Find us on Facebook:These two recipes are straight from Highland Farm owner Mark, who swears they are stellar with our Mouflon. Grilled Leg of Lamb Robert Ingredients: 1 onion, quartered 3 cloves garlic 1 inch ginger root, peeled 1/2 jalapeno (or to taste), seeded 1/4 cup soy sauce 1/4 cup honey 2 tbsp peanut or cottonseed oil 3.5 lbs trimmed, boneless, butterflied leg of lamb Prepare the Marinade: Purée the onion, garlic, ginger root and jalapeno in a food processor. Scrape the sides, add the soy sauce, honey, and oil and mix until combined. Marinate: Coat the lamb on both sides with the marinade and place it in a plastic bag. Ideally, let marinate in the refrigerator for 24 hours, turning several times. At least, let the lamb rest at room temperature for 3-4 hours, turning several times. Cook: Grill the lamb, boned side up 2-3 inches from glowing coals, for 5-6 minutes, basting regularly. Flip and grill 5-6 minutes more, continuing to baste, until seared and lightly charred. Transfer to a shallow roasting pan in an oven at 170-190 degrees. The lamb will cook while resting in the warm over, 30 minutes to 1 hour. Test for doneness with a meat thermometer. 130 is the proper temperature for medium-rare. Transfer to cutting board and let rest. Serve by slicing 1/4 inch pieces and reserve the pan juices for a sauce, if desired. | The following recipe is a suggested combination dish that Mark contributed for this page. Roasted Lamb Loin with Madeira Sauce, Green Beans, & Goat Cheese Ingredients: 1.75 lbs lamb loin, boneless 1 sprig rosemary, leaves removed and chopped 1 small garlic head (bulb), minced 2 1/2 tsp salt 1/2 tsp pepper 1/2 cup Madeira wine 2 tbsp butter 1 lb. Italian flat beans, runner beans or similar, cut in halves or thirds (if long) 2 tbsp olive oil 1 sprig thyme, leaves removed and chopped 1/3 cup goat cheese For the Lamb: Preheat oven to 325 degrees. Combine garlic, half of the rosemary leaves, 1 1/2 tsp salt, 1/4 tsp pepper, and rub over exterior of lamb. Place loin in a deep pan and roast until internal temperature reaches 140 degrees. Remove from pan and let rest 10 minutes before slicing. For the Sauce: Transfer roasting pan, with juices, to stove-top and deglaze with the Madeira wine, over high heat. Stir constantly, and continue cooking until reduced by half. Add butter, and melt before removing from heat. Serve along with the lamb. For the Beans: Place beans in large pot, cover with water and boil until slightly tender. Drain. Heat olive oil in a sauté pan. Add beans and remaining rosemary, thyme, salt and pepper. Sauté for 2 minutes. Remove from heat and toss with goat cheese just prior to serving. |
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Mouflon Lamb Recipes |