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Lamb Shepards Pie

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 INGREDIENTS

To Roast Lamb

4 pounds boneless tied half lamb leg

1 medium red onion cut into eighths

2 medium carrots quartered

3 ribs celery quartered

2 sprigs rosemary

6 sprigs fresh thyme

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 ½ cups water

For Lamb Shepherd’s Pie

2 ½ pounds cooked lamb leg from above or leftover lamb, trimmed of fat and cut into large pieces

2 tablespoons olive oil

3 cups red onion, diced (one large red onion)

2 cups carrots, small diced (3 medium carrots)

1 ½ cups celery, small dice (3-4 stalks)

1 ½ tablespoons garlic, chopped (2-3 cloves)

1 tablespoon fresh thyme, chopped

2 tablespoons fresh rosemary, chopped

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

6 tablespoons tomato paste

3 tablespoons all-purpose flour

2 cups pan drippings, see note

1 cup vegetable stock

2 cups fresh corn removed from cob, or a quality brand of frozen

1 cup frozen peas, thawed

Mashed Potato Topping

2 ½ pounds yellow potatoes, peeled and quartered

4 tablespoons butter

½ cup or sour cream

1 teaspoon kosher salt

½ teaspoon white pepper

½ teaspoon garlic powder

1 ½ cups sweet cheddar, such as Kerry Gold Skellig (7-ounce block)

Sprinkle of paprika

INSTRUCTIONS

A note before you get started: This recipe will need three cups of stock. If you have leftover lamb, use the pan drippings and make up the difference with vegetable stock to equal three cups. If you are roasting your lamb per these instructions, pour two cups of water into pan with the drippings and cooked vegetables from roasting and cook down and then strain. You should have about two cups. Add one more cup of vegetable stock to equal three cups. Discard any fat that floats to the top.

If roasting your lamb, preheat oven to 350 degrees F and place onion, carrots, celery, rosemary and thyme in bottom of roasting pan and set lamb roast over vegetables. Rub lamb with oil and coat with salt and pepper. Pour water in bottom of pan and roast uncovered for two hours. Cool lamb to room temperature and make pan drippings as described above.

Trim lamb of any fat or gristle and cut into large pieces. Place a few at a time in a food processor and pulse a few times to shred into pieces but not so much that it is ground too fine. Continue until all lamb has been shredded. I started with a four-pound boneless half lamb leg and after roasting, cooling and trimming, I had 2 ¼ pounds of usable meat, which when shredded with the food processor, yielded about seven cups of meat. Set this aside.

Preheat oven to 375 degrees F.

In a large skillet with high sides, or a medium Dutch oven, place oil, onion, carrot and celery and sauté over medium high for four minutes. Add garlic, thyme, rosemary, salt and pepper and cook for one more minute. Add tomato paste and cook for another minute.

Reduce to medium and add flour and cook for two minutes.

Add cooked shredded lamb, pan drippings and stock and bring to a boil. Cover, lower heat to low and cook covered for 20 minutes.

Remove lid and cook for 20 more minutes on a low to medium heat burner.

While lamb mixture is cooking, boil potatoes until tender and drain. Place cooked potatoes back into pot and turn on burner long enough to evaporate any water. Remove from heat and mash with butter,  Sour Cream, salt, pepper, garlic power and cheddar cheese. Set aside.

Add uncooked corn and thawed peas to lamb mixture and heat for one minute.

Pour lamb mixture into a 10x13x3-inch casserole dish and top with the mashed potatoes, smoothing with a spatula.

Sprinkle a little paprika over the top and bake uncovered for 40-45 minutes until hot and bubbly. (You might want to place a sheet of foil under casserole dish to catch any drippings.) If you’d like, place casserole under the broiler for a few minutes to brown the top before serving.

Farm Fresh Lamb Sirloin In Sherry Sauce

Lamb Sirloin In Sherry Sauce Recipe

Ingredients

  • 4 pieces (6-8 oz each) lamb top sirloin
  • 2 cloves of garlic, minced, separated in four
  • 1 teaspoon olive oil
  • ¼ teaspoon dried thyme
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried rosemary
  • salt and peppery
  • ½ cup Harvey’s Bristol Cream Sherry
  • 2 tablespoons unsalted butter at room temperature

Directions

  1. Preheat your oven to 400 F.
  2. Cut a hollow pocket in each sirloin piece, careful not to cut all the way through the meat. Stuff the pocket with one portion of minced garlic and half a sprig of rosemary.
  3. Rub the lamb with olive oil on both sides, then add a good seasoning of salt and pepper and sprinkle dried rosemary.
  4. On a sautee pan on medium high heat, sear both sides of the lamb, about 2 minutes each side until they're browned on each side. Place the sautee pan in the oven and cook for 20 minutes or until desired doneness. 
  5. Set the lamb on a wooden board and take the pan to the stove on medium-high. Add the sherry, stir for about one minute to deglaze and fully incorporate the caramelized pieces stuck to the pan. Reduce to a simmer, add butter and stir until fully incorporated. Drizzle over  
  6. Cut the lamb against the grain, plate and drizzle the sherry sauce. Serve with your favorite side.

Farm Fresh Waygu Beef Stew

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 Ingredients

  • 2.5 lbs Waygu Stew Meat
  • 4 tbspn clarified butter
  • 1 large chopped Valencia white onion (or sweet onion)
  • 3 raw strips of bacon, chopped into 1/4 inch strips
  • 2 tbspn tomato paste
  • 2 tbspn all purpose flour
  • 1 11.2 oz Guinness Extra Stout beer
  • 3 cups of beef stock
  • 6 small yellow potatoes, washed, peeled and uncut
  • 1 tspn dried marjoram
  • ½ tspn dried oregano
  • Salt and pepper to taste
  • Your favorite hearty bread

Directions

  1. Place the clarified butter in a hot pot and melt it on medium-high heat. Saute the Wagyu beef in the melted butter until the meat is browned evenly, before removing it from the pot. Leave any drippings or fond intact.
  2. Add the onions, bacon, tomato paste and flour to the fond, mixing regularly to prevent the onions from burning. After around 3-5 minutes, the onions should start to crystallize. Now reduce the heat to a simmer and add the Guinness® and beef stock (do so carefully to avoid splash-backs or flare-ups). Continue stirring until all the ingredients are well incorporated.
  3. Replace the cooked beef chunks in the pot, also adding the peeled potatoes, marjoram, oregano, and salt and pepper to taste, then cover and let simmer for 2-3 hours. The stew should be ready when the beef tears easily apart with a fork.
  4. Serve with your choice of hearty bread.