Lamb Three Ways** Recipe
Spring lamb three ways: grilled rib chop, roasted bone-in lamb loin, and homemade lamb ravioli with organic tricolor baby carrots
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Ingredients
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Grilled Rib Chop
Roasted Bone-In Lamb Loin
Homemade Lamb Ravioli
Method
Grilled Rib Chop
- 1
- 2
Roasted Bone-In Lamb Loin
- 3
Season the Lamb Loin
Preheat your oven to 200°C (400°F). Rub the bone-in lamb loin with olive oil, minced garlic, chopped thyme, salt, black pepper, and lemon zest.
- 4
Roast the Lamb
Place the lamb loin in a roasting pan and roast in the preheated oven for about 25-30 minutes for medium rare, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.
Homemade Lamb Ravioli
- 5
Make the Pasta Dough
On a clean surface, mound the flour and make a well in the center. Add the eggs into the well and mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 6
Prepare the Filling
In a bowl, combine ground lamb, ricotta cheese, grated Parmesan, salt, and black pepper. Mix well.
- 7
Roll Out the Dough
Divide the dough into quarters. Roll out each piece with a pasta machine until thin.
- 8
Form the Ravioli
Place a spoonful of filling on one sheet of dough, fold over, and seal the edges. Cut into squares or circles.
- 9
Cook the Ravioli
Boil a pot of salted water. Cook the ravioli for about 3-4 minutes until they float. Drain and set aside.
- 10
Sauté the Carrots
In a skillet, melt butter and sauté the organic tricolor baby carrots until tender. Toss with cooked ravioli and sprinkle with fresh parsley before serving.
