Recipes

Share your favorite beef and lamb recipes! Send us the delicious recipes, along with your name, city and state to recipes@trublufarms.com.

Current Recipes
Scroll down to see full recipes.
Oven Roasted Leg of Lamb with Herbed Rub and Potatoes
Grilled Leg of Lamb Loin Chops with Fennel
TruBlu Farms Beef Tenderloin with Red Wine
Pepper Steak (TruBlu Round Steak)
Fancy Ground Beef

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FIRE UP THE GRILL!
TruBlu Farms Lamb is great for grilling any time of the year. Check out these grilling tips:
Marinate leg, chops, or kebabs covered, in refrigerator from 2 - 24 hrs.
Grill lamb about 4" above medium coals; turn occasionally
As a general rule, it's best to keep the grill lid off for cuts that cook
   quickly, such as chops, so you can monitor doneness. For thicker cuts
   such as leg, cover the grill when the meat is not directly over the coals.
All lamb to rest before serving so juices can settle - 5 mins. for chops;
   10 - 15 mins. for large, thicker cuts. As lamb rests, internal temperature
   rise 5 - 10 degrees.
Serve chops and kebabs at an internal temperature of 145 degrees
   (medium rare) and burgers at 160 degrees (medium). For most
   accurate results, use a thermometer to check temperature.

Lamb Grill Times

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Try a Marinade for A New Twist to Old Favorites
Pierce the meat with a fork several times before coating with marinade. Let the lamb marinate in a plastic food storage bag for at least 4 hours or overnight. Remove the chops and pour off the marinade. Grill or broil the chops over medium heat until desired doneness. You can also sear the marinated chops and then transfer to a baking sheet and finish cooking in a 400 degree oven.

Rosemary Garlic and Mustard: Combine 1/2 cup Dijon mustard, 1/2 cup olive oil, 1/2 cup dry white wine, 2 tablespoon fresh lemon juice, 2 tablespoon fresh chopped rosemary, and 4 garlic cloves, minced.

Soy Balsamic: Combine 1/2 cup each of olive oil, soy sauce, and balsamic vinegar with 1 tablespoon lemon zest and salt and pepper to taste.

Classic Marinade: 1 tsp fresh chopped parsley, 1 tsp fresh chopped rosemary, 1 tsp minced garlic, 1/2 tsp black pepper, 2 tablespoon red wine vinegar, 2 tablespoon olive oil, 1 tablespoon coarse ground Dijon mustard.

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Oven Roasted Leg of Lamb with Herbed Rub and Potatoes
Rub: 6 cloves of garlic, 2 tablespoons of melted butter, 1 tablespoon of chopped fresh rosemary, 1 teaspoon of sale, 1 teaspoon of pepper. Mix all in a food processor and rub a 5-6 pound leg of TruBlu lamb that has been trimmed and tied with the rub. Let the lamb sit for an hour at room temperature.

Potatoes: Place 16 to 20 potatoes and 6 more whole garlic cloves in the bottom of a baking pan and mix them with 2 tablespoons of olive oil. Place the rubbed leg of lamb on top of the potatoes and cook at 450 degrees until the meat reaches about 145 degrees or about 1.5 hours. Cover with foil and allow the lamb to sit for about 20 minutes.

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Grilled Leg of Lamb Loin Chops with Fennel
8 TruBlu lamb loin chops
1 tbsp. of fennel seeds (you can also used fresh chopped Rosemary)
1 tsp. salt
1 tsp. coarse ground pepper
2 tsp. olive oil
1 large red onion, cut into 1/2 inch thick slices

Mix the salt, pepper, fennel seeds, garlic salt, and olive oil in a small bowl. Rub mixture on both sides of the lamb chops and the onion slices. Cook onions on grill for 5 minutes. Turn over when browned and cook until tender. Add lamb chops and grill for 7 minutes on each side or until desired doneness. Place grilled onion on a plate and top with lamb chops to serve.

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Temperature Tips for Lamb Chops:145 degrees (medium rare), 160 degrees (medium), and 170 degrees (well done).

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TruBlu Farms Beef Tenderloin with Red Wine
1 cup red wine
1 cup lite soy sauce
1 or 2 onions, finely chopped
5-6 lb. eye of round roast
Fresh Rosemary sprigs (4 or 5)
Coarse black pepper
2 tbsp. olive oil

Rub roast with olive oil and place in roasting pan. Add the other ingredients into roasting pan and pepper roast to taste. Top with fresh Rosemary sprigs. Bake at 450 degrees, 45 to 50 minutes …or until the meat thermometer registers 140 degrees for medium rare, 160 degrees for medium, or 170 degrees for medium well. Remove rosemary sprigs. Cover loosely with tin foil and allow meat to stand for 15 minutes before slicing. Serve with pan drippings.

Our family enjoys other vegetable cooked in the wine mixture. We add whole red unpeeled potatoes, onions, and baby carrots. Cook at 400 degrees until tender and serve with roast.

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Pepper Steak (TruBlu Round Steak)
1 tbsp. corn starch
2 lb. TruBlu Farms round steak sliced (or cubed)
1 tsp. olive oil
1/4 tsp. ginger
1 tbsp. sugar
1 tsp. (or more) garlic powder or 4 or 5 cloves fresh garlic chopped
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 fresh green bell peppers, sliced
1 package fresh bean sprouts (or a can of bean sprouts, drained)
Fresh mushrooms
Salt and pepper

Salt and pepper round steak and brown in olive oil. (I usually lightly pound the round steak with a meat mallet before slicing so that it quickly picks up the flavors of the spices. Add ginger and garlic. Cook for five minutes. Add Soy and Worcestershire sauces and sugar. Cook for 5 minutes. Add vegetables and cornstarch to lightly thicken drippings. Simmer until tender. Serve over rice.

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Fancy Ground Beef
2 honey-wheat bread slices for breadcrumbs
1 lb. TruBlu Ground Beef
1 large egg, slightly beaten
2 cloves of garlic
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 (1.2 oz.) envelope of brown gravy mix
1 tbsp. olive oil
1/2 lb. of fresh mushrooms, sliced
1 medium sized Vidalia onion, halved and thinly sliced

Place breadcrumbs in a mixing bowl. Add ground beef, garlic, salt, pepper, and egg. Combine and shape into 4 patties. Whisk brown gravy mix with 1½ cup of water and set aside. In a skillet, brown patties in olive oil over medium heat, approximately 2 minutes on each side or until lightly browned. Remove patties from skillet. Add vegetables to skillet and sauté 6 minutes, or until tender. Stir in prepared gravy mixture and bring to a light boil. Add the meat back into the skillet. Spoon the gravy over patties. Cover and simmer 8-10 minutes. Our family enjoys this dish served with slices of crusty French bread, and steamed or grilled squash or okra.

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Fans of Lamb!
Click on links below to learn more about lamb and recipes:
American Lamb Board Recipes & Cooking Tips
Fans of Lamb Fun & Recipes
Fans of Lamb Fun Video

Fans of Beef!
Discover more beef recipes:
American Grass Fed Beef Recipes

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