Hot Lamb Sausage Recipes
One of the many joys of being part of the Hardin County Farmers Market is all the local food I am able to try that I wouldn’t typically find in the grocery store. Lamb is a favorite meat of mine and I am lucky enough that S&B Bell Farms is a vendor at the market with amazing lamb. Their farming operation is one built around love and care of the animals, giving them the best life they can have while they are on the farm. Visiting and seeing a field of happy sheep, goats, alpacas, and chickens is always a joy. You can buy from S&B Bell Farms on their website or by visiting the Hardin County Farmers Market on Saturdays. You can buy the vegetables and eggs featured in this recipe from Goodin’s Garden on Saturdays as well.
Rigatoni Alfredo and Lamb Meatballs
This recipe will make 8 servings and will take about 30 minutes to prepare. The hot lamb sausage is very flavorful and not overly spicy.
Ingredients:
1 box of Rigatoni
For the meatballs:
1 pound of hot lamb sausage
2 duck or chicken eggs
1/2 cup Italian Bread Crumbs
Salt & Pepper to taste (approximately two teaspoons each)
For the alfredo sauce:
4 tablespoons salted butter
1 teaspoon extra virgin olive oil
1 cup fresh basil, chopped
2 cloves minced garlic (Modern Heritage Farm has amazing hard neck garlic)
Salt, Pepper, dried Oregano, Marjoram, and Parsley to taste (approximately 1 teaspoon to 1/2 tablespoon each)
1 cup heavy cream
2 cups freshly grated parmesan cheese
Splash of lemon juice
Directions:
Preheat the oven to 400 degrees and lightly grease a baking sheet with oil (I used avocado oil.)
In a bowl combine all of the above ingredients for the meatballs (lamb, egg, bread crumbs, salt, and pepper.)
Roll into small balls and place on baking sheet.
Cook in oven for 15-17 minutes or until the meatballs reach an internal temperature of 160 degrees.
Bring a large pot of salted water to a boil and add the rigatoni, cook for approximately 10 minutes or until al dente. Drain pasta once done and return to the pot. I started my water around the time I started making meatballs so it was boiling and ready when I put the meatballs in the oven.
While the pasta is cooking, in a small sauce pan, melt the butter and add the olive oil over medium heat.
Add the basil, garlic, salt, pepper, oregano, marjoram, and parsley to the butter and let cook for about 30 seconds to 45 seconds.
Whisk in the heavy cream. Let cook for a minute to warm up while whisking and then add the parmesan cheese. Whisk until melted and add a splash of lemon juice.
Let the sauce cook until slightly thickened, about 2 minutes, while whisking.
Add the sauce to the cooked, drained pasta and place pot over medium heat. Stir to combine and let cook for about a minute while stirring.
Place pasta in bowls, add meatballs, and enjoy!
Hot Lamb and Roasted Vegetables
Roasted summer vegetables is a blissfully simple way to add flavor and color to any dish. This recipe makes 2 servings, but can easily be doubled.
Ingredients:
1/2 cup pearl couscous
3/4 cup water or chicken broth
1 tablespoon salted butter
1/2 pound hot lamb sausage
1 tablespoon American Lamb seasoning (or your favorite seasoning blend)
Approximately 10-12 cherry tomatoes and 4 small eggplants (enough vegetables to fill a large sheet pan)
Avocado oil
Garlic & Herb seasoning blend (I used Kinder’s Garlic & Herb)
Balsamic Vinegar or Blackberry vinegar
Optional Blackberry Vinegar recipe (makes over 2 cups)
2 cups blackberries
3 sprigs of mint
1.5 cups white wine vinegar
1/2 cup balsamic vinegar
Combine all ingredients in a large pot and bring to a boil over medium high heat, stirring frequently. Boil for 5 minutes while stirring and pressing berries to release juice. Remove from heat and strain into a quart size mason jar or other heat safe container. If a glaze is preferred, continue to cook down until reduced by half.
Directions:
Preheat oven to 400 degrees.
In a frying pan, add lamb and seasoning, and cook over medium high heat until browned and done, breaking up lamb as you cook.
In a pot, add 1 tablespoon butter and chicken broth and bring to a boil. Add couscous, reduce heat to low, and place a lid on the pot. Cook for 10-12 minutes, or according to directions on package.
Halve cherry tomatoes and cut eggplant into coins and place on a sheet pan or stoneware pan. Lightly drizzle avocado oil and blackberry vinegar over the vegetables and generously sprinkle with garlic and herb seasoning.
Place vegetables in preheated over for 15 minutes.
Combine couscous and lamb, top with the roasted vegetables, and enjoy!
