Monday's Meal: Capra Lamb

Co-owners Craig and Maggy Jones share recipes using lamb.

The recipe for shish kabobs and stir fry is as follows:


16 mushroom caps
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large square
2 yellow squash cut into chunks
2 zucchini cut into chunks
1 cup of fresh pineapple chunks
metal or wooden skewers as needed
1 (4-5 lb) boneless leg or shoulder Capra Premium Dorper Lamb
1/2 cup of soy sauce or Braggs liquid aminos
1 1/2 teaspoons of Montreal Seasoning
1 teaspoon of coarsely ground pepper
1 teaspoons kosher salt


-Sprinkle salt, pepper, Montreal seasoning on the whole piece of boneless Capra Premium Dorper Lamb.  Rub the seasonings into the lamb.  If you have time put the lamb in a bag or in a large covered bowl with the Braggs liquid amino poured on top and put in the refrigerator for 30 minutes -1 hour.
-Use less or more Braggs liquid amino on the lamb depending on your desired taste, but leave enough Braggs liquid amino for the vegetables when they are grilling. 
-Preheat outdoor grill for medium/high heat cooking temperature.  Capra Premium Dorper Lamb is very lean and will burn easily.  Keep this in mind while you are cooking.
-While the grill is heating, cut up the lamb into medium/large chunks.  And begin to thread the pieces with the vegetables or you can cook vegetables separately on a skewer.  It's your choice.
-Cook the skewers on the preheated grill, turning frequently and brushing vegetables lightly with left over Braggs liquid amino.  Cook lamb and vegetables on all sides.  Cook the lamb until no longer pink in the center.  Cooking time is approximately 15 minutes.

Directions for Stir Fry

Use the above ingredients for lamb and vegetable stir fry.   Cook all ingredients in pan with extra virgin olive oil (or vegetable).  Cook on medium to high heat until Capra Lamb is done.  Stir Fry can be served on top of a bed of white rice.

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