GFF Family Favorite Recipes We keep it simple, delicious, and creative
We hope you’ll enjoy
Gutierrez Lamb Curry
2-3 lbs. boneless leg of lamb, cut up into kabob size pieces of meat
2-3 tbsp. olive oil
2 cloves garlic minced
1 cup diced celery
2 tbsp. chopped parsley
1/4 cup chopped pimiento
onion diced
1 tbsp. Curry powder or paste
12 oz. can of Chicken broth
12 oz. coconut milk (optional)
Topping: hard boiled eggs, cucumbers, crushed peanuts, shredded coconut
Directions: Brown Lamb in oil in a Dutch oven pot. Remove and add garlic and onion and sauté into lamb drippings. Add celery, curry, and chicken both. Once celery is softened, add the lamb back to the pot. Let simmer for 1 hour then add 1 can of coconut milk (optional). Serve over rice. Add your choice of Grandma’s favorite toppings.
Roasted Leg of Lamb with Apricot Chutney
For step-by-step instructions and other recipes visit
https://www.americanlamb.com/recipes-2/roasted-leg-of-lamb-with-apricot-chutney
INGREDIENTS
1 (2 ½ pound) semi-boneless leg of lamb (aitchbone removed), fat trimmed
12 cloves garlic
2 tbsp dried rosemary
1 tsp fennel seeds
1 tsp ground coriander
1 lemon, zested and juiced
3 tbsp dijon mustard
2 tsp kosher salt
¼ cup olive oil
freshly cracked black pepper
¾ cup white wine vinegar
½ cup water
2 tbsp honey
2 tsp mustard seeds
1 cup (about ½ lb) diced dried apricots
DIRECTIONS
Place the leg of lamb onto a rack sitting on top of a sheet pan. Add the garlic, dried rosemary, fennel seeds, coriander, lemon zest and juice, 2 tablespoons of dijon mustard, and salt to the bowl of a food processor. Pulse until well combined. With the processor running, drizzle in the olive oil.
Evenly cover the leg of lamb with the mixture. Top with freshly cracked black pepper. Let sit for 30 minutes. Preheat the oven to 425°F.
Roast the lamb for 20 minutes. Lower the heat to 300° Continue to roast for another hour, or until the lamb reads an internal temperature of 130-135°F (for medium rare).
Meanwhile, combine the white wine vinegar, water, honey, mustard seeds, and the remaining 1 tablespoon of dijon mustard in a small saucepan. Bring the mixture to a boil over medium-high heat, whisking together. Add the dried apricots. Lower the heat to medium-low and simmer for about 20-25 minutes, or until reduced and thickened. The apricots should be soft, and the liquid should be absorbed. Turn off the heat and reserve until serving.
Transfer the leg of the lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.
Slice the meat and serve with the apricot chutney alongside.
SOUTH-OF-THE-BORDER CHOPPED STEAK SALAD WITH CREAMY TAPATIO HOT SAUCE™ DRESSING
For step-by-step instructions and other recipes visit :
INGREDIENTS:
1 beef Top Sirloin Steak (about 1 pound)
4 teaspoons taco seasoning mix, divided
2 to 4 teaspoons Tapatio Hot Sauce™, divided
2 teaspoons packed light brown sugar
1/2 cup reduced-fat ranch dressing
1 package (5 to 6 ounces) mixed salad greens
1 (15 ounce) can black beans, drained and rinsed
1 cup diced mangoes
1/2 cup crumbled queso fresco cheese, divided
1/2 cup frozen corn, thawed and charred
1/4 cup toasted pepitas or sunflower seeds
1/4 cup tortilla strips
1/4 cup diced red onion
COOKING:
Combine 3 teaspoons taco seasoning, 3 teaspoons Tapatio Hot Sauce™ and brown sugar in food-safe plastic bag; mix to combine. Place beef Top Sirloin Steak in same plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
Cook's Tip: You may use more or less Tapatio Hot Sauce™ for a spicier or more mild pepper flavor.
Meanwhile, combine remaining 1 teaspoon taco seasoning, remaining 1 teaspoon Tapatio™ Hot Sauce and ranch dressing in medium bowl, mixing until well blended. Cover and refrigerate until ready to use.
Remove steak from marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Dice steak into 1/2-inch cubes. Season with salt, as desired. Combine steak, salad greens, beans, mangoes, 1/4 cup queso fresco, corn and dressing in large bowl; toss gently to mix. Garnish with pepitas, tortilla strips, onions and remaining 1/4 cup queso fresco, as desired.
Cook's Tip: To toast seeds, place in dry skillet over medium heat. Cook, stirring frequently, 3 to 5 minutes or until fragrant and golden brown.
Super Bowl Calico Chili Beans
Adapted from Mary Stafford and Rona Peterson
1 onion diced
1 green or red bell pepper diced
2 cloves garlic minced
1 lb. GFF grass-fed hamburger
½ cup ketchup
½ cup brown sugar
¼ cup red wine vinegar
1 teaspoon dry mustard
4 15-ounce cans of beans; pinto, black, red kidney, great northern
1 30-ounce B&M baked beans
Optional for added heat “Sambal Oelek" Ground Fresh Chili Paste
Sauté onions until transparent, then add garlic and bell pepper cook until fragrant (1 minute)
Add hamburger, cook until done. Add the remaining ingredients. Cook low in a Dutch oven for 1 hour or crockpot for 2-4 hours.
Lamb Burger Gyros Adapted from Mary Stafford
1 lb. Grass Fed Ground Lamb from Gutierrez Family Farms
1/2 onion chopped
2 cloves garlic minced
1 Tablespoon dried parsley or 1/4 cup finely chopped fresh parsley
Juice and zest of 1/2 lemon
1/4 cup dry white wine from your favorite Local Idaho Vineyard
1-2 cups of sourdough breadcrumbs
Spices: ½ tsp each of ground coriander seed, black pepper, salt ¼ tsp of allspice and crushed oregano
Sauté onion and garlic in 1 Tablespoon of Olive Oil until tender, let cool. Then blend all ingredients together and let all set for at least 2 hours. You have several cooking options; pick what’s easy for you. Roll into 1–2-inch balls & cook on a non-stick skillet for 5-6 min or you can bake them in the oven for 30 minutes at 350 degrees or carefully roll each ball into an oblong and thread onto a bamboo stick. Place meat on foiled-lined tray sprayed with cooking oil and grill on medium heat for 5-6 minutes.
Serve on warmed pita bread, Tzatziki Sauce, chopped tomatoes, cucumbers, and lettuce.
Tzatziki Sauce
8 oz. Plain Greek Yogurt
¼ cup sour cream
Juice from ½ a lemon
2/3 cup diced English Cucumber: no seeds
2 cloves minced garlic
1 Tablespoon of Olive Oil
½ tsp dried Dill Weed
Stir in all ingredients until well blended. Refrigerate until ready to serve
Easter Bone-In Leg of Lamb
Recipe from The American Lamb Board
8 CLOVES GARLIC, COARSELY CHOPPED
1 TABLESPOON COARSE SALT, PLUS MORE TO SEASON
1 TABLESPOON FRESHLY GROUND BLACK PEPPER, PLUS MORE TO SEASON
1-1/2 LEMONS, ZESTED AND CUT IN HALF
1/2 CUP FINELY CHOPPED FRESH HERBS SUCH AS ROSEMARY, THYME, AND MINT
1/4 CUP MUSTARD, DIVIDED
1/4 CUP OLIVE OIL
1-1/2 CUPS WHITE WINE
For Step by Step, Instructions and other Recipes Visit https://www.americanlamb.com/recipes-1
Beef Roast Basic’s
2- 4lb GFF Grass-fed Boneless Roast:Tri-Tip, Eye of the Round, Chuck, Sirloin Tip, Cross Rib Roast
Thaw roast completely; pat dry and rub down with 2 tbs olive oil Season all sides with SPG (salt pepper garlic) Use a heavy pan or preferably a cast iron skillet to sear all sides of beef till golden brown Place on wire rack on a baking sheet to catch drippings Place in 275 F degree oven For 2 lbs roast about an 1 hour check at 45min For 3-4 lbs roast 1.5-2 hours Check at 1 hour then every 15 min Pull roast out when it reaches (120-125 F) for perfect medium rare Allow to rest for at least 15 min
2 lbs. GFF Grass-fed Lambs Riblets or Grass-fed Beef Short Ribs
Apricot Jalepeno Glaze 2 jalapeno’s diced 1/2 cup apricot jam 1/4 cup apple cider vinegar
Dry Rub Mix 2 tsp granulated garlic 2 tsp dried thyme 3 tsp smoked paprika 1 tbs sugar 1 1/2 tsp salt 1 tsp red pepper flakes 1 tsp black pepper 1 tbs dry mustard
Mix dry rub and lamb ribs in a zip lock bag. Refrigerate 6 hours or overnight. Heat oven to 275 F and place lamb fatty side up on a broiling sheet and cover with foil. Bake for About 3 hours; you want the meat to pull away from the bone
Got a Smoker? set temperature at 250-275 F degrees Mix glaze ingredients in a food processor and heat for 5-10 minute Turn up the oven to 375 F Remove foil and brush ribs with glaze and let bake for another 15 minutes Sticky but delicious, try it both ways with and without the glaze
Herb Crusted Rack of Lamb
2 lb. GFF Grass-Fed Rack of Lamb
Heat large skillet with 1-2 tbs olive oil -sear lamb rack on all sides until brown Set aside and let it cool for 5-10 min Pre-Heat Oven: 400 F degrees adjust rack to middle of the oven Rub the rack of lamb with 3-4 tbs Dijon or Honey Mustard
Herb Crust Mix Be Creative! 1 cup sourdough bread crumbs ½ tsp granulated garlic or garlic powder 2-3 tbs dried Basil or Fresh: mix up your herbs and try:Rosemary, Mint, Parsley, add lemon zest 1/3 cup of crushed nuts: choose walnuts, hazelnuts, pine nuts, or pecans
Combine the Herb Crusted Mixture in a bowl and coat wit mix. Place (fat) cap side up in sprayed roasting pan
Cook for 15-20 minutes for medium rare (125-130 F) will be very pink. Or a little longer for Medium (135 F) You can always add heat. Let set for 10 minutes before serving
Boneless Leg of Lamb
3-4 lbs. GFF Grass-fed Boneless Leg of Lamb
Balsamic Basil Marinate
1/4 cup Honey or Dijon Mustard 2-3 Garlic Cloves minced 1/4 cup Balsamic Vinegar 2 tbs dried basil or 1/2 cup fresh Basil Julienned 1/3 cup Extra Virgin Olive Oil
Mix all ingredients in a blender for 1 minute. (Set aside 1/2 cup or so for drizzling on to the lamb once it's cooked.) Remove butcher string from the leg and marinate in a zip lock bag for 6-7 hours. Set BBQ on high heat and sear lamb on both side for 3-4 minutes
Turn down heat to low and cook for 20 -30 minutes turning lamb often. For medium-rare cook to 130 F degrees. Do not overcook. Slice the lamb and drizzle some of the warmed marinate over the lamb. Serve with garlic potatoes, (sweet local corn if in season) or carrots with balsamic vinegar and brown sugar. Grab your favorite glass of Tempranillo, Syrah or Cabernet Wine.
Irish Stew
2lbs + GFF Grass-Fed Leg of Lamb or Grass-fed Beef Bottom Roast, Eye of the Round or Stew Meat
Cut into 1-inch cubes Dust with about ½ cup of seasoned flour
Add to 3 tbs olive oil in a hot heavy pot. Brown meat but do not cook through.
Remove from pot then add brown 1 lb of bacon cut into thin slices with 2 cups of diced onions until done
Add the following ingredients: 5-6 large carrots, peeled and sliced ½ thick
1 lb mushrooms sliced 3-4 medium potatoes, peeled and diced
2 cups fresh diced tomato 8 ounce can tomato paste 3 tsp. fresh thyme or 1 ½ tsp dried
3 tsp. fresh rosemary or 1 ½ tsp dried Salt and Pepper to taste 4-6 garlic cloves 2 Bay leaves
1 Bottle of Idaho Merlot or Cabernet
Add the meat back to the pot. Cover and Cook for one hour: Remove lid during last 15 minutes of cooking if thicker stew is desired. Serve with baguette
4-5 lbs GFF Grass-fed Bone/In Lamb Leg or Shoulder Roast
Rub with the following & refrigerate for 12 hours 2 tsp granulated garlic 2 tsp dried thyme 3 tsp smoked paprika 1 tbs sugar 1 1/2 tsp salt 1 tsp redpepper flakes 1 tsp black pepper 1 tbs dry mustard
Add 1/4 cup of water and liquid smoke to a large roasting dish and layer celery, apples, onions, garlic, bay leaf, pick your own aromatics.Tightly cover with foil.
Cook for 4-5 hours in a 275 F degree oven
Mixed Berry Sauce
Try this over Ribs, Chops, Roasts
1 1/2 cups of mixed berries frozen or fresh
1/4 cup ketchup
1/4 cup honey
1/4 cup minced ginger
1 teaspoon red pepper flakes
1 /2 teaspoon salt and pepper
Mix all ingredients in a food processor.
Heat in a sauce pan for 5-10 minutes.
Baste over our favorite GFF Grass-fed Meats
BBQ Meatballs
1 lb GFF Grass-fed Hamburger
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1 GFF Farm Fresh Egg
1/4 cup milk or buttermilk
1/4 tsp garlic, salt, and pepper
1/2 cup chopped cilantro
Roll gently to not to overmix
Brown for 5-10 minutes and warm in your favorite BBQ Sauce for 30-45 minutes
Walnut Lavender Treats
1 lbs. walnuts shelled
3-4 sprigs of lavender
1 tablespoon fresh mint
2-3 tablespoons of honey
Blend lavender and mint until fine powder. Stir together the walnuts and honey until well coated. Bake at 400 for 10-12 minutes or golden brown. Kosher salt to taste
For more recipe ideas
Beef recipes, go to the Idaho Beef Council at https://www.idbeef.org/recipes
Lamb recipes go to the American Lamb Board at: https://www.americanlamb.com/recipes-1
Korean-Style Beef Short Ribs from Beef It’s What for Dinner
https://www.beefitswhatsfordinner.com/recipes/recipe/55654/korean-style-beef-short-ribs-with-pickled-vegetables
INGREDIENTS:
2 to 3 pounds beef Flanken Style Short Ribs, 1/4" thick
Marinade
1/4 cup chopped green onions, plus more for garnish
1/4 cup plus 2 tablespoons reduced-sodium soy sauce
1/4 cup unseasoned rice vinegar
1/4 cup apple juice
3 tablespoons packed brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon crushed red pepper
Pickled Vegetables
1/4 cup unseasoned rice vinegar
1 tablespoon packed brown sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
4 cups matchstick-cut vegetables, such as cucumber, diakon radish, red radish, jicama, carrots, red cabbage, napa cabbage
