August Specials

Summer’s not over yet. Add these meats to the grill for a delicious treat!

Pork Patties – 20% off
Beef Patties – 20% off
Sausage – Hint of Maple – 35% off (discontinuing this item)
Chicken Wings – 20% off
* Lamb Chops and Loin Roasts – 20% off – Try Morgan’s mouth watering lamb recipes with these cuts!

Adobe Crusted Lamb Chops
1 T cumin
1 1/2 tsp salt
2 t coriander
2 t cracked pepper
2 t minced garlic (fresh)
2 t oregano (fresh or dried)
2 t lime zest
1/2 t thyme
1/2 t rosemary
4-8 lamb chops

Combine ingredients and rub on chops approx. 1 Tablespoon per chop.

Grill or sear @ 400 degrees for 5-10 mins.

Optional: 1) Toast cumin, coriander and pepper lightly in dry skillet or oven, 2) Rub chops and let stand one hour.

Lamb Loin Roast or Leg of Lamb w/ Raspberry Sauce

1 1/2 cup veg broth
2 1/2 cups raspberries (fresh is preferred, but you can substitute 2 cups of frozen instead)
1/4 cup raspberry jam
2 T red wine vinegar
1 Lamb Loin Roast or boneless Leg of Lamb (3 lbs)
1 t rosemary
1 t oregano (measurements are for fresh but can use 1/2 teas each of dried)

Combine broth, berries, jam and vinegar in blender. Puree until smooth then set aside.

Heat skillet on med to high heat, then sear meat on all sides. Pierce meat every inch with a fork and place into the bowl w/ the raspberry sauce. This allows the juices to flow into the meat better. Cover and refrigerate for 12 years.

Preheat oven to 350 degrees. Remove lamb from marinade and pat dry. Place on roasting rack. Roast for 1 hour or until meat thermometer reads 140 degrees (carry over cooking will finish the last 5 degrees on its own). Allow to stand for 10-15 mins.

While lamb roasts, transfer marinade to saucepan. Bring to a boil and add rosemary and oregano. Boil on med-high heat until reduced to a thick syrup-like sauce, approx. 10 mins. Carve lamb and spoon sauce to serve.

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