Included in this Lamb Value Pack are:
Lamb Boneless Short Loin (1lb), regularly $22
Lamb Neck Roast (~2.5lb), regularly $30
Lamb Cross-Cut Shanks (1.5lb), regularly $18
Total retail value: $70.00
This is a great deal on some lamb cuts that got hidden behind a stack of boxes in the back of our freezer. They were packaged in late 2018 but are totally sealed and in perfect shape, and have been stored at zero degrees, so they are as good as they day they were packaged.
Here's a recipe for the cross-cut shanks: Toss in flour (GF flour fine too) seasoned with garlic, salt and rosemary. Add a touch of oil to the instant pot and brown a couple chopped slices of bacon or a handful of chopped pancetta. Sautee until crispy and fat has rendered. Brown lamb 4 to 5 minutes on each side. Remove lamb from the pot and add a few cloves of minced garlic and a quartered onion. Cook for a couple minutes until the onion begins to soften, add a half a cup of red wine to the pan to deglaze and continue to cook onion. Add a tablespoon of Worcestershire sauce, a bay leaf, and additional half cup of red wine and two cups of beef broth, add a couple carrots cut into big chunks, a few halved red potatoes and 8 oz of quartered mushrooms to the pot along with the lamb. Cover and cook for 40 minutes. Let natural release for 15 minutes and then quick release. Add a slurry of cornstarch (or arrowroot) and water and boil until thickened. Serve with crusty bread and garnish with parsley and flake sea salt.
For the neck roast: Any recipe for braised lamb will work.
For the short loin: This is an exquisite cut of meat that is deceptively simple to prepare. Trim the silver skin (a thin, tough exterior on the underside of the meat), salt and pepper, add herbs (lamb loves lots of herbs) and butter and roast at 400 degrees until a thermometer reads an internal temperature of 120 for medium rare. I often use a sharp knife and cut the fat side of the loin in half length-wise to create a pocket for my herbs and butter. Roast on a rack for best results, but a sheet pan will do in pinch. Let rest for 5 minutes before cutting. Serve with vegetables and dine at home with class. It's really simple, promise! ~Suzanne