Savannah River Farms

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Rosemary Garlic Ground Lamb and Potatoes

Love the combination of garlic, rosemary and lamb? Then you’ll love this recipe. Serve over rice and a side of vegetables.
Course: Main Course
Cuisine: American
Keyword: Lamb

Ingredients

  • 3 tbsp oil
  • 1 lb ground lamb
  • 3 (russet) potatoes, cubed
  • 1 onion, diced
  • 1 Serrano pepper, minced
  • 5 tsp minced garlic
  • 2 tbsp minced rosemary (fresh)
  • 1-1/2 tsp salt, adjust to taste
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp turmeric

Instructions

  • Heat oil in a large skillet or a dutch oven/heavy bottomed pot over medium heat, then add the ground lamb, potatoes, onion and Serrano pepper and cook for 10 minutes. The meat should be fully browned.
  • Add the garlic, rosemary, salt, pepper and stir-fry for 1-2 minutes.
  • Cover with a lid for 2-3 minutes or until the potatoes are cooked through
  • Add the paprika and turmeric and mix well.

Notes

You can peel the potatoes or leave them unpeeled. It’ll be delicious either way!

Lamb Burgers

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Greek
Keyword: Burgers, Lamb
Servings: 4 servings
Calories: 439kcal

Ingredients

  • 1 lb ground lamb
  • 1 4-inch sprig rosemary, chopped
  • 4 sprigs thyme, chopped
  • 1 tbsp garlic powder
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 4 hamburger buns, split and toasted
  • 4 thick slices tomato
  • 1 cup baby mixed salad greens

Instructions

  • Preheat grill for medium heat and lightly oil the grate.
  • Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
  • Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
  • Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

Roasted Leg of Lamb

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for first-timers!
Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins
Course: Main Course
Cuisine: American
Keyword: Lamb, Meat

Ingredients

  • 1 1 (5-6 pound)  trimmed bone-in leg of lamb
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp Dijon mustard
  • 1 tbsp kosher salt
  • 2 tsp ground black pepper

Instructions

  • Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
  • Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
  • In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
  • Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
  • Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
  • Serve immediately - and enjoy.

Herb-Roasted Lamb

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: Lamb
Servings: 10 servings

Ingredients

  • 12  large unpeeled garlic cloves, divided
  • 1 tbsp chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp unsalted butter, melted
  • 1 (6-pound) boneless leg of lamb, trimmed and tied
  • 4 to 5 lbs small unpeeled potatoes (16 to 20 potatoes)
  • 2 tbsp good olive oil

Instructions

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

Simple Lamb Ragù

We love a hearty meat sauce for topping our spaghetti or pasta of your choice. Lamb changes things up a bit and is even more tender than beef. This ragù is perfect for making a big batch on Sunday night and freezing any leftovers for when your pasta cravings!
Prep Time20 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Keyword: Lamb, Pasta
Servings: 8 servings

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 lb ground lamb
  • 2 cups red wine
  • 2 (28-oz) cans crushed tomatoes 
  • 2 tsp freshly chopped thyme
  • 2 tsp freshly chopped rosemary
  • 2 tsp freshly chopped oregano
  • 1/4 tsp crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
  • Add red wine and cook until mostly reduced, 5 minutes more. Add tomatoes, then fill each can with ¼ cup water and swirl around to catch any extra juices and add to pot. Add fresh herbs, red pepper flakes, and season with salt and pepper. 
  • Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.

Lamb Stew (Irish Stew)

If you like a good traditional stew, you’ll love this flavorful stew just as much! Lamb Stew is delicious and satisfying with tender chunks of lamb, potatoes and carrots. Springtime is the time to bust out all those spring holiday traditions and nothing says tradition like an stew simmered in a beefy Guinness broth. Serve alongside some crusty bread.
Prep Time15 mins
Cook Time1 hr 40 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: American
Keyword: Lamb, Stew
Servings: 4 servings
Calories: 537kcal

Ingredients

  • 2 lbs lamb shoulder (cut into 1 1/2" pieces)
  • salt & pepper
  • 2 tbsp  vegetable oil divided
  • 1 1 large onion sliced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 bottle Guiness beer
  • 3 carrots chopped into 3" pieces
  • 2 large potatoes about 1 1/2 lbs
  • 4 cups beef broth
  • 2 sprigs thyme or 1/2 teaspoon dried
  • 1/4 cup parsley

Instructions

  • Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.
  • Set lamb aside and add onions to the pot with remaining oil. Cook until tender, about 5 minutes.
  • Add about 2 tablespoons broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
  • Add butter and flour. Cook one minute. Turn heat to low. Add beer and then broth a small amount at a time mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
  • Add lamb back into the post and simmer 90 minutes or until lamb is fork tender. Add potatoes, carrots and thyme and simmer 25 minutes or until tender. 
  • Stir in parsley and serve with bread.

Notes

 This stew is prepared with lamb shoulder, which is the most tender part of the lamb with a delicate flavor that is accented a sprig of thyme! All you need is a heavy stockpot, fresh lamb shoulder pieces and a small selection of root vegetables & herbs.
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