As many of you may have guessed, my family loves meat. We love it so much that my dad insists upon having some with every meal! It is here where the question must be asked, is there ever point where there is too much meat??
A couple of weeks ago we were celebrating a family birthday, and the best way to celebrate? With meat of course! This was indeed a special occasion, for the birthday meal requested was a pizza. But not just any ol’ pizza, it was decreed that it shall be… The ‘Meatzza’. That’s right, a pizza made entirely out of meat! The idea originally stemmed from a youtube video, “Meatzza”, by Epic Meal Time. [Catch the original masterpiece here: http://www.youtube.com/watch?v=nYhDthbBrrU (It does contain some mature content)]
Gathering all of our resources, we put this idea to life! We began with our ground beef base (3lbs) mixed with our Special Rub. We left them to bake on our stone pans in the oven, meanwhile taking on the challenge of cooking the bacon strips (and bacon strips, and bacon strips, and bacon strips), grilling the sausages and preparing the other ingredients. Another great way to bake the ground beef bases is on stone pan on the BBQ! (You may have to adjust cooking times.) Instead of using an entire sausage as the crust, we cut them in half length-wise. Just for your knowledge, we used Pork Fine Herb sausages; we found the flavouring was a nice compliment.
After applying the ‘crust’ we then covered the ground beef base with our tomato & fine herb sausage sauce. Veering farther away from the original we used the meat from braising ribs to add to the meatzza, rather than the Flank Steak. We added the chopped up bacon strips to the mix too. Then came the cheese, “’Cause this is Pizza!” We used a Tamiskaing cheese from Thornloe. And last, but certainly not least came the pepperoni and the last dab of cheese.
The result? A fantastic, flavourful, and extremely filling meal. The whole family enjoyed the Meatzza and not a scrap was left over! For anyone that needs a different, fun meal, try out your own versions of the Meatzza! Happy Eating!
Then as you take your first bite the burger explodes with flavor and a small bit of juice escapes onto your chin.
Yes…BBQ season is back, despite Mother Nature. Our calendars say it is so!
So to have this mouth watering experience in the picture you must visit http://www.richmondstation.ca, or the restaurant and order chef Carl Heinrick’s signature burger. In the meantime fire up the Barbie!
Here at Dingo Farms we are extremists with the grill, we grill year-round. We don’t mind bundling up in front of the grill many nights a week to inorder to savour the flavor.
To add to your grilling pleasure we are pleased to offer our new BBQ griller package of pork and beef. Just a nice sampler of steak, porkchops, sausage and burger. But don’t stop there, shake it up a little this season and try a ½ ground pork/ ½ ground beef burger for a juicy twist. Better yet if you’ve never tried fresh Ontario Lamb see what a ½ ground lamb / ½ ground beef burger chef’s up like. Surprise the kids; they might surprise you by liking it. Toss in some Dingo spice (recipe available on http://www.facebook.com/dingofarms) or free at our store, and enjoy a new flavor experience.
Our personal favorite way to grill these burgers is to get the grill good and hot, sear the burger 3-4 minutes per side (resist the urge to flatten the burger and squish all that good juice out!). Then lower the temp of the BBQ to medium and cook to desired doneness, experts say internal temp. of 170°. We enjoy our Traeger Smoker (www.traegercanada.com) but it works equally as well on a propane grill such as napoleon (www.napoleongrills.com). For those foodie’s in the know wanting the ultimate experience I hear that the Big Green Egg grill is killer! (www.Biggreenegg.ca ).
As always safety first when resurrecting the BBQ from the depths of its winter hideaway. For tips on getting your bbq ready to grill visit http://www.toronto.ca/fire/prevention/safebarbecuing.htm.
If convenience is more your thing our boxed burgers are back in convenient small 3lb boxes ready for the grill. Perhaps a juicy new “Filler-Free” Sausage is in order for a quick lunch or dinner? That’s right “filler-free” means nothing but meat. Try swapping a “hot dog” out for a Filler Free sausage for those hard to please, yet to be foodies?
A little tired of the “let’s just have pizza tonight” line? Make it a family cook night. Make your own pizza using Dingo Farms selection of cured meats, pepperoni, keilbassa, summer sausage or smoked sausages. Oh and don’t forget your favorite veggies!
Make your own dough in a bread maker or use a prepared flat bread/pita or prepared crust, add your favorite toppings and use a pizza stone on the BBQ!
Too much right? My excitement for BBQ is taking over, while writing this, if you couldn’t tell.
Check out this site for step by step how-to’s with Chef Jamie Oliver (http://www.jamieoliver.vom/forum/viewtopic.php?pid=245743)
Since it’s easier and economical to plan meals with some stock in the freezer, check out our beef and pork packages. Sample a variety of cuts at a great price. Watch our facebook for our favorite BBQ recipes using cuts from the packages.
So visit us at http://www.facebook.com/dingofarms for great ideas, recipes, offers and promotions and just to hear what exciting is going on at the farm.
To get you started today check out the amazing marinade below.
An amazing marinade
• 1/3 cup soy sauce,
• 1/2 cup olive oil,
• 1/3 cup fresh lemon juice,
• 1/4 cup Worcestershire sauce,
• 1 1/2 tbsp garlic powder,
• 6 tbsp fresh basil chopped fine OR 3 tbsp dried basil,
• ½ cup fresh parsley chopped fine OR 1 1/2 tbsp dried parsley flakes,
• 1 tsp ground pepper,
• 1 tsp minced garlic
Fall….Its that time of year when even though the sun is shining bright there is a brisk feeling to the days. Where we live the breezes are filled with the smell of onions drying and the cutting of fields and occasionally if the wind is just right at dusk you’ll be treated to the smell of a fireplace beginning to take the chill off the evening. There is a hum of urgency all around. We farmers are no stranger to Old Man Winters frosty fingers, eager to change the morning dew to a shimmering frost. I love fall, the smells, the sights, the colours, the feeling and of course the food. We put a lot of food by and I try to make jarring and pickling a family event. There is something very rewarding about a pantry stocked with jars of the food you’ve grown. There’s something more to be said about cracking a jar open in the cold of March and the smells and colours of your garden in August flooding your senses. We can a lot as the foods come into season but the fall brings an abundance of veggies just begging to be preserved to serve another day.
Fall also means work and lots of it. The farm garden is big but the work there doesn’t compare to bringing in the harvest that will feed our animals through the winter. The work starts with the first light of the sun across the dewy grass and finishes only when Mother Nature draws her starry drapes across the dimming sky. It’s quite a sight to see as all the tractors drone towards home, seeming almost as weary as the farmers who ride them.
Fall days call for a special kind of dinner. It has to be easy; no time can be wasted on fussy foods. It has to be able to cook itself….with the aid of a trusty slow cooker or slow roasting in the oven. It has to be able to wait. The first plate may go out at 4pm to hungry kids heading for farm chores but the last plate for Dennis at 9pm has to be just as fresh tasting as the first. And last but not least it needs to replenish you body and soul, head to toe….soothing aches and warming toes, a good fall dinner should do all that.
One of my favourites for fall is meatloaf, yes meatloaf. It’s been a staple in most families for generations and everyone has a recipe from Mom or Grandma. It’s so simple, so economical. A chameleon of sorts, you can start with virtually any kind of ground meat and take it in any direction you would like by varying the ingredients. Traditional beef with fresh tomato sauce, try lamb, feta and spinach or delicious bacon wrapped pork meatloaf. I make a few at a time and pop them in the freezer but is easily made a day or so ahead of time and popped in the oven or whipped up an hour or so before you need to feed the family. And it’s simple enough for the kids to make if you’re tied up. It’s a hearty dinner served with potatoes or rice and a salad from the garden. And there is no mistaking the enjoyment that comes from a thick slice of meatloaf on a crusty bun with some garlic mayo for lunch the next day. Although old fashioned meatloaf is considered an oven dish, we dare you to take it up a notch and cook your master piece on the BBQ. Again is looks after itself and there’s something to be said about the addition of those smoky bbq flavours. So when you’re raking up those fall leaves make up your favourite meatloaf recipe of try one of ours from below or at http://www.facebook.com/dingofarms light up the bbq and pay homage to the passing summer, moving from burgers to warm your soul fall and winter dinner staples. I promise that the wonderful aroma of the meatloaf on the bbq will take you back and hopefully slow you and yours down enough to enjoy the beautiful fall season. No need to be afraid of ground meats when you know where it’s coming from
Easy and economical, it’s that simple
- 1 tablespoon vegetable oil
- 1/2 medium onion, finely chopped (about 1 cup)
- 2 garlic cloves, chopped fine
- Leaves from 4 sprigs thyme (about 1 teaspoon)
- 2 large eggs
- 1/2 cup well-shaken low fat buttermilk
- 2 tablespoons Dijon mustard
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper, freshly ground if you have it
- 2 pounds Dingo Farms ground pork
- 1 pound Dingo Farms pork sausage, removed from casing and broken up
- 1 cup crushed saltine crackers (about 20)
- 1/4 cup finely chopped fresh parsley
- 8 Dingo Farms double smoked bacon strips
Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.
Over medium heat add oil, onion, garlic and thyme and cook until soft
In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined, do not over work the mixture.
Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, or about 55 to 65 minutes. Pop under broiler for about 5 additional minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving. It is important to let the meatloaf rest so the juices aren’t lost all over your cutting board
Adapted from Aida Mollenkamp recipe on the food network
Apple Chutney Ingredients
- 2 large tart cooking apples (such as green Granny Smith, peeled, cored, and chopped
- 1/4 cup golden raisins (or dried cranberries would be good too!)
- 1/2 cup chopped sweet onion
- 1/4 cup red wine vinegar
- 1/4 cup light brown sugar
- 1 Tbsp orange zest
- 1 Tbsp grated fresh ginger
- 1/2 teaspoon ground allspice shopping list
Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.
I am a Mom, no big proclamation I know, there are millions of us out there. But with Mother’s day upon us, I know that all the dads and kids out there are going to be trying to figure out some special tribute to “Mom”.
Take a hint from “Moms” and do what we do when we want to make you feel special, or celebrate you or comfort you…. We feed you
Now there is an easy way to feed Mom and make her feel special. It requires little imagination (I’m giving you the hints so it’s doesn’t count for thinking of this all by yourself) it does require dough… not the kind you make in the kitchen but rather the kind that you put 40 hours in to get. Yes, more simply said you can take Mom out for dinner. There are some amazing places locally that serve up our sumptuous meat products. From Cowbell www.cowbellrestaurant.ca in Toronto who offers outstanding casual dining and a weekend brunch that has me drooling as I type to Marben www.marbenrestaurant.com who serves up among other things, Dennis’ Roast Beef (yep that’s our own Dennis) a euphoric, melt in your mouth “Mom never cooked like this” dish. There’s Pie www.eatmypie.ca in Barrie that the kids will love as well as Mom or you can visit our website for more of our friends who love to cook with Dingo meats.
If the kids are too little or you’re celebrating more then one Mom at the table this year and organizing an outing to eat is too much then think about ordering in. Cravings www.cravingsfinefood.ca or Oscars www.oscarsrestaurant.ca both in Barrie offer catering for small and large groups as well as quick and simple “take home“. Any of the above will impress Mom and show how special you know she is.
BUT, if you have the time and energy and you plan a little you can surprise Mom by bringing her home after a fun day out to a wonderful dinner lovingly prepared by her family. What? How? You may ask. Well first grab yourself a roast… we’re at the Evergreen Brickworks www.ebw.evergreen.ca this weekend so we can help. There are a ton of options and price points and sizes so you can find one to fit your family.
The benefit of a roast is, besides prep they really need little attention so you can work on side dishes when the roast is cooking and if your organized you can even make part of it ahead of time. I’ll be making my famous potato salad (famous in my circle anyways) but you can serve a beautiful roasted or mashed potato. I’m also grilling my favourite! Fresh asparagus (just coming into season) but choose your family favourites really because EVERYTHING goes well with a roast.
Now below is my recipe, but you can cook a roast in as many different ways as there are roasts, from the BBQ to the oven to the slow cooker. So if mine doesn’t suit you please ask us or your butcher the best method of cooking.
Invest a little time, a little money and a lot of love and mom will have no doubts about how important she is to you… and well Dad, Fathers Day is not far off J
For cooking on the BBQ with or without a rotisserie visit http://www.beefinfo.org/?ID=17&ArticleID=72&SecID=6 I follow 4C the 3 burner method. Super easy and melt in your mouth
Beef roast to suit your family
- 1/2 cup brown sugar
- tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne
- 1/4 cup paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
Mix all ingredients together and spoon over beef and rub in. You do not need to use the entire rub, simply store unused portion in an airtight container for up to 6 months.
I sat down last week with intentions of writing a smartly worded Blog that would inspire you to join us in choosing healthy meat options for your family meals, But after a week with a house full of sickos the Blog I started remains unfinished. And as I struggle with exhaustion from kiddo’s up during the night and the demands of still busy days I know deep down inside my body is struggling to fight off some sinister bug as well. And so today out of exhaustion and frustration I am sitting down to write about how I feed my not-so-healthy family healthy food.
Eating healthy at any point involves planning and preparing however in the long run I really believe the costs are not that much different than feeding your family “Big Box” style and the taste, well there is nothing like home-made with good ingredients. The real investment is your time, that being said spending time with your family cooking and eating should be deemed a valuable investment.
So getting back to my week of cleaning up…stuff, and wiping down feverish kids… there is really nothing that can be done to avoid the plagues that run rampant in our schools and work environments other than giving your body the resources it needs to battle these viral beasts, and while I do try my best the busy world sometimes forces me to choose options that if I was prepared I might not have chosen. However when my babies are sick I go “old school” (sadly anything that doesn’t require the convenience of a microwave and come served in a plastic dish is considered “old school” these days) as I said I go “old school” . My kids are big soup eaters and that never rings more true than when they are sick. The requests start almost immediately for their favourites.
Homemade soup is easy though if not a little time intensive but with a slow cooker anything is possible. The recipes I have always used were inspired by a cookbook “Nourishing Traditions” by Sally Fallon and I love this one because it doesn’t use tomato paste. If you use your slow cooker it is still time intensive but it doesn’t require a lot of your time and having made this for years I am less fussy about the straining end of it but do take the time to skim, it makes all the difference to the taste. When I have the time I do prefer the stovetop method only because I can make more stock in one batch. The secret is making it whenever you have left over bones and then just freezing it so you have it on hand. But you can grab bones very inexpensively from your local butcher or give us a call.
Simple Beef broth
• 4 pounds of beef marrow, knuckle bones, bits of leftover beef
• 3 pounds meaty rib or neck bones
• 4 or more quarts cold water
• 1/4 cup vinegar
• 3 onions, chopped
• 3 carrots coarsely chopped (I omit this if I don’t have any on hand)
• 3 celery sticks, chopped (I omit this if I don’t have any on hand)
1. Place all of your bones that have meaty bits on them on a large cookie sheet (with sides) or roasting pan and brown in the oven at 350 degrees until well-browned (30-60 minutes usually).
2. Meanwhile, throw all of your non-meaty marrow bones into a slow cooker or stockpot; add the water, vinegar and vegetables. Let sit while the other bones are browning.
3. Add the browned bones to the pot, deglaze your roasting pan with hot water and get up all of the brown bits; pour this liquid into the pot. Add additional water if needed to cover the bones.
4. Bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat. Reduce heat and simmer for at least 12 hours and as long as 72 hours. The longer you cook the stock, the more rich and flavorful it will be.
5. After you simmer for 12-72 hours, I strain off the broth and pour it into ice cube trays or larger sealable containers to freeze. Once frozen I pop the cubes into freezer bags and they are ready for when I need them in the future.
Once you have broth, be it beef, chicken or vegetable you can make any soup out there. A favourite in my house anytime is http://allrecipes.com/recipe/chinese-spicy-hot-and-sour-soup I have never ever followed the recipe exactly. ”tiger lily buds” really? For my version visit us at http://www.facebook.com/dingofarms and look in notes. When the sicko’s want this one I eliminate everything but the seasoning ingredients so its still a broth but the spicy pop helps clear stuffy heads.
So here is the teaser…you were expecting some fab pictures of yummy beef broth being prepared and delicious Hot and Spicy soup being lovingly made for my sicko’s but nope. I am still clinging to my health and my go to food to fight off bugs is good old steak, yep you read that right. Beef is a major contributor of healthy protein, zinc, vitamin B12, vitamin B6, iron and niacin and when served with a side of healthy greens (mines a spinach salad) beef can help your body fight most of the viral villains out there. Or chose a yummy beef based soup to help get your feet back under you and your body on the road to recovery.
With Old Man Winter making one last attempt to chill us to the bone I’m drawn back into my kitchen with thoughts of comfort food… warm and soothing there is nothing like old fashioned soup or stew to warm you to the bone. Normally I would agree and post one of my favourite homemade soup recipes but not today. Remember we are trying to inspiring you? So today I’m giving you a favourite of mine, quick and simple with an Asian twist, this delicious number will fill tummy’s and impress.
One of the points of choosing this recipe is that it can be prepared with any one of a number of inexpensive cuts of beef and no one will be the wiser. I use stewing beef because I always have some in the freezer but you can try flank or blade cuts too. Each will add a slightly different texture and taste to the dish. The secret to using these cuts however is in the prep.
As I mentioned last week we are always eager to help you make the most of your meat. By asking and understanding different cuts of beef and how prep and marinades will compliment the meats you will easily be able to feed your family healthy meat dishes without breaking your grocery budget. And by becoming familiar with these less common cuts you will be more inspired to venture further out of the big box and farther down the farm laneway (we’ll have you trying liver before you know it)
Speaking of the farm laneway, we are excited to announce our farm store will be opening in the end of May, this will allow you to truly see and understand where your meat is coming from. So watch here and on Facebook for updates.
- 3/4 pound beef ( I usually use stewing beef)
- 1 large bunch broccoli, cut into florets
- 1/3 cup oyster sauce (I know this may not be a standard in your pantry but grab a bottle, it’s handy)
- 2 teaspoons light olive oil
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 teaspoon cornstarch
- 3 tablespoons olive oil, plus more if needed
- 1 thin slice of fresh ginger root
- 1 clove garlic, chopped fine
- 2 large red peppers chopped large
- 1/4 cup sesame seeds toasted (optional)
- Whole grain brown rice cooked as directed
- Whisk together the oyster sauce, olive oil, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the beef pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
- Heat olive oil in a skillet or pan over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavour the oil, then remove ginger and discard. Stir in the broccoli and peppers, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli and peppers from the pan, and set aside.
- Pour a little more oil into the pan if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the pan, and stir until the meat and broccoli are heated through, about 3 minutes.
- Serve over rice and sprinkle with sesame seeds
So we said a few weeks ago we were going to inspire you to change, remember? We know and understand that life can get crazy around holidays so we gave you some time to think about what we said and now its time to change… or at least think more seriously about it.
Food is an undeniable part of our lives and it’s up to us to choose how important it is. For some of you it may simply be something you have to do. Your body goes and then it slows down and gives you all sorts of nasty reminders that it needs some food NOW and so you feed it, in most cases with little thought about where the food is coming from and how the quality of the food is impacting your health. For some of you, well you’re Foodies, you know and understand what I’m going to say about choosing your food wisely, so you can stop reading now or you can continue on and just enjoy the sheer wit and pretty pictures I’ll be including in this Blog.
This week is more of a challenge for change but we hope the recipe will inspire you as well. It is for those of you out there that want to eat better but are struggling with the how and where to start. We get the convenience of walking into your local bigbox store and grabbing that Styrofoam and plastic wrapped mound of meat. It’s there, it’s neatly packaged and conveniently close to all those pretty packages of spices, marinades and sauces (your going to need to add something to get some flavour) The info on that big white sticker is shouting out some Grade of beef from who knows where, describing some cut of pork or lamb and giving you a weight and price. It’s easy…we get it. But this week we are challenging you to step outside the “bigbox”. This week we want you to source your meat from somewhere where the meat isn’t pre-packaged and priced. I know it is a scary thought, fear of the unknown. Fear of asking for a portion of meat and then cringing as the meat is placed on the scale….will this blow your entire grocery budget??? Will you need to mortgage the house or perhaps sell off one of the children? (10– 14 year olds have the most value here at the farm) plus where the heck do you go to find healthier meat, local meat? We know that after scary movies such as “Children of the Corn” and “The Scarecrow” you’re not likely to want to head into any unknown farm with cows in the field, so we are going to make it simpler for you to find healthy, affordable, local meat.
Naturally we want you to think about getting your meat from us first so we are going to give you some suggestions about where to find our delicious products. First you can call or email us at 905.775.5520 or firstname.lastname@example.org . You can also find our meat at the Healthy Butcher in Toronto www.thehealthybutcher.com and Nancy’s Nifty Nook in Bradford www.facebook.com/#!/nifty1988 and we are occasionally at the Evergreen Brick Works www.ebw.evergreen.ca This is a great farmers market in Toronto, check out their web site for the dates we are there. We will also be at the Bradford Farmers Market when they open for the season on May 26th. And soon (I’m using my excited voice) you will be able to come right to the farm and get your meat. But I’m saving those exciting details for another Blog.
Next, if you can’t make it to us then still step outside your comfort zone and visit your local butcher or farmers market. Visit Foodland Ontario, www.foodland.gov.on.ca or Simcoe County Farm Fresh www.simcoecountyfarmfresh.ca for a wealth of information and links to local farms, markets and for quick info on local “in season” products. Don’t be afraid to ask about products. Most farmers and small markets are proud of the products we produce and carry. And will happily educate anyone wanting to learn more.
Lastly…. Tell us your budget and your needs. We understand how hard you work and we want to help you get the best for your buck without breaking the bank. By suggesting different cuts and providing delicious recipes your family will love we think we can inspire you to eat healthier, to eat locally and to just plain enjoy food again.
Below is a simple budget and family friendly recipe. Simple ingredients and flexibility with prep time makes this a great choice for the busy family but don’t be afraid to use these juicy tidbits as finger foods when feeding the masses at family picnics and friendly gathering.
You can use ground beef, pork or lamb (lamb is what has traditionally been used in this 100 year old recipe from my friends family in the Middle East). You can easily multiply it to feed more people and prepared a day or so in advanced of cooking, or you can reheat with out compromising the flavours and juiciness by steaming the kebobs for a few minutes. We hope you enjoy it and look forward to any feedback or questions you may have.
1 lb ground lamb (my favourite), beef or pork
2 3-4 cloves garlic, chopped very fine
3 1 tsp salt
4 1 small onion chopped fine
5 4 tablespoon chopped parsley
6 ½ tablespoon ground cinnamon
7 1 teaspoon ground cumin
8 1/2 teaspoon ground allspice
10 ¼ cup pine nuts (optional)
The Easy Part
Mix everything together well, then form into about 24 well packed balls and then flatten slightly to make oblong. Some people would put them on skewers now, but not me. I like to leave them in the fridge overnight so the flavours mingle but you can let them set for as little as 30 minutes.
Now I just put them right onto the BBQ, cooking for 6-8 minutes for medium depending on thickness. Turn them once. Or cook at 350 in the over for 20-25 minutes.
Serve with pita or rice and chopped cucumber and tomato. We serve ours with homemade hummus, email or contact us on Facebook if you want that tasty recipe.
We’d love to share with you one of our family’s favourite Lamb Chop dishes, we hope you enjoy! Let us know what you think.
Peppered Lamb Chops ……..(inspired by Canadian Living’s, Country Cooking Cookbook)
4 Lamb Chops (about 3/4 lb/375 kg total)
2 tbsp Soy Sauce
1 tbsp Olive Olive
1 tbsp Red Wine Vinegar
2 tsp Coarsely Crushed Black
1 tsp Dijon Mustard
1/4 tsp Dried Thyme
1 Clove Garlic, minced
- Trim all but 1/4-inch (5 mm) thickness of fat from chops; nick fat at 1/2-inch (1 cm) intervals.
- In shallow glass dish, combine soy sauce, oil, vinegar, peppercorns, mustard, thyme and garlic; add chops, turning to coat all over. Cover and marinate at room tempurature for up to 30 minutes or in refrigerator for up to 12 hours. (If refrigerated, bring back to room temperature before proceeding with recipe.)
- Transfer chops to broiler rack, reserving any marinade; broil about 4 inched (10cm) from heat until crisp and brown, about 3 minutes. Turn, brushing with remaining marinade; broil about 3 minutes longer or until pink and juicy inside but crisp on outside. Season with salt to taste. Makes 2 servings
Note: This recipe can easily be doubled for four. If you intend to BBQ, skip step 3 and grill away!!