Steve & Darlene Pinnow
N5784 Johnson Road
Phone & Fax:262-728-9629


Lamb Chops

 Ingredients : 
 1/4 c. butter
 1 tbsp. chopped garlic
 1 tbsp. Worcestershire sauce3 to 5 med. red potatoes (quartered
    with skins on)6 to 9 loin lamb chopsJuice of 1/2 lemon
 1 tbsp. dried rosemary leaves
 Sprinkle of garlic salt3 tbsp. Green Peppercorn sauce mix
    (dry mix in tube or packet)
 3/4 c. water

 Preparation : 
   In Rosemary and Green Peppercorn Sauce with Garlic-Browned
 Potatoes. Sprinkle lightly with salt and white pepper and stir
 over medium high heat to brown the non skin sides well.  Remove and
 place in microwave dish and cover.   Turn to coat with left over
 butter-garlic mixture.   Cook chops over medium high heat, turning
 twice (8 to 10 minutes for medium rare to medium).  While chops are
 cooking, cover and place potatoes in microwave for 5 minutes on high
 (or untill done, but firm).  Let stand with lid on until serving.  
 When chops are about 2 minutes away from being done to your taste,
 add peppercorn mixture to chops.  Cover and cook, turning once,
 until sauce lightly glazes.  Remove to heated serving plates and top
 with pan juices, serve immediately.  Serves 2 to 3 (3 small chops
 per serving).  

Lamb Chops Teriyaki

 Ingredients : 
 4-8 lamb chops, 3/4-inch thick
 1/4 c. brown sugar
 2 tsp. ground ginger
 3/4 c. soy sauce
 1/4 c. lemon juice
 1 clove garlic

 Preparation : 
   Arrange chops in glass baking dish.  Combine brown sugar, ginger,
 soy sauce, lemon juice, and garlic.  Pour over lamb and marinate for
 at least 3 hours or overnight in the refrigerator, turning
 occasionally.  Preheat broiler.  Place chops on rack in broiling pan
 3-5 inches form heat.  Broil until desired degree of doneness,
 turning over.  

Spiced Lamb Chops

 Ingredients : 
 8 rib or loin chops, about 1 1/2
    inches thick
 3 cloves of garlic, peeled & finely
 1 tbsp. chopped Italian parsley
 1 1/2 tsp. dried mint
 3/4 tsp. powdered ginger

 Preparation : 
    Preheat oven to 400 degrees.  Place chops in a shallow baking
 dish. In a small bowl, mix together garlic, parsley, mint and
 ginger.  Pat mixture onto top of chops.  Bake 20 minutes for medium
 rare.  (Weight 4 ounces per serving.)  Serve with 1 cup salad. 
 Single serving = 4 ounces protein, 1 cup salad. 

Broiled Lamb Chops, Greek Style

 Ingredients : 
 1 tbsp. oregano
 1 tsp. spearmint flakes
 1/2 tsp. garlic
 1/2 tsp. thyme
 1 tsp. salt
 Pepper to taste
 Garlic powder
 1 lemon
 Allow 2 chops per person

 Preparation : 
    Mix herbs with salt and pepper in a small bowl.  Arrange chops on
 unslotted broiler pan.  Pork chops may be substituted.  Sprinkle
 with some of the herb mixture.  Broil 7 minutes (I rub the herbs
 into the chops after brushing them with olive oil) on one side. 
 Turn over and sprinkle tops with remaining herb mixture.  Continue
 broiling 5 to 8 minutes more depending on how well done you want
 them to be.  Remove chops to a serving platter and squeeze half a
 lemon over them.

Dijon Lamb Chops

 Ingredients : 
 4 lamb chops (about 1 1/2 lbs.)
 1 lemon, cut in half
 Garlic powder
 Freshly ground pepper
 1 c. chopped fresh parsley
 1/3 c. Dijon mustard
 1 tbsp. plus 1 tsp. wheat bran
 Vegetable cooking spray
 Lemon and lime slices

 Preparation : 
    Trim fat from lamb chops.  Rub both sides with lemon; sprinkle
 with garlic powder and pepper.  Combine next 3 ingredients; mix
 well, and press on all sides of chops.  Place chops in an 8x12x2
 inch baking

Lamb Chops with Coriander-Orange Butter

Click image to enlarge.

 Ingredients : 
 For the Coriander-Orange Butter
 6 tbslp unsalted butter at room temperature.
 3 tbslp chopped fresh cilantro
 1/2 tsp ground coriander
 3/4 tsp grated orange zest
 salt and freshly ground pepper

 12 lamb chops about 3lb total weight, each 1 inch thick
 trimmed of excess fat.
 2 tbslp of olive oil

 salt and freshly ground pepper
 fresh cilantro sprigs
 orange wedges

 Preparation : 
     To make the butter, in a small bowl using a fork, mash together
 the butter, chopped cilantro, ground coriander, orange zest, and
 salt and pepper to taste. Cover and refrigerate for 15 minutes.

     Remove the Butter from the refrigerator.  Place a piece of plastic wrap
 on a work surface.  Using a rubber spatula, mound the butter in center of
 the plastic wrap.  Drape on side of the plastic wrap over the butter and
 then roll the butter into a tube shape about 1 inch diameter and 3 inches
 long.  Twist the ends of the plastic wrap in opposite directions, like a candy
 wrapper, and refrigerate the butter until firm.

     Preheat a broiler.
     Brush the lamb chops on both sides with the olive oil and season to 
 taste with salt and pepper.  Place on a broiler pan. Slip the pan under
 the broiler about 4 inches from the heat source.  Broil until browned
 on the first side, about 5 minutes.  Turn over the lamb chops and
 continue to broil until browned on the second side and pink when cut in 
 the center, about 5 minutes longer.

Herbed Butterflied Leg of Lamb

 Ingredients : 
 1 5-6 lb. butterflied leg of lamb
 3 cloves garlic, minced
 1/4 cup onion, grated
 1 tbs. Worcestershire sauce
 1/2 tsp. ground black pepper
 1/2 tsp. diced thyme
 1/2 cup olive oil
 1/2 cup lemon juice

 Preparation :
     Place lamb in shallow dish.  Combine remaining ingredients,
 mix thoroughly and pour over lamb.  Refrigerate and marinate for at
 least one hour; preferably overnight. Remove lamb and reserve marinade.
 Place lamb on barbecue rack 4 inches from heat source.
 Baste often with marinade.  Grill until lamb registers 140 F for rare
 or 150-155 F for medium. Makes 8 servings.

Darlene's Holding Sauce

 Ingredients : 
 1 cup soy sauce
 1/2 cup cooking sherry
 1/3 cup olive oil
 3 cloves of garlic, minced
 2 tsp. ground ginger
 Chopped onion to taste

 Preparation :
     Darlene's secret recipe can be used as a marinate on a variety of meats.
 It also can be used as a holding sauce for meat that is waiting to be served.
 You may also choose to thicken the sauce with 2 tbs. of cornstarch 
 and water to make a gravy. 

Spicy Lamb Kebobs

 Ingredients : 
 1 pound cubed lamb
 2 medium onions cut into chunks
 2 green peppers cut into large chunks
 2 tomatoes cut into wedges
 4 cloves garlic, minced
 2 tbs. lemon juice
 1/2 cup vegetable oil

 Preparation :
 On skewers alternate the meat and vegetables.  Put on low heat of grill.
 Then mix garlic, juice, oil and brush on the meat and vegetables
 during grilling. Grill until preferred doneness.

Barbecued Baby Back Ribs

 Ingredients : 
 Barbeque Sauce:
 1 lb. Celery, Large Dice
 1 lb. Onion, Large Dice
 8 oz. Bacon
 2 Cloves of Garlic Minced
 1 qt. Chili Sauce
 1 qt. Ketchup
 1 cup Pineapple Juice
 1 cup Orange Juice
 2 oz. Horseradish
 2 oz. Brown Sugar
 2 oz. Honey
 1 T. Hot Sauce
 1 T. Lemon Juice
 Salt to taste
 Black Pepper to taste

Lamb Racks: 10 lbs. Wisconsin Lamb Ribs, breast bone off 4 oz. Ginger Root 1 1/2 T. Dry Mustard Salt to tste Black Pepper to taste 1 cup Orange Marmalade Preparation : Place bacon in braising pan. Add onion and celery and saute until translucent. Add garlic, black pepper and salt, saute briefly. Add remaining ingredients and bring to a boil, simmer gently for 30 minutes, reserve. Season lamb racks with freshly ground ginger root, dry mustard, salt and black pepper both sides. Brown liberally on a charcoal grill, oven broiler, or in a pan with oil. Remove from heat and baste with orange marmalade. Place lamb in a large braising pan and cover one half of the way with the barbeque sauce. Cover completely and cook in a low oven, 300-325 degrees until tender, the meat will begin to pull away from the bone, approximately one hour. Remove any excess grease from the sauce, brush the rack with additional sauce and serve. -Andy Tenaglia

Pasta Sauce

From the kitchen of Marlowe & Diana Buller

Click image to enlarge.


¼ C olive oil
1 large onion, chopped
1 large green bell pepper, chopped
8 ounces Crimini mushrooms, finely chopped (portabella or button may be used)
3 stalks of celery, finely chopped
4 cloves garlic, minced
1 lb. hamburger
1 lb. Italian sausage
2 lamb shanks, about 1 lb. each
6 8-oz cans Contadina tomato paste
1 29-oz can Contadina tomato sauce
4 Tbsp. oregano
3 Tbsp. parsley
2 Tbsp. marjoram
2 Tbsp. basil
2 tsp. thyme
¾ tsp. mint
½ tsp. rosemary
1 Tbsp. sugar
1 tsp. coarse black pepper
1 tsp. sea salt


Heat olive oil in stock pot.  Sauté onions, bell pepper, and celery in olive oil
until translucent then add mushrooms and garlic.  Continue to cook until mushrooms
are done, about 5 minutes.  Remove from pot.  Crumble hamburger and sausage into
stock pot. Brown ground meat.  DO NOT DRAIN OFF FAT.  Put vegetables back into pot.
Add tomato paste and sauce.  Fill empty cans with water and add to pot.
Add one additional cup of water (one can full).  Stir until tomato paste smoothes
out and put in shanks.  Mix herbs in a bowl.  Rub mixed herbs between palms over
the sauce to crush and release the oils.  Add sugar, salt and pepper.
Allow to simmer over a very low heat for four to five hours. Remove the lamb shanks from the pot. It may be necessary to fish out any stray pieces of lamb. Turn off sauce. Let lamb cool, and then cut into small pieces, removing any fat and sinew. Stir back into sauce.
After the sauce has completely cooled, remove any fat that has risen to the surface.

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