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Ontario Lamb Recipes

Lamb Stew

(sourced from Canadian Sheep Federation – www.freshcanadianlamb.ca)

Lamb Stew

Lamb Stew

Ingredients

  • 3 tbsp Olive oil
  • 1 lb Neck or shoulder lamb, cut into small cubes
  • Salt and pepper (to taste)
  • ¼ cup Bacon, thin slices
  • 2 Chopped onions
  • 2 Chopped garlic cloves
  • 1 Diced carrot
  • 2 Celery sticks, thinly sliced
  • 1 Can (28 oz / 796 ml) diced tomatoes
  • 1 Sprig fresh thyme
  • 1 Sprig fresh rosemary
  • Water (sufficient quantity)
  • 1 can (19 oz / 540 ml) White kidney beans, drained and rinsed
  • 2 tbsp Olive oil
  • ½ cup Breadcrumbs

Method

In a heavy pan, heat the olive oil to medium-high. Salt and pepper the lamb, then brown the cubes a few at a time. Remove and set them aside. On medium heat, cook the bacon for 5 minutes. Add onions, garlic, carrots, and celery, and cook for 5 minutes. Add lamb, tomatoes, and fi ne herbs, with enough water to immerse the whole stew. Let simmer covered on low heat for 1 hour while stirring regularly. Cook until the lamb is tender. Ten minutes before the end of cooking, stir in the kidney beans. Then mix the olive oil and breadcrumbs in a small bowl, and pour the mixture onto the stew. Broil until browned.


 Thai Lamb Brochettes

(sourced from Canadian Sheep Federation – www.freshcanadianlamb.ca)

Thai Lamb Brochettes

Thai Lamb Brochettes

Ingredients

  • 1 Can (14 oz / 400 ml) coconut milk
  • 1 tbsp Fish sauce
  • 1½ tsp Asian curry powder (or to taste)
  • 2 tsp Sugar
  • Salt (to taste)
  • 1 Juice of a lime
  • 1¾ lb Neck or shoulder of lamb, cut into small cubes after removing fat

Method

In a small pan, heat the coconut milk at low with fish sauce and sugar. When the sugar is completely dissolved, blend in the curry powder gradually to avoid lumping. Add salt and lime juice. Let cool. Blend with meat cubes and marinate in a glass bowl covered with plastic wrap for at least 1½ hours (24 hours maximum) in the refrigerator. Then drain the cubes, skewer the meat, and cook it on a pre-heated grill at medium-high heat for 5 minutes per side. Serve with basmati rice and a cucumber salad dressed with fresh herbs.

The brochettes can also be broiled in the oven. To serve as appetizers, use smaller skewers.


 Lamb Shanks Braised in Beer and Honey

(sourced from Canadian Sheep Federation – www.freshcanadianlamb.ca)

Lamb Shanks

Lamb Shanks

Ingredients

  • 3 tbsp Olive oil
  • 4 Lamb shanks
  • Salt and pepper (to taste)
  • 20 Pearled onions, peeled
  • 2 Garlic cloves, crushed
  • 1 tbsp Honey
  • 1 Bottle pale ale (beer) (5 oz / 341 ml)
  • 2½ cups Water or chicken broth
  • 1 Sprig fresh thyme
  • 1 Bay leaf
  • ¼ cup Cream (35 %)

Method

Preheat oven to 325 °F (165 °C). In a deep frying pan, heat the olive oil at high. Salt and pepper the shanks, then brown them on all sides. Transfer to a broiler with all the ingredients except the cream, and cover with water or chicken broth. Bring to a boil, cover the broiler immediately with aluminium foil, and place it in oven for 2 hours, or until the meat pulls away easily from the bone. Strain the cooking broth and reduce it in a pan until it reaches the desired consistency. Then add the cream. Serve with mashed potatoes and green vegetables. Use the shank meat in strips and the cooking broth to make a sauce to accompany your choice of pasta.

You can also replace the pale ale with stout or porter. (However, if you do so, do not add either the honey or the cream.)


Lamb Roast with Maple and Whiskey

(sourced from Canadian Sheep Federation – www.freshcanadianlamb.ca)

Lamb Roast

Lamb Roast

Ingredients

  • 1 Lamb shoulder roast, de-boned
  • 2 Garlic cloves, chopped
  • ¼ cup Whiskey
  • ½ cup Maple syrup
  • ½ tsp Ground cloves
  • 1 tsp Fresh thyme
  • Salt and pepper (to taste)
  • 8 Dried apricots
  • 3 tbsp Olive oil

 Method

Preheat oven to 425 °F (215 °C). Rub the inside of the roast with garlic, 3 tbsp (45 ml) whiskey and 3 tbsp (45 ml) maple syrup. Add salt and pepper, and sprinkle with cloves and thyme. Spread the apricots along the inside of the roast, then close and tie it. In a pan, heat the olive oil to medium-high. Salt and pepper the outside of the roast, then brown the sides and ends. Transfer it to an ovenproof dish and baste with maple syrup and whiskey. Place in oven, basting it regularly with the broth, for 1½ hours, or until the internal temperature reaches 170 °F (75 °C). Let the fi nished roast sit for 5 minutes before slicing.

Serve with baby potatoes and roasted root vegetables.

You can also use slices of the leftover roast to make sandwiches.


Salsa Lamb Chops

(sourced from Canadian Sheep Federation – www.freshcanadianlamb.ca)

Salsa Lamb Chops

Salsa Lamb Chops

Ingredients

  • 12 Lamb chops
  • 4 Limes, juice and zest
  • 3 Garlic cloves, crushed
  • 1 tsp Chili powder
  • 3 Tomatoes, diced
  • 2 Garlic cloves, chopped
  • ¼ cup Fresh coriander, chopped
  • 1 Jalapeno pepper, chopped
  • ½ Onion, chopped
  • Salt and pepper (to taste)
  • 1 tbsp Canola oil

Method

Mix the lamb with lime juice, crushed garlic, and chili powder, and marinate in a glass container covered with plastic wrap for at least 30 minutes (24 hours maximum). For the salsa, combine the rest of the ingredients with 1 tsp (5 ml) of lime zest. Season the chops and cook them on a preheated grill at medium-high heat for 5 to10 minutes on each side. Serve with the salsa, and a side-dish of black bean rice.

The chops can also be cooked on the stove, broiled in the oven, or barbecued.


Pasta with Lamb Bolognese Sauce

(sourced from Canadian Sheep Federation – www.freshcanadianlamb.ca)

Lamb with Pasta

Lamb with Pasta

Ingredients

  • 3 tbsp Olive oil
  • 1 Onion, thinly sliced
  • 2 Diced carrots
  • 2 Stalks Celery, thinly cut
  • 1 lb Ground lamb
  • Salt and pepper (to taste)
  • ¼ cup Dry white wine
  • 3 tbsp Tomato paste
  • 1 Can (28 oz / 796 ml) diced tomatoes
  • ½ tsp Dry oregano
  • ½ tsp Dry basil
  • 1 Sprig fresh rosemary
  • 3 Bay leaves
  • 2 Garlic cloves, chopped
  • 1 lb Egg fettuccini

Method

In a pan, heat oil to medium-high. Add the vegetables and brown them for 5 minutes. Add the ground lamb, salt and pepper, then cook until the meat starts to brown with caramelized spots. Deglaze with the white wine. Blend in the tomato paste and diced tomatoes, and bring to a boil. Add spices and chopped garlic, then simmer for 30 minutes while stirring regularly. Meanwhile, cook the pasta in a large quantity of lightly-salted water. Drain and serve with the bolognese sauce over top.

It is also possible to replace the ground lamb with meat cubes from the neck or shoulder. (If doing so, then simmer the meat in the sauce for 1½ hours until it is tender.)