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ATKINS RANCH |
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The Rancher recipies page 2 |
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Naturally Grown, Range Reared Fresh Lean Lamb |
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2 1/2 lb lamb fillets or lamb loins cit into bite size pieces 1-2 tablespoons olive oil 3 cups sliced button mushrooms 2 red peppers, seeded and sliced into strips Approx 1lb cherry tomatoes 4-6 medium zucchini (courgettes) sliced approx 1/2 lb feta cheese cut into cubes 2 cups pitted black olives 1/2 cup chives or the green stems of spring onions
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-lots of salt and freshly ground black pepper, to taste (but remember the feta can be quite salty) -Heat the oil in a large pan over high heat (or on the barbecue) and stir-fry the lamb until seared and brown, 3-4 minutes. -Remove and cool. -Mix the dressing ingredients together in a blender or a screw-top jar. -In a large bowl or plastic picnic container, mix the lamb and salad ingredients together, pour over the dressing and toss to mix well. Check the seasonings and serve immediately or chill for 2-3 hours to allow the flavors to develop. |
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DRESSING 1/2 cup olive oil 2 tablespoons white wine vinegar 2 cloves garlic, crushed (1 teaspoon) 2 tablespoons chopped fresh basil 2 tablespoons chopped parsley |
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-Butterfly one leg of lamb (remove bones and cut open leg to have an even depth of meat) -Season with salt and pepper before applying your favorite marinade or rub. My favorite is Materfoods Pepper steak seasoning (medium). A marinade of olive oil, garlic, rosemary and a hint of lemon is also delicious. -Cook lamb (20:20:20) Twenty minutes each side and then let rest for 20 minutes. Meat will be pink in the middle - Easy to carve; will serve 8-10 people |
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FAVORITE LAMB RECIPE: BBQ butterflied “Kinburn” leg of lamb. |
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Meet Robert Buddo, a family rancher working with Atkins Ranch to bring you the best grass-fed lamb from the verdant hill country pastures of New Zealand. |
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12 lamb cutlets Zest and juice of 1 lemon A bunch of freshly chopped mint leaves 1 TBS of manuka honey or whatever honey available 4 TBS of olive oil Salt and pepper
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FAVORITE LAMB RECIPE: BBQ lemon Honey Minted Lamb Cutlets. |
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Meet Jimmy and Adrienne Harris, family ranchers working with Atkins Ranch to bring you the best grass-fed lamb from the verdant hill country pastures of New Zealand. |
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Mix ingredients all together, add lamb cutlets marinate for a couple of hours or over night. Heat the BBQ up and fry. |
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FAVORITE LAMB RECIPE: Lamb & Feta Salad with Fresh Basil Dressing |
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Meet Stuart and Sue Cowan , family ranchers working with Atkins Ranch to bring you the best grass-fed lamb from the verdant hill country pastures of New Zealand. |