Megan Had a Little Lamb

One of my new Instagram obsessions is @FiveMarysFarms. Do you follow this account? Maybe its because we grew up with dear friends that operated a small sheep farm just down the road where I spent A LOT of time or that in my next life I want to come back as a cattle rancher and play cowgirl for real, but for whatever reason I have fallen in love with this Instagram account. With four daughters and a mom all named Mary, this family moved from Silicon Valley where the dad practiced land use law (that’s what I do too!) to start a ranch. They now rodeo on the weekends and raise vast quantities of cattle, sheep and pigs. And you can follow along on Instagram as the daughters raise orphan lambs and the mom makes farm-based recipes in her amazing new ranch test kitchen. Since I know Ryan is not on board to move to eastern Washington and start a cattle farm, Five Marys Farm’s Instagram account is a fun way to ranch virtually!

You can also purchase meat through Five Marys Farms (as opposed to just stalking them on Instagram) or if you are looking for an alternative to purchasing your meat at the grocery store, my brother Michael swears by Crowd Cow for buying ranch sourced meat directly.

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Whether you purchase your meat from Five Marys Farms, Crowd Cow or your local grocery store, below are two lamb-based recipes that we love in our house. We have been making the Tuscan Lamb recipe for years. One February, I even requested (and Ryan happily obliged) that we make it for our special Valentine’s Day dinner. Its also the recipe that both Ryan and I have burned our hands making numerous times because we both never quite remember that a cast iron skillet coming out of the oven requires a hot pad. Slow learners over here apparently.

Tuscan Lamb with Tomatoes and Polenta

• 1 teaspoon olive oil 
• 8 small lamb loin chops (about 3/4 inch thick; 2 pounds total) or cut apart a frenched rack of lamb into separate lamb rib chops as shown in these pictures
• kosher salt and black pepper
• 2 cloves garlic, sliced
• 1 28-ounce can diced tomatoes 
• ½ cup dry white wine
• 1 tablespoon fresh rosemary leaves 
• ¾ cup instant polenta
• 1 tablespoon unsalted butter 

1. Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chops with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the chops until browned, 2 to 3 minutes per side. Transfer to a plate. Discard all but 1 tablespoon of the drippings.
3. Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer until the sauce begins to thicken, approximately 10-15 minutes.
4. Nestle the chops in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.
5. Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes.
6. Whisk in the butter, ½ teaspoon salt, and 1/8 teaspoon pepper. Serve with the chops and tomato sauce.

Recipe Credit: Real Simple

This Lamb Gyro recipe is newer to our repertoire but equally delicious. Even as I type this post, there is a lamb roast defrosting in my fridge so we can have these gyros tomorrow for dinner. Highly recommend purchasing Metropolitan Market’s pita bread to accompany this meal and create your lamb gyro wraps.

Instant Pot Lamb Gyros

• 1 ½ pounds boneless lamb shoulder roast, trimmed and cut into 2-in. pieces
• 1 ½ teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 3 tablespoons canola oil, divided
• 5 cloves garlic, peeled and smashed
• 1 ½ cups beef stock
• Pita bread, warmed (highly recommend Metropolitan Market’s Greek Pita Flatbread)
• Crumbled feta cheese, pomegranate arils, plain whole-milk Greek yogurt, and chopped fresh mint, for serving

1. Season lamb with salt and pepper. Select sauté setting on Instant Pot. Add 2 tablespoons oil and preheat for 1 to 2 minutes. Add lamb and cook, turning once, until starting to brown, 3 to 4 minutes per side. Press cancel.
2. Add garlic and stock. Lock lid and turn steam-release handle to sealing position. Cook on high pressure for 45 minutes.
3. When cooking has finished, carefully turn steam-release handle to venting position and quick-release pressure. Using a slotted spoon, transfer lamb to a rimmed baking sheet lined with aluminum foil, reserving ½ cup cooking liquid. Shred lamb into bite-size pieces.
4. Preheat broiler with oven rack 6 inches from heat. Toss lamb with ¼ cup reserved cooking liquid and remaining 1 tablespoon oil on baking sheet. Broil until starting to crisp, about 5 minutes. Remove from oven; drizzle with remaining ¼ cup cooking liquid. Serve lamb on pita bread topped with feta, pomegranate arils, yogurt, and mint.

Recipe Credit: Real Simple

Looking for other lamb recipe ideas? Check out our Spiced Lamb Flatbread post here. And let us know if you try any of our lamb recipes by tagging us on Instagram @letswineaboutitsister.