Lamb stuffed peppers

We’ve been talking about preparing this mental recipe for years. Without further ado, I give you delicious, spicy, lamb stuffed peppers.

Prep time: 30 minutes

Cook time: 15-20 minutes

Estimated servings: 4

Ingredients:

Lamb stuffed peppers ingredients

  • One pound ground lamb
  • 4 medium-sized bell peppers (green, red, yellow or orange)
  • 1/2 red onion
  • 1/2 white onion
  • 1 jalapeño
  • 3 green onions
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded white sharp cheddar cheese
  • 4 oz. cherry barbecue sauce
  • Cilantro to taste (we used 4-6 stalks)
  • Spices to taste (we used hot honey and a dash of Rattlesnake Dust)

Instructions:

  • Preheat smoker/grill to 300°F using hardwood lump charcoal. Soak cherrywood smoking chips (this can be done up to 8 hours in advance to create the best smoke). Set up grill for indirect cooking/grilling (stone in place between charcoal fire and rack, or charcoal on either side of grill, not directly below rack).
  • In a large non-stick pan on the stove, brown the ground lamb meat. When lamb is cooked, add 1/2 diced red onion, 1/2 diced white onion, 2 diced green onions and 1 diced jalapeño. Mix well and allow vegetables to cook for a few minutes.
  • Add cherry barbecue sauce and your selected spices. Stir well to evenly disperse the flavors. Top with shredded cheeses and stir again.

Spiced lamb, vegetables and cheese

  • Divide mixture into four cored-out peppers and top with remaining diced green onion, cilantro and extra cheese if desired.
  • Grill/smoke for 15-20 minutes on a flat pan.
  • Serve hot, with a cold milk or beer.

Sliced lamb stuffed pepper

Cooking lessons learned:

We used a small amount of olive oil in the pan to brown the ground lamb. Don’t. The meat has enough natural juices that it’s not needed. We spooned all that oil into a glass before the meat mixture went into peppers.

We overestimated the amount of peppers we could stuff with this ingredient list. See that we had eight peppers prepared? We only needed four. Which was great, because we only had three eaters.

Zucchini lamb taco boats

Last weekend we were part of hosting a Lamb and Wool festival in our little town for the 17th straight year.

One component of the event is a sheep shearing school. This training provides beginning and intermediate shearers with hands-on, step-by-step instruction to handle a sheep with care as it is shorn.

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Another thing that we do is offer a brief farm tour to discuss pasture and animal health. The questions that come from this tour help us consider things from another perspective.

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However, quite possibly the best-kept secret of the behind-the-scenes festival organization is our vendor dinner. Each vendor is invited to relax and enjoy fellowship with a lamb dinner. This year Sherrie came up with one of the best menus (we probably say this every year and every year it’s true).

This is one easy dish for your household…or up to 75 of your closest friends:

  • In a skillet, brown ground lamb with taco seasoning. Set aside for placing into zucchini boats.
  • Trim the top and bottom from medium-sized zucchini, then slice in half longways, scoop out center contents.
  • Shred lettuce and cheese enough to top each taco boat, and serve with salsa.
  • Serve hot.

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