Category Archives: Lamb

Slow Cooked Lamb and Mascarpone Polenta

Lamb and Mascarpone Polenta

Yesterday morning Bruce and I made the decision to spend our Memorial Day afternoon down at the river.  By mid day, we were on our way to the 53rd annual Boatnik Memorial Day Celebration on the Rogue River in Grants Pass, Oregon.  Before we headed out the door, I had a pound of fresh Oregon free range lamb that I tossed in the slow cooker to cook low and slow for an easy dinner when we got back home.

If you don’t own a slow cooker, I highly suggest that you go out and get one.  Slow cookers are perfect for busy people such as Bruce and myself.  They are inexpensive to buy and really easy to use.  Just toss in your ingredients, plug it in, disappear for a few hours, and when you get back, dinner will be nearly done!

In all the years that I have lived in Oregon, I never once attended Boatnik…  I am now asking myself what the heck was I thinking?  Boatnik is three days of carnival rides, food, boat races and tons of family fun!


Bruce and I found a shady spot under a tree along the river with a great view of the jet boat race.  The weather was perfect and we sat right before the finish line.  We ate our lunch and watched the jet boats fly by on the surface of the water.

These little jet boats go crazy fast!  During one part of the race, a boat driver caught a bit too much air and crashed his boat.  Fortunately, he’s doing okay.

What fun!  I really want one…  I’m quite positive that Bruce would say nope, uh-uh, no way, no how, not happening Tess…  Oh well, I’m not gonna argue.  I know when to save my bullets :).

By the time we got home, we had tender lamb waiting for us in the slow cooker.  I added a splash of white wine, some flour to thicken the sauce, prepared the mascarpone polenta, picked lettuce for the green salad and less than an hour later, dinner was ready.   It was simply delicious!  Enjoy!  Tessa

Slow Cooked Lamb Ingredients:

  • 1 pound lamb stew meat (I used local Oregon free range)
  • 1/2 onion chopped
  • 2 tsp canola oil
  • 1/4 tsp black pepper
  • 1/2 tsp seasoning salt
  • 1 tsp dried thyme
  • 1 cup water
  • 1 chicken bouillon cube
  • 1/4 cup water
  • 1/4 white wine
  • 2 Tbs flour
  • 2 tsp garlic paste

Begin by grabbing a nonstick fry pan.  Place on stove and heat to medium high heat.  Add lamb, onion and canola oil.  Cook until lamb is golden brown and the onion is cooked.  Add mixture to slow cooker.  Add black pepper, seasoning salt, thyme, 1 cup water, and 1 chicken bouillon cube.  Cover and cook on low for about 6 hours.

When you get back, whisk together the 1/4 cup water, 1/4 cup white wine, 2 Tbs flour and 2 tsp garlic paste.  Add mixture to crock pot, give a quick stir and cover.  Cook for another half an hour or until the sauce has thickened to your liking.   Taste and correct your seasonings.  Meanwhile, prepare the Mascarpone Polenta…

Mascarpone Polenta Ingredients:

  • 2 1/2 cups water
  • 2/3 cups polenta
  • 1 tsp salt
  • 1 tsp olive oil
  • 1/4 cup mascarpone cheese

Grab a covered sauce pan and bring to water, salt and olive oil to a boil.  Add polenta and whisk to mix.  Cover, turn heat down to low and cook for about 20 – 30 minutes stirring occasionally until polenta is cooked and thickened.  Stir in the mascarpone cheese.

Ladle hot polenta onto four plates or shallow bowls.  Divide lamb mixture and add to top of the mascarpone polenta.  Garnish with fresh sprigs of thyme.  Serve with a fresh green salad on the side.  Makes 4 servings.

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Lamb Tomatillo Tacos

Lamb Tomatillo Tacos

You might be surprised but lamb is a relatively new ingredient to my kitchen.  I never enjoyed it because my family simply never prepared it.  The first time I ever ate lamb was several years back.  And what I remember about it is that it was a plate of perfectly grilled succulent chops.  It was outstanding.  After that, I was completely hooked on lamb.

Whenever I purchase lamb at the store I always buy the local organic lamb.  It’s not exactly cheap and not all grocery stores carry it. However, I make it a point to support our local farmers and ranchers.  Not to mention, I truly believe that organic ingredients taste so much better!  I have found that buying the lamb stew meat is one of the least expensive ways to go if I want to add lamb to our plates.  Little lamb chops run over well over ten dollars a pound and the stew meat is about half that.  So, for everyday occasions, I generally buy the stew meat.

Lamb tomatillo tacos are simple to make and taste wonderful.  I like to cook the lamb until it is fork tender and then add it to warm tortillas topped with shredded purple cabbage, sliced jalapenos and a squeeze of lime.  Sometimes I serve it with a bit of sour cream or salsa on the side.  Enjoy!  Tessa

Ingredients:

  • 1 pound lamb stew meat
  • 1 tsp canola oil
  • 6 tomatillos (husked, washed and quartered)
  • 1 cup chopped onion
  • 1 tsp ground cumin
  • 1 chicken bouillon cube
  • 1/2 cup water
  • salt and pepper to taste
  • 6 taco sized tortillas
  • 2 – 3 cups shredded purple cabbage
  • garnish with limes, jalapenos, salsa or sour cream

In a medium sized pot with a lid brown the lamb meat in canola oil until golden.  Add tomatillo and onion.  Cook until onion is opaque.  Add cumin, bouillon cube, water, salt and pepper.  Cook covered on low until lamb is tender.  Taste and correct your seasonings.  Add additional water if necessary.  Using a slotted spoon add lamb to warm tortillas.  Fill with the shredded purple cabbage and garnish.  Makes 6 tacos.

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Lamb Chickpea Stew

Lamb Chickpea Stew

Sometimes weekends are just as busy as weekdays.  Cleaning the house, yard work, and laundry often consumes my precious time off.  When I have a weekend like that I need to remember that I have a slow cooker tucked away in my cupboard.  Preparing a meal with a slow cooker is simple, saves time and tastes wonderful.  Just toss in the ingredients, cover, turn on low and disappear for about 6-8 hours.  Come back and dish up.  Easy…

My Indian inspired Lamb Chickpea Stew is satisfyingly simple and tastes fabulous.  It has tender bits of lamb, tasty chickpeas, and garam masala in a tomato spinach broth.  Garam masala is a North Indian spice blend made with cumin, black pepper, cinnamon, cloves, coriander and cardamon.  I found my garam masala in the spice section of my favorite grocery store.  Serve the Lamb Chickpea Stew with naan or with a scoop of basmati rice.  Enjoy!  Tessa

Ingredients:

  • 3/4 pound lamb stew meat
  • 1 can (15 oz) chickpeas (garbanzo beans) drained
  • 1 can (14 oz) whole tomatoes
  • 1 cup chicken stock
  • 1 cup chopped onion
  • 2 tsp garlic paste
  • 2 tsp garam masala spice blend
  • 1/2 tsp salt or to taste
  • 2 – 3 cups fresh spinach

Begin by tossing all the ingredients in the slow cooker except the spinach.  Cook on low for about 6-8 hours or until the lamb is tender.  Add the spinach about 5-10 minutes before serving.  Cook until spinach has wilted.  Dish up and serve.  Makes 2 – 3 servings.

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