GFF Family Favorite Recipes We keep it simple, delicious, and creative
We hope you’ll enjoy
Peppered Rib Roast with Garlic Sauce
from Idaho Beef Council
Ingredients:
1 beef Ribeye Roast boneless, small end (4 to 6 pounds)
1 tablespoon chopped fresh parsley
2 teaspoons coarse grind black pepper
2 medium heads garlic
2 teaspoons olive oil
1 cup reduced-sodium beef broth
2 tablespoons dry sherry
1/2 cup half-and-half
1/4 teaspoon salt
Chopped fresh parsley (optional)
Cooking:
Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Press evenly onto all surfaces of beef roast.
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cut about 1/4 inch off top of each garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle each with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. Roast beef in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile, squeeze garlic cloves from skins into small bowl; mash with back of spoon. Combine garlic, broth and sherry in medium saucepan; bring to boil. Cook 10 to 11 minutes or until reduced by half. Add half-and-half; reduce heat and bring to a gentle boil. Continue cooking 4 to 6 minutes or until sauce is reduced to 1 cup, stirring occasionally. Keep warm.
Carve roast into slices; serve with sauce. Garnish with additional parsley, as desired.
Lamb Meatloaf by Andrew Gutierrez
Ingredients:
1lb ground lamb
1 cup Seasoned Breadcrumbs
2 small eggs
2tbsp Dijon mustard
Tsp salt
Tsp pepper
Tbsp granulated garlic powder
Half an onion finely diced
Ketchup
12 count muffin baking tray
Mix all the ingredients together till well combined. Even disbursed in muffin tins, 1lb will fill all 12. Cook in the oven at 400 for 20min or until internal temp is 140. Brush ketchup on top and put back in oven for 5 more minutes.
Lamb Birria Recipe by Andrew Gutierrez
Ingredients
Bone in leg of lamb 4-5lbs
2oz bag of Guajillo peppers
4-5 Chili de Arbol (more if you want spicier)
2 Roma Tomatoes
1 Small Onion
5 Whole Cloves of Garlic
1 7oz can chilis in adobo
4-5 Bay Leaves
2tbsp oil
Salt
White Corn Tortillas
Oaxaca Cheese
Garnishments:
Finely diced white onion
Limes
Cilantro
Begin by removing all the seeds from the guajillo and chili de arbol peppers. To get deeper flavor toast the peppers in a sauce pan stirring frequently to prevent burning. Once the chilis have turned a darker color remove and set to the side. Using the same pot toast the garlic cloves with the peels on, and you can also sear the tomatoes whole and the onion cut in half. Once the garlic is fragrant the peel should remove easily and the clove should be tender. and a couple cloves of garlic. Add back to the sauce pan all the chilis and a can of chilis in adobo. Fill the pot halfway with water and bring to a boil. Continue boiling until the peppers become soft, about 8-10min.
Set aside to cool and pour out about half of the liquid but Do Not Throw It Out, keep it on the side. Add everything from the sauce pan into a blender. Blend until smooth and add the reserved liquid one cup at a time till sauce is at a a desired thickness. Add salt and pepper to taste.
Preheat Oven to 300. Take your leg of lamb and generously salt with fine grain salt. Sear the lamb on all sides in an oven safe Dutch oven with a lid. Once lamb is seared cover with the Birria sauce and add 4-5 bay leaves. Bring the liquid to a low boil, cover then immediately place in the oven. Allow to cook for 4-5hours until the meat falls off the bone and the fat has rendered.
Tip: you can also do this in an instant pot instead of a Dutch oven. Cook on high pressure for 1 1/2hrs.
Once the meat is cooked you can remove and discard the bay leaves. Remove the meat and bones leaving fat and liquid in the pot, this is your rich and flavorful consommé. With a ladle, skim all of the fat on top but do not discard, save this for the tacos.
To make the tacos, get a cast iron smoking hot. Dip your corn tortilla in the red rendered fat and place on the hot skillet. Once the tortilla begins to bubble flip and add shredded Oaxaca and the tender lamb meat. Fold the tortilla and cook until crisp. Serve with a bowl of the consommé with diced onion, cilantro and lime. Dip the tacos in the consommé e as you eat for a true Birria experience. Its may be the messiest most delicious tacos you’ve ever made.
Tip: if you have lots of leftovers, add the meat back to the pot of consommé and add 25oz of hominy for a delicious red lamb pozole. Whatever it is, the way you tell your story online can make all the difference.
Osso Buco Carbonnade
3-4 lbs. Grass-fed Beef or Lamb Osso Buco (Sliced shanks) with Marrow Bone
Salt and pepper
4 onions sliced ¼ inch thick
2 tablespoons butter and olive oil
3 oz. tomato paste
2-3 garlic cloves minced
2 cups beef broth
1 12-ounce dark beer
2 tablespoons thyme
2 bay leaves
1 tablespoon apple cider vinegar
Add olive to Dutch oven. Salt and pepper shanks and brown in olive oil on both sides, remove and set to the side. In the same Dutch oven, slowly brown onions in the shank drippings add butter, and cook for 20-30 minutes. After onions are browned add tomato paste and blend well. Then add minced garlic and cook until fragment. Add the remaining ingredients and the Osso Bucco back to the Dutch oven and cook for 2-3 hours at 325 degrees until tender falling off the bone. Serve over mashed potatoes. This recipe can be easily cooked in a crockpot as well.
Gutierrez Family Lamb Curry by Karena Gutierrez
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 broth. 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 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, 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 of taco seasoning, 3 teaspoons of Tapatio Hot Sauce™, and brown sugar in a food-safe plastic bag; mix to combine. Place beef Top Sirloin Steak in the same plastic bag; turn steak to coat. Close the bag securely and marinate in the refrigerator for 30 minutes.
Cook's Tip: You may use more or less Tapatio Hot Sauce™ for a spicier or more mild pepper flavor.
Meanwhile, combine the remaining 1 teaspoon taco seasoning, remaining 1 teaspoon Tapatio™ Hot Sauce, and ranch dressing in a medium bowl, mixing until well blended. Cover and refrigerate until ready to use.
Remove the steak from the marinade. Place steak on the grill over medium, ash-covered coals. Grill, covered, for 7 to 11 minutes (over medium heat on a 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 a 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 a dry skillet over medium heat. Cook, stirring frequently, for 3 to 5 minutes or until fragrant and golden brown.
Super Bowl Calico Chili Beans by Mary Stafford
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 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 a 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 by Andrew Gutierrez
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
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, daikon radish, red radish, jicama, carrots, red cabbage, napa cabbage
Walnut Lavender
1 lbs. GFF walnuts shelled
3-4 sprigs of GFF lavender
1 tablespoon fresh GFF mint
2-3 tablespoons of GFF 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
