Lamb Satay – Indonesian Style

Prep: 1 week

Cook: 10 minutes

Serves: 2

This recipe is from Su-Mei Yu’s newest cookbook, Asian Grilling: Kababs, Skewers, Satays and Other Asian Inspired Recipes for your Barbecue. Top sirloin or London broil can be substituted for the lamb. Serve with Indonesia Peanut Sauce and/or Thai Sweet Pepper Sauce and Cucumber Relish, Indonesian Style.

Slow Club’s Slow Braised Lamb Stew with Pappardelle

Prep: 30 minutes

Cook: 1 hour

Serves: 6

This recipe is from Sante Salvoni, the chef of Slow Club in San Francisco.

Roast Leg of Lamb with Mustard-Rosemary Paste

Prep: 2 1/2 hours

Cook: 1 1/2 hours

Serves: 10

This recipe is from Bruce Aidells’ and Denis Kelly’s the Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.

Mazzini’s Lamb Chops with Summer Squash Gratin

Prep: 10 minutes

Cook: 45 minutes

Serves: 5

Chef William Gioi of Mazzini Trattoria in Berkeley, California, specializes in Italian comfort food. These lamb chops are prepared very simply because, says Chef Will, “The flavor of the meat speaks for itself.”

Slow roasted leg of lamb with potato-fennel gratin and mint chutney

Prep: 8 hours

Cook: 2 1/2 hours

Serves: 6

This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA’s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with localfarmers providing a menu featuring primarily local … Continue reading Slow roasted leg of lamb with potato-fennel gratin and mint chutney

Great Legs (Leg of Lamb)

Prep: 1 hour

Cook: 30 minutes

Serves: 12

This recipe is from Dressed To Grill: Savvy Recipes for Girls who Play with Fire by Diane Morgan, Karen Brooks, and Reed Darmon

Equinox’s Braised Lamb Shanks with Winter Veggies

Prep: 10 minutes

Cook: 4 hours

Serves: 6

Café Rouge’s Merguez Sausage

Prep: 15 minutes

Cook: 10 minutes

Serves: 4

This recipe is from Marsha McBryde, chef/ owner of Berkeley’s Café Rouge and one of our first customers. Marsha not only serves our meat in her restaurant, but also offers a full line of fresh meats featuring Niman Ranch products at the meat market/ charcuterie which is at the rear of the dining room.

Café Rouge’s Denver Ribs with Salsa Verde

Prep: 1 day

Cook: 1 hour

Serves: 2

Marsha McBride is the chef/owner of Café Rouge, a restaurant and meat market in Berkeley that features Niman Ranch meats. Marsha made these ribs for our first Lamb Ranch Picnic last spring and they were a smashing success, so we thought we’d share the recipe with you.