We’ve said it before and we’ll say it again: Lava Lake produces the most delicious, tender and flavorful meat you’ll ever taste from lamb. Free to graze on wild grasses and flowers, this grass-fed lamb is a great choice for you and your family because of its incredible flavor and added nutritional value.
In addition to grazing freely on miles upon miles of natural pastures, the lambs on Lava Lake Ranch are never given hormones or exposed to herbicides or insecticides, and never ever given antibiotics.
It’s only here for a limited time and you’ll only find it in the Heinen’s Meat Department. This year, to celebrate the raised-in-the-U.S.A. lamb, Mountain States Rosen is keeping the patriotic festivities going by giving away an exclusive Stars & Stripes Outdoor Dinnerware Set.
#GofortheBOLD and enter here to win, then try these two great recipes at home:
Grilled Lamb Sirloin
- 1Lava Lake Lamb sirloin
- 1/2cup beef stock/broth
- 2Tbsp pure maple syrup
- 1tsp spicy brown mustard
- 1tsp fresh thyme, chopped finely
- 1/2tsp black pepper
- 2cloves garlic, minced
- 1 tsp kosher salt
- In a saucepan, whisk together the beef stock, mustard, maple syrup, pepper, and fresh thyme and bring it to a simmer on medium heat. Allow it to simmer and reduce, stirring often, until it reduces by about half. This should take ten minutes. Remove the saucepan from the heat and allow to cool for 20 minutes.
- As the sauce cools, take out your lamb sirloin and gently rinse it with cool water and pat it dry with paper towels. Cut the sirloin into four large chunks.
- Add the minced garlic to the cooled sauce and pour everything into a tightly sealed plastic bag or non-reactive bowl with the lamb pieces. Allow to marinate for four hours.
- After four hours, remove the lamb pieces and sprinkle the salt over them. Go warm up your grill on med/high heat. Grill the lamb on all four sides on med/high heat, a couple minutes per side.
- Check the internal temperature with a meat thermometer, and remove from heat when it reaches 145-150 degrees.
- Allow the lamb to rest for five minutes before serving. That’s it!
*Recipe from The Domestic Man
Teriyaki Lamb Ribs
- 2packages Lava Lake Lamb ribs, cut into individual ribs
- 3/4cup vegetable oil
- 1Tbsp seasame oil
- 1/2cup soy sauce
- 1/2cup water
- 1orange, juiced and minced zest
- 1Tbsp lemon juice
- 1stalk lemongrass, sliced thin
- 2scallions, sliced thin
- 2Tbsp minced ginger
- 1Tbsp sugar
- 1Tbsp teriyaki sauce
- 1/2tsp salt
- 1pint lamb or beef stock
- Place all marinade ingredients in a bowl and mix thoroughly.
- Place lamb in a shallow non-reactive pan and pour marinade over the ribs. Refrigerate and marinate overnight, turning occasionally.
- Remove ribs from marinade and sear in a hot braising pan.
- Add 1 pint of lamb or beef stock and bring to a boil. Cover and place in a preheated 300°F oven. Braise for 45 minutes.
- Put marinade in a heavy pan, bring to a boil and thicken with cornstarch to a thick consistency. Add marinade to braising liquid, mix well and braise for an additional 45 minutes to make a glaze.
- Brush ribs with teriyaki glaze before serving.
*Recipe from Mountain States Rosen