The Marketplace at Emerald Valley joins with The Ross Farm in Eighty-Four to offer pork and lamb gift boxes! Perfect for the foodie in your life, these collections showcase the best locally raised, heritage breed meats our region has to offer. Show your Local Love by giving Farm to Table gift boxes!
Place Your Order –
In Store: 145 S. Main St. Washington, PA
ROSS FARM PORK GIFT BOX – $75
- 3 lb. Loin Roast
- 2 lbs. Bacon
- 1 lb. Breakfast Sausage
- 8 oz. Chop
- Lavender Salt
ROSS FARM LAMB GIFT BOX – $75
- 1 Whole Rack
- 2 lbs. Ground
- 10 oz. Steak
- Espresso Salt
Try our LAMB BURGER with Mint, Feta & Balsamic Onion
Recipe featured in SAVEUR Magazine May 2019
|½ cup (1 oz.) finely chopped fresh mint|
1½ tsp. finely grated lemon zest
1¼ tsp. kosher salt
1 tsp. dried oregano
1 tsp. sweet paprika
½ tsp. ground cinnamon
½ tsp. ground cumin
¼ tsp. ground ancho chile (optional)
1½ lb. ground lamb
3 Tbsp. extra-virgin olive oil, divided
|1½ tsp. high-quality balsamic vinegar|
1 small red onion, halved and thinly sliced (1 cup)
Baby greens (optional)
4 toasted brioche hamburger buns
½ cup crumbled feta
- In a large bowl, add the mint, lemon zest, salt, oregano, paprika, cinnamon, cumin, and ancho chile (if using). Mix well, then add the lamb and half the olive oil, and mix with your hands until just combined (do not overmix). Shape the mixture loosely into four patties, each about 4½ inches across and ¾-inch thick.
- Heat a large, cast-iron skillet or outdoor grill over medium-high heat. When the surface is smoking hot, add the patties and cook, turning once, until the internal temperature reaches 145°F for medium-rare doneness, 3–4 minutes per side. Transfer the patties to a large plate and set aside to rest for 5 minutes.
- In a medium bowl, toss the remaining olive oil and the vinegar, onions, and greens.
- Transfer the burger patties to the brioche bun bottoms, then divide the onion mixture and feta among the patties. Top with the remaining halves of the buns and serve immediately.