Grant Park Farmers Market Fall Dinner

It’s Fall y’all!

This month we paired our Red Headed Haley with a delicious and locally sourced dinner. We love this recipe not only because it can easily be adjusted to taste, but also because we gathered all of the main ingredients from our much loved Grant Park Farmers Market. All of the food vendors have been linked below, so make sure to check them out and pick up some of these goods.

Roasted Lamb with Mushroom Ravioli in a Pumpkin Cheese Sauce and Crispy Parmesan Green Beans.

Ingredients from GPFM:

1-2 lbs Leg of Lamb from Four Bellies Farm
1 Pumpkin from Middle Georiga Growers
½ lbs green beans from Middle Georgia Growers
Hobo Cheese Co. Cheese from Formaggio
1-2 packs of Mushroom Ravioli from Antonio’s Fresh Pasta

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Additional  Ingredients:

2-3 Garlic cloves
Olive oil
Parmesan Cheese

Here’s the how to:

Preheat oven to 350 degrees. Everything can be cooked at the same temperature.

Place the defrosted lamb leg into roasting pan and generously sprinkle salt, pepper and rosemary. Use your fingers to rub it in. Place the lamb leg in the oven and check it every half hour for doneness. For a medium doneness, the lamb should be between 140-150 degrees.

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While the lamb is cooking, slice the pumpkin. As you can see, I tried several methods. I found the best and quickest way was to cut the pumpkin into squared chunks, and then roast them upside down. Before putting in the oven, rub the pumpkin with a little E.V.O.O, salt and pepper and bake for 15 mins at 350 degrees. Continue roasting, checking periodically with fork until it’s soft. Once fully cooked, scoop out the pumpkin. Combine that with Hobo cheese and milk, and then blend to desired taste and consistency using either a blender or food processor.


De-string the green beans and toss in a bowl with E.V.O.O, parmesan, and lemon (either using slices or the juice from half of a lemon). Roast in oven at 350 degrees for 15-20 mins or until crispy.

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Cook ravioli to the bag specifications, which is around five minutes in boiling water. Drain and top with pumpkin sauce. Garnish with a sprinkle of cinnamon and nutmeg.

Plate and enjoy with a Red Headed Haley and friends.

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