Shepherd's Certified Organic Grassfed Lamb

MOLLY MANZANARES' LAMB GREEN CHILE STEW

EMILY SWANTNER'S LAMB TAGINE WITH ZUCCHINI, CARROTS AND ZA'ATAR

MOLLY MANZANARES' LAMB GREEN CHILE STEW
(Serves 2 to 4)

1 pound lamb stew meat, cut into small chunks	Lightly brown the lamb in the oil. Add the flour and stir to coat the meat. Add the rest of the ingredients and simmer for at least an hour. Season with salt and pepper and serve. Potatoes make a great addition to this dish, either cooked in the stew or cooked separately and served alongside it.
1 tablespoon oil
2 tablespoons flour
1/4 cup chopped onion
1 - 2 garlic cloves
1/4 to 1/2 cup chopped green chile
3 cups water
2 chicken bouillon cubes
1 small tomato, chopped (optional)
salt to taste

PECAN-CRUSTED RACK OF LAMB
(For a 2 to 2-1/2 pound rack)

1 rack of lamb, 2 to 2-1/2 pounds	Heat olive oil in large, heavy fry pan. When hot, add rack of lamb, fat side down, and brown until some of the fat has been rendered. Remove from fry pan. Season rack with salt and pepper and place rack, fat side up, in roasting dish. Smear fat with mustard. In medium bowl combine pecans, bread crumbs, additional salt and pepper to taste, lemon zest, capers and thyme. Mix well; then pat mixture onto mustard-spread rack, pressing well to keep it in place. Preheat over to 450 degrees. Place lamb in oven, crumbed-side up, and immediately lower temperature to 400 degrees. Bake for 20 o 25 minutes, or until instant-read thermometer reads 125 degrees. Allow rack to rest for 10 minutes before cutting into chops and serving.
1 tablespoon olive oil
1/4 cup Dijon mustard
1/2 cup toasted pecans, finely chopped
1/2 cup plain bread crumbs
1 teaspoon kosher salt, plus
1 teaspoon freshly ground black pepper, plus
2 tablespoons lemon zest
1/4 cup capers, rinsed if salted
1 tablespoon fresh thyme, chopped

SWEET FENNEL MASH
(Serves 6)

3 large russet potatoes, peeled and quartered
Cover potatoes with cold water in a medium saucepan and cook, covered, until very tender. Drain and set aside.

Melt butter in heavy skillet and add fennel. Sauté until fennel is nicely browned. Add garlic and allow to brown slightly. Add chicken stock and cook over very low heat until fennel is tender, about 20 minutes. Add remaining stock and sugar and cook fennel until it caramelizes.

Remove garlic clove from fennel, add it to the potatoes and put the whole thing through a ricer. Gently fold in first the hot cream and then the fennel. Cover and keep warm until ready to serve.

1 large garlic clove

2 tablespoons butter

1 bulb fennel, finely sliced

1 cup heavy cream, heated until hot

1 teaspoon sugar

1/4 cup chicken stock, plus 2 tablespoons

salt and white pepper to taste

HOMEMADE MINT SAUCE
(Makes 1/2 cup)

1/4 cup cider vinegar

Combine all ingredients and allow to marinate one hour before serving.

Option: To make a simple mint jelly, reduce the amount of vinegar to 2 tablespoons. Place vinegar, mint and sugar in a small saucepan. Add 1-1/2 cups apple jelly and cook together until the sugar is completely dissolved. Pour jelly through a strainer and chill before serving.

1/4 cup fresh mint, chopped

2 tablespoons sugar

EMILY SWANTNER'S LAMB TAGINE WITH ZUCCHINI, CARROTS AND ZA'ATAR
(Serves 6)

3 pounds boneless lamb shoulder, cut into 1-1/2 inch pieces	Trim and discard the fat from the lamb. In the bottom of a couscoussiere or a large saucepan, gently brown the lamb in the olive oil. Add the onion, saffron, turmeric, pepper, salt, garlic and parsley. Add two cups water or stock and bring it to a boil. Reduce the heat and simmer, covered, for 1 to 1-1/2 hours or until the meat is tender. If necessary, add more water or stock to the pot. Add the zucchini, carrots and za'atar and cook until the sauce has thickened a bit. Place in the middle of a heated platter and surround with Orange-Scented Couscous. Garnish with toasted pine nuts and parsley. Note: Za'atar can be found at most Middle Eastern markets. If you cannot find za'atar, mix together equal parts of thyme, marjoram, oregano, sumac and sesame seeds, plus salt to taste.
3 tablespoons olive oil
1 medium onion, finely chopped
1 large pinch saffron, crumbled
1/2 teaspoon turmeric
1 teaspoon freshly-ground black pepper
sea salt, to taste
4 medium garlic cloves, minced
1/2 cup parsley, chopped
2 cups water or chicken or vegetable stock, more if needed
2-1/2 pounds zucchini, washed, dried and cut into 1/2 inch rounds
6 carrots, peeled and sliced 1/2 inch thick
2 teaspoons za'atar (see note right)
1/2 cup pine nuts, roasted
parsley, roughly-chopped, for garnish

ORANGE-SCENTED COUSCOUS
(Serves 6)

3 cups chicken or vegetable stock	Place stock, ginger, orange juice concentrate and orange zest in saucepan and bring to a boil. Turn off the heat and add couscous in a steady stream to the stock mixture, stirring constantly. Cover the saucepan and let it sit, off the heat, for 5 minutes. Add the butter, fluff with a fork, season with salt and pepper and serve.
1 teaspoon ginger, minced
1 tablespoon orange-juice concentrate
zest of one orange
1-1/2 cups couscous
1 tablespoon unsalted butter
salt and freshly-ground pepper to taste