We’ve had a relationship with the fine folks that raise our local lamb for 22 years. Larry Black raises our free-range lamb in Crawfordsville, Iowa, clocking “miles to Co-op” at just over 30.
Since it’s grass-fed, it has a great omega-3 profile. This recipe with rosemary lets the flavor of the meat come through and is great on its own (and beautiful garnished with pomegranate seeds). It’s also perfect paired with mint sauce or jelly, chutneys, or the pea shoot “World Peas” pesto recipe (which also makes a great appetizer – vegan, unlike the lamb of course, and gluten free too) below.
Our meat & seafood staff include a lot of great cooks – feel free to ask them for more holiday ideas! Find out what they enjoy around the holidays right here.
Rack of Lamb
“I cook a lot by feel and on the grill, but I’ve adapted this really simple recipe for the home oven. Rosemary lets the flavor [of the meat] come through, but feel free to use any herbs you like.” – Recipe contributed by Ryan Moore
rack of lamb
1 t. salt
1 t. freshly ground pepper
several sprigs of fresh rosemary, plus to garnish
Preheat oven to 400°F.
Rub lamb with salt and pepper.
Chop fresh rosemary and add to a small bowl of olive oil.
Line an oven-safe skillet or roasting pan (suiting the size of the rack of lamb) with additional plain olive oil and heat it on the stovetop. When hot, sear the rack of lamb on all sides.
When seared, remove from heat and allow to cool a bit, then pour rosemary oil all over it. Bake in the oven, bone side down, for 15-20 min. (adjust depending on size) or until a meat thermometer reads 125°F for rare or 135°F for med.-rare.
Rest 5 min., tented with foil, before cutting. Beautiful!
World Peas Pesto
This quick, easy pesto is delicious spread on grilled lamb or beef, as well as a perfect accompaniment to veggies (it’s actually vegan and contains no wheat) or bread as an appetizer.
Our Soilmates Organic Garden Educator Scott Koepke was so excited by this pesto, he exclaimed, “This could very well be the key to world peace.”
Recipe courtesy of Genie Maybanks, New Pi Customer Service Coordinator
½ c. olive oil
½ c. pine nuts
5 oz. package local Organic Greens snow pea shoots
¼ c. (packed) mint leaves
juice of one lemon
1 garlic clove
1 serrano or other hot pepper
salt & pepper to taste
In a food processor, combine olive oil, pine nuts, hot pepper, and garlic and pulse until it forms a smooth paste.
Add the remaining ingredients and continue to process until it reaches your desired consistency.