Lamb Bacon Food

LAMB STEW RECIPE

Steps:

• In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
• While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
• Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
• Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

BACON-WRAPPED LEG OF LAMB WITH RED WINE REDUCTION

Steps:

• Trim excess fat and thin membrane from leg of lamb; place into roasting pan. Cut slits in the meat and insert garlic slivers into slits. Mix olive oil, lemon juice, and rosemary in a small bowl; brush mixture over lamb. Lay bacon slices onto the meat. Let roast stand at room temperature for 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Roast lamb in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the leg, not touching bone, reads 145 degrees F (65 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium, 1 1/2 to 1 3/4 hours. Transfer lamb to a serving platter, cover loosely with aluminum foil, and let stand while you make the sauce.
• Skim and discard excess grease from pan drippings left in roasting pan; place roasting pan over medium heat. Cook and stir onion in drippings until translucent, about 5 minutes; pour in wine. Stir wine and pan drippings, scraping up and dissolving brown bits of food stuck on the bottom of the pan. Pour in stock, bring sauce to a boil, and reduce heat to low. Stir tomato paste into sauce, bring to a simmer, and cook until sauce has reduced to about 1 cup. Season with salt and black pepper. For a smoother sauce, strain before serving.

OLD FASHIONED LAMB'S FRY AND BACON WITH ONION AND GRAVY

Steps:

• Add 2tsp. salt to a bowl of water, place the lambs liver in the bowl of salty water and leave to soak in the fridge for 2 hours. Meanwhile, remove the rind from the bacon and cut into large dice and slice the onion. Remove liver from the water, drain or pat dry and remove the skin from both sides by slipping a knife under the skin and peeling it away. Slice the liver thinly into bite-sized pieces, cutting off any sinewy bits. Add 2 Tbsp. of flour to a plate and season well with salt and pepper. Dredge the liver in the flour, coating all over, remove and place on a plate. Heat a frypan over medium heat, add a little oil and cook the onion for a few minutes until starting to brown and soften. Add the bacon and cook for a further 3 minutes or until the bacon is cooked. Remove from the pan. Turn the heat up to medium-high, add some more oil to the pan and place the liver in the pan, leaving room around each piece. Fry, turning, for about five minutes until browned on all sides. Remove from pan and turn down the heat to medium. Add a little extra oil if necessary and the remaining flour and fry stirring for 1 minute. There will be brown, crispy bits on the bottom of the pan, that's fine. Add the stock and stir well to make a gravy. Scrape up all the crispy bits up from the pan into the gravy - that will give it more flavour. Simmer gravy for a few minutes until slightly thickened. Add the bacon mix and liver back into the stock and cook for a further 5-10 minutes or until the liver is cooked through.

LAMB POPPERS

Steps:

• For the stuffing: In a saute pan over medium-high heat, add the grapeseed oil and allow to warm. Then add the onions and cook until softened, 3 to 4 minutes. Next add the lamb, reduce the heat to medium and sprinkle with the salt and pepper. Cook until the meat is browned, 4 to 5 minutes. Once cooked, add the tomato paste and garlic and finish cooking for 2 minutes, allowing all the flavors to blend. Remove from the pan and allow to cool for stuffing.
• For the peppers: Preheat the oven to 350 degrees F. Preheat a deep-fryer to 400 degrees F. To stuff the peppers, split each pepper lengthwise, stem to tip, and remove all seeds. After removing the seeds, add the cooked lamb to the pepper cavity, about 1 tablespoon per pepper. Repeat the process, stuffing each pepper. To finish, lay the bacon flat on the counter or cutting board and "spread" the bacon with the flat side of a knife, pulling the flat side of the knife along the slice of bacon to thin it and double the length of the slice. Once the bacon has been thinned, slice the bacon in half lengthwise and wrap the peppers with bacon. Secure the ends with skewers.
• After wrapping peppers, bake until the bacon has tightened slightly, 10 to 12 minutes. After cooking, remove from the oven and deep fry for 2 to 3 minutes, crisping the bacon on the exterior. Remove from the fryer and allow excess oil to drain. Serve with Spiced Aioli.
• Puree the mayonnaise, roasted garlic, chives, parsley, hot sauce, vinegar, salt and pepper in a food processor.

LAMB LOLLIPOPS

Steps:

• Toast the coriander seed and mustard seed in a small, dry saute pan over low heat until fragrant. Place the toasted seeds in a spice grinder and grind to a powder. Place lamb, pork, and bacon in a large bowl. Add all herbs and seasonings and toss to combine well.
• Grind the meat in a meat grinder with a medium die and then chill overnight.
• Wrap 1 tablespoon of ground meat around the end of an ice pop stick. Repeat until all meat is used. Refrigerate for 2 hours.
• Heat olive oil in a large saute pan over medium heat. Saute lollipops, in batches, until meat is cooked through, about 2 minutes on the first side and 1 minute on the other side. Serve hot.

LEG OF LAMB WITH BACON

Steps:

• Preheat the oven to 220°C Cream the butter, anchovies, rosemary and garlic and smear all over the surface of the meat.
• Lay bacon on a board, overlapping to form a rectangle.
• Roll bacon around Lamb and tie at regular intervals.
• Place the Lamb in a roasting tin and pour the wine around evenly.
• Tuck in remaining sprigs of rosemary and pour over the lemon juice.
• Put in the oven and roast for 15 minutes.
• Turn the oven temperature down to 180C and roast the Lamb for a further hour, or more if you like your meat well-done.
• Baste from time to time with the wine juices.
• Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
• Meanwhile, taste the juices and add pepper (and salt if necessary).
• During the roasting process the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy.
• If you find it too thin, reduce to the desired consistency.

LAMB BACON

Steps:

• Make the rub: Combine the salts, brown sugar, bay leaves, and pepper in a bowl and transfer to a large plate or a baking dish. Dredge the lamb breast in the rub and massage it into the surface of the lamb. (You'll probably have some rub left over.) Shake off any excess rub and let the meat sit, covered, in the refrigerator for 5 days, turning the lamb over once a day.
• Rinse the lamb breast thoroughly, pat it dry with paper towels, and allow it to sit uncovered in the refrigerator overnight.
• Cook the lamb bacon: Soak the wood chips in water for 30 minutes, then drain and them pat dry. Prepare your smoker. When the temperature inside the smoker has reached 200°F and the wood chips are smoking steadily, add the lamb, and let smoke. Maintain the temperature at 200°F at least until a thermometer inserted into the center of the meat reads 160°F. This will take about 2 hours, but we recommend smoking for 3, as longer cooking enhances the quality of the bacon. Allow the bacon to cool completely in the fridge and store, wrapped, for up to 1 month.
• Tip: The size of lamb breasts can vary quite a bit, so be sure to buy yours deboned or boneless. A bone-in breast will lose 30 to 35 percent of its weight upon deboning.