Recipes

Patchwork Polypay Lamb Recipes

**Patchwork Poupon Lamb Kebabs**
1 lb lamb Patchwork Polypay kabob meat (removing any excess fat) 1 large red bell pepper 1 large yellow bell pepper 6 small onions Marinade: 1 cups Grey Poupon mustard 1/2 cup honey 1/2 cup white wine 1 tablespoon minced garlic 1/2 teaspoon cracked pepper 1/4 teaspoon salt 1/2 teaspoon parsley flakes 1/2 bunch green onions chopped	Put meat and marinate in a gallon ziplock sack. Refrigerate and let marinate for approximately 24 hours. Drain marinate off meat. Soak bamboo skewers in warm water for 30 minutes. Cut peppers into 2” x 2” pieces. Cut each onion into 6 pieces Thread peppers, onions and lamb onto skewers. Grill kebabs on lightly oiled rack set 5” to 6” above coals or broil under preheated broiler 2” to 3” from heat. Turn occasionally. Grill roughly 6 min both sides. Broil roughly 4 min both sides.

Pesto Marinate

Mix together:
1 clove garlic, minced
1/4 C finely chopped fresh basil leaves
1 1/2 T. olive oil
1 T. grated Parmesan cheese
1/4 tsp coarse salt
1/8 tsp coarsely ground pepper

Choose your meat and cut off any excess fat. Put meat and marinate in a gallon ziplock sack. Refrigerate and let marinate for 2 to 24 hours.
Pour marinate off meat before cooking.
Excellent for lamb chops, kabobs, shoulder chops, and leg steaks.

**Patchwork Shepherd's Pie**
2 T olive oil 2 lb Patchwork Polypay ground lamb 1 lb. Mushrooms, cut in 1/2’ pieces 1 large onion– chopped 4 large garlic cloves, chopped 2 -.87 oz pkg. brown gravy seasoning mix 1 1/2 C water 1 C frozen peas 4 T chopped fresh parsley	Preheat oven to 375 degrees. Heat oil in heavy skillet over medium-high heat. Add mushrooms and onion. Sauté until mushrooms are brown, about 8 minutes. Using slotted spoon, transfer mushroom mix to bowl. Add lamb and garlic to skillet. Sauté over med-high heat until lamb is no longer pink, about 5 min. Return mushroom mixture to skillet. Mix in gravy seasoning and 1 1/2 C water. Reduce heat and simmer until just tender, about 5 min longer. Add peas; simmer until tender. Mix in 3 T parsley; season with fresh ground black pepper. Transfer to 13 x 9 baking dish. Spoon buttery mashed potatoes over top; covering completely. Bake pie until heated through—15 min. Sprinkle top w/ remaining parsley. Serves 6

**Tailgate Stew**
2 T butter 1 lb Patchwork Polypay stew meat 2 T all purpose flour 1 large onion– quartered 5 med. Russet potatoes, peeled and quartered 2 large carrots peeled, cut 1” pieces 10 small bay leaves 2 tsp. dried thyme 1/2 cup chopped fresh parsley	Melt butter in large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves, and thyme and stir 2 minutes. Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until lamb and vegetables are almost tender, about an hour. Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender (about 15 minutes longer). Add parsley. Season stew to taste with salt and pepper. Serves 4 Great for the tailgate before the big game or at home watching on TV.

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