Pot roast is a great way to use chuck roast or another large lean cut. You can toss all the ingredients into a slow cooker and have something good, or you can take these extra steps and make it great. It’s a flexible recipe, just the way we like it! Potatoes can be added, different herbs and spices, make it your own!
Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
Recipes Using Rosemary
Lamb rib racks are great. They are inexpensive, and make a wonderful stock for other recipes. The stock is not gamey and is a great substitute for beef stock (even preferred to beef stock as it is so flavorful). This post talk you through making an easy slow cooker stock with lamb rib racks, with a link to an Irish lamb stew to make with it.
Tested and approved by fellow Springdellian Holly F, this recipe differs from Gordon Ramsay’s just a bit, and includes the addition of corn and peas. If you have peas and corn in season or in your chest freezer, try this one! If not, perhaps go with Chef Ramsay’s. Either way, shepherd’s pie is a great way to enjoy your lamb!
My family usually does not do brussels sprouts. When I served this to my other half, he said “if you want me to eat more brussels sprouts, you can make me this anytime”! This one is easy to make over the course of a few days in quick 5 minute spurts. (Bake the cornbread, let it go stale, blanch the brussels sprouts and you’re ready for a quick and easy dish!) If using Four Star Farms corn meal from the farmstand, you can grind it a little smaller for an even better cornbread texture. It’s a keeper!
Here we have a hearty soup using beef bones. Included are some plan-ahead options that make the soup even more flavorful, and also included are ways to fit this into a busy schedule and have steamy deliciousness waiting when you get home. Read through this post and decide what’s the best option for your schedule!