High Altitude Lamb Recipes

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BASIC HIGH-ALTITUDE BREAD



Basic High-Altitude Bread image

Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.

Provided by Brady McPeak

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h35m

Yield 8

Number Of Ingredients 6

1 cup warm water (100 degrees F/40 degrees C)
2 teaspoons active dry yeast
3 cups bread flour
¼ cup coconut oil, melted
1 tablespoon white sugar
1 teaspoon salt

Steps:

  • Combine water and yeast and let sit until foamy, about 10 minutes.
  • Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
  • Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.6 g, Fat 7.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 293 mg, Sugar 1.7 g

HIGH ALTITUDE LAMB



High Altitude Lamb image

Delicious and easy way to cook lamb. When I made lamb this way I was a bit skeptical but the lamb was the best I've ever made. Recipe adapted from The New High Altitude Cookbook

Provided by ellie_

Categories     Lamb/Sheep

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

leg of lamb (6-7 lbs)
2 cloves garlic, cut into slivers
1/2 teaspoon dried savory
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
3 tablespoons olive oil
salt and pepper (optional)
1 -2 tablespoon flour, for gravy
1 cup chicken broth or 1 cup chicken stock, for gravy (in case there is not enough drippings)
to taste potato, peeled (optional)

Steps:

  • Preheat oven to 550 degrees F.
  • Place lamb fat side up on rack in roasting pan.
  • With small sharp knife cut slits all over lamb.
  • Place garlic slivers in slits.
  • In small bowl combine savory through olive oil and combine well.
  • Rub herb mixture over lamb.
  • Salt and pepper lamb, if desired.
  • Insert meat therometer into lamb.
  • Bake at 550 degrees F for 15 minutes (rare-internal temp 140), 20 minutes (medium-internal temp 160), or 25 minutes (well-internal temp 170).
  • Turn off oven.
  • Do not open oven door for 3 1/2 hours.
  • Pour off 2 Tablespoons fat into saucepan and cook with 1 Tablespoon flour.
  • Add drippings and chicken stock to equal 2 cups.
  • Cook until thickened.

OVERNIGHT LAMB MARINADE



Overnight Lamb Marinade image

Make and share this Overnight Lamb Marinade recipe from Food.com.

Provided by Tonia B

Categories     Lamb/Sheep

Time 20h15m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 tablespoon dried basil
1/2 tablespoon dried rosemary
1 teaspoon fresh coarse ground black pepper
1 teaspoon dried parsley
2 -3 fresh garlic cloves, pressed

Steps:

  • Mix all incredients together.
  • Place marinade & Leg of Lamb Roast in 1 Gallon size freezer bag. Try to get as much air out of bag as possible. Place in refrigerator in shallow pan, in case of leak. Turn every time you think of it.
  • I put this together in an afternoon and allow the roast to marinate overnight & part of the next day.
  • I cook it per the High Altitude Lamb recipe #600948. Since I have most of the ingredients in the marinade, the only thing I do prior to cooking is make slits in the roast and insert slivers of garlic.
  • I use a stone roaster.
  • Cooking time listed here is the marinating time.

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