New Spring Recipes

Coconut Milk Marinated Lamb Kabobs Recipe

Provided by


3 pounds boneless American Lamb leg

15 ounces coconut milk

2 tablespoons apple cider vinegar

2 tablespoons extra virgin olive oil

Salt and pepper, to taste



Tarragon-Mint Pesto

2 garlic cloves

1 bunch tarragon leaves

1/2 bunch mint leaves

1/4 cup shelled and toasted pistachios

Zest and juice of 1/2 lemon

1/2 to 3/4 cup extra-virgin olive oil

Salt and pepper, to taste



Lamb- Remove as much excess fat as possible from lamb leg; cut into 1-inch cubes. In a shallow baking dish, place lamb cubes; top with milk and vinegar. Gently stir mixture; cover and refrigerate for 1 hour. Remove cubes from marinade; gently pat meat dry. Season liberally with salt and pepper. Skewer 6 to 7 cubes of lamb onto each skewer. Place skewers on an oiled grill rack about 1/2 inch apart. Grill over high heat for 2 to 3 minutes on each side. Remove from heat; allow meat to rest for about 4 to 7 minutes.


Tarragon-Mint Pesto

In a food processor, add garlic; pulse until chopped. Add tarragon, mint, pistachios and lemon; continue to pulse 6 to 8 times. With the motor running, add oil in a slow and steady drizzle until fully incorporated. Season with salt and pepper.

Serve Tarragon-Mint Pesto with kabobs as a dipping sauce, or drizzle over the lamb.

SERVINGS: 4 to 6 PREP TIME: 1 hour 15 minutes

COOK TIME: 15 minutes

Maple Bourbon Cold Brewed Iced Coffee

Courtesy of Vermont Maple Sugar Makers Association


Makes 4 drinks [cold brewed maple bourbon iced coffee].


Add coarsely ground coffee and water to 32 oz French press and let steep and chill overnight in refrigerator (12-15 hours).


In tall glass or mason jar, add 8 oz coffee, 1 1/2 oz bourbon, 1 Tablespoon maple syrup and cream to taste.


Asian Lettuce Wraps

Recipe courtesy of Sunny Anderson


(We like to add shredded carrots, cabbage or broccoli to this. Just give them a quick saute Also love to toss in some cilantro!)


1 head Boston lettuce, leaves separated, cleaned and dried.

2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper




In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

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