2013 Tolland Sheep and Wool Festival

I have come out of cooking seclusion! I will once again be presenting two different cooking demonstrations this Saturday (4.27.03) at the Tolland Sheep and Wool Festival. The first one kicks off at 11am and then another at 1pm. This year I will be preparing some simple and tasty appetizers.
I have borrowed three of the recipes from the American Lamb website; www.americanlamb.com. There is a ton of information on their site, just about anything and everything you ever wanted to know about lamb!
I am also preparing two other recipes that I will share with you. I have included them is this post. Look forward to seeing you all tomorrow, the weather looks promising!

Lamb Skewers with Mint-Mustard Dipping Sauce

For the marinade:
1/4 cup Extra Virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh rosemary leaves, rough chopped
2 minced garlic cloves
2 tablespoons Dijon mustard
3/4 pound boneless trimmed lamb loin (I am using a boned leg of lamb from Sankow's)

For the dipping sauce:
1/4 cup Dijon Mustard
1/4 cup Sheep's Milk Yogurt (another great find from Sankow's
2 tablespoons chopped fresh mint
kosher salt and pepper, to taste

Bamboo Skewer

Sear the the lamb in a cast iron pan on both side until cooked to desired temperature.
Let rest then slice thin and thread the meat onto the skewers.

Fillo Cups with Spiced Lamb, Mint and Feta

30 store bought fillo cups

1 tablespoon Extra Virigin Olive Oil
1 cup chopped onion
2 tablespoons minced garlic
kosher salt and pepper, to taste
8 ounces lean ground lamb

Brown meat in a cast iron pan with the onions and garlic till cooked through.

Then add:
1/2 cup black currants
1 1/4 teaspoon cumin
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon all spice

Spoon the lamb filling into fillo cups and garnish with fresh mint and crumbled Sheep's Milk Feta; another tasty addition from Sankow's.

Visit Sankow's Beaver Brook Farm in Lyme, CT at www.beaverbrookfarm.com.