Recipes

Both of us grew up cooking with our families, and continue to love experimenting in the kitchen and eating good food, that's partly why we started a farm! Cassidy even went so far as to earn her personal chef certificate at the Santa Barbara City College Cooking program and then continued cooking in catering kitchens while living in Santa Barbara. Below are some of our favorite recipes (This is a work in progress so be on the look out for new recipes!).

Chicken     Quail     Duck     Sausage     Pork     Lamb     Goat      Sauces

How should I defrost my Motley Crew Ranch meats you ask? The simplest way is to let it defrost overnight or up to 3 days in your refrigerator. If you are in a hurry though you can fill your sink with cold water until the package of meat is completely submerged. If it is bobbing to the surface you can weigh it down with a plate or pot. Check it every hour or so to see how much it has defrosted, do not leave for more than 4 hours, you want the water in the sink to stay painfully cold!

 

Chicken
Ah, chicken. A versatile meat that we could think of a million ways to cook. Here are some of our favorites

 

Roast Chicken with Schmaltzy Cabbage

Adapted from Deb Perelman of Smitten Kitchen

 

The sizes of the cabbage and chicken don't really matter here, just work with what you have got on hand!

  • 1 large head (2 1/2 pounds) green cabbage

  • Splash of oil, any kind

  • Kosher salt

  • Freshly ground black pepper

  • 1 whole chicken

  • 4 tablespoons unsalted butter, melted

  • A lemon, if you wish, for serving

 

  1. Heat your oven to 450 degrees F. Halve your cabbage and slice each half into 1 to 1.5-inch thick slabs. Very thinly coat the bottom of a 12-inch ovensafe skillet* or an equivalent roasting pan with oil, just to keep the cabbage from sticking before juices trickle down. Arrange cabbage slices in the pan as if you were making a mosaic, cutting pieces down as needed to get them to fit tightly. Season cabbage with salt and pepper.
     

  2. Pat your chicken dry and rub or brush it with 1 tablespoon of the butter. Generously salt and pepper the chicken all over
     

  3. Place chicken breast side-up over the cabbage and roast for 45 to 60 minutes, spooning the bird and cabbage around it with butter a few times throughout. Chicken is done when a thermometer inserted into the thickest part of the breast reads 155 degrees, or 165 degrees for the thigh. If your chicken is much larger and you find it’s getting too dark for your tastes, reduce the heat to 425.
     

  4. Lift the chicken off the cabbage and set on a plate (or warmed tray) to rest. Flip each section of cabbage over carefully in the pan, nestling them back in, and return the pan to the oven for 5 to 10 minutes at 450 degrees, until the edges are very dark brown. Season with more salt and pepper if needed.
     

  5. Cut chicken into pieces and serve with the cabbage, finishing everything with lemon if you wish.

Chicken Cacciatore

Adapted from Giada De Laurentiis

 

The original recipe here calls for chicken parts, but maybe this is finally the time to try breaking down one of our whole chickens!

  • 4 chicken thighs and 2 chicken breasts with skin and backbone, halved crosswise or a whole parted chicken

  • 2 teaspoons salt, plus more to taste

  • 1 teaspoon freshly ground black pepper, plus more to taste

  • 1/2 cup all purpose flour, for dredging

  • 3 tablespoons olive oil

  • 1 large red bell pepper, chopped

  • 1 onion, chopped

  • 3 garlic cloves, finely chopped

  • 3/4 cup dry white wine

  • 1 ( 28-ounce) can diced tomatoes with juice

  • 3/4 cup reduced-sodium chicken broth

  • 3 tablespoons drained capers

  • 1 1/2 teaspoons dried oregano leaves

  • 1/4 cup coarsely chopped fresh basil leaves

 

  1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
     

  2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
     

  3. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Grilled Chicken with Chimichurri

Adapted from a recipe by the chef at the Alisal Guest Ranch (Anthony Endy)!

CHICKEN ("DRY BRINE") 

  • zest of 1 orange + 4 tablespoons of juice  

  • zest of 1 lemon + 1 tablespoon of juice 

  • 1 Tbs dried chiles de árbol  

  • 1/4 cup chopped flat-leaf parsley 

  • 2 tsp fresh thyme leaves, or 1 tsp dried thyme  

  • 1 tsp fresh rosemary chopped, or 1/2 tsp dried 

  • 2 medium garlic cloves, smashed 

  • 2 tablespoons kosher salt 

  • 1/2 teaspoon black peppercorns

  • 4 Tbsp olive oil 

  • 1 (4-pound) whole chicken, split in half, quartered or spatchcocked

CHIMICHURRI

  • 1 cup extra-virgin olive oil 

  • 1 bunch fresh cilantro, stems removed and discarded 

  • 1/2 bunch fresh flat-leaf parsley, stems removed and discarded 

  • 3 tablespoons minced garlic 

  • 3 tablespoons fresh lemon juice (from 2 lemons) 

  • 3 tablespoons finely chopped shallot (from 1 medium shallot) 

  • 2 1/4 teaspoons fresh oregano leaves 

  • 1 1/2 teaspoon kosher salt 

  • 1 1/2 teaspoons balsamic vinegar 

  • 1 teaspoon crushed chile de árbol or other dried red chile flakes 

SPICE BLEND

  • 5 teaspoons paprika 

  • 4 teaspoons kosher salt 

  • 1 tablespoon ancho chile powder 

  • 2 teaspoons dried Mexican oregano 

  • 1 teaspoon chipotle chile powder 

Prep the chicken

  • Step 1

    Combine citrus zest, juice, olive oil, herbs, garlic, salt and pepper in a food processor, blender or mortar and pedestal, grind to rough paste (add more orange juice if its a little too dry). Rub mixture all over both sides of the chicken, cover and refrigerate 24 hours.

Make the chimichurri

  • Step 2

    Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

  • Step 3

    Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the spice blend

  • Step 4

    Stir together all spice blend ingredients in a small bowl until combined. Set aside.

  • Step 5

    Prep your charcoal or gas grill (goal temp is medium-low [300°F to 350°F]. Remove chicken from fridge; wash off marinade with cold water, and pat chicken dry.

  • Step 6

    Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

  • Step 7

    Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.  

Summer Chicken-and-Pepper Stew

Adapted from Mary-Frances Wek of Food & Wine

  • 1 (3-pound) whole chicken, cut into 10 pieces (2 drumsticks, 2 wings, 2 thighs, and 4 breast quarters) 

  • 1 tablespoon kosher salt, plus more to taste

  • 1 teaspoon black pepper

  • ¼ cup extra-virgin olive oil, divided  

  • 3 large red, orange, or yellow bell peppers, thinly sliced lengthwise (about 4 cups)

  • 2 medium-size yellow onions, thinly sliced (about 6 1/2 cups) 

  • 4 garlic cloves, thinly sliced (about 2 tablespoons) 

  • 1 tablespoon salt-free Italian herb seasoning (such as McCormick Organic) 

  • 1 (28-ounce) can whole peeled tomatoes

  • Fresh basil and oregano, for garnish 

 

  1. Season chicken with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high. Working in batches, sear chicken, turning occasionally to brown and crisp skin evenly, about 8 minutes per batch. Transfer chicken to a plate.  
     

  2. Add remaining 3 tablespoons oil to chicken drippings in pan over medium-high. Add bell peppers and onions, turning and folding using tongs to coat in fat as they begin to wilt, scraping bottom of pan to loosen and incorporate browned bits. Continue folding until vegetables have reduced in volume by half, about 5 minutes. Add garlic and Italian seasoning, and stir to combine. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables have softened and are beginning to caramelize but still hold their shape, about 25 minutes.  
     

  3. Crush tomatoes by hand, and add to pan with juices from can. Fold to combine with vegetables. Bring to a simmer over medium-high. Reduce heat to medium-low, and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Season to taste with salt. Add chicken pieces to sauce, nestling them into a snug single layer. Cover, reduce heat to low, and cook until a thermometer inserted in thickest portion of several pieces of chicken registers 155°F, 20 to 25 minutes. Remove pan from heat, and let stew rest, covered, at least 10 minutes before serving. Garnish with basil and oregano.

 

Quail

Quail doesn’t have to be intimidating, it’s just a teeny tiny super delicious,

mostly dark meat chicken. Check out these super simple recipes!

Quail Roasted with Honey, Cumin and Orange Juice

Adapted from New York Times Cooking

 

  • 4 quail, patted dry and left whole

  • Salt and pepper to taste

  • 1 tablespoons extra virgin olive oil

  • 1 tablespoons freshly squeezed orange juice

  • 1 tablespoons honey

  • 1/2 teaspoon minced garlic

  • 1.5 teaspoon ground cumin

 

  1. Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
     

  2. After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

Grilled Quail with Spinach-Pomegranate Salad

Adapted from Food and Wine

 

  • 1/2 tablespoon fresh lemon juice

  • 1/2 tablespoon pomegranate molasses

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 1 teaspoon coarsely chopped mint

  • Salt

  • 8 semiboneless quail

  • Freshly ground black pepper 

  • 1 packed cup spinach leaves, sliced 2/3 inch thick

  • 2/3 cup pomegranate seeds
     

  1. Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.
     

  2. Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer. Transfer the quail to plates.
     

  3. Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.

 

Duck

Another amazing edible bird, with a couple extra steps it's almost like cooking a chicken. A much fattier, delicious, mostly dark meat chicken.

Roast Duck

Adapted from Food and Wine

 

This recipe would be perfect for a special occasion or lazy Sunday spent at home with good friend!
 

Roast Duck

  • 6 lb whole Pekin duck

  • salt

  • 5 garlic cloves chopped

  • 1 lemon small or medium, chopped

Glaze

  • 1/2 cup balsamic vinegar

  • 1 lemon , freshly squeezed juice

  • 1/4 cup honey

    *Take the defrosted duck out of the refrigerator 30 minutes prior to cooking to bring it more or less to room temperature.
     

  1. Preheat oven to 350 degrees F.  You will be roasting the duck for a total of 3 hours (3 hours will be divided into 4 time chunks where you will be flipping the duck, brushing it with glaze, etc. - see the instructions below).

    Prepare the duck:

  2. Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.

  3. Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, making sure you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don’t need to poke the duck legs as the skin is pretty thin there (except for where the duck legs connect to the duck body). Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over. Place the duck breast side up.

  4. Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine.

    Roast the duck for 3 hours in 4 distinctive steps:

  5. Place the bird breast side up on a large roasting pan with a rack (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, breast side up, for 1 hour at 350 F.

  6. After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes, at 350 F.

  7. Remove the roasting pan with the duck from the oven (you now have roasted the duck for 1 hour + 40 minutes), carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.

  8. Flip the duck breast side up again on a rack in a roasting pan (the pan will have no fat juices now). In a small bowl, combine 1/2 cup of balsamic vinegar with the freshly squeezed juice of 1 lemon. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 40 minutes at 350 F, brushing every 10 minutes with the mixture.

  9. Now, in a separate small bowl, combine 1/4 cup honey and 3 tablespoons of balsamic vinegar lemon mixture that you will have left over from the previous step. Brush the breast side of the duck with this honey-balsamic mixture, and roast for another 40 minutes, brushing the duck breast side every 10 minutes with honey balsamic mixture. You can even carefully broil the duck for the last 10-15 minutes if you like (do it carefully, checking the duck regularly to make sure it doesn't char too much).

  10. After the duck is cooked, remove it from the oven, let duck stand for 15 minutes. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve!

    *TOTAL COOKING TIME: The duck should be roasted for a total of 3 hours at 350 F. These 3 hours of roasting are divided into 4 distinctive time chunks (1 hour breast side up + 40 minutes breast side down + 40 minutes breast side up brushed with balsamic-lemon mixture + 40 minutes breast side up brushed with honey-balsamic mixture).*

 

Sausage

Believe it or not, sausage is one of our favorite, versatile "cuts" of meat! It can stand alone on a grill then in a bun, or can flavor up anything from a simple rice and beans or soup to a casserole or stir fry

Italian Wedding Soup

Adapted from Rososetti Ranch

 

  • 1 pound Pork, lamb or Goat Sausage (4 links)

  • 1 tablespoon olive oil

  • 1 small onion

  • 4 cups low or no-sodium chicken broth

  • 1 cup water

  • 1/2 teaspoon salt

  • 3/4 cup dry orzo, pearl couscous or other small quick-cooking pasta

  • 2 cups fresh spinach
     

  1. In a large pot or Dutch Oven over medium heat, add the olive oil and chopped onion.
     

  2. Use your fingers to squeeze ¾-inch balls of sausage meat out from the casings. Let them fall directly into the pan of onions. Stir occasionally as you make all the sausage balls. Discard casings. Stir until well browned.
     

  3. Add the broth, water and salt to the large pot with the sausage. Cover and increase heat to high.
     

  4. When it reaches a simmer add the orzo. Let it come to a boil. Reduce heat to a heavy simmer. Stir occasionally until the pasta is al dente, about 6 minutes. Meanwhile, grate the parmesan cheese if not pre-grated.
     

  5. When the pasta is cooked (the sausage will be cooked by now as well), taste and add extra salt if desired. Put a handful of spinach into each of 4 soup bowls. Ladle hot soup on top of spinach. Garnish with grated Parmesan.

 

Pork

Yes, it's the other white meat, but so much more...and even better when you keep all that yummy fat on there!

Carnitas (Mexican Slow Cooker Pulled Pork)

Adapted from Nagi via RecipeTin Eats

 

  • 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)

  • 2 1/2 tsp salt

  • 1 tsp black pepper

  • 1 onion , chopped

  • 1 jalapeno , deseeded, chopped

  • 4 cloves garlic, minced

  • 3/4 cup juice from orange (2 oranges)
    Rub

  • 1 tbsp dried oregano

  • 2 tsp ground cumin

  • 1 tbsp olive oil
     

  1. Rinse and dry the pork shoulder, rub all over with salt and pepper.

  2. Combine the Rub ingredients then rub all over the pork.

  3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

  4. Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)

  5. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

  6. Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 

  7. If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.
    Crisp Meat Before Serving

  8. Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

  9. Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.

  10. Just before serving, drizzle over more juices and serve hot, stuffed in tacos

    Notes:

  • The Pork: Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas - and excess fat can be skimmed off later. Adjust cook times for larger/smaller cuts

  • Other cooking methods:

    • Electric pressure cooker or Instant Pot: 1 h 30 minutes on high. Let pressure release naturally. Proceed with Step 5 of recipe.

    • Stove pressure cooker: use a rack or balls of scrunched up foil to elevate it from the base OR add 3/4 cup of water. Cook 1 h 30 minutes. Proceed with Step 5 of recipe.

    • Oven: Follow recipe but put pork in roasting pan. Add 2 cups water around pork. Cover tightly with foil, roast in 325F/160C oven for 2 hours, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking, and you can skip the pan frying step because you will get a nice brown crust on your pork. Shred pork then drizzled with juices.

Grilled Pork Chops with Burst Blueberry Sauce

Adapted from Nicole A. Taylor via Food and Wine

 

  • 2 ½ tablespoons olive oil, divided

  • 1 large shallot (about 2 1/4 ounces), finely chopped (about 1/3 cup)

  • 2 teaspoons finely chopped fresh thyme, plus thyme sprigs for garnish (optional)

  • ¼ cup (2 ounces) dry red wine

  • 3 cups fresh blueberries

  • 1 canned chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

  • 1 tablespoon plus 1/2 teaspoon kosher salt, divided, plus more to taste

  • ½ tablespoon plus 1/4 teaspoon black pepper, divided

  • 1 tablespoon balsamic vinegar

  • Granulated sugar, to taste  

  • 8 bone-in pork rib chops, cut 1 to 1½ inches thick

  • Flaky sea salt, to taste
     

  1. Heat 1 tablespoon oil in a large saucepan over medium. Add shallot and chopped thyme; cook, stirring often, until softened, about 3 minutes. Add wine, and bring to a simmer over medium. Simmer, stirring occasionally, until liquid is almost completely reduced, 2 to 3 minutes. Stir in blueberries, chipotle chile, adobo sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until blueberries burst and sauce thickens slightly, about 6 minutes. Remove from heat. Stir in balsamic vinegar. Add sugar to taste, 1/4 teaspoon at a time. (The amount of sugar will depend on the sweetness of the berries.) Let sauce cool to room temperature, about 1 hour. Season with kosher salt to taste. 
     

  2. While sauce cools, preheat a gas or charcoal grill to medium-high (400°F to 450°F). Rub pork chops all over with remaining 1 1/2 tablespoons oil, and season with remaining 1 tablespoon kosher salt and remaining 1/2 tablespoon black pepper. Grill pork chops, flipping once halfway through cook time, until a thermometer inserted in thickest portion registers 130°F to 135°F, about 10 minutes per side. Remove from grill; cover with aluminum foil, and let rest 10 minutes.
     

  3. Arrange pork on a serving platter, and sprinkle with flaky sea salt. Garnish with thyme sprigs, if desired. Serve with blueberry sauce. 

 

Lamb

It's not just for your holiday meal! Also, try any of these recipes with our goat, they are more similar then you think.

Lamb Shoulder Chops with Herb and Sunflower Seed Salad

Adapted from Justin Chapple via Food and Wine

 

  • 5 tablespoons extra-virgin olive oil, divided 

  • 1 tablespoon coriander seeds, coarsely ground

  • 1 tablespoon black peppercorns, coarsely ground 

  • 1 tablespoon grated lemon zest plus 3 tablespoon fresh lemon juice, divided 

  • 2 ½ teaspoons kosher salt, divided 

  • 2 ½ pounds lamb shoulder blade chops (about 1 inch thick) or flanken-cut beef short ribs (about 1/2 inch thick) 

  • 1 teaspoon honey 

  • 1 ½ cups loosely packed fresh flat-leaf parsley leaves 

  • 1 ½ cups loosely packed fresh cilantro leaves 

  • 1 cup loosely packed dill sprigs 

  • 1 cup loosely packed fresh mint leaves 

  • ½ cup roughly chopped fresh chives 

  • ¼ cup salted roasted sunflower seed kernels (about 1 ounce) 
     

  1. Whisk together 2 tablespoons oil, ground coriander seeds, ground peppercorns, lemon zest and 1 tablespoon lemon juice, and 2 teaspoons salt in a small bowl. Prick lamb chops all over with a fork; rub evenly with coriander mixture. Arrange lamb chops in a single layer on a baking sheet lined with parchment paper. Let stand, uncovered, at room temperature 15 minutes.
     

  2. Preheat grill to very high (500°F to 550°F). Place lamb on oiled grates; grill, uncovered, until charred and cooked to desired degree of doneness, 4 to 5 minutes per side for medium (about 130°F). (Reduce cook time to 2 to 3 minutes per side for medium doneness if using flanken-cut short ribs.) Remove from grill; let rest 5 minutes.
     

  3. Meanwhile, whisk together honey, remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon salt in a large bowl. Add parsley, cilantro, dill, mint, chives, and sunflower seed kernels; toss to combine. Serve with lamb chops.

Double-Cut Lamb Chops with Garlic-Caper Rub

Adapted from Mary-Frances Heck via Food and Wine

  • ½ cup finely chopped mixed tender fresh herbs (such as flat-leaf parsley, chives, and mint), plus more for garnish

  • 6 tablespoons s extra-virgin olive oil, divided

  • ¼ cup drained and rinsed capers, divided

  • 1 tablespoon plus 1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice, plus lemon wedges, for serving

  • ¼ teaspoon black pepper

  • ¼ teaspoon crushed red pepper, divided

  • Kosher salt, to taste

  • 8 medium garlic cloves

  • 4 anchovy fillets, drained

  • 2 pounds double-cut lamb chops (about 8 double-cut chops from 2 racks), frenched
     

  1. Preheat oven to 400°F with 1 rack in middle position and 1 rack positioned 4 inches from broiler. Whisk together chopped herbs, 1/4 cup oil, 2 tablespoons capers, lemon zest and juice, black pepper, and 1/8 teaspoon crushed red pepper in a medium bowl until combined. Season with salt to taste; set aside.
     

  2. Process garlic, anchovies, remaining 2 tablespoons capers, and remaining 1/8 teaspoon crushed red pepper in a mini food processor until a coarse paste forms, about 10 seconds. Add remaining 2 tablespoons oil, and process until creamy and mostly smooth, about 40 seconds. (Alternatively, pound and mash garlic, anchovies, capers, and crushed red pepper using a mortar and pestle until a coarse paste forms, about 1 minute and 30 seconds. Add remaining 2 tablespoons oil, and continue to pound and mash until creamy and mostly smooth, about 2 minutes.
     

  3. Arrange lamb on a large baking sheet lined with parchment paper. Rub lamb evenly with garlic-caper paste. Roast in preheated oven on middle rack until a thermometer inserted in thickest portion of chops registers 110°F, 12 to 16 minutes. Remove lamb from oven; let rest until temperature stops rising and begins to fall, 5 to 10 minutes. Increase oven temperature to high broil; preheat 5 minutes. Return lamb to oven on top rack. Broil until lamb is golden and sizzling and a thermometer inserted in thickest portion of chops registers 120°F, 2 to 3 minutes. Remove from oven; transfer lamb to a cutting board, and let rest 5 minutes. Cut each lamb chop in half between ribs; serve with herb mixture and lemon wedges. Garnish with additional fresh herbs.

Slow Cooked Lamb Shanks in Red Wine Sauce

Adapted from Nagi of RecipeTINeats

  • 4 lamb shanks , around 13 oz / 400g each 

  • 1 tsp each salt and pepper

  • 2 - 3 tbsp olive oil , separated

  • 1 cup onion , finely diced (brown, yellow or white)

  • 3 garlic cloves , minced

  • 1 cup carrot , finely diced 

  • 1 cup celery , finely diced

  • 2 1/2 cups / 625 ml red wine , full bodied (good value wine, not expensive!)

  • 28 oz / 800g can crushed tomatoes

  • 2 tbsp tomato paste

  • 2 cups / 500 ml chicken stock, low sodium (or water)

  • 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme

  • 2 dried bay leaves (or 4 fresh)
     

  1. Preheat the oven to 350F/180C.
     

  2. Pat the lamb shanks dry and sprinkle with salt and pepper.
     

  3. Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
     

  4. Remove lamb onto a plate and drain excess fat (if any) from the pot.
     

  5. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.
     

  6. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
     

  7. Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
     

  8. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. 
     

  9. Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours 
     

  10. Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender (use 2 forks) - if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.
     

  11. Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
     

  12. Strain the sauce into a bowl, pressing to extract all sauce out of the veggies Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency - I rarely need to. Taste then add salt and pepper to taste.
     

  13. Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.

 

Goat

Basically a more mild version of lamb and one of the most consumed meats per capita in the world! Don't be intimidated, just try one of these recipes and we're sure you'll be hooked! You can also try replacing the goat with lamb if that is what you have on hand. 

GOURMET GOAT BURGERS

Adapted from recipes by Rossotti Ranch and Brian Hardesty

 

  • 1 pound ground goat

  • 1 medium sweet onion, chopped

  • 1 teaspoon dried Mediterranean oregano

  • 1 teaspoon of ground coriander (or cumin if you don't have coriander)

  • 1 teaspoon of sea salt

  • 1/2 teaspoon of smoked paprika

  • Black pepper to taste

  • 2 tablespoons of butter (and a splash of olive oil)
     

  1. In a medium skillet, heat 2 tablespoons of the butter/oil over medium to high heat. Add the onion, lower the heat, and sauté for about 20 minutes until nicely browned and caramelized. Be careful to not allow onions to stick to skillet. Set aside to cool.
     

  2. Place the ground goat in a mixing bowl, mix in the caramelized onions, coriander (or cumin), oregano, salt, paprika and pepper.
     

  3. Shape the ground goat mixture into 4 patties.
     

  4. Grill the patties over the hottest part of your bbq, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium.
     

  5. Serve with your favorite hamburger buns (I prefer ciabatta rolls or well toasted english muffins, something that can hold all those yummy juices!) and any other add ons you'd like! We love to add herbed goat cheese (chèvre), baby arugula, homemade tomato jam and garlic aioli (recipes below)!

Homemade Merguez with Herby Yogurt

Adapted from Deb Perelman of Smitten Kitchen

 

  • Kosher salt

  • 1/2 teaspoon cumin seeds or a heaped 1/2 teaspoon ground

  • 1/2 teaspoon coriander seeds or a heaped 1/2 teaspoon ground

  • 1/2 teaspoon fennel seeds or a heaped 1/2 teaspoon ground

  • 1 teaspoon sweet paprika

  • 2 garlic cloves, minced

  • 2 tablespoons harissa paste (I just used a small squeeze) or another hot sauce

  • 1 pound (455 grams) ground goat or lamb, at room temperature
    To Serve

  • 1/2 cup (110 grams) plain yogurt

  • A small handful finely chopped leafy fresh herbs (parsley, cilantro, mint, chives, dill or a mix thereof) plus a few roughly chopped, to serve

  • 1 teaspoon red wine vinegar, or more to taste

  • Kosher salt

  • Olive oil

  • A handful shredded red cabbage to serve (optional)

  • Lemon wedges, to serve
     

  1. Make the herby yogurt: Mix the yogurt, finely chopped herbs and vinegar in a small bowl. Season to taste with salt and extra vinegar, if desired. Set aside until needed.

  2. Make the merguez: If using whole spices, toast them in a dry skillet over medium heat for a few minutes until fragrant. Grind them in a spice grinder or with a mortar and pestle.

  3. Combine lamb, spices, including paprika, harissa, garlic and 1 teaspoon kosher salt and mix to combine. Form into 12 mounds. [Do ahead: You can keep the mixed meat patties and herbed yogurt in the fridge for up to 3 days.]

  4. Heat a large, heavy skillet over high heat. Coat with olive oil and once it is very hot, add a few sausage mounds. Once they hit the frying pan, flatten them with the back of your spatula. Cook until brown and crispy underneath, then flip and cook for another minute or two. Drain on paper towels. Repeat with remaining meat.

  5. Serve patties warm with herby yogurt and scattered with extra herbs and shredded cabbage, if desired, plus wedges of lemon to squeeze over.

Sauces and Accoutrement

These are some of our favorite extras- sauces, dips, toppings etc. Did you know burgers love jam?

 

 

EASY TOMATO JAM

This is super simple and can be canned for long term storage or kept in the fridge for up to 10 days. This is a great addition to ANY burger but is also great as an appetizer on top of a crostini with some fresh goat cheese!

  • 2 pounds very good ripe tomatoes, cored and coarsely chopped, (I used roma or heirloom tomatoes)

  • 1/2 cup light brown sugar

  • 4 tablespoons apple cider vinegar

  • 1 tablespoon fresh grated or minced ginger

  • ¼ teaspoon ground cinnamon

  •  ⅛ teaspoon ground cloves

  • 1 teaspoon salt

  • 1/2 teaspoon cayenne

  1.  Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.

  2. Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.

GARLIC AIOLI

  • ¾ cup mayonnaise  

  • 4 cloves garlic, minced 

  • 2  tablespoons lemon juice 

  • 1 tablespoon of lemon zest (hint- zest the lemon before cutting and juicing)  

  1. Mix mayonnaise, garlic, lemon juice, and zest in a bowl. Cover and refrigerate for at least 30 minutes before serving.