Lamb

Leg of American Lamb with Succotash, Creamed Corn and Harissa

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley make Leg of American Lamb with Succotash, Creamed Corn and Harissa. They marinade the boneless leg of lamb for 24 hours then tie and grill it for even cooking. The lamb is sliced and served with summer vegetable succotash and creamed corn to pay homage to Farmstead Restaurant’s southern roots.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/legoflambwithsuccotash/

Smoked Denver Lamb Ribs

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make BBQ Denver Lamb Ribs. They season the ribs with vindaloo spice and smoke them for about 4 hours until tender. They are finished on a grill and brushed with a spicy tomato marmalade. The chefs plate the ribs with pickled red onions.  
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/smokeddenverlambribs/ 

American Lamb Chops with Pecan Dukkah and Salsa Verde

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/lambchops/

Napa Valley Red Wine and Port Lamb Shanks

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, prepares the ultimate comfort food: Napa Valley Red Wine and Port Lamb Shanks. She marinates the shanks in red wine, juniper berries, bay leaves, allspice, salt, and pepper for two days before roasting it in her wood-fired oven for rich, unctuous, and umami-packed results.  
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanlamb/redwinelambshanks/