Ingredients:
1 pound of ground lamb
1/4 cup dried apricots, finely chopped
1/2 a teaspoons of coriander
1/2 small red onion, finely chopped
4 ounces of feta cheese
salt and pepper, to taste
3 tablespoons of olive oil
3 tablespoons of fresh lemon juice
Gather all of the ingredients and mixed them into a large bowl, roll the meatballs about 1 1/2 inches each...it should make about 20!! Set the oven on broil and place the meatballs on a pan and broil them for about 6-8 minutes or until browned. Then, Enjoy!!!
Wednesday, October 27, 2010
Roast Leg of Lamb
Ingredients
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil
Mix ingrediants really well to make a marinade.
1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt
Method
1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
**Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 15-20 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.
5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil
Mix ingrediants really well to make a marinade.
1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt
Method
1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
**Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 15-20 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.
5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.
Classic Rack of Lamb Recipe
Rack of Lamb!!!(sounds good to me...if it weren't lamb ;))
Ingredients
1 or more lamb rib racks with 7 to 8 ribs each
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
Salt
Pepper
2 Tbsp olive oil
Method
1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
2 Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
3 Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.
4 Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
Cooking Tip for a Rack of lamb...
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/2 to 2 pounds big. If you have a smaller roast (I've seen packages of just a pound), reduce the cooking time from 7 minutes to 5 minutes on 400, and use the lower end of the cooking time given at 300. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and estimate a roasting time based on just one rack, not the weight of the combined. Of course, use a meat thermometer! This is too lovely and tender a roast to risk overcooking.
Ingredients
1 or more lamb rib racks with 7 to 8 ribs each
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
Salt
Pepper
2 Tbsp olive oil
Method
1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
2 Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
3 Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.
4 Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
Cooking Tip for a Rack of lamb...
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/2 to 2 pounds big. If you have a smaller roast (I've seen packages of just a pound), reduce the cooking time from 7 minutes to 5 minutes on 400, and use the lower end of the cooking time given at 300. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and estimate a roasting time based on just one rack, not the weight of the combined. Of course, use a meat thermometer! This is too lovely and tender a roast to risk overcooking.
Lamb Chops!
I had never made lamb, or ever tasted lamb for that matter. I was excited to try it so I started with lamb chops. I wanted to bake them so I made a batter and covered them in bread crumbs.
Since I only had four chops I mixed two medium eggs and 2 tablespoons of worcestershire sauce and stirred well. I then covered the chops in bread crumbs. The oven was preheated to 375 degrees and I cooked the chops for 20 minutes on one side, flipped them over and cooked for 20 minutes on the other side. After they were finished I was a little scared to try them, and honestly I didn't like them at all. A lot of people that I talk to either love lamb, or hate it and I hated it. The recipe was good and the meat was tender and cooked great, I just didn't like the taste. Since I didn't like it at all, I decided to not waste good meat from JHF. Their lamb is in high demand and a lot of people really enjoy it. Therefore, I will not have any pictures of the next few lamb recipes because I didn't actually cook the meal, but I did look up and wrote up some good recipes for the people who do love lamb!
Here are some pictures of the lamb chops! Enjoy!!
Since I only had four chops I mixed two medium eggs and 2 tablespoons of worcestershire sauce and stirred well. I then covered the chops in bread crumbs. The oven was preheated to 375 degrees and I cooked the chops for 20 minutes on one side, flipped them over and cooked for 20 minutes on the other side. After they were finished I was a little scared to try them, and honestly I didn't like them at all. A lot of people that I talk to either love lamb, or hate it and I hated it. The recipe was good and the meat was tender and cooked great, I just didn't like the taste. Since I didn't like it at all, I decided to not waste good meat from JHF. Their lamb is in high demand and a lot of people really enjoy it. Therefore, I will not have any pictures of the next few lamb recipes because I didn't actually cook the meal, but I did look up and wrote up some good recipes for the people who do love lamb!
Here are some pictures of the lamb chops! Enjoy!!
Tuesday, October 12, 2010
Bacon Wrapped Asparagus
I recently made bacon wrapped asparagus, and fell in love. I have made it a few times with other brands of bacon, and let me tell you Jones bacon was by far the best tasting after it was cooked in the oven. Most gets rubbery and hard and this stayed fresh and tasted just right. This side dish is so easy to make, and easy to transport to a dinner party, or wherever you might be going!
I start by placing the asparagus on the pan and cover them in olive oil, salt, and pepper. Depending on how big the pieces of asparagus are, I usually take 4-5 pieces and 1 slice of bacon. Wrap the bacon around the center of the asparagus and push a toothpick through it to make sure it stays wrapped while cooking. Sometimes if the asparagus is really skinny, I will cut the bacon in half, or wrap it up the whole stalk instead of just the middle. This looks pretty neat, too!
Then I set my oven at 450 degrees and place asparagus in for about 8 minutes, then turn the bunches over and cook for about another 8 minutes. Easy as that! I recommend this to anyone! Hope you enjoyed, here are a few pictures!
I start by placing the asparagus on the pan and cover them in olive oil, salt, and pepper. Depending on how big the pieces of asparagus are, I usually take 4-5 pieces and 1 slice of bacon. Wrap the bacon around the center of the asparagus and push a toothpick through it to make sure it stays wrapped while cooking. Sometimes if the asparagus is really skinny, I will cut the bacon in half, or wrap it up the whole stalk instead of just the middle. This looks pretty neat, too!
Then I set my oven at 450 degrees and place asparagus in for about 8 minutes, then turn the bunches over and cook for about another 8 minutes. Easy as that! I recommend this to anyone! Hope you enjoyed, here are a few pictures!
Sunday, October 10, 2010
Pesto and Goat Cheese Stuffed Pork Chops
I thought since I have been doing easier recipes lately, I would try something a little bit more difficult! Jones sells pork chops in packages of two, so it is easy for me to just go get one package for me and my fiance that way we don't have alot of leftovers...like normal!!
I started by cutting slit on the inside of the pork chop that way I would have a place for the stuffing to go. Jones also sells a variety of awesome goat cheese's, so it is so easy for me to only have to make one trip to get all of my supplies I need for this recipe. My mom and I made enough jars of our homeade pesto this summer to last us until next year, so I always have plenty of that. If you do not have pesto on hand, you can buy it ready to go. I took about 1 ounce of goat cheese and mixed it with a 1/4 of a cup of pesto for my stuffing. Since I am only making two, I did not need very much of anything, but obviously the more you make the more ingrediants you will need! :) I then put the stuffing into the slit of the pork chop, which is not as easy as it sounds for a first time stuffer over here! But once I got it all in there, I used toothpick to hold the slit shut while it cooked. I set the oven at 350 degrees and put the pork chops in a small casserole dish with 1/2 a cup of a dry white wine. I let it cook for about an hour, depending on your oven cook until tender, then enjoy! This recipe was fun for me to cook, because I get tired of making the same thing every week, so now I have a new favorite to add to my list!
Here are a few pictures...enjoy!
I started by cutting slit on the inside of the pork chop that way I would have a place for the stuffing to go. Jones also sells a variety of awesome goat cheese's, so it is so easy for me to only have to make one trip to get all of my supplies I need for this recipe. My mom and I made enough jars of our homeade pesto this summer to last us until next year, so I always have plenty of that. If you do not have pesto on hand, you can buy it ready to go. I took about 1 ounce of goat cheese and mixed it with a 1/4 of a cup of pesto for my stuffing. Since I am only making two, I did not need very much of anything, but obviously the more you make the more ingrediants you will need! :) I then put the stuffing into the slit of the pork chop, which is not as easy as it sounds for a first time stuffer over here! But once I got it all in there, I used toothpick to hold the slit shut while it cooked. I set the oven at 350 degrees and put the pork chops in a small casserole dish with 1/2 a cup of a dry white wine. I let it cook for about an hour, depending on your oven cook until tender, then enjoy! This recipe was fun for me to cook, because I get tired of making the same thing every week, so now I have a new favorite to add to my list!
Here are a few pictures...enjoy!
Grilled Pork Steaks
In the summer time I try to use the grill as much as possible to keep from turning on my oven! One of my favorite things to cook on the grill is a big ole pork steak!! Jones always has a good selection of pork steaks and they are always so fresh!
I got a few pork steaks, covered them in my favorite Bar-b-Que sauce and put them on the grill at a medium heat for about 8-10 minutes on each side, depending on how done you like your steaks.
Like you saw in the veggie posts I love squash and zucchini as well. I made that the same night as the pork steaks, and they went so well together...so easy, and so delicious!
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I got a few pork steaks, covered them in my favorite Bar-b-Que sauce and put them on the grill at a medium heat for about 8-10 minutes on each side, depending on how done you like your steaks.
Like you saw in the veggie posts I love squash and zucchini as well. I made that the same night as the pork steaks, and they went so well together...so easy, and so delicious!
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Moving on to PORK!
I am going to start out by saying if you haven't been out to Jones for breakfast, you should go! They have the best breakfast foods and you can get a side of "meat" with every dish..such as :
French Toast with bacon::
My personal favorite: biscuits and gravy with bacon, then also my brother-in-laws sausage on the plate::
Lastly, the whole sh-bang with toast, jam, eggs, and a slice of ham::
Sorry that the pictures are small, I used my phone and i couldn't make them any bigger!!
French Toast with bacon::
My personal favorite: biscuits and gravy with bacon, then also my brother-in-laws sausage on the plate::
Lastly, the whole sh-bang with toast, jam, eggs, and a slice of ham::
Sorry that the pictures are small, I used my phone and i couldn't make them any bigger!!
It is all really delicious! Their breakfast hours are on Saturday's from 7am-noon!
Go out and try something new this weekend for breakfast, you won't regret it!!
Tuesday, October 5, 2010
Jones Heritage Farms Upcoming Events!
Jones Heritage Farms Upcoming Events:
Farm to Fork Dinner Thursday, October 7, 7pm. German cuisine with Oktoberfest craft beers and wine pairings! Our Chef, Walter Lents, is preparing an incredible five course German meal featuring Jones Heritage Farms products. Seating is limited to 30 people! Cost is $65 per person which includes food, beverages, tax and tip. Call 332-7447. Reservation held with credit card. 48 hours notice required to cancel.
Arts Council of Southeast Missouri Plein Air Paint Out $20 Entry fee, Call 334-9233 to enroll.
Friday, October 15, 4-9pm—Arts are Alive at the Farm. Join artists and supporters at the market for dinner featuring music by Bruce Zimmerman. 10% of market & dining sales between 4-9pm go to SEMO Arts Council.
Saturday, October 16, Come to the farm and see the artists at work during a Plein Aire workshop. Featuring breakfast 7-noon and dinner buffet 4-9pm.
Oktoberfest Saturday, October 23, 2-10pm German buffet with brats, kraut, cabbage—all the favorites. Specials on Oktoberfest craft beers and wines. Live music, hayrides. Fun!
Farm to Fork Dinner Thursday November 4, 7pm Join Chef Walter for a very special evening featuring Holiday favorites with a twist--delicious and unique preparation of some traditional favorites. Get inspired for your holiday gatherings! 5 course meal with wine pairings. Seating is limited to 30 people! Cost is $65 per person which includes food, beverages, tax and tip. Call 332-7447. Reservation held with credit card. 48 hours notice required to cancel.
1st Annual Backyard BBQ Championship Saturday, November 6 Show your skills! $100 entry fee includes JHF meats, 4 categories with prize money and overall Grand Champion. Sign up at the market. Stick around after the awards ceremony for a BBQ all you can eat buffet and music by Bruce Zimmerman 4-9pm.
Fall Products are starting to arrive!
Mums, apples, pumpkins, cider and more will be available to you at the Market.
Give the Gift of Good Food this Christmas!
· Gift Baskets—ranging in price from $15-$100.
· Gift Cards—10% off on a gift cards $50 and over
· Jones Heritage Farms Hams in a decorative wrap
Holiday catering menus are available in the market. Dates are still open! Enjoy delicious JHF foods with family, friends and coworkers this holiday season!.
Farm to Fork Dinner Thursday, October 7, 7pm. German cuisine with Oktoberfest craft beers and wine pairings! Our Chef, Walter Lents, is preparing an incredible five course German meal featuring Jones Heritage Farms products. Seating is limited to 30 people! Cost is $65 per person which includes food, beverages, tax and tip. Call 332-7447. Reservation held with credit card. 48 hours notice required to cancel.
Arts Council of Southeast Missouri Plein Air Paint Out $20 Entry fee, Call 334-9233 to enroll.
Friday, October 15, 4-9pm—Arts are Alive at the Farm. Join artists and supporters at the market for dinner featuring music by Bruce Zimmerman. 10% of market & dining sales between 4-9pm go to SEMO Arts Council.
Saturday, October 16, Come to the farm and see the artists at work during a Plein Aire workshop. Featuring breakfast 7-noon and dinner buffet 4-9pm.
Oktoberfest Saturday, October 23, 2-10pm German buffet with brats, kraut, cabbage—all the favorites. Specials on Oktoberfest craft beers and wines. Live music, hayrides. Fun!
Farm to Fork Dinner Thursday November 4, 7pm Join Chef Walter for a very special evening featuring Holiday favorites with a twist--delicious and unique preparation of some traditional favorites. Get inspired for your holiday gatherings! 5 course meal with wine pairings. Seating is limited to 30 people! Cost is $65 per person which includes food, beverages, tax and tip. Call 332-7447. Reservation held with credit card. 48 hours notice required to cancel.
1st Annual Backyard BBQ Championship Saturday, November 6 Show your skills! $100 entry fee includes JHF meats, 4 categories with prize money and overall Grand Champion. Sign up at the market. Stick around after the awards ceremony for a BBQ all you can eat buffet and music by Bruce Zimmerman 4-9pm.
Fall Products are starting to arrive!
Mums, apples, pumpkins, cider and more will be available to you at the Market.
Give the Gift of Good Food this Christmas!
· Gift Baskets—ranging in price from $15-$100.
· Gift Cards—10% off on a gift cards $50 and over
· Jones Heritage Farms Hams in a decorative wrap
Holiday catering menus are available in the market. Dates are still open! Enjoy delicious JHF foods with family, friends and coworkers this holiday season!.
Sunday, October 3, 2010
Chicken Legs!
Since I used the chicken stock and breast, I still had the legs left. I wanted to do something different with the legs, but I wanted it to be an easy recipe. I started with covering the legs in salt, pepper, and lemon juice. Then I go out seasoned bread crumbs and covered them in bread crumbs. I decided I would bake them instead of frying them to try to keep it a little healthier. I set the oven on 450 degrees and baked them for about 20 minutes and then flipped them over for another 20 minutes. When I got them out the outsides were crispy and sizzling!
They tasted excellent, and they were so quick and easy!!
They tasted excellent, and they were so quick and easy!!
Friday, October 1, 2010
Beer Can Chicken
This is one of my favorite recipes to make on the grill in the summer! It is so easy, you start with a can of beer, dump out half of the can and place it in your chicken stand. The take the entire chicken and rub it with whatever spices and seasonings you like. Then, cut one lemon, one celery stalk, and one onion and place in the open cavity of the chicken. Put the chicken on the stand on top of the can and place on the grill. The grill should be around 400 degrees and leave the chicken on the grill until it reaches a temperature of 160 degrees. Sometimes it gets really crisp on the outside depending on how much seasoning you add. I like my chicken very seasoned, therefore mine is covered, but you can add as much or as little as you would like!
Have a great day!
Here is a few pictures of the finished product..MMMMM!!!!!
Have a great day!Erin
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