It is cold outside. We’ve been in the crosshairs for about a week or so for some decent cold weather. We have a ton of ice from last week, 3” of snow from yesterday, and the weather folks are calling for another 3”-6” of snow today. To make it even more fun, the windchill this week is supposed to be around -40. If you’re curious what we do with the animals when it’s that cold, or are just curious about what’s been happening on the farm, check out the video below.
Also, as we distribute a lot of lamb to people in our community, I tend to get a ton of questions about how to cook lamb. Well, you’re in luck because I love to cook lamb. It’s one of my favorite meats (next to bacon) that I like to cook. So, I thought that I would share with you one of my favorite lamb recipes. It’s right below the video.
Have a great day and God bless! Stay warm!
Scottie’s Lamb Sliders
This meal is a favorite meal for my family. I developed this recipe when I was looking at recreating a White Castle slider, but healthier. After lots of trial and error (and some help from Big Red Kitchen*, link is below), we hit on this. The lamb, combined with the spices and the blue cheese, is very tasty. If done right, it tastes like a gourmet burger from a high-end burger shop. To mix it up a bit, consider adding bacon to the top of the lamb and serving with avocado.
About the lamb we raise
Lamb is considered lamb if it is less than a year old when it is processed. The older the lamb, the more sheepy it will taste. People that have had lamb, and don’t like it, usually had lamb that wasn’t seasoned well, or it was too old and considered mutton. Garlic, Rosemary, and Sage don’t just obscure a strong sheep taste but accentuates the good flavors while reducing and removing the bad flavors that most people don’t like. So, make sure to season this dish. You’ll thank me. Also, lamb is naturally fatty. I usually don’t add olive oil to the pan before I add the onions. However, if you are using a lean cut of meat, you may need to add a ¼ cup of olive oil to help the meat cook.
2 lbs. ground lamb
Large Red Onion very thinly sliced and chopped divided in half
4 oz crumbled blue cheese
4 T Paprika divided in half
2 T Rosemary divided in half
2 T Garlic powder divided in half
1 T rubbed sage divided in half
½ cup Worcestershire Sauce divided in half
Salt and pepper to taste
- Preheat oven to 400°
- Put half the onion in a 9×11 glass pan and spread evenly.
- Sprinkle half of the Worcestershire Sauce, paprika, rosemary, rubbed sage, and garlic powder over the onions.
- Pat the lamb into ¼”-½” patties and press into the pan. When you are finished putting the lamb into the pan, the bottom of the pan should be completely covered.
- Spread the remaining half of the onion over the top of the lamb.
- Sprinkle remaining half of the Worcestershire Sauce, paprika, rosemary, rubbed sage, and garlic powder over the onions.
- Season with salt and pepper to taste.
- Bake at 400° for 25-30 minutes. Because the lamb is ground, you don’t want any pink in the meat.
- Once the lamb is done, pour the fat off and throw the fat away.
- Spread the crumbled blue cheese over the cooked lamb and place back in the over for ~5 minutes or until the cheese is melted.
- Cut the lamb into small squares about the size of your slider buns and serve right away.
*link to Big Red Kitchen (https://bigredkitchen.com/2009/06/white-castle-like-sliders-a-how-to/)