Showing posts from April, 2012

Lamb Bolognese

3 tbsp. light olive oil
2 cups celery, diced
2 cups carrots, diced
2 cups onion, diced
1 sprig rosemary
1 sprig sage
5 cloves garlic, smashed
1 cup white wine
2 lbs. ground lamb
2 cups red wine
2 cups marinara sauce
1 cup tomato paste
salt and pepper, to taste
1# fettucine noodles, cooked according to directions.

Heat a large sauce pan over medium high heat, add olive oil and allow to heat up on the flame.
Add celery, carrots, and onion, rosemary and sage and cook until caramelized.
Add crushed garlic, then deglaze with white wine and reduce to almost dry.
Add ground lamb and cook until no traces of pink can be found.
Add red wine to deglaze and reduce. Add marinara sauce then tomato paste, and reduce
until thick and rich. Season with salt and pepper, to taste.
Serve over fettucine.

Rabbit over Fettucine

1 whole rabbit
Olive oil
3 cloves of garlic minced
1 carrot, diced
2 celery stalks, diced
1 medium sweet onion, diced
1 cup red wine
1 T fresh rosemary, chopped
1 large can of crushed tomatoes
1# wide fettucine noodles, cooked according to the package
Grated parmesan

Cut the rabbit into 6 pieces. Cover the bottom of a saute pan with olive oil and brown the pieces of rabbit on both sides in the saute pan and set aside.
Now cover the bottom of a stock pot with olive oil and saute the garlic and toss in the bay leaf, carrots, celery and onions and sweat until cooked through. Increase the heat to high and add in the wine. Reduce until there is very little liquid left and then add in the rosemary, tomatoes and the rabbit.
Cover, cook for about 1 hour, remove the lid and let cook for another 20 minutes on low to medium heat.
Serve over fettucine, sprinkle parmesan on top

Baked Lamb Gyros

¼ cup chopped onion
½ pound ground lamb
½ pound ground beef
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried marjoram
½ teaspoon sea salt
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon ground black pepper
Place onion in a food processor; pulse until very finely minced. Transfer to paper towels and squeeze out excess liquid.
Transfer drained onion to a large mixing bowl; add remaining ingredients and mix thoroughly with hands. Cover and refrigerate 2 hours.
Preheat oven to 300°F. Transfer lamb mixture to a greased small meatloaf pan, pressing down and smoothing top over.
Bake until meat reaches an internal temperature of 165°F, about 45 to 60 minutes. Cool 15 minutes on wire rack; invert and remove from pan to cool completely.
Slice lamb loaf into very thin slices. Serve inside gyro pitas with lettuce, yogurt sauce, and chopped vegetables.

Tuesday Lambs


Monday's twins and the rest of the quads


Weekend lambs


Happy Easter!


Potosi #17 Carrah with her twin rams


Braised Rabbit with Lemon Sauce

1 (2 1/2 pound) dressed rabbit, cut up
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1 1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion and garlic until tender. Stir in the broth, thyme, pepper and bay leaf. Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 160 degrees F.
Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Latest lambs


Veggie Tales - The Bunny Song

Listen to this as you try one of my delicious rabbit recipes!

Somerhill Xray


Lamb update


Just what I wanted