Cooking with Colorado Lamb!
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"Loving Ewe" Lamb Kabobs   Tender chunks of marinated lamb & Veggies skewered & grilled. Served with roasted corn & zucchini with a red chile & peach salsa.   Meat: Leg of Lamb   Marinade: 1/2 c olive oil 1/2 c  wine vinegar tblsp oregano tsp garlic powder three pods red pueblo chile   Fresh Veggies: 4  ears of corn still in husk 4 small zucchini 2 medium onions 1 fresh garlic pod

Salsa: 6-7 dried red Pueblo chiles 2 tblsp olive oil 1 or 2 cloves roasted garlic 1 soft peach 1/2 c water salt To Prepare: Bone leg of lamb & cut into 1" cubes. Mix ingredients for marinade in a bowl, add lamb, cover & refrigerate for 24 hours. Salsa: Wet or rinse chile pods and roast in oven at 3500 until brown. Mix chiles, olive oil, garlic, water & pulp of peach in blender. Blend until paste is suitable for dip. At Grill: Cut fresh veggies, except zucchini, into bite size pieces, skewer with lamb. Cut zucchini into lengthwise spears, coat with olive oil. Corn is roasted in husks. Corn needs a head start so put it on grill first. Next the lamb skewers followed by the zucchini. Baste skewers and spears with olive oil as they cook to keep moist. Grill over low to medium heat.

Grilled Lemon Lamb Sirloin   2 - 8 0z Colorado Lamb Sirloins   Marinade: 1/2 c fresh lemon juice fresh rosemary 1/4 c olive oil   Kosher salt   Garnish: Lemon zest Kalamata Olives (pitted) Fresh mint chopped   Preparation: Peel & Chop rosemary, Combine with lemon juice & olive oil. Pour over lamb and allow to marinate over night in a plastic baggie.

Heat & season grill: Remove lamb from marinade and sprinkle with kosher salt. Grill lamb on both sides to an internal temp of 1280 . Remove from grill and allow meat to rest briefly before slicing. Slice on the bias approx. 1/8" thick. Place meat on top of Red Pepper Focaccia that has been spread with Herbs de Provence Cheese and garnish with Kalamata mixture.

Braised Rocky Mountain Natural Lab Shanks Ingrediants: 6 12 to 14 oz  lamb shanks 1 oz olive oil 1/2 c carrots, peeled & medium diced 1/2 c celery, medium diced 1/2 c onion medium diced 1/2 c fresh Colorado peaches, diced 1/2 c fresh Colorado plums, diced 1 tblsp tomato paste 1 c sweet white wine 3 c lamb or chicken stock 1 clove of garlic 1/4 tsp grd rosemary 1 tsp dry mustard 1 tblsp brown sugar 1/2 c dry cherries 1/2 c cherry wine or sherry salt & pepper to Taste

Preparation: Preheat pan and olive oil. Sear lamb shanks until brown. Add onions,celery & carrots. Cook veggies until translucent. Add remaining ingredients except for dry cherries and wine or sherry. Cover and braise shanks until tender, about 60 to 75 minutes at 3500. While shanks are braising, steep dry cherries in wine or sherry. When shanks are done, remove from braising ingredients and keep warm. Puree braising ingredients until smooth. Return shanks to puree. Add steeped cherries and the remaining wine or sherry. simmer 10 more minutes. Serve Steven Klady: Tastefully Yours Catering; Greely, CO

Grilled Colorado lamb Chops   1 1/2  Denver Racks of Lamb  (6 ribs to yield appx. 3 oz lean lamb) 1 C  Tomato juice 1 C Red French dressing 1 tsp Granulated garlic 1 tblsp Fresh ground pepper 1/2 Jalapeno pepper, deseeded, finely minced 2 tblsp onion, finely minced 1/4 C worcestershire sauce 1 tbls Basalmic vinegar

Prepare chops by frenching bones and cutting rack into 6 individual bone-in rib chops. Mix remaining ingredients together. Dip ribs in marinade. Place in plastic container. Pour remaining marinade over ribs and let marinate overnight in the refrigerator. Pre-heat grill.  Chargrill rib chops to desired finish. Makes 6 servings

Spanish Lamb Tapas in Tomato, lemon & mint sauce One pound Colorado ground lamb Spice Mix: 3 tsp. paprika 1 tsp cinnamon 2 tsp salt Cayenne pepper Sauce: 2 tblsp olive oil 1 small red onion , finely diced Salt 4  fresh tomatoes, cored and chopped or 1 1/2 c canned chopped tomatoes Juice of 1 lemon 2 - 2" strips of lemon zest 6  fresh mint leaves, chopped mint leaves for garnish

Preheat oven to 3500 In a small bowl, combine paprika, cinnamon, salt and cayenne pepper to create the spice mix. Place the ground lamb in a medium bowl and sprinkle with half of the spice mixture, reserving the other half for the sauce. Mix until well combined. In a small pan heat olive oil over medium heat. Add the diced onion, sprinkle with salt and saute until soft, being careful not to brown. Add the remainder of the spice mixture and cook until fragrant. Add the tomatoes, water and simmer uncovered for 15 minutes. While the tomatoes are simmering, roll the lamb into 20 tiny meatballs, placing them in an oven proof casserole dish approx. 1/2" apart. Pour tomato sauce over the meatballs and sprinkle with juice of 1/2  lemon and about 2/3rd s of the chopped mint. Cover the casserole and place in a preheated oven. Bake until meatballs are cooked through, approx. 20 minutes. Remove meatballs from oven and discard lemon zest. Sprinkle with remaining mint and lemon juice.  Serve Tapas with sauce as an appetizer or with rice, coucous or cooked diced potatoes as a main course.

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