Thundering Hoof Ranch

Recipes

Rosemary Grilled Pork ChopsRosemary Lamb Chops 

Yield: 4 servings (serving size: 1 chop)

Ingredients

  • 1  tablespoon  chopped fresh rosemary
  • 1  teaspoon  olive oil
  • 1/2  teaspoon  kosher salt, divided
  • 1  garlic clove, minced
  • 4  (4-ounce) lamb loin chops, trimmed
  • 1/8  teaspoon  freshly ground black pepper
  • Cooking spray

Preparation

Combine rosemary, oil, 1/4 teaspoon salt, and garlic; rub mixture evenly over both sides of lamb. Cover and marinate in refrigerator for at least 2 hours or overnight.

Prepare grill.

Sprinkle both sides of lamb with remaining 1/4 teaspoon salt and pepper. Place lamb on a grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill, cover, and let stand 3 minutes.  Lamb will continue to cook while it rests. 

 

Roast Leg of Lamb with Wine & Mushroom Gravy

One of my personal favorites! -  Stephenie

Leg of LambIngredients 

  • 1 Leg of lamb, bone-in

  • 1 cup plum & apple wine, cream sherry, sweet rosi, OR white wine

  • 2 cups water

  • 1/2 cup dried morel mushrooms (or 3/4 to 1 cup fresh morel, shitake, OR portobello mushrooms, chopped into medium chunks)

  • 2 Tblsp. dried minced garlic

  • 1 Tblsp. cornstarch

Directions:

Combine wine, water, mushrooms in a covered roasting pan. Pour over leg of lamb.
Cover and roast at 325 F about 30 minutes for each pound of lamb.
Once the roast is done, remove to platter, cover and let rest while you make the gravy.
Gravy:
With the roaster on medium-high heat, add the 2 tablespoons cornstarch mixed in 1/2 cup water. Stir until gravy thickens.
Add salt to taste (optional)
 

Slice Leg of Lamb against the grain and serve with gravy on a bed of rice, mashed potatoes, or my healthy favorite - steamed cauliflower!
 

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