Lamb Ressoles (Indian Meatballs)

 1 lb ground lamb

 1 cup fresh white breadcrumbs
1 yellow onion, grated
1 lemon, rind finely grated, juiced
1/4 cup mild curry paste
 1 egg, lightly beaten
 2/3 cup mint leaves, finely chopped
2/3 cup plain greek yogurt
1 small cucumber, finely diced
Baby spinach leaves

 Combine ground lamb, breadcrumbs, onion, lemon rind, curry paste, egg and half the mint in a large bowl. Season with pepper, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.

Combine yogurt, cucumber, remaining mint and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.

 Preheat oven to 375. Place on cookie sheet and bake for  20 minutes or until cooked through.  Serve rissoles on a bed of spinach, drizzled with the yogurt sauce.

FOR SALE: Somerhill Xcel

2 years old, proven, daughters look very much like him.   AI son of Llwygy X1 E+.
Out of a Jamie/Laird ewe.   Very fine fleeced, big framed ram with lots of natural fleshing ability.
 $600.00  including transfer of registry and health cert if needed.

3 of his 2013 ewe lambs.

White Rabbit Lasagna

9 whole Lasagna Noodles (not Oven-ready)
½ cups Butter
1 whole Onion, Chopped
1 clove Garlic, Minced
½ cups All-purpose Flour
1 teaspoon Salt
2 cups Chicken Broth
1-½ cup Milk
4 cups Shredded Mozzarella Cheese, Divided
1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
1 teaspoon Each, Dried Basil And Oregano
½ teaspoons Ground Pepper
2 cups Ricotta Cheese
2 cups Cooked, shredded rabbit
1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
1 Tablespoon Chopped Fresh Parsley

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the rabbit meat. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving

Best Friends

Xcel seems to prefer the company of his guardian, June-bug, over that of his 7 month old sons.

Hat set

A customer bought a skein of yarn at the farmers market last week, and dropped by
this week to show me the hat and scarf she'd crocheted from it.
This skein came from my friend, Kathy Davidson, and is hand painted BFL wool.
I LOVE it when I get to see the finished product.

Breeding time

The flock, without Wednesday's snow.  These are the elite ewes with Xcite, who is the
ram on the left with slightly darker looking wool.  He is breeding a dozen, and
the new Texel ram has the remainder of the ewes.
 

Turkish Ground Lamb Pizzas

DOUGH
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup warm water
1/2 tablespoon honey
1 tablespoon active dry yeast
1/2 tablespoon extra-virgin olive oil
TOPPING
1 tablespoon extra-virgin olive oil, plus more for brushing
1 small onion, finely chopped
1 pound ground lamb
1 garlic clove, minced
Salt
Freshly ground pepper
1/4 cup chopped drained oil-packed sun-dried tomatoes
2 jarred hot cherry peppers, minced
1/2 teaspoon ground cumin
4 large eggs (optional)
2 tablespoons flat-leaf parsley leaves

MAKE THE DOUGH In a small bowl, whisk the whole wheat flour with the all-purpose flour and salt. In a large bowl, combine the warm water and honey. Sprinkle the yeast over the water and let stand for about 5 minutes, until foamy. Stir in the olive oil and then the flour mixture. Gently knead the dough on a work surface until it forms a smooth, somewhat sticky ball. Lightly oil another bowl and add the dough. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
PREPARE THE TOPPING In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the lamb and garlic and season with salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until the lamb is no longer pink, 3 minutes. Add the sun-dried tomatoes, red pepper paste and cumin and cook, stirring, for 1 minute. Remove from the heat and season with salt and pepper.
Preheat the oven to 450°. Arrange oven racks on the top and bottom thirds of the oven. Preheat a large rimmed baking sheet in the oven for about 5 minutes.
On a lightly floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a 6-inch round. Arrange the dough rounds on the preheated baking sheet, about 1 inch apart. Bake on the bottom shelf of the oven for 2 minutes. Spread the lamb topping over the dough, leaving a 1/2-inch border around the edges; brush the borders with olive oil. Crack an egg in the center of each pizza (if using) and bake on the top shelf of the oven for about 6 minutes, until the crust is crisp on the bottom, the egg white is firm and the yolk is runny. Scatter the parsley over the pizzas and serve hot.

Rabbit Pot Pie Puffs

2 cups  frozen mixed vegetables, thawed
1 cup diced cooked rabbit meat
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Heat oven to 375°F. In medium bowl, combine vegetables, rabbit and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup rabbit mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

HI, I'm TNT Draco

TNT Draco, a young SR REW Satin Angora buck from Kim
Witherow.  His grandsire is Somerhill Red Dragon.

Spicy Lamb Chops

1/4 cup pure olive oil

One 2-ounce can oil-packed anchovies, oil reserved

2 red jalapeños, thinly sliced (use less for less heat)

5 garlic cloves, thinly sliced

1T  fresh chopped mint leaves

1 T fresh chopped marjoram leaves

6  lamb rib chops 

Salt & freshly ground black pepper

In a small bowl, combine the olive oil with the anchovy oil and jalapeños. On a cutting board, chop half the anchovies with the garlic, mint and marjoram until minced and add to the bowl.(set aside rest of anchovies for another recipe). Arrange the lamb chops in a baking dish, top with the marinade and turn to coat. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before grilling.

Scrape the marinade off the lamb and season the chops with salt and black pepper. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the chops to a platter and let rest for 5 minutes before serving.