Canfield Farms

Lamb Recipes

 

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Lamb Gyros :: [Click Here for Printable Version]

Gyros are a favorite Greek treat in the Northwest- no county fair or community festival would be complete without an authentic Gyro booth!

 

Tzatziki Sauce:

2 c plain Greek-style yogurt (look for it in most grocery stores: true Greek-style yogurt works much better than standard yogurt)
1/2 English cucumber, peeled & finely chopped
Salt
4 cloves garlic, chopped or crushed in a garlic press
1 tbsp olive oil
2 tsp red wine vinegar
5-6 mint leaves, minced

Mix together and let it rest in the refrigerator for at least an hour for the best flavor.

 

Lamb Loaf:

Mix together in a bowl, using your hands:

2 lbs ground lamb

2 eggs

1 small onion, finely chopped
4 cloves garlic- chopped or crushed in a press
1/2 tsp Marjoram
1 tsp Oregano
1 tsp Basil
1/2 tsp Paprika
1 tsp Rosemary

2 tsp minced fresh mint leaves
Salt & pepper to taste

Form into a loaf shape in a bread pan or casserole dish. Surround with a 1/2inch of water. Bake uncovered 60-75 min @ 325 degrees until it hits 165-170 degrees, internal temperature. Remove from oven, let it rest for 10 min- during this time, the temperature will continue to rise.

 

Serve self- assembly style, with the following:

Traditional Greek-style pita bread

Tzatziki sauce

Chopped onioins

Chopped tomatoes

Chopped lettuce

Greek Feta cheese

 

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Butterflied and Grilled Leg of Lamb :: [Click Here for Printable Version]
This is a great alternative to the traditional roasted leg of lamb! Wonderful summertime fare!

Tzatziki Sauce: (see above)

Prepare leg of lamb: using a sharp filet-type knife or boning knife, butterfly the meat off the bone, preferably in one "sheet" if you can. It will be shaped like a beef flank steak in the end. Pound the meat with a meat tenderizer.

Marinate meat: Soak the meat for several hours in the refrigerator in your favorite marinade, such as a mixture of soy sauce, Worcestershire sauce, sugar and salt.

Prepare grill: light charcoals, let them burn down until they are red hot. While the charcoal grill is heating, drain the meat and coat with coarse Kosher salt and pepper, to taste.

Grill: cook meat until it's darkened on the outside but still pink in the middle. It's important to not overcook lamb, as it is very lean meat and it will lose its tenderness if overdone.

Serve: Slice diagonally across the grain and serve with Tzatziki sauce and/or mint jelly preserves.