(Family Features) From picnics and family reunions to al fresco meals on the patio, flavor and freshness can make springtime dishes truly mouthwatering. As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd.
One easy way to elevate your warm-weather entertaining is with a lean, delicate protein like grass-fed lamb from Atkins Ranch, a leader in environmental stewardship and one of the first members of Land to Market, which advocates for regenerative agriculture – a type of outcomes-based land management that seeks to heal landscapes instead of degrading them. In fact, many of the lamb ranchers set aside areas for conservation purposes to focus on regenerating land and water to keep the environment as pristine as possible.
The lambs are raised just as nature intended: 100% grass-fed and free to roam on pastures in fresh air and sunshine, culminating in a result that’s better for you, the animals, and the planet.
As the first lamb producer in the world to achieve Non-GMO Project verification, Atkins Ranch is also the first to achieve Global Animal Partnership Step-4 certification for farm animal welfare. If you’re unfamiliar with lamb, consider these cooking tips and pairing options for a deliciously divine spread at your next springtime soiree.
Find more grass-fed lamb cooking tips and recipes at AtkinsRanch.com.
Herb Crusted Bone-In Leg of Lamb
Prep time: 3 hours
Cook time: about 3 hours (depending on size and doneness)
Servings: 15
1 Atkins Ranch bone-in leg of lamb (about 8 pounds)
1/4 cup olive oil
8 cloves garlic, finely minced
2 tablespoons Dijon mustard
2 tablespoons kosher salt
1/4 cup white wine
Herb Crust:
2 large egg whites
2 tablespoons minced rosemary leaves
2 tablespoons minced thyme leaves
2 tablespoons ground peppercorns
1 tablespoon kosher salt
fresh mint sauce, for serving
About 2 hours before preparing, remove the leg of lamb from the fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.
Preheat oven to 325 F on convection setting. Score skin of both sides of leg of lamb.
In a bowl, whisk olive oil, garlic, Dijon mustard, salt, and white wine. Brush onto both sides of lamb, pressing into scored crevices.
Place leg in roasting pan on roasting rack. Insert the cooking probe into the thickest part of the meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 F.
Reduce oven temperature to 300 F and cook to desired doneness. For medium-rare doneness, remove lamb once the probe reaches 125 F.
To make herb crust: In a bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.
In a separate small bowl, mix rosemary, thyme, peppercorns, and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in the pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.
Carve lamb, arrange on a platter and serve with fresh mint sauce.
Source: Atkins Ranch
