We are gearing up for the Spring Holidays at The Organic Butcher. There is still plenty of time to place your orders for lamb, ham, pork, rabbit or briskets. Order online on our new website or call us at 703-790-8300.
Popular seasonal items and recommendations are as follows:
Bone-In Leg of Lamb (7-9 lbs) - $12.99/LB
Boneless Leg of Lamb (5-7 lbs) - $13.99/LB
French Lamb Rack ( 1.5-2 lbs) - $24.99/LB
Lamb Shoulder Roast - $10.99/LB
Lamb Shank (1.5 lb avg.) - $7.99/LB
Boneless Lamb Loin (@1 lb. ea.) - $29.99/LB
FRESH HAMS, SMOKED HAMS AND PORK
Skin-on Fresh Ham / Pork Leg (6-24 lb.) - $6.99/lb.
Nitrate-Free Semi-boneless Spiral Ham (6-8 lb.) - $9.99/lb.
Nitrate-Free Boneless Berkshire Hams (6-8 lb. and 14-17 lb.) $9.99/lb.
Berkshire Frenched Pork Rack - $14.99/lb.
Skin-on Berkshire Pork Belly - $6.99/lb.
RABBIT - $11.99/LB
First Cut BRISKETS for Passover - $8.99/lb.
Seder bones also available
We will have plenty of roasts, seafood, wild game, and fresh produce for side dishes.
Leg of Lamb with Garlic and Rosemary (epicurious)
Makes 8 servings
Ingredients (all available at The Organic Butcher of McLean)
1 (7-9 pound) leg of lamb, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped local, organic fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth
Whole grain Dijon mustard (optional)
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 350°F. (Optional: Add whole grain Dijon to the crust, and cook at 400 for 20 minutes, then reduce to 350.)
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
If you need some variety in your weekly dinner rotation, easy to prepare lamb chops are the perfect addition. Lamb is an excellent source of protein and B vitamins and its rich flavor is a nice alternative to beef. We offer Pure Bred lamb from Elysian Fields Farm in Waynesburg, Pennsylvania.
We carry both rib chops (above) and loin chops (below). Either will work perfectly in the dish below.
This recipe calls for mint jelly, but before you run off thinking we've lost our minds, hear us out. The Organic Butcher is now carrying Rosebud Farm Mint Jelly. This jelly is made in North Yorkshire in the traditional English manner — by hand and in small batches from all natural ingredients. It's sweet and aromatic and loaded with fresh mint.
LAMB CHOPS WITH A MINT & MUSTARD SAUCE
3 tbsp Rosebud Farm Mint Jelly
1 tbsp white vinegar
1 tbsp stone-ground mustard
1/4 cup low-sodum chicken stock
1 tbsp grape seed oil or EVOO
6 lamb chops, 4 oz each
Kosher salt and pepper
Whisk together mint jelly, vinegar and mustard in a small bowl. Set aside.
Heat the oil in a heavy-bottomed skillet over high heat. Season both sides of the lamb chops with salt and pepper to taste. Add chops to pan and cook for about 3 minutes on both sides for medium-rare (if you are using loin chops a couple extra minutes per side may be necessary depending on thickness). Transfer chops to a platter, cover loosely with aluminum foil and let rest.
Remove the pan from the heat, discard fat, and add the mint jelly mixture. Cook over medium-high heat, stirring occasionally until reduced by 1/4 cup or is slightly thickened, 2-4 minutes. Drizzle warm sauce over lamb chops and serve.
This dish is delicious alongside roasted vegetables and couscous.