Recipes – The Allen Farm Sheep and Wool Company https://allenfarm.com Chilmark, Martha's Vineyard Sat, 25 Oct 2014 02:11:57 +0000 en-US hourly 1 Our famous lamb meatballs https://allenfarm.com/2014/10/our-famous-lamb-meatballs/ Sat, 25 Oct 2014 02:11:02 +0000 http://allenfarm.com/?p=691 Print Our famous lamb meatballs Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 4   A delicious and simple recipe for lamb meatballs, using mostly local ingredients – our own Allen Farm ground lamb and eggs, local feta and fresh parsley from the garden. Ingredients 2-3 cloves of garlic One large […]]]>
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Our famous lamb meatballs
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

A delicious and simple recipe for lamb meatballs, using mostly local ingredients – our own Allen Farm ground lamb and eggs, local feta and fresh parsley from the garden.
Ingredients
  • 2-3 cloves of garlic
  • One large red onion
  • 2 lbs. of ground lamb (you can also mix with ground pork or beef)
  • 4 eggs
  • 1 cup of fresh parsley, chopped fine
  • handful of fennel seeds, toasted and ground
  • 1 cup of feta cheese (Mermaid Farm feta is ideal)
  • ½ cup of flour (gluten-free flour works great)
  • Dash of salt and pepper
  • Optional: red pepper flakes, ground cumin and coriander

Instructions
  1. Heat oil or butter in a pan.
  2. Sautée the onions until brown.
  3. Add garlic.
  4. Mix all remaining ingredients in a large bowl.
  5. Add onions and garlic when cooled.
  6. Make into 1-2 inch balls (it is often helpful to dip your hand in cool water before rolling each meatball)
  7. There are two ways to cook the meatballs:
  8. First grill lightly, then bake for 10-15 minutes until golden brown)
  9. OR
  10. Place meatballs in a pan on high heat, and cook until sides are crispy
  11. With any leftover meatballs, make Italian Wedding Soup!

 

]]> Jefferson Munroe’s Lovely Lamb Tongues https://allenfarm.com/2013/11/jefferson-munroes-lovely-lamb-tongues/ Sun, 17 Nov 2013 19:16:00 +0000 http://allenfarm.com/?p=580 This recipe was part of an article entitled, “Tongue in your Cheek”, in Edible Vineyard’s Harvest 2011 issue. Jefferson Munroe, of The Good Farm, shared some of his favorite recipes centered around the tongue – lamb, ox, and cow – and we thought we’d continue the efforts to spread this wealth of culinary information. To […]]]> This recipe was part of an article entitled, “Tongue in your Cheek”, in Edible Vineyard’s Harvest 2011 issue. Jefferson Munroe, of The Good Farm, shared some of his favorite recipes centered around the tongue – lamb, ox, and cow – and we thought we’d continue the efforts to spread this wealth of culinary information.

To read the full article, click here: http://www.ediblevineyard.com/index.php/stories/article/tongue

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Jefferson Munroe’s Lovely Lamb Tongues
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Prep time: 
Cook time: 
Total time: 

Serves: 6-10
 

The braising liquid does most of the flavoring in this recipe, while the grill crisps things up. I’ve accompanied the tongues with a gingery tomato jam, but anything from a spiced autumn olive jelly to minted rhubarb compote would make these delicious.
Ingredients
  • 6-10 lambs tongues (1 per person for an appetizer)
  • 5 cups chicken stock (enough to cover)
  • 1 head’s worth of garlic cloves, peeled
  • 1 bundle of fresh herbs (parsley, thyme, bay leaves) salt
  • 1 jar tomato jam

Instructions
  1. Combine all the ingredients (except the tomato jam) in a small saucepot, making sure the tongues are underwater and the stock is salted to taste. Simmer for a little over two hours, until a knife easily penetrates the tongue. Remove the tongues from the braising liquid and when cool enough to handle, peel the skin off. Skewer the tongues and heat up the grill to medium high. Grill the tongues until the exterior browns and caramelizes a bit.
  2. Serve with tomato jam and enjoy.

 

]]> Clarissa Allen’s Lamb Shanks https://allenfarm.com/2013/04/clarissa-allens-lamb-shanks/ Wed, 10 Apr 2013 16:08:50 +0000 http://allenfarm.com/chilmark/?p=99 Vineyard Harvest Tina Miller with Christie Matheson Broadway Books First Edition 2005 Page 225-227]]> Recipe - Clarissa Allen's Lamb Shanks - Miller Pg 1
Vineyard Harvest
Tina Miller with
Christie Matheson
Broadway Books
First Edition 2005
Page 225-227

]]> Allen Farm Stuffed Leg of Lamb https://allenfarm.com/2013/04/allen-farm-stuffed-leg-of-lamb/ Wed, 10 Apr 2013 15:23:45 +0000 http://allenfarm.com/chilmark/?p=90 Recipe - Allen Farm Stuffed Leg of Lamb - King & WexlerThe Martha’s Vineyard Cookbook Louise Tate King and Jean Stewart Wesler Globe Pequot Press 4th Edition 2008 Page 109]]> Recipe - Allen Farm Stuffed Leg of Lamb - King & Wexler
The Martha’s Vineyard Cookbook
Louise Tate King and
Jean Stewart Wesler
Globe Pequot Press
4th Edition 2008
Page 109

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