Lamb Shanks: These can be stuck with garlic too if you really like garlic! Rub the outside just like the leg with salt, pepper and olive oil. Bake in a 350 degree oven, turning every 30 minutes or so, until the look like they are separating from the bone. Pour wine over them prior to finish. Option: Stew can be made with shanks too!
Lamb Riblets: These are a real family favorite! I just sprinkle them with salt, pepper and a little paprika and bake them in a 350 degree oven, frequently dumping the excess fat from the pan and then turning them. Cook them until they look crispy. 15 minutes prior to finish, pour 1/2 cup of red wine over them and then enjoy the lamb ribs!!!
Lamb Stew: Sauté 1 large chopped onion and 1 chopped green bell pepper in olive oil in a dutch oven on the stove. When they are almost caramelized, add 3 cloves of chopped garlic and sauté. Take these ingredients out of dutch oven and set aside. Brown the lamb stew meat in the dutch oven, then add 1 cup red wine and cook down a little. Add beef or chicken broth to cover lamb, add back the onion mixture and add 1/2 tsp. pepper, 1/4 tsp. Italian seasoning, 1/4 tsp. paprika, cover and simmer for at least 2 hours. Add peeled, cut potatoes and cut carrots and cook on medium until the vegetables are done. A one pot meal!!
Lamb Chops: All chops (loin, rib or shoulder) can be either barbecued, broiled or even pan fried. We like to season them with just garlic salt and pepper, but you can use your favorite marinade or rub.
Spaghetti with ground lamb sauce:
Saute one chopped onion in olive oil in large saucepan. Add 3 cloves of chopped garlic. Add one lb. of Frank's Basque Family Farm ground lamb and brown in saucepan. After browned, add 1 cup red wine and cook down a little. Then, add one 28 ounce can of crushed tomatoes and one heaping tablespoon of beef bouillon. Add your favorite seasonings: thyme, Italian seasoning and pepper. Simmer for 15 minutes and serve over your favorite pasta. You will not go back to ground beef!!
Make the spagetti sauce shown above, but add @ 3/4 c. frozen chopped baby spinach to sauce. Boil 6 lasagna noodles and grate 8 oz. of mozerella cheese.
Spread a very thin layer of sauce on the bottom of a rectangular pyrex baking dish. Place 3 noodles to cover sauce on bottom. Put 1/2 of the sauce mixture over the noodles and then 1/2 of the grated cheese and 1/4 cup parmesan cheese. ext, put the other 3 noodles on top of that, then the other 1/2 of the sauce, the other 1/2 of the grated cheese and anothe 1/4 cup of parmesan cheese. Place in a 350 degre oven and bake for 30 minutes.
Saute one diced onion and one diced Silva Linguica in a dutch oven with a little olive oil. When browned, add 1 lb. of Frank's Basque Family Farm Premium ground lamb. Stir and separate the lamb into small peices. Add 1/4 cup white wine, 1 tsp. granulated garlic, 1/2 tsp. paprika and 1/2 tsp. black pepper. Add 1 small can of tomato sauce if desired. Serve in taco shells or pita bread.