Issues > March/April 2006 (#113) > The Benefits of Grassfed Lamb

Share


Email This PageEmail This Page

Print This PagePrint This Page

about AMY TOPEL

Amy Topel is an instructor in the Department of Nutrition, Food Studies and Public Health at New York University and food columnist for thegreenguide.com

More By AMY TOPEL

page 3 of 4 | PREV 1 | 2 | 3 | 4  NEXT 

Serve in the pockets or warmed pitas, over toasted bread slices or on English muffins.

Lamb-Fennel Casserole
By Connie Karstens, Liberty Land and Livestock, Minnesota
Serves 4

Ingredients
1 pound lamb, cut into 1-1/2 inch cubes (stew or kebab meat will work)
4 tablespoonss all-purpose flour,
seasoned with salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 medium onion, thinly sliced
1 14.5-ounce can diced tomatoes with the juice
1/2 cup dry white wine
1 teaspoon dried oregano or 2 teaspoons fresh oregano, minced
salt and freshly ground black pepper to taste
1 large bulb fennel, cored and cut into 8 wedges
1 4-ounce can button mushrooms, sliced
4 ounces green beans, cut into 2-inch pieces

Method
Coat the lamb in the seasoned flour. Heat the oil in a large, heavy saucepan. Sauté the sliced onion for 2 minutes; add the lamb. Cook until the meat is browned on all sides. Stir in the tomatoes, wine and oregano; add more salt and pepper to taste, if desired. Add the fennel, cover and simmer over medium-low heat for 45 minutes, or until the meat is tender. Be sure to stir occasionally during this time. Add the mushrooms and green beans, and cook for 10 more minutes, or until the beans are crisp-tender, and serve.

Grilled Lamb Loin
Serves 2

Ingredients
3 tablespoons finely chopped fresh rosemary, or 1 tablespoon dried
1 tablespoon finely chopped oregano, or 1 teaspoon dried
2 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1 lamb loin roast, about 1 pound

Method
Combine the rosemary, oregano, garlic, salt, pepper and olive oil to make a thin paste. Rub the mixture into the meat, and let rest for 2 hours at room temperature.

Grill the tenderloin over medium-hot coals (or put it in the broiler set on high) for 8 to 10 minutes per side. When you take it off the grill, the internal temperature should reach 120F for rare meat, 135F for medium. Tent the meat loosely with foil, and let rest for 5 minutes before serving. The temperature will rise a few degrees during that time.

PREV 1 | 2 | 3 | 4  NEXT 

Filed under: Meat and poultry, Recipes

Amy's Green Kitchen | posted February 27, 2006