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Lamb Recipes

Occasionally, we'll get inspired to share a specific recipe…either something we love and make on a regular basis or something new we tried and found worthy.
In some cases, we have created these recipes, in others, it's something we've made for so long, we've forgotten where it came from originally. Where we have a specific source for the recipe, we'll share it.

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Coach Stop Farm Nachos Grande
1 pound ground lamb
small onion, chopped fine
1/2 cup salsa
1/2 teaspoon garlic granules or powder or chopped garlic (or to taste)
1/2 teaspoon ground coriander (or to taste)
Corn chips (preferably white)
grated cheddar cheese
guacamole
sour cream

Brown lamb in frying pan, add chopped onions and sauté; drain excess fat. Add salsa, garlic and coriander and stir over low heat until mixture is heated through.

While meat is browning, prepare platter or plates with desired amounts of corn chips covered with grated cheese. When meat mixture is nearly ready, put platter in 350° F oven for about 10 minutes, or until cheese is thoroughly melted.

Remove from oven and top with meat mixture, additional salsa, guacamole, sour cream, and any other favorite toppings, such as green peppers and/or chopped olives.
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Butterflied Barbecued Leg of Lamb with Mustard and Basil
from Merle Ellis column, "The Butcher", on the method of barbecueing lamb in Boonville, California)

Butterflied leg of lamb
1/2 cup olive oil
2 tablespoons dry mustard
2 cloves garlic, crushed
1/4 cup white wine
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon basil
1 tablespoon dill
1 tablespoon fresh parsley

Place lamb in pan. Brush with a mixture of olive oil, dry mustard, garlic, wine, soy sauce, lemon juice, basil, dill, and parsley. Refrigerate 2 to 4 hours or overnight, turning occasionally. Remove lamb from the refrigerator 1 hour before cooking. Preheat grill or prepare coals. Place lamb on greased grill about 4 inches from coals. Barbecue 7 to 10 minutes on each side for medium rare. Carve across the grain. Serves approximately 6 to 7 people.
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Lamb Pot Pie
Follow the basic instructions for using left-over turkey on the Turkey Pot Pie recipe - we've done this when we had a good amount of left-over leg of lamb. Cut off the meat, cook down the bone and scraps for extra broth, salvage gravy, use mashed potatoes as a thickener for your pot pie gravy. Add carrots, peas, cooked chunks of potatoes, and consider rutabagas - a sweet, lovely vegetable in a pot pie! Crust recipe and other instructions on the Turkey Pot Pie recipe, also. 

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