Rolled Lamb Loin Roast
- 1 US Wellness Meats rack of lamb split loin roast (1.5 lbs)
- 1/4 cup fresh rosemary
- 1/4 cup fresh Italian (flat) parsley
- 4 cloves garlic, minced
- 1/2 tsp each sea salt pepper (for the bones)
- 1 tsp each kosher salt and pepper (for the roast)
- 1 tbsp coconut oil
- 2 tbsp clarified butter (ghee)
for the sauce:
- 2 carrots, chopped into big chunks
- 1 medium onion, sliced
- 2 cloves garlic
- 10 peppercorns
- 1/2 cup fresh Italian (flat) parsley
- 1/4 cup fresh mint
- 1/2 tsp ground mustard
- 1/2 tsp each salt and pepper
- 4 tbsp melted butter
- To carve, place the rack with the fat-side down. Cut along the bone rack (commonly referred to as the "back strap") to the end of the bone, gently rolling the tenderloin as you cut. At the end of the bones that you’ve now exposed, cut down into the rack about 1mm, and then cut back along the other side of the back strap, staying close to the bone. Stop when you get to the base of the bone. Flip the rack over so it’s fat-side-up, and carefully cut away the back strap at the remaining connection. It should slide right out. There was one small bone attached the side of my rack; if you have one as well, remove it and set it aside.
- Preheat your oven to 400 degrees. In a roasting pan put the bones, carrots, onion, and two cloves of garlic, and drizzle with 1 tbsp of coconut oil. Sprinkle with 1/2 tsp each sea salt and pepper. Roast in the oven for 35 minutes, flipping the bones after 20 minutes.
- Meanwhile, roll your lamb loin and tie with cooking twine. I needed five ties. Rub the loin with 4 cloves of minced garlic, 1/4 cup fresh rosemary, and 1/4 cup of fresh parsley. Wrap in plastic wrap and refrigerate for 3 1/2 hours — after that, take it out and let it sit at room temperature for 30 minutes.
- After the bones are done roasting, add everything to a pot along with 1/4 cup fresh parsley, 10 peppercorns, and six cups of water. Heat on medium heat until it starts to simmer, then reduce heat to low and gently simmer for four hours. Your six cups of liquid should reduce to about 2 or 3 cups of tasty lamb bone broth.
- After four hours, pull out the bones with some tongs and pull off any meat that you can and set it aside. In a blender or food processor, combine your 1 1/2 cups of broth, the veggies from the broth, the meat you just picked off the bones, the rest of the fresh parsley, fresh mint, ground mustard, and melted butter. Blend until everything is well-blended, then pour it into a saucepan.
- Bring to a simmer on low heat, stirring in 1/2 tsp salt and pepper as it heats. Once it starts bubbling, turn the heat off – we’ll reheat it right before serving. If we left it simmering the whole time, the sauce’s fresh mint taste wouldn’t be as effective.
- Preheat your oven to 400 degrees. At the same time, warm the ghee on med/high head in a large skillet. Unwrap the loin, and remove the rosemary and parsley while being careful to keep as much garlic as you can on the roast. Rub with 1 tsp each kosher salt and pepper, then place the loin in the skillet to brown. Brown two or three minutes per side.
- After it’s been browned, put the lamb on a roasting pan and place it in the oven. Roast for 30 minutes, rotating the roast every ten minutes. Check the internal temperature, it should be at 150 degrees (medium/medium rare). Pull the roast out of the oven and let it rest for five minutes before carving. While it’s resting, reheat your sauce on low for five minutes.
- Carve into 1/2” slices. You can leave the cooking twine on for presentation’s sake if you’d like, which is what I did. I like the “rugged” look of having the twine still on meat.
Honey and Citrus Glazed Ham
- 1 US Wellness Meats petite ham
- 2 tbsp raw honey
- 2 tbsp orange juice
- 1 tbsp dry mustard
- 1/2 tsp black pepper
- 1 pinch ground cloves
- 1 cup white wine
- 1 cup water
- 1 orange, cut into slices
- Thaw the ham in the refrigerator. Remove the ham from the fridge, and let it sit out for 30 minutes to bring it to room temperature.
- Preheat your oven to 325 degrees. Place the ham on a roasting rack, in a roasting pan. Pour the wine and water into the pan, and line the pan with the orange slices. Cover the pan tightly with tin foil and roast for 30 minutes.
- While the ham is roasting, combine the honey, mustard, orange juice, ground cloves and pepper, and heat everything on low for about 15 minutes. Keep everything at a very gentle simmer, stirring often; it should thicken slightly.
- After the ham has roasted for 30 minutes, remove the tin foil and brush on half of the glaze, rotating the ham to glaze both sides. Roast for another 15 minutes, uncovered, and then brush on the rest of the glaze (rotating like before). Keep an eye on the level of liquid in the pan, and add water if needed. Roast for an additional 15 minutes and check the internal temperature; it should register at 145 degrees. If it’s not there yet, just keep checking it every ten minutes.
- Let the ham rest for 10 minutes, and carve into thin slices.
Traditional-Cut Korean Short Ribs
- 1 package US Wellness Meats beef short ribs (1 lb.)
- 1/4 cup no-sugar-added apple sauce
- 3 tbsp wheat-free tamari or coconut aminos
- 1/2 cup club soda / soda water
- juice of 1/2 lime (1 tbsp)
- 1 tbsp honey
- 1 tsp grated or ground ginger
- 3 cloves garlic, minced
- 1 tbsp cup sesame oil
- 1 tbs sesame seeds
- 1 pinch red chili flakes
- Thaw the ribs in the refrigerator. Take the ribs out of the packaging, and gently rinse with cold water to wash away any bone fragments. Pat dry with paper towels.
- To butterfly the short ribs, cut each rib away from the rack, staying close to one of the bones. Take one rib and cut along the bone horizontally until you’re 1/2” from the edge. Open the rib like a book. Make another horizontal cut on the meaty side of your “book”, until you’re 1/2” from the edge again. You should now be able to lay the meaty side directly on the cutting board, flush with the side with the bone.
- Lastly, repeat the above steps so that you have a third side, and you now have a fully filleted short rib. Repeat with the other ribs, although the smaller rib may only need to be filleted once.
- Combine all of the ingredients and marinate them overnight.
- Grill the ribs over direct, med/high heat for ten minutes (five on each side); check the meat that’s nearest the bone for doneness. These ribs taste best when cooked medium/medium-well done. Serve immediately.
Traditional dishes to try!
Spring has sprung! We are enjoying the warmer weather and gearing up for the Easter holiday. We’ve asked The Domestic Man to create some mouth-watering recipes for you to enjoy. These tasty creations are sure to make your holiday meal a memorable one.
Polish Easter Soup
- 1 lb of US Wellness Meats sugar/nitrate-free bacon ends, cut into bite-sized pieces
- 1/2 lb leftover ham or pork roast, cut into bite-sized pieces
- 1/2 onion, chopped
- 4 cups chicken broth
- 4 cups water
- 1 carrot, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 stalk celery, chopped
- 1 celery root, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 tsp horseradish
- 4 hard-boiled eggs
- 1 cup sour cream
- Cut the bacon ends into bite-sized pieces, and warm up a dutch/french oven or large pot on medium heat. Sauté until the fat starts to become translucent and grease starts forming in the bottom of the pot, about five minutes.
- Add the chopped onion and sauté for another six minutes, until the onions are softened. Add four cups each of chicken stock and of water, and bring to a simmer. Reduce heat to low and allow to gently simmer for 30 minutes.
- Peel and cut the vegetables into bite-sized chunks. Keep the cut-up potatoes separate from the other veggies. Add the veggies (minus the potatoes) to the soup and continue to simmer for another 30 minutes. Add the 1/2 lb. of ham/pork pieces during the last 10 five minutes of simmering.
- Once you add the veggies to the soup, put the potatoes in a separate pot and fill it with cold water. Bring it to a boil, reduce heat and simmer for 20-25 minutes, until the potatoes are tender. Drain the potatoes in a colander. Take half of the potatoes and a little warm water and blend them into a paste. Add the blended potatoes to the soup, bring the heat up to med/low and stir together until the blended potatoes mix with and thicken the soup. Add the horseradish and the non-blended potatoes, stir it gently together, and remove it from the heat.
- Temper the sour cream by stirring in some of the soup to it before adding it all to the soup pot. Tempering will make sure the sour cream doesn’t curdle. Allow the soup to rest for a moment, then serve with halved hard-boiled eggs.