Christmas Dinner with Robin and Bob

19 Saturday Dec 2009

Posted by Bob and Robin in Lamb, Local Farmers Markets, Party Time, Things To Do, Thought For The Day, Wine and Food

Season’s Greetings To All!

So, I guess, whenever the Holiday Season rolls around, there must also be a special dinner. At our house, we do have a good time with these special affairs. All the way from the planning to the preparation, the serving and eating and, of course, the clean-up! So here is our menu. Do enjoy it! We will!

Robin and Bob Young’s
Christmas Dinner Menu
December 25, 2009
3:00 PM

Fresh Spinach Salad

Wine Marinated Stuffed Leg of Lamb

Puréed Root Vegetables

Dried Corn

Fresh Baked Challah
This is really a great Jewish bread. A little sweet, a lot good!

Flan with Raspberry and Grand Marnier

Complete Wine Selection To Accompany the Menu

So there you have it or, at least, the menu for the dinner. Cheers!

Lava Lake Ranch – Lamb Source

03 Thursday Dec 2009

Posted by Bob and Robin in Food, Lamb, Local Markets

≈ 1 Comment

I really do love it when a supplier of products follows this blog and then submits some very pertinent information. Such is the case with an email I received today from Cheryl Bennett from Lava Lake Ranch outside of Sun Valley, Idaho. Here is what she said. Thanks, Cheryl!!

I believe I have shared a glass of wine with Robin somewhere along the way….it may have even been a plane seat and we talked about dancing or something….the dust collects in parts of my brain and I can’t remember. I must say, your blog has grown a lot since the three or four years ago that I met Robin. We will start following you and we have started blogging and tweeting too (who would have thought that). Just as a reminder:

Lava Lake Ranch is an artisanal producer of 100 percent grass-fed certified organic lamb. The lamb is sustainably raised on a family-owned ranch in the Pioneer Mountains, near Sun Valley, Idaho. Dedicated to the proposition that what we eat matters, we raise our lambs sustainably, humanely, without antibiotics or growth hormones, and never place them in feed lots. The lambs graze only on the ranch’s certified organic range and drink mother’s milk. Their diverse diet of lush, fragrant range grasses and herbs makes our lamb tender, delectable, and highly nutritious.

Another part of the story that sets our ranch apart from others, is that all profits from the sale of Lava Lake Lamb help fund vital land and habitat conservation efforts over nearly a million acres in south-central Idaho. This is land conservation on a huge scale and just within this year, we’ve been rewarded with three national awards to honor our efforts: the Cecil D. Andrus Leadership Award for Sustainability and Conservation, the US Forest Service’s National Award for Outstanding Achievement in Rangeland Management, and the Bureau of Land Managements Rangeland Stewardship Award. We’re working on a number of conservation projects – everything from restoring wetlands to living with wolves through innovative predator avoidance techniques. You can read more about those efforts on the website and on our scientific research website.

We have entered the newest frontier in social networking and now have a blog, Lava Lake At WordPress, are Tweeting at Lava Lake and are on FaceBook. We encourage you to join up, start doing the same, and start widening the net of followers.

Susan, thanks for the kind words….you flatter me!!

Cheryl L. Bennett
Sales Manager
Lava Lake Land & Livestock
PO Box 2249
Hailey, ID 83333

208-788-1710 (office)
208-720-9058 (mobile)
208-788-1264 (fax)

EMail Cheryl
Lava Lake Web Page

“The mission of Lava Lake is to effect the restoration and long-term conservation of native ecosystems at a landscape scale and to build an economically viable and environmentally sound business.“

——————————

There is some great information on local Idaho lamb! And as I said before, I really do like the follow-up that Lava Lake Ranch gave us. Let’s support them and their products. Cheers!

Lamb – Where To Buy

22 Sunday Nov 2009

Posted by Bob and Robin in Buy Idaho, Lamb, Local Farmers Markets, Things To Do

≈ 2 Comments

There seems to be a lot of traffic on this blog looking at the Lamb recipes. Also, several weeks ago, I had some folks asking where to buy lamb in the Boise area. Here are three suggestions.

Here is the first local business that specializes in lamb and lamb products. Before Robin and I started to buy our lamb from a 4-H student we know, we bought it from Meadowlark Farms. This is very good lamb.

We have had some of their lamb and, from what I remember, it was good. Actually, I think that either of these suppliers will give you an excellent product. It will probably be personal choice from here.

If you live out of the area, you will probably have to contact them directly and I think they will do you well. But for now, let’s clear something up. If you notice, at each card description I stated that the lamb was “good”.
By “good” I mean that there is No gamey taste. No old mutton taste. I do believe that if you say you don’t like lamb, it is because what you have eaten in the past was mutton. Yes, mutton is strong flavored. No doubt about it. But like goat and wine, “It’s a matter of time”. (There’s a strange comparison) The older the lamb or goat, the stronger the flavor of the meat and it does change over time.

Another good source of food information is Guy Hand’s NPR program NW Food News. Check out his web site.

And finally, another source right here on the Internet is Michael Boss’ Behind The Menu site. Michael is trying very hard to bring the consumer an educated choice on where to eat and general information about food, food products and food producers. Both he and Guy Hand are also firm believers in the Buy Idaho program. Look at the Behind The Menu web site by clicking the link. You can also find it on Facebook. Hope some of this information helps. Have a great lamb meal and don’t forget the wine!! Cheers!

——————————

Thanks to Susan Ettesvold for sending another link for Idaho Lamb. This link is for Lava Lake Lamb, just a little South East of Sun Valley. There are some wonderful photos of the ranch on their web site and ways to contact them and order lamb.

Braised Lamb Shanks

10 Tuesday Nov 2009

Posted by Bob and Robin in Food Prep, Lamb, Main Dish, Recipe: Bob and Robin Young, Things To Do

≈ 1 Comment

I’m always looking for a good recipe for Lamb Shanks. I have at least one, that suffices, but this one looks good. Think I’ll try it. Enjoy these lamb shanks!

Braised Lamb Shanks

Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favorites. The Lamb Shank is cooked very slowly in a good red wine (I emphasize good, never cook with wine you wouldn’t drink), which tenderizes the meat until, when it is cooked, the meat will quite literally fall from the bone.

Adapted From: British Food About Dot Com (Some of the spelling and terminology had to be changed)
Prep Time: 0 hour, 20 minutes
Cook Time: 3 hours, 0 minute
Serves: 6

Ingredients:
6 Lamb Shanks
2 T Olive Oil
16fl oz /500ml/ good Red Wine
1 Onion, peeled and roughly chopped
1 Garlic Bulb, cut in half cross-wise
2 sprigs fresh Rosemary
1 T Greek Oregano
1 T Harissa
3 pints /1.5 litre Beef Stock
2oz /55g ice cold Butter
Salt and ground Black Pepper

Preparation:
Preheat the oven to 160°C/320 °F/Gas 2.

1). Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.
2). In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, oregano, rosemary, harissa and finally the lamb shanks.
3). Pour in enough beef stock to cover the meat, don’t worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.
4). Once cooked, remove the shanks and keep to one side or the cooking pot. Place the casserole on the burner and bring to a boil, boil for 5 minutes. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.

——————————

So there you have it. Give these a try. Serve with Roasted Fingerling Potatoes. Here is a Recipe Link to a printable coy of the recipe. Cheers!

South India Lamb Curry

31 Saturday Oct 2009

Posted by Bob and Robin in Food Prep, Herbs, Lamb, Recipe By: Bob Young, Recipes, Things To Do

≈ Leave a comment

At least, that’s what it started as. This recipe is adapted from the Food Network’s Tyler Florence. Southern India can have some really spicy, hot foods, more so than the New Delhi area. I changed that spicy hot to more or a medium to low intensity. Look at the recipe and where it calls for Red Pepper Flakes, change that to 1 Fresh Red Chili. Also, when steaming the basmati rice to serve with it, place 2 – 1″ rounds of fresh ginger in with water before adding the rice. The spices used are very traditional. Grinding them fresh adds another dimension to the curry that you will not get with commercially produced curry spice combinations. And finally, if you don’t want to use lamb, I have also had this with goat. Using beef would be truly a non-traditional curry, but it can be used. The recipe only looks involved – actually it is pretty easy to do. Cheers!

Indian Lamb Curry

Serves: 6

Ingredients:
¼ c Extra-Virgin Olive Oil
1½ T Cloves
1½ T Cumin seed
1½ T Fennel seed
1½ T Coriander seed
1½ T Turmeric
1 Cinnamon stick
2 fresh Bay Leaves
10 fresh Curry Leaves
3 lbs Lamb, boned shoulder cut into 1” cubes
¼ t Red Pepper Flakes
2 med Onions, roughly chopped
5 cloves Garlic, peeled
2 T Ginger, fresh and minced
Kosher salt and freshly ground black pepper
5 lg fresh Tomatoes
½ c plain Yogurt, unsweetened natural
½ bunch fresh Cilantro, roughly chopped
1 Scallion, cut into strips
6 c steamed Basmati rice, steamed with 2 rounds of fresh ginger

Directions:
1). Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chili. Toast for 2-3 minutes until golden and aromatic. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.

2). Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes. Add onion puree and sweat a little to remove some of the moisture – about 8 minutes. Stir with a wooden spoon as you go.

3). Add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes.

4). Garnish with chopped fresh cilantro and scallions serve with steamed Basmati rice.

Cooking Times:
Prep – 20 min
Cook – 52 min
Total – 1hr 12 min

Where to buy lamb in Boise

27 Tuesday Oct 2009

Posted by Bob and Robin in Lamb, Local Farmers Markets, Main Dish, Things To Do

≈ 2 Comments

I have had some questions on where to buy lamb in Boise. There are several sources: (1) WinCo, (2) Albertsons and (3) Costco – which I think has the better selection of most meats of the three listed. Costco, I think, has the best selection and quality.
There is a group of us that get a lamb a year from a 4-H source that we have. Then they have the lamb butchered, cut and frozen at Custom Butcher & Smokehouse. We – Robin and I – have always been greatly satisfied with the lamb that we get from there. You may want to contact Custom Butcher & Smokehouse and see if they have any “in stock”.
So, if you know of a 4-H source, you may want to start placing an order. I will check with our source and see if it is OK to publicize their information here. I like using the 4-H group because it really is Idaho produced, and I like to buy local! Anyway, there is a start. Cheers!

Sunday Lamb Dinner

25 Sunday Oct 2009

Posted by Bob and Robin in Food Prep, Lamb

≈ Leave a comment

So this is not your everyday, Sunday “Old Peoples” Sunday Dinner – Chicken (usually fried), Mashed Potatoes and Gravy and Peas. Instead, we just got a lamb for the freezer and we just had to try it. So, Lamb in Garlic Infused Oil, Brussels Sprouts finished in Balsamic Vinegar and Orange Infused Oil and Polenta with Sun Dried Tomato and Garlic lightly fried in Orange Infused Oil. Then to finish it off, a wine and garlic reduction to go over the lamb. YUM-O!!! And to go with the dinner, a great 2007 Cinder Cabernet Sauvignon (63%) and Merlot (37%) blend that went so very well with the dinner. And of course, the wine was from the Snake River AVA – Idaho. You did very well, Melanie. Now for the 2009 Tempranillo!!

For the infused oils, check out the previous post. The oils are fantastic!! Cheers!

Skewered and Grilled Indian Lamb Curry

18 Sunday Oct 2009

Posted by Bob and Robin in Food, Food Prep, Herbs, Lamb, Main Dish, Things To Do

≈ 1 Comment

So here is yet another lamb curry recipe. However, this one is skewered and grilled. The grilling gives the lamb another dimension and worth trying. Yes, you really can grill all year – rain or shine; snow, sleet or sunny.

Skewered and Grilled Indian Lamb Curry

Ingredients:
¼ c Coriander seeds
2 T Cumin seeds
2 t Brown Mustard seeds
1 t Whole Black Peppercorns
2 t Bombay Indian Curry powder
2 t Turmeric
3 cloves Garlic, finely chopped
1-inch piece fresh ginger, finely grated
¼ c Canola oil
¼ White Wine Vinegar
1½ lbs Boneless Lamb Shoulder, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for 20 minutes
Kosher salt
Olive oil, for drizzling

Procedure:
1). Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1½ minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, ¼ cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.

2). Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.

3). Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with Basamati steamed rice.

Lamb with Currant Mint Sauce

14 Monday Sep 2009

Posted by Bob and Robin in Food, Lamb, Main Dish, Recipe By: Bob Young

≈ Leave a comment

WE Like lamb – almost any way you prepare it. Thanks to Afrimoo (Caroline on http://www.wildearth.tv), we received this recipe. I have left the Metric measurements on for those who use that system and have only adjusted it slightly.

Lamb with Currant Mint Sauce

Ingredients:
1/4 cup (50 mL) red wine vinegar
3 tbsp (50 mL) extra-virgin olive oil
1 T Lemon juice
3 cloves garlic, minced
2 tbsp (15 mL) chopped fresh rosemary (or 1 T thyme) (or 1 tsp/5 mL dried)
1 butterflied boneless leg of lamb (about 3 lb/1.5 kg)
1/2 tsp (2 mL) each salt and pepper

Red Currant Mint Sauce:
1/2 cup (125 mL) red currant jelly
1/3 cup (75 mL) chopped packed fresh mint leaves
2 tbsp (25 mL) port wine (optional)
2 tbsp (25 mL) red wine vinegar
Pinch each sea salt and fresh cracked pepper

Procedure:
In large glass bowl, combine vinegar, oil, lemon juice, garlic and rosemary, or thyme; add lamb, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bag for up to 2 weeks; thaw in refrigerator.)

Red Currant Mint Sauce:
In food processor, blend jelly, mint, port (if using), vinegar, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 30 minutes before serving.)

Remove lamb from marinade, discarding any excess; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°C (63°C) for medium-rare, 25 to 35 minutes, or until desired doneness.

Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. Serve with sauce.

And this really looks good!!! I have not tried it, but will soon. If anyone tries this, please let u know what you thing. I suppose too, that you could use some Lamb Shanks instead of the Butterflied Leg of Lamb. Just some thoughts.