The Eatery

** Got a great recipe for Skyelark Ranch Chicken or Lamb? Or do you have a burning desire to let the world know how great last night’s BBQ was?

Feel free to share it on this page!

Bon appetite!

Alexis and Gillies

Here’s one for starters….

Moroccan Lamb Chops
Thanks to Lisa Benaron this was the first lamb dish I ever made. Lisa sent it to me when I was in Tasmania… where lamb is a staple. Never did try it on wallaby but could have been good.

8 Skyelark Ranch lamb loin chops
1 Tbs olive oil
1 onion
3 cloves garlic
1 tsp. cinnamon
1 tsp. cumin
1 cup chicken broth
1 Tbs. tomato paste
1 cup dried apricots
1 can garbanzo beans

Pour oil in pan on medium/high heat. Brown lamb for 4 minutes turning once. Transfer to plate and set aside. Add garlic and onion and cook until soft. Add cumin and cinnamon and cook for an additional minute. Stir in broth, tomato paste, apricots and garbanzo beans. Bring pan to a simmer and return the lamb to the pan. Cover and simmer for 10-12 minutes, turning the lamb once. The lamb should be pink inside and tender.

Serve with couscous and a toasted baguette.