
2 eggs, beaten [optional - and I leave this out because I'm freezing it]
1 lemon, juiced

 Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat.  Stir frequently for 5 minutes.  Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.   Pour tomato juice, 7 cups water, and the lentils into the pot.  Bring the mixture to a boil, then reduce the heat to simmer.  Let soup simmer, covered, for 2 hours. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente).  Stir in lemon and eggs, let eggs cook 1 minute.

 
Scotch Broth
2 lbs. of lamb neck slices cut into bite sized chunks
3 pints cold water
1 large onion, chopped
? cup pearl barley
bouquet garni
1 large carrot, chopped
3 leeks, chopped
? small white cabbage, shredded
salt & pepper to taste

Put lamb and water into large saucepan and bring to a boil. Skim off the foam, and then stir in the onion, barley, and bouquet garni. Bring the soup back to a boil, then partly cover the saucepan and simmer gently for one hour. Add the remaining vegetables and seasoning to the pan. Bring to a boil, partly cover again and simmer until the vegetables are tender.  Remove excess fat and serve hot with a sprinkling of parsley and crusty bread on the side.

Note: The following recipe was submitted by Ken Williams of Washington, DC. who says this is his favorite way to use the neck slices in his lamb orders.  The recipe is from his native Wales.

 
Cawl Cynhaeaf (Harvest Broth)  
1? lbs of lamb neck slices cut into pieces
? lb of peas
1 lb of beans
1 carrot
1 medium onion
1 small turnip
1 small cauliflower
5 sprigs of parsley
2?  pints of water
salt and pepper
 
Remove as much fat as possible from the meat (it helps to saut?the meat briefly on high heat).  Place the meat in a large saucepan and cover with the water.  Bring to a boil and skim off any fat from the surface of the liquid.  Shell the peas and the beans.  Peel and dice the carrot, onion, and turnip.  Add the vegetables (except the cauliflower) to the meat.  Season with salt and pepper.  Cover the saucepan and simmer slowly for 3 hours.  30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan.  Serve hot, decorated with the sprigs of parsley.

 

Note: The following was submitted by Lily Walther of Annapolis, MD. who enjoyed this recipe out of the 1978 cookbook The Color Book of Pressure Cooking. 

Lamb and Apricot Stew
 1? lb lean lamb, cubed
2? cups stock seasoned flour
bouquet garni
?  cup oil
1 cup dried apricots
1 onion, chopped
split almonds

Coat the lamb in seasoned flour. Heat the oil in the open pressure cooker and fry the onion gently for 3 minutes. Add the lamb to the cooker and fry until it is lightly browned. Take the cooker off the heat and add the stock and bouquet garni. Put on the lid and bring to HIGH (15 lb) pressure. Cook for 10 minutes.

Meanwhile, pour boiling water over the apricots and leave to soak for 10 minutes. Reduce cooker pressure in cold water and add the drained apricots. Put on the lid and bring to HIGH (15 lb) pressure. Cook for a further 3 minutes and reduce pressure at room temperature. Remove the bouquet garni and scatter almonds over the stew before serving.

Serves 4-6.

Sardast-e Barreh Tu Por (Stuffed Shoulder of Lamb) - serves 6 to 8 people

For the Stuffing:
1/3 cup basmati long-grain rice
1/3 cup dried apricots
1/4 cup golden raisins
1 medium onion
1 tsp advieh (see below)
1/2 chopped almonds
Juice of one lemon
Sprinkling of dried oregano
 
Wash and boil the rice in three cups of lightly salted water until almost completely cooked.  Drain and put to the side.  Wash and cut the dried apricots into six pieces each.  Set aside to dry.  Chop the onion and fry in a large frying pan until soft and golden.  Stir in the advieh and all the other ingredients.  Once thoroughly mixed remove from heat and set aside to cool.
 
For the Lamb:
1 boned shoulder or leg of lamb*
Salt
6 tbsp. unsalted butter (softened)
2 tsp. liquid saffron (a pinch of saffron with a pinch of sugar in 2 tsp. of warm water)
Skewers and cooking twine
 
Preheat the oven to 375o.   Unroll the lamb shoulder and sprinkle with salt on all sides.  Lay the shoulder flat and "fill" it with the stuffing.  Carefully fold the shoulder together with the stuffing inside and pin it together with skewers.  Tie the meat parcel with cooking twine and remove the skewers.  Weigh the entire parcel.
 
Place the stuffed shoulder on a large sheet of aluminum foil and smear it liberally with butter.  Then pour on the liquid saffron and wrap the aluminum foil over the stuffed shoulder.  Roast it at 375o  for 30 minutes per pound.  Then open up the foil and baste the shoulder with the juices and roast with the foil open for an additional 20 minutes until golden brown.
 
Serve over basmati rice.
 
Advieh (Persian Spice Mixture)
4 ? tsp. ground coriander
4 ? tsp. ground cinnamon
2 ? tsp. cardamom seeds
1 ? tsp. ground nutmeg
1 tsp. whole black peppercorns
1 tsp. cumin seeds
 
Mix all ingredients thoroughly in a small bowl. Can be stored in a sealed container for several months

* I prefer using the shoulder for this recipe - just ask for it to be deboned in the "custom" field of your order form

Cumin Onion Lamb Burgers - serves 4 people

 1 1/2 pounds of ground lamb (breast and flank meat the best)
1 medium onion (diced in a food processor)
1 teaspoon ground cumin
salt & pepper
1 lemon (cut into wedges)
 
Fire up the grill or broiler.  Fire should be medium and rack should be about 4 inches from heat source.  On a cutting board, spread out the meat and sprinkle the diced onion and cumin over the ground lamb.  Work the onion and cumin into the meat until evenly distributed.  Shape the meat into four thick burgers.   Add salt and pepper to taste.
 
Grill burgers for roughly 8 minutes, turning once.   Cook a little longer for medium well.  Serve on toasted buns and squeeze lemon juice over burgers before dressing with your favorite toppings.
 

Easy Lamb Riblet and Onion Soup - serves 6 to 8 people

1.5 to 2 pounds of lamb riblets
Flour
2 Tablespoons oil
1 box of dry onion soup mix
6 cups water
1/4 teaspoon cumin
1/4 teaspoon coriander
1 can (15 ozs) of chickpeas (drained)
3 medium carrots (diced)
1/4 cup chopped parsley
 
Dust riblets in flour.  In large skillet brown riblets in oil.  Drain.  Place browned riblets in a large pot or slow cooker.  Add dry onion soup mix, 6 cups of water, and spices.   Simmer covered for 1 to 1.5 hours.   Then add beans, carrots, and parsley.  Continue to simmer for 15-30 minutes or until carrots and lamb are tender.   Remove meat from bones before serving (if desired - I prefer to do this).
 

Citrus-Braised Lamb Shanks - serves 4

3 tablespoons olive oil

1 carrot, finely diced

1 onion, finely diced

2 celery ribs, finely diced

3 sprigs thyme

2 bay leaves

2 garlic cloves, chopped

1 tablespoon tomato paste

1 ? cups white wine

1 cup chicken broth

Juice and finely grated zest of 1 lemon

Juice and finely grated zest of 1 orange

4 12-ounce lamb shanks

Salt and freshly ground black pepper

Chopped parsley, for garnishing.

Preheat oven to 250 degrees. Heat 1 1/2 tablespoons olive oil in a large casserole pan. Add the carrot, onion and celery, and sweat over low heat, until tender. Add the thyme, bay leaves, garlic, tomato paste, wine, and broth, along with all but a few pinches of the zests and a tablespoon of each juice. Bring to a boil, then reduce to a gentle simmer.

Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large saut?pan and brown the shanks on all sides. Add the shanks to the casserole pan and cover. Transfer to the oven and cook until the meat is completely tender, about 2 1/2 hours.

Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. Reduce the sauce to the desired consistency. Stir in the reserved citrus juices and season to taste with salt and pepper. Serve the lamb shanks and sauce on warmed plates. Sprinkle with a little parsley and the remaining citrus zest.