Rack, Chops, Sirloin:

These cuts are tender and do not need a whole lot of prep. Treat them like a you do a t-bone beef steak.  Prepare rack, chops or sirloin by brushing a light coat of high heat vegetable oil(canola/safflower/peanut) over the meat.  Minimal seasoning could be kosher salt, freshly ground pepper, sprinkled over the cutlets at least 5 minutes before cooking, or go big and dry rub with garlic, herbs, or do a light marinade (they are tender already and do not need marinating.)  Sear on a hot flat iron plate, 30 seconds each side, then place in a hot over (450 degrees) 2 minutes a side depending on thickness and desired doneness.  Recommend medium-rare (internal meat temp is 140degrees).  On the Grill: brush lightly with high-heat oil and season, place on preheated grill, turn once, careful not to burn, medium-rare is best!

Ground lamb patties: 

Mix your favorite seasonings with the ground lamb in a bowl before making patties.  Use just the basic S & P and treat like a beef burger or spice it up with a dash of garlic, onion powder & cumin for a Mediterranean flare, top with a cucumber/yogurt sauce, lettuce, sliced onion, and tomato on a Kaiser roll.  OR, using same seasonings, brown the ground lamb loose in a skillet and serve in a soft tortilla, with toppings, for a savory Greek wrap!

Oh, what to do with a Leg o’ Lamb:

Marinate or rub it, spice it up or go minimal.  The key is medium rare doneness, best gauged with a digital/wire thermometer so as not to open cooking vessel to check, delaying cooking time.  A 3-4 lb leg may take less then 2 hours in a 325 degree oven. Bake uncovered, and for a medium rare leg (140 degrees) in the last 10 mintues or so (when leg is around 135) increase oven to 450 degrees to put a nice crispy crust on the outside.

Debone, marinate and grill for a summer time party. Careful not to burn while grilling. The bone? A raw bone is the better choice for your canine companion, or make your own lamb stock! (see below)

A rotisserie set-up is ideal for Leg in maintaining even-heating, and the end result is exceptionally juicy!

Allow finished Leg to rest a few minutes before carving, and slice across the grain for a delicious presentation.  Serve with your favorite pasta, spud or rice, grilled Farmer’s Market veggies, and a bottle of your best local blush wine or light amber brew!

Got time for stock? 

Continue to capture the goodness of grassfed…Brown the leg bone in the oven (in a cake pan) until golden and sizzling.  Add to a soup pot, cover with water.  Add onions, carrots, celery parsley and a ¼ cup of vinegar.  Bring to rolling boil then reduce to simmer.  Skim foamy top during simmer process.  Best if simmered for 12-24 hours on low heat. Water can be added before bedtime to avoid over-simmering while you sleep!  After desired time, pour liquid into another bowl thru a colander to catch bone and veggies.  Ta Da! You have a stock!  Allow to cool before storing.  OR, make soup with freshly thawed lamb, or freeze and save stock until the fall weather begs for Irish Stew!