The Lamb Ham

Actually this is mutton ham, but that doesn’t sound any where near as catchy…

According to NPR, lamb ham is having a revival.  So far this trend hasn’t caught on here in the Kootenays, but that didn’t stop us from trying out the recipe.  For anyone interested you can find the recipe on the aforementioned NPR link.  It comes highly recommended.  The smokey sweet and salty combination works beautifully with the delicate Icelandic sheep flavours.  

lam ham

Our lamb ham roughly followed Kevin Johnson’s recipe on NPR, though we opted for a leg of mutton, and left the bone in, and didn’t bother with the rub, or the two day drying period between the brine and the smoking (some of us don’t follow instructions well).  This was our first smoking experience and it definitely won’t be our last.  We used plum wood from the old orchard and smoked the ham on our propane barbecue. It was a bit finicky so we may look at constructing a more permanent smoking set up in the future.  



Stoneybrook Tourtière

Meat pie!  Need we say more?

By the time this was out of the oven, there was no holding back the masses so we have no picture of a finished tourtiere.

You can use your imagination, or use try google.


 Pastry Recipe:

Use your favorite recipe, enough for a double crust 9 inch deep dish pie plate.

This one is currently my favourite (buttermilk lard pastry).

Filling Recipe:

1 small lamb shoulder approx. 2 lbs bone- in

2 medium onions chopped divided

5-6 garlic cloves minced

5 whole black peppercorns

5 sprigs thyme or 1 tsp dried

2 bay leaves

2 c chicken stock plus more if needed

1 Tbsp butter

8 mushrooms finely chopped

½ c white wine

1 lb ground goat (or pork or lamb)

1 heaping Tbsp summer savory

½ tsp cinnamon

¼ tsp cloves

1 medium potato peeled and grated


Start by braising the lamb shoulder.  Preheat oven to 325. Season the lamb with salt and pepper and place in a dutch oven with ½ of one of the onions, a bit of the garlic, the peppercorns, and bay leaves. Add enough stock to come 1/3 to ½ way up the meat. Cover and braise until the meat is falling off the bone, around 3 hours. Check after about 2 hours adding more stock if the pot is getting dry. Take the lamb out to cool and strain the juices discarding the solids. Keep the juices aside for later. Shred the meat with forks or your fingers when cool enough.

To a large skillet add the butter and a glug of olive oil and sautee the remaining onion until soft. Add the garlic and then the mushrooms. Sautee until almost all the liquid is evaporated then add the wine. Bring to a boil and cook almost all the liquid off . Add the ground goat and spices and cook for around 5 minutes. Season with s + p. Add the potato with enough of the braising liquid to  moisten.  Simmer gently for around 15 more minutes then add the shredded lamb and the rest of the braising liquid.  Cook for another 20-30 minutes or so, adding more chicken stock if the mix starts to look dry. I had to add another cup or so. You want it to be quite moist but not too runny.   Start tasting after around 20 minutes and add more spices, s+p to taste.

Chill the filling for 1 hour in the fridge.

Meanwhile roll out the bottom crust and chill in the fridge in the pie plate. I rolled the top crust out too and kept in the fridge.

Fill the pie and add the top crust with vents. Chill the filled pie for around 1 hour.

Preheat the oven to 400. Bake the pie for 30 minutes. Decrease the heat to 350 and bake until the crust is golden and the filling is bubbling around 40 minutes. Let cool for 20 minutes or more to set.



It’s a little tight to make this recipe all in one day ( unless you skip on the chilling times ). I do think that having the filling chilled is important for the texture of the crust. The last time I made this I braised the lamb and made the pastry the day before. You could also make all of the filling the day before. That would be best for the flavors to meld together too.

We have made this using all ground meat – use 2 lb total- a mix of meat is best, lamb, pork, goat.

Recipe adapted from Bon Appetit Jan 2012.

Grilled lamb chops with chimichurri sauce

A slight twist on lamb with mint sauce, chimichurri goes perfectly with simple grilled chops.


For the chimichurri sauce:

3 cups flat leaf parsley

2 cups mixed herbs (mint, basil, oregano, tarragon etc…)*

1 large garlic clove (chopped)

juice of one lemon

1tbsp white wine vinegar

1/2 cup olive oil

1/2 tsp salt

pepper to taste

Add garlic and herbs to the bowl of a food processor, pulse to finely chop.  Add the remaining ingredients and blend to a smooth sauce.  Sample and season to taste with more emon juice and salt.  The flavour of the herbs will intensify as it infuses with the oil. The chimichurri can be made ahead and kept for several days.  Makes approximately one cup.

*Use whatever fresh herbs you have available, we strongly recommend including mint.

For the lamb chops:

Remove lamb from the fridge a half hour before grilling and let it warm to room temperature.  Season with salt and pepper and grill over high heat.  We like our chops medium rare with an internal temperature of 145°F.  Let rest 5-10 minutes.

Serve lamb drizzled with chimichurri and enjoy!