mystang89

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Anyone have any recipes for mutton they care to share? I recently dispatched a 2 year old sheep and was going to cook a bit tonight, probably the dry ribs.

Look forward to anything offered!
 

Mike CHS

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I have several file folders of recipes so if you want something simpler I'll be glad to post. This recipe has been a hit every time it was served and turns what can be a tough cut of meat into a gourmet meal. I cut the ribs into 4-5 rib portions and brown them that way.


Beef or Lamb short ribs

IIt is not something you do in an hour and it takes a good amount of work, but well worth it. This recipe is from Giada De Laurentiis, that Cutesy Italian Girl on the Food Network.

I made it yesterday with Lamb Country Style Ribs and it was great. I have made it with Beef Short Ribs, Beef Country Style Ribs, Pork Country Style Ribs, Osso Buco (veal), Lamb Ribs and now Lamb Country Style Ribs. All were great. I will tell you that you will skim a lot of fat off the top when it comes out the oven.

Ingredients

4 pounds ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths
1 cup red wine
3 tablespoons Dijon mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
 

Mike CHS

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These can be done on the grill or broiler and I have done them with beef and lamb ribs as well as chops.

Pan Broiled Lamb Chops Recipe

A simple marinade gives these lamb chops an elegant taste.

MM – Did as the recipe except I used the Garlic Spread & Seasoning – This was Restaurant quality

MM – did these again and cooked on the stove till about half done then finished on the Weber to cook off the fat – super good and company loved them

Ingredients
8 medium lamb chops (more if very small)
1 teaspoon finely chopped fresh rosemary (substitute 1/2 teaspoon dried )
Garlic powder and parsley to taste – I use bought Garlic Spread seasoning which is garlic, salt and parsley
1 tablespoon soy sauce
1 tablespoon olive oil
2 cloves garlic
1/2 white wine or I also use Mirin

Directions
Trim all excess fat from 8 to 12 (depending on their size) lamb chops.

Prepare the marinade: Chop the rosemary and mince or press the garlic. Using a mortar and pestle, or small bowl and the back of a spoon, mash together the chopped rosemary and pressed garlic.Add soy sauce and olive oil. Rub this mix all over the chops and let stand 1/2 hour to 2 hours.

Lightly film a skillet with canola oil over medium-high heat. Pat the chops dry with a paper towel - they won't brown well if they aren't dry.

When the pan is hot (a drop of water sizzles and evaporates instantly), add the chops without crowding. (Cook in two batches if they would otherwise crowd the pan.) Cook at medium-high heat for 2 or 3 minutes, or until browned. Turn chops and brown the other side for 2 or 3 minutes, then reduce the heat to medium until the chops reach the desired doneness. Depending on their thickness, this may take an additional 3 to 10 minutes.

Check for doneness by making a small cut into the meat. They will taste best if cooked to medium or medium rare.

Remove the cooked chops to a warmed platter and cover (or warm oven). Add 1/2 cup water or wine to the pan, cooking and stirring until all the browned bits are loosened and the volume of liquid is reduced to about 1/2. Pour this sauce over the chops and serve immediately

Grilled Lamb Chops

Ingredients
  • 2 large garlic cloves, crushed

  • 1 tablespoon fresh rosemary leaves

  • 1 teaspoon fresh thyme leaves

  • Pinch cayenne pepper

  • Coarse sea salt

  • 2 tablespoons extra-virgin olive oil

  • 6 lamb chops, about 3/4-inch thick
Directions

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Mustard and Wine Marinated Lamb Chops
Ingredients:

4 lamb chops

3 tablespoons of your favorite stone ground mustard – I used Dijon

. The first time I made this I spread mustard on the chops and didn't use wine.

Making it on 7 Apr 2018, I mixed the Dijon with the other ingredients and marinated for 4 hours.

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1 cup red wine

Directions:

1Rub both sides of chops with mustard.2Sprinkle with salt and pepper.3Cover with wine and marinate for at least 2 hours or up to 8 in refrigerator, turning occasionally.4Rub again with mustard just before broiling or pan-frying to desired doneness, about 5 minutes per side.5Note: these can also be cooked on the grill.
 

Baymule

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Shepherds Pie. Roast a tough cut of meat with garlic, rosemary, cooking sherry, salt and pepper. You want the meat to be twist a fork in it, tender.

Cool and pick meat off the bone. I usually look to see what leftovers I have, practically anything goes. If no veggie leftovers, corn, peas, carrots, onion, mushrooms or any combination of vegetables that you like. Sauté or steam them tender. Mix with meat. Make a gravy with pan drippings and put enough in the meat vegetable mix to hold it together.

Use leftover or make mashed potatoes. Season with garlic and Parmesan cheese.

Pour meat and veggies in bakeware, spread mashed potatoes over it and top with sharp cheddar grated cheese. Bake at 350 until bubbly around edges or cheese is lightly browned.

Serve with garlic French bread and salad.
 

mystang89

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I love seeing these recipes. Most of the recipes I looked up online had many ingredients that I simply don't keep stocked up. These keep it simple with ingredients that most people keep in hand.
 

Baymule

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The link I'm posting has enough recipes to keep you busy but most of them also use common ingredients.

http://www.americanlamb.com/consumer/
I use recipes from this site too. I made the Holiday Lamb Pie with top and bottom crust that was so good!

I love seeing these recipes. Most of the recipes I looked up online had many ingredients that I simply don't keep stocked up. These keep it simple with ingredients that most people keep in hand.
Fat lotta good a recipe does you when it calls for ingredients that I've never even heard of, much less be able to find in my little town! LOL
 

mystang89

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Ended up cooking ribs over top cubed potatoes. Marinaded them for 6 hours with a combination of ACV, worchestershire sauce, onion, garlic, salt and pepper. Cooked for another 2 hours on 300f covered. Bruce never thought he'd taste so good! I like him much better this way. He's not as wild, much more mellow.
 
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