Lamb Basics

You’ve received you Tower Ridge Farms St. Croix lamb, but now you have to cook it! Lamb can be cooked in many ways, either due to the cut selected, or simply in respect of your own preferences. Throw a lamb burger on the grill, sear a lamb chop over coals, or roast a bone-in-leg in the oven! Regardless of what is being cooked, and how you are going about it, here are some great tips to keep in mind:

  • Keep it simple.

    • Unlike a grocery store chicken breast, Tower Ridge lamb is a premium product bursting with rich, meaty flavor. Use seasonings to enhance the natural flavor of the meat, but don’t overpower your chops with overwhelming spices or masking sauces.

  • Use quality ingredients.

    • High quality ingredients will help to bring bright flavors to your dish and ensure that your finished meal is just as natural and healthy as the lamb that helped make it.

  • Don’t overcook it.

    • Lamb is renowned for being tender and juicy, but overcooking your cuts can sear away some of its charm. That doesn’t mean you have to like it raw! Just monitor your cooking times carefully, account for allowing the meat to rest, and remember that lamb often needs to be cooked gentler than your 3-inch Ribeye.

      Check out the recipes below!

Rosemary Lamb Roast

    • Lamb Roast

    • Rosemary

    • Garlic

    • Salt

    • Pepper

    • Olive Oil

    • Preheat the Oven to 350

    • Mash or finely mince the garlic, rosemary, salt and pepper in a bowl with olive oil

    • Generously smear the seasoning mixture onto the lamb roast

    • Place in the oven and cook uncovered until desired doneness is reached (approximately 25 minutes for every pound)

  • Some tips for upgrading this basic recipe:

    • Place vegetables such as potatoes and carrots under your roast and cook together for a complete meal.

    • Add stock or white wine to your roasting tray to keep your meat (and vegetables) moist.

    • Sear your roast for 15 minutes at 425 before lowering the temperature, forming a thicker crust which will help maintain moisture.

    • Enhance your seasoning by replacing raw salt with a salty, savory base such as Dijon mustard or anchovy paste.

  • The same ingredients can be used to cook a healthy, delicious meal using other cuts of lamb, or through an alternative cooking method! Add your seasoning mixture to a shallow skillet when searing lamb chops or coat a roast before placing it inside the slow cooker. Simply adjust the quantity of seasoning being used to reflect the cut of meat you are preparing!

The simple ingredients in this recipe are absolute staples of cooking with lamb, tried and true across many an Easter dinner and special occasion. The basic ingredients and techniques of this recipe can be adjusted to prepare any hearty cut of lamb - whether roasting a bone-in-leg, slow cooking a shoulder, or searing a chop on the stove!