Lava Lake Lamb Burgers and Lamb Sausage

 If you read my last post you know how excited I am about Lave Lake Lamb–––the way the animals are raised on pasture,  never given growth hormones, antibiotics, or grain, how this makes the lambs healthier and their meat more nutritious and better for us, the way their ranching practices preserve wildlife, encourage biodiversity and conservation of resources, and that all of their profits support habitat restoration. I also love the flavor of their lamb.

Great Lamb Burgers
I used Lava Lake ground lamb to make some of the best lamb burgers I’ve ever had. Check out Cat Cora’s Moroccan Lamb Patties

They have other lamb recipes on their web site that sound great too.

That's a baked white sweet potato on the right. I bake them with the skin on in a toaster oven at 400˚ F (no oil, no foil, no water; do put them in a baking pan to catch the juices) until squish soft. I take the skin off before serving.

Note: I replaced the breadcrumbs with 3 tablespoons powdered shan yao (radix Dioscorea), a dried Chinese herb, plus 3 tablespoons of water the first time. The second time I used rolled oats. Powdered gluten free cracker crumbs also work. I didn’t have any Harissa (Moroccan hot sauce) so I omitted the Harissa Mayonnaise.

I cooked the burgers in a skillet. After browning the burgers on both sides, I added a splash of homemade chicken broth and covered the skillet, cooking them until they were medium rare.

Lava Lake Lamb Sausage
This lamb sausage is wheat-free, gluten-free, dairy-free, free of nitrates, nitrites, and fillers. they don't make other sausages on the same equipment, so if you're sensitive to milk or wheat, you'll want to order some to try. 

I was pleasantly surprised that it didn’t ooze fat, the way most sausages do. They were lean, tender, and nor at all greasy. Of the four flavors Traditional Chorizo, Hot Italian, Rosemary Garlic, and German, I liked the Hot Italian and German best. I cooked them in a grill pan one time, on a steamer rack once, and several times in a skillet with a splash of homemade chicken broth. That produced great results with easy clean up.

I served the sausages like I would any piece of meat or chicken––with a green salad or cooked leafy greens and an orange, yellow, or red vegetable or fruit or a whole grain. This made some great breakfasts, brunches, lunches, and  dinners. I especially liked it with a crisp green salad and roasted sweet potato, cauliflower-potato mash, or gluten free banana muffins I had leftover from recipe testing for an article I’m writing on Montina flour, made from a wild grass similar to wild rice. The article will appear later this year in Living Without Magazine.

That's my Cauliflower-Potato Mash next to the sausage. It's mostly caulflower with a little potato. I use coconut milk in place of milk or cream. Really delicious. Click here for the recipe.

This sausage makes a healthy convenience food. It cooks quickly and provides plenty of protein without a lot of fat and it goes with so many things. I don’t think you’ll find organic, grassfed lamb sausage like this in many stores. I think it’s worth mail ordering. Click here for the Lava Lake Lamb website

Comments

[Silicone Bakeware]

These recipes looking really good. I would not have thought to create any of the meals that you have on here. You have made them look really delicious. Thanks!