RecipesThere are few simple requirements for getting the most from grass fed meats. Most importantly, lower the temperature at which you cook the meats. If you are grilling, once you have seared the meat, finish cooking over indirect heat. If you are oven roasting, lower the temperature. When heat is applied quickly, muscle fibers in the meat contract quickly. When meat is not heavily marbled, there is little fat for insulation to slow the muscle contraction, and your dinner will be chewy.
Next, use a meat thermometer to gauge doneness. Overcooking will contribute to dryness. Take the time to look carefully at your cut of meat and cook according to size, thickness and amount of marbling.
Most of all, spend more time enjoying your food! Grass- fed meats take longer to raise up on the farm, and have wonderful flavor, so linger a while at the dinner table and try out some of these great recipes!
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Slow Cooker Grass Fed Beef Roast with Portabella Mushrooms and Sour Cream Gravy
Preparation Time: 20 minutes
Cooking Time: 8 hours
Ingredients:
3lb chuck roast or Yankee pot roast
2 large sweet yellow onions
½ C red wine
2T butter
sea salt
fresh ground pepper
2T olive oil
2 or 3 large Portabello mushrooms
1 C beef stock
1 C sour cream
The Roast:
Rub
the roast with salt and pepper. Add the olive oil to a heavy skillet
and brown the roast on all sides. Remove the roast to the slow
cooker. Deglaze the skillet with 2Tbs butter and 3Tbs of the red
wine. Halve the onions and slice into ½ inch strips, add them to the
skillet and cook until opaque. Pile the onions and glaze on top of the
roast, add the remaining wine to the bottom of the slow cooker, cover
and cook on low for 8 hours. Slice the mushrooms into long slices and
add to the slow cooker for the last hour.
The Gravy:
After
cooking is done, remove the liquid from the slow cooker to a sauce pan
and add enough beef stock to make 1½ cups. Reduce the liquid to about 1
cup, then allow it to cool for about 5 minutes. Add the sour cream to
the liquid and whisk until smooth.
Slice the roast, garnish with the mushrooms and onions, and serve with the gravy.
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Feta and Olive Lamburgers
A great, flavorful change from plain burgers on the grill!
Ingredients:
1 pound ground lamb
1 cup crumbled feta cheese
1 large egg
1/2 cup kalmata olives, pitted and sliced
1/8 tspn cumin black pepper to taste
4 whole wheat hamburger buns, toasted if desired
Directions:
Combine lamb, feta, egg and olives in a mixing bowl. Season with cumin
and pepper, mix until well combined. Form mixture into 4 patties, place
on waxed paper and refrigerate for 15 minutes. Preheat outdoor grill
for med-high heat and lightly oil grate. Cook lamburgers on grill to
your desired doneness, serve on toasted buns with condiments of your
choice. |
Braised Lamb Shanks in Crock Pot
If you have not experienced the fabulous taste and tenderness of slow cooked lamb shanks, prepare to be amazed!
Ingredients:
2 large onions, chopped
4 lamb shanks
2 cups red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 cans diced tomatoes
fresh basil, chopped
Tbs kosher salt
Tbs black pepper
Directions:
Place onions in a layer at the bottom of crock pot or Dutch oven.
Arrange lamb shanks on top, pour wine, balsamic vinegar, and olive oil
over lamb. Place a clove of pressed garlic and quarter of lemon next to
each shank. Pour tomatoes over all and season with salt and pepper and
basil. This can cook on low in crock pot for 8 hours, on high for 3-4
hours, and in Dutch oven at 350 for 3 hours. Delicious! |
Simple Grilled Lamb Chops
A quick and easy way to enjoy the wonderful, mild flavor of Icelandic lamb chops!
Ingredients:
1/4 cup white vinegar
2 tspns salt
1/2 tspn black pepper
1 Tbspn minced garlic
1 onion thinly sliced
2 Tbspns olive oil
2 lbs lamb chops
Directions:
Mix together the vinegar, salt,pepper, garlic, onion and olive oil in a
large resealable bag until the salt has dissolved. Add lamb, toss until
coated and refrigerate in marinade for 2 hours. Preheat an outdoor
grill for medium high heat. Remove lamb from marinade, leaving on any
onions that stick to the meat. Discard remaining marinade. Wrap ends of
bone with foil to keep them from burning. Grill to desired doneness,
about 3 minutes per side for medium. The chops may also be broiled in
the oven, about 5 minutes per side for medium. |
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