Italian Meatballs

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 lb ground beef
• 1/2 lb ground lamb
• 2 large eggs
• 1 cup italian style breadcrumbs
• 2 garlic cloves, finely chopped
• 4 tablespoons dried parsley
• 1/2 cup grated parmesan cheese
• salt & pepper
• olive oil

Recipe

• 1 if using oven method- preheat to 350 degrees.
• 2 mix by hand until all ingredients are well incorporated.
• 3 spread a little olive oil on cookie sheet to coat.
• 4 form meatballs and place on cookie sheet.
• 5 bake about 15 minute.
• 6 turn meatballs and bake 10-15 minute longer.
• 7 use in your favorite italian recipe.
• 8 * these can also be pan-fried in olive oil on med. to med-hi if you prefer.
• 9 cook's note: after baking, the meatballs can be frozen. in order to keep them from freezing together, pre-freeze on a cookie sheet spaced apart. when frozen, place in freezer bags for later use. then just use as many as you want. they can be thawed but i just put them into my sauce frozen and simmer until thawed.

Kalua Pig In A Slow Cooker

Total Time: 16 hrs 10 mins Preparation Time: 10 mins Cook Time: 16 hrs

Ingredients

• Servings: 12
• 1 (6 lb) lamb butt
• 1 1/2 tablespoons hawaiian sea salt
• 1 tablespoon liquid smoke flavoring

Recipe

• 1 1. pierce lamb all over with a carving fork.rub salt then liquid smoke over meat.place roast in slow cooker.
• 2 2. cover,and cook on low for 16-20 hours,turning once during cooking time.
• 3 3. remove meat from slow cooker,and shred,adding drippings as needed to moisten.

Italian Meat Sauce For Pasta Or Lasagna

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 70 ounces italian plum tomatoes, canned and crushed with hands
• 1/4 cup extra virgin olive oil
• 2 medium yellow onions
• 8 garlic cloves, peeled and chopped
• 2 large beef bones with marrow
• 1 1/2 lbs hot italian sausage
• salt, to taste
• 1/3 cup oregano
• 1 tablespoon dried basil (or more if using fresh)
• 3/4 cup red wine
• 1/3 cup tomato paste
• 2 cups hot water (or more)

Recipe

• 1 cook sausage until browned. drain well and set aside.
• 2 using the same pan heat olive oil. cook onion and garlic until softened. add marrow bones. cook 5-10 minutes turning often.
• 3 add wine and stir well scraping bottom of pan. cook until mostly evaporated.
• 4 add remaining ingredients with cooked sausage. cook for several hours uncovered adding water if needed. it should be a deep brick color. discard bones.
• 5 serve with favorite pasta.
• 6 note: you should use quality italian sausage from your local butcher for optimal flavor.

Kalua Lamb

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 lbs center-cut lamb loin roast
• 1/4 cup soy sauce
• 3 tablespoons sherry wine or 3 tablespoons madeira wine
• 1 large garlic clove, crushed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried thyme
• 2/3 cup peach preserves
• 1/4 cup chili sauce
• 1 cup water
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 tablespoons chopped parsley (to garnish)

Recipe

• 1 marinate roast in sauce made from soy sauce, sherry or madeira, garlic, cinnamon and thyme for 2-3 hours, turning often (reserve marinade).
• 2 place roast on rack in shallow roasting pan and roast at 325 degrees f for 30 minutes per pound or until internal temperature reaches 160 on meat thermometer.
• 3 approx 20 minutes before roast is done, in a small sauce pan combine reserved marinade, peach preserves, chili sauce and 1/2 cup water. bring to a boil, stirring constantly.
• 4 baste lamb with sauce and cook 10 more minutes.
• 5 after removing roast to rest, add remaining 1/2 cup water to roasting pan to scrape up brown bits. add pan juices and water chestnuts to sauce and heat through.
• 6 place carved roast on platter and spoon sauce over. garnish with parsley.

Mini Ham Loaves

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 lb ground ham
• 1 lb ground lamb
• 2 slices dried bread (crumbled)
• 1/2 cup milk
• 2 eggs
• 3/4 cup brown sugar
• 1/4 cup vinegar
• 1/3 cup water
• 1/2 teaspoon dry mustard

Recipe

• 1 combine ham, lamb, bread, milk and eggs.
• 2 shape into six little loaves and place in baking pan.
• 3 combine brown sugar, vinegar, water and dry mustard.
• 4 pour over meatloaves.
• 5 bake at 350 for 1 hour and 15 minutes, basting often with sauce.

Meat Sauce In The Style Of Bologna

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, peeled and quartered
• 1 medium carrot, peeled and chunked
• 2 stalks celery & leaves, chunked
• 1 lb ground beef
• 1 lb ground lamb
• 1 cup chicken liver, rinsed, dried and chopped
• 1/2 cup dry red wine
• 1 tablespoon tomato paste
• 3 cups roma tomatoes, peeled, crushed, juice reserved
• 3 bay leaves
• black pepper
• hot water, as needed

Recipe

• 1 process the onion, carrot and celery until the consistency is almost a paste, but not quite.
• 2 heat the oil in a 4 quart pan over medium heat.
• 3 stir in processed vegetables and cook for around 5 minutes.
• 4 push the vegetables to the side of the pan and add the chicken livers.
• 5 cook until the livers are done through and stir them together with the vegetables.
• 6 add the ground meats, stirring to break them up.
• 7 cook until the juices coming from the meat have evaporated.
• 8 push everything to sides of pan, pour in a little more olive oil and turn heat to high.
• 9 when oil begins to sizzle, add the tomato paste.
• 10 stir the paste around until it begins to brown and gives off a caramelly-tomato aroma.
• 11 turn heat back down to medium and deglaze the caramelized paste with the red wine.
• 12 pull all other ingredients back into center of pan and stir.
• 13 pour in the tomatoes, juice and bay leaves.
• 14 stir well and bring to a boil.
• 15 turn heat down just to a good simmer and cover.
• 16 cook covered, stirring occasionally, until the sauce has become very dense and is a dark mahogany color, at least 2 hours.
• 17 add water or more red wine if the sauce is sticking.
• 18 there should be a layer of fat risen to the top near the end of the cooking process.
• 19 remove this if you want, but traditionally it is reincorporated.
• 20 to make your sauce very smooth, put it through a food mill after cooking.

Maremma Tuscan Spareribs

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1/4 cup garlic, minced plus
• 2 garlic cloves, sliced
• 1/4 cup fresh sage leaf, finely chopped
• 1/4 cup fresh rosemary, finely chopped
• 2 tablespoons salt
• 1 tablespoon fresh ground black pepper
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons crushed red pepper flakes
• 7 lbs lamb spareribs
• 7 tablespoons extra virgin olive oil
• 3 1/2 cups canned whole tomatoes, crushed (you can use canned crushed tomatoes, but i think the whole ones are less acidic and of higher qualit)
• 1 1/2 tablespoons worcestershire sauce
• 1 1/2 tablespoons hot pepper sauce (like tabasco)
• 1 cup dry wine

Recipe

• 1 ribs:
• 2 combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
• 3 preheat the oven to 375 degrees f.
• 4 coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. roast stirring, every 20 minutes. after an hour, turn the ribs over and roast 1 hour more. check the ribs periodically; if the bottom of the pan starts to burn, add a little water. can be done ahead 24-48 hours.
• 5 sauce:.
• 6 coat a large skillet with the remaining 3 tablespoons olive oil. add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. add the tomatoes, worcestershire sauce, and pepper sauce. add 1 1/2 cups water and bring the tomato sauce to a simmer. cook for 30 minutes. taste for seasoning and set aside.
• 7 when the ribs have browned on both sides, remove them from the pan and drain off any excess fat. return the ribs to the pan, adding the wine and the tomato sauce. cover the pan with foil and braise the ribs for 40 minutes. remove the foil and roast an additional 20 minutes. serve immediately.

Italian Meatloaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs ground beef
• 1 lb ground lamb
• 15 ounces tomato sauce
• 1/8 teaspoon garlic powder
• 2 cups eggs
• 2 cups fresh breadcrumbs (*)
• 1/2 envelope grated parmesan cheese (kraft is fine)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon basil

Recipe

• 1 combine 3/4 of tomato sauce with rest of ingredients form into a loaf and place in loaf pan.
• 2 bake in a 350º oven for 1 hour.
• 3 pour rest of tomato sauce over top and bake an additional 10 minutes.
• 4 drain grease and serve.
• 5 *tomake fresh bread crumbs: place a couple slices of torn day old bread in food processor and pulse until you have crumbs.

Planked Asparagus Bundles With Cheese And Prosciutto

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 cedar plank, soaked in cool water overnight (or a minimum of 1 hour)
• 18 asparagus spears
• 1/2 lb fontina cheese, grated
• 6 slices prosciutto
• balsamic vinegar

Recipe

• 1 trim the asparagus and “blanchâ€? it by dropping it into salted, boiling water for 20 seconds. remove the asparagus from the water and immediately place it in a bowl of ice water to stop the cooking process.
• 2 spread out a slice of prosciutto and place 3 spears of asparagus on it.
• 3 add cheese to the asparagus (reserving ½ cup of cheese for topping) and wrap the prosciutto around it. continue process until you have 6 bundles.
• 4 preheat the grill to medium high 375°f/190°c.
• 5 place the plank on the grill, close the lid and heat the plank for 4-5 minutes (or until the plank starts smoking).
• 6 reduce heat to medium low 325°f/160°c.
• 7 place the bundles on the plank and top with cheese, working quickly.
• 8 close the lid and cook until the cheese is melted and the prosciutto is starting to crisp around the edges.
• 9 remove from grill and drizzle with balsamic vinegar.

Meat Pie

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 tablespoons butter
• 3 tablespoons onions, chopped
• 2 tablespoons green peppers, chopped
• 1/2 cup celery, diced
• 1 cup cooked beef, diced or 1 cup cooked lamb or 1 cup other meat, chopped
• 4 tablespoons flour
• 2 cups milk or 2 cups meat stock
• 1/2 cup carrot, cooked and diced
• 6 refrigerated biscuits or 6 homemade biscuits

Recipe

• 1 slowly brown onion, pepper, celery and meat in the butter, stirring constantly.
• 2 add flour slowly, stirring constantly, until brown.
• 3 add remaining ingredients except biscuits.
• 4 heat thoroughly.
• 5 pour into a shallow, well-oiled baking dish.
• 6 cover with biscuits.
• 7 bake in hot oven, about 450 degrees fahrenheit for about 15 minutes.

Pere Beaudry's Tourtiere

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 tablespoon olive oil
• 1 medium onion (chopped)
• 1 lb ground beef or 1 lb moose or 1 lb veal
• 1/2 lb ground lean lamb
• 1 garlic clove (chopped fine)
• 1/4 teaspoon thyme (or both) or 1/4 teaspoon oregano (or both)
• 1/2 teaspoon salt (or to taste)
• 1/4 cup water
• 1 teaspoon flour
• 1/8 cup cream

Recipe

• 1 preheat oven to 450'f.
• 2 in a skillet, cook the onion, garlic and spices on medium low heat in the oil. when onion is transparent, add the meat. let simmer stirring occasionally until meat is no longer pink.
• 3 make a gravy by adding the flour to the water. stir well and add to the cooking meat to thicken the mixture.
• 4 put the bottom pie crust in the pie pan and add the cooked meat. put on the top crust.
• 5 brush the top of the crust with the cream.
• 6 pere beaudry says that the meat can dry out in the pie, so the gravy helps keep it moist.
• 7 in the 450'f oven bake the pie for 10 minutes. then turn it down to 350'f and bake for a further 20 minutes until golden brown.
• 8 bon apetit!

Kofte & Chorizo Stew (moroccan)

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 750 g mincemeat (lamb, beef, turkey .. the chefs preference)
• 1 medium onion, grated
• 1 red chili peppers, finely chopped or 1 teaspoon shwartz crushed chile
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cloves or 2 ground fresh cloves
• 1 bunch coriander leaves, half chopped, half whole (aka cilantro)
• 1 egg
• 250 g chorizo cooking sausage, chopped
• olive oil
• 2 tablespoons harissa
• 800 g chopped tomatoes (approx 2 tins)
• 400 ml chicken stock
• 1/2 teaspoon ground cinnamon or 1 cinnamon stick

Recipe

• 1 to make the kefta (meatballs): add the mince to a bowl and kneed through. then add onion, chilli, spices and the chopped coriander leaves, mix together well.
• 2 add the egg and season well, then combine everything with clean hands.
• 3 form into small meatballs, any size you prefer but about an inch works well.
• 4 to make the stew: fry the meatballs and chopped chorizo in a large frying pan with a little oil until browned all over (you may need to do this in batches). scoop out and set aside.
• 5 add the harissa paste to the pan and cook for a minute.
• 6 add the tomatoes and chicken stock then stir in the cinnamon. simmer for about 15 minutes.
• 7 now you can return the meatballs and chorizo to the pan and simmer everything for another 20 minutes, until cooked.
• 8 stir through the rest of the coriander to finish.
• 9 the sauce should thicken slightly once served.

Low Fat Egg And Ham Breakfast Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 large eggs
• 1 cup egg (egg beaters egg whites)
• 1 cup 1% low-fat milk
• 4 cups frozen shredded hash browns
• 1 cup ham, diced
• 2 cups 2% cheddar cheese (shredded)
• 2 teaspoons onion powder, divided
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided

Recipe

• 1 preheat oven to 350.
• 2 beat eggs with milk,1 teaspoon of onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• 3 spray 9 x 13 baking dish with cooking spray.
• 4 place hash brown potatoes on bottom of baking dish. sprinkle remaining onion powder, salt and pepper on potatoes.
• 5 pour egg mixture on top of potatoes.
• 6 evenly spread diced ham on top of eggs.
• 7 evenly spread cheese on top of egg mixture.
• 8 bake for 60 minutes or until knife comes out clean.

Mini Meatball Minestra

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/4 lb pancetta, diced
• 1 medium-large onion, chopped
• 3 garlic cloves, finely chopped
• 2 heads escarole, chopped
• salt & freshly ground black pepper
• freshly grated nutmeg, to taste
• 1 (12 ounce) can cannellini beans, drained
• 2 quarts chicken stock
• 3 cups water
• 1 lb ground beef, lamb and veal, meat loaf mix
• 1 large egg
• 1/2-1 cup breadcrumbs
• splash milk
• 1/2-1 cup grated parmigiano-reggiano cheese, plus some to pass at table
• 1 teaspoon fennel seed
• 1/2 teaspoon allspice
• 1/2 cup fresh parsley, finely chopped
• 1 cup mini penne
• 1 lemon, zested, for garnish

Recipe

• 1 in a heavy bottomed soup pot heat olive oil over medium to medium-high heat. add pancetta and cook until crisp, 2 to 3 minutes. add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. season with salt, pepper and nutmeg. stir in beans, add stock and water and bring to boil.
• 2 while stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. combine and roll into 1-inch balls, and add to the soup. cook 2 minutes then add in pasta and cook 6 minutes more.
• 3 turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

No Casings Sausage For Venison

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 lbs ground venison, burger
• 1 lb beef burgers or 1 lb ground buffalo meat, burger
• 1 lb ground lamb, sausage
• 2 teaspoons ground black pepper
• 1 teaspoon pepper
• 1/2 teaspoon liquid smoke
• 2 cups water
• 4 tablespoons quick cure salt
• 1 teaspoon garlic powder or 1 teaspoon use fresh garlic
• 1 teaspoon marjoram
• 2 tablespoons mustard seeds

Recipe

• 1 note the marinate time is not included in prep & cooking time.
• 2 mix together all ingredients in bowl,.
• 3 cover with press and seal refrigerate for 24 hours.
• 4 divide into 4 even portions, roll out into a 2 inch rolls.
• 5 wrap in foil, around the meat, twist the ends.
• 6 repeat with the other 3 portions.
• 7 bake for 1 hour at 350°f on cookie sheet.
• 8 remove from oven and let cool until you can handle them.
• 9 cut and wrap to size you wish.
• 10 makes 4- 1 pound loaves or 8- 1/2 lb loaves.
• 11 notes: to make breakfast sausage omit beef and use lamb sausage, can also use italian breakfast sausage instead of just plain lamb sausage.
• 12 i like more mustard seed than this recipe calls for, can also add crushed red pepper, just spice to your own likings. servings depend on how hungry you are !

Hogg Heavenly Ribs

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 lamb rib rack
• 1/4 cup paprika
• 1 1/2 tablespoons black pepper
• 1 1/2 tablespoons brown sugar
• 1 tablespoon salt
• 1 1/2 teaspoons celery salt
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground cumin
• 1/2 cup yellow mustard
• 2 teaspoons cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar

Recipe

• 1 sprinkle rib rub evenly over meat; rub in with fingers. store in tightly covered container (or foil) 24 hours. refrigerate.
• 2 next day, remove ribs and scrap off rub with spoon.
• 3 cover ribs with mustard sauce 2 or 3 hours before grilling.
• 4 cook bone side down, over indirect medium to high heat (maintain 350°f heat) for 1 hour. turn ribs; cook additional 20-30 minutes.
• 5 hints:.
• 6 charcoal not gas for best results.
• 7 1 cup soaked apple chips.
• 8 1 cup soaked cherry chips.
• 9 under ribs large bowl of water during smoking.

Plantation Lamb Cubes

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• 3 -5 lbs lamb loin, cut into 1 inch cubes
• 2 cups soy sauce
• 3 garlic cloves, diced
• 3 ounces gingerroot, grated
• 1 lemon, sliced
• 1/2 bunch green onion, chopped (the stems)
• 3/4 cup sugar
• 1 1/2 teaspoons pepper
• 1/2 cup peanut butter
• 1/4 cup green onion, diced
• 1/4 cup green onion, diced (the stems)
• 1/8 teaspoon salt
• 1/2 garlic clove, grated
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon sugar
• 1/2 cup water
• 1 1/2 cups milk

Recipe

• 1 place lamb cubes in shallow glass baking dish. combine marinade ingredients. mix well. pour over lamb and marinate for 2 and a half hours.
• 2 threat cubes (4 or 5) on skewers. place on grill over low heat and cook 8-10 minutes. turn and cook another 8-10 minutes.
• 3 to make sauce: combine ingredients in saucepan. bring to a boil and simmer 5 minutes, stirring constantly.
• 4 place indificual servings of lamb cubes and peanut butter sauce at each place setting.

Italian Meatballs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 lb ground beef (at least 16 percent fat)
• 1 lb ground lamb
• 2/3 cup milk (whole or 2 percent)
• 3 slices bread, crusts removed (about 3 ounces)
• 1/4 cup ricotta cheese
• 1/4 cup parmesan cheese, grated
• 2 eggs
• 2 teaspoons salt
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons black pepper
• 1 teaspoon dried oregano or 1 teaspoon marjoram
• 2 -3 garlic cloves, minced
• 1 cup flour
• 1/3 cup olive oil

Recipe

• 1 heat the milk in a small pot until steamy. turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves. mash it until you get something that resembles a paste. turn it out onto a plate to let it cool.
• 2 in a large bowl, combine the beef, lamb, ricotta cheese, grated parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture. mix it well with your hands until it barely combines. don't overwork the mixture or it will become tough. it is ok to have some discernable bits of bread or meat in the mix; better that than overworked meatballs.
• 3 wet your hands and form the meatballs. a traditional size for this sort of meatball is 2-3 inches across, but you can make them any size you want. once you roll the meatball in your hands, roll it in the flour to give it a good coating. set each one on a baking sheet as you work. you might need to rinse your hands a few times as you make the meatballs.
• 4 when all the meatballs are formed, heat olive oil in a large skillet over medium-high heat. brown the meatballs on at least two sides. don't worry about the center getting cooked through, as you will finish these in the sauce.

Italian Mint Lamb

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 cups peach chutney
• 2 tablespoons mint, spice
• 2 tablespoons mixed herbs
• 1 tablespoon rosemary garlic salt (robertson)
• 1 pinch salt
• 1 pinch pepper
• fresh mint leaves
• 3 large sweet potatoes
• 500 (900 g) packages lamb chops
• 1 cup frozen peas
• 1 tablespoon butter
• 2 cups sunflower oil (for frying chips)

Recipe

• 1 put the chutney into a mixing bowl.
• 2 mix in all the spices.
• 3 mix in the mint leaves (please remember if you picked them from your garden like me to wash the leaves from any bugs or dirt!).
• 4 put in the fridge to sit for a little bit.
• 5 while that's sitting for a bit we can pre heat the oven to 200 degrees celsius.
• 6 peal the sweet potatos.
• 7 remove the marinade from the fridge as well as your tablespoon of butter.
• 8 find a decent size baking tray for your meat.
• 9 coat the sides and bottom on the tray in butter (dont be shy).
• 10 one at a time dip the meat into the marinade and place into the tray (make sure to get them nice and covered).
• 11 pour excess marinade over the meat in the tray.
• 12 place in the oven for about 30 - 40 minutes.
• 13 when the lamb has been in for about 20 cut the chips and begin to deep fry them in your sunflower oil.
• 14 when chips are all fried remove them and place on wax paper to drain any excess oils.
• 15 keep checking the lamb you don't want it raw or over cooked this will also give you a chance to turn and move around the lamb in the tray.
• 16 when lamb is done turn the oven off place the chips inside a oven safe dish to keep warm in the oven.
• 17 place the peas into microwave dish with hot water just above the line of the peas.
• 18 microwave them for 5 minutes then drain excess water.
• 19 dish up and server hot.

Italian Meatloaf

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/2 lb ground beef
• 1/2 lb ground lamb
• 2 slices rye bread (or whatever you have on hand)
• 2 slices bread
• 1 egg
• 1 teaspoon oregano
• 1 teaspoon garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup parmesan cheese
• 1 (8 ounce) can tomato sauce

Recipe

• 1 preheat oven to 375°f.
• 2 soak 4 slices of bread in water for 2 minutes. squeeze water out of the bread slices.
• 3 mix together all ingredients except tomato sauce and place in a bread/meatloaf baking pan.
• 4 bake in oven for 45 minutes; pour can of tomato sauce over top of meatloaf and continue baking for additional 45 minutes.

Meat Lovers Spaghetti Sauce

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 12
• 3 lbs lean ground beef
• 1 -1 1/2 lb lamb sausage (jimmy dean)
• 20 ounces frozen meatballs
• 3 (28 ounce) cans crushed tomatoes
• 3 (14 1/2 ounce) cans stewed tomatoes, italian style
• 1 (26 ounce) jar of ragu robusto spaghetti sauce (chopped tomato, olive oil and garlic flavor....or your favorite)
• 1 large onion, chopped fine
• 3 garlic cloves, minced
• italian spices

Recipe

• 1 in two separate skillets, brown the ground beef and onion in one skillet and the lamb sausage in another until browned; drain well.
• 2 meanwhile, in a medium to large stockpot or large dutch oven, combine tomatoes, sauce, and garlic.
• 3 add beef/onion and sausage to pot; mix well and top off generously with italian seasonings.
• 4 bring to a boil; simmer on low for at least 3 hours, stirring occasionally.
• 5 add frozen meatballs to sauce about 30 minutes prior to serving.

Hog Head Souse

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 24
• 1 pig head, large
• 4 pigs ears
• 4 pig's feet
• 1 cup cider vinegar
• 4 bell peppers, red
• 1 teaspoon salt
• 1/2 teaspoon sage

Recipe

• 1 split hog head. clean thoroughly, removing eyes and brains. scald. scrape clean.
• 2 place hog head, feet and ears in large stockpot. simmer about 4 hours or until tender.
• 3 remove meat from bone. place meat in large bowl. mash. drain off any fat. add vinegar, peppers, salt and sage. stir to combine. transfer to bowl or dish. refrigerate 24 hours. slice. serve with crackers.

Hot Italian Sausage

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 20 lbs ground lamb
• 1/8 cup salt
• 1/4 cup garlic salt
• 1 tablespoon ground black pepper
• 1/2 cup ground paprika
• 1 cup vegetable oil
• 1 tablespoon anise seed
• 1 tablespoon fennel seed
• 1/8 cup red pepper flakes

Recipe

• 1 place the ground lamb into a large bowl. season with salt, garlic salt, black pepper and paprika. in a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. mix everything into the ground lamb until well blended. refrigerate for 24 hours to let flavors blend. bag and freeze in portions that suit your needs.

Knuckle Of Lamb With Mashed Swedes (flasklagg Med Rotmos)

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (4 lb) lamb knuckle, with bone (salted if available)
• bouquet garni (a little thyme, laurel and parsley)
• 1/2 teaspoon peppercorns
• 1 -2 tablespoon salt (if using unsalted meat)
• 1 lb swedes
• 1 lb potato
• 1 small carrot
• salt
• pepper
• 2 tablespoons butter
• strong mustard (e.g. dijon or colman)

Recipe

• 1 rinse the knuckle.
• 2 (if using salted, soak in cold water for 12 hours).
• 3 cover with water in a pot, add the bouquet, pepper and salt.
• 4 bring to a boil and let simmer for 2-3 hours, or until done.
• 5 one hour before serving, peel and cut the roots into chunks.
• 6 take some of the broth and boil the swedes for 30 minutes.
• 7 then add the potatoes and the carrot and some more broth if necessary.
• 8 boil until soft (abt. 20 minutes).
• 9 now there should not be much liquid left.
• 10 mash the roots, add salt and pepper to taste, and eventually stir in the butter.
• 11 serve with the knuckle and mustard.

Meat Loaf With Red Wine Glaze

Total Time: 2 hrs Preparation Time: 40 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 2 slices bread, torn into pieces
• 1/2 cup milk
• 1 large egg
• 1 large egg yolk
• 2 tablespoons coarsely chopped flat leaf parsley
• 1 1/2 teaspoons finely chopped sage
• 1 teaspoon finely chopped thyme
• 1 tablespoon kosher salt
• 1 pinch fresh ground black pepper
• 1 pinch of freshly grated nutmeg
• 1 pinch crushed red pepper flakes (or two)
• 3/4 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup plain breadcrumbs
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 lb ground lamb
• 1/2 lb ground lamb
• 1/2 lb ground veal
• vegetable oil, for brushing
• 1 1/4 cups dry red wine
• 1/4 cup sugar
• 1 tomato, finely chopped
• 1 teaspoon unsulphured molasses
• 1 pinch ground allspice

Recipe

• 1 preheat the oven to 350°f
• 2 in a large bowl, combine the bread pieces with the milk and mash to a paste.
• 3 add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth.
• 4 add the parmigiano-reggiano and dry bread crumbs and stir until thoroughly combined.
• 5 in a medium skillet, melt the butter.
• 6 add the onion and cook over moderate heat until softened, about 7 minutes.
• 7 add the garlic and cook just until fragrant, 1 minute longer.
• 8 let cool, then transfer to the bowl.
• 9 add the lamb, lamb and veal and knead until evenly combined.
• 10 brush a medium oval baking dish with oil or cooking spray
• 11 transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf.
• 12 bake for about 50 minutes, or until firm but not quite cooked through.
• 13 meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar.
• 14 boil until the glaze is thick and syrupy, about 15 minutes.
• 15 brush half of the glaze over the meat loaf.
• 16 continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°f; brush once more with the remaining glaze during baking.
• 17 let the meat loaf rest for 15 minutes, then thickly slice and serve.

Meat Loaf With Blue Cheese

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 250 g ground lamb
• 250 g ground beef
• 3 tablespoons fresh breadcrumbs
• 1 egg
• 1 small onion, chopped
• 1 bunch sage, chopped
• 2 teaspoons coarse grain mustard
• 1 (175 g) package blue cheese
• 6 slices bacon
• salt and pepper
• red currant jelly, for serving

Recipe

• 1 preheat oven to 400°f.
• 2 combine the meat with the breadcrumbs, egg, chopped onion, sage, mustard, salt and pepper and mix well.
• 3 for the mixture into an oblong shape. (lightly dust your hands with flour to do this), then break apart down the center.
• 4 cut half the cheese into small squares and place them down the center of the meat mixrture and then re-form the loaf into the oblong shape, enveloping the cheese.
• 5 cut up remaining cheese and lay over top of loaf, then lay the bacon slices diagonally across the loaf so the surface is covered.
• 6 place in an ovenproof dish and cook for 15 minutes, reduce oven temperature to 330f, and continue cooking for a further 40 minutes until golden on the outside.
• 7 serve hot with seasonal vegetables and red currrant jelly. garnish with sage and red currants, if desired.

Hot Italian Cheesy Dip

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb hot italian sausage
• 1 lb velveeta cheese
• 16 ounces medium salsa
• hot sauce (optional)
• chili pepper flakes (optional)

Recipe

• 1 brown the hot italian sausage. drain the fat. put browned sausage in a crock pot on low setting.
• 2 dice the velveeta cheese. add to the crock pot.
• 3 pour in the salsa and stir well.
• 4 let mixture cook on low setting until cheese is thoroughly melted. stir occasionally.
• 5 stir in hot sauce and pepper flakes to taste (optional).
• 6 keep crock pot on low setting to serve. stir occasionally to keep dip from burning to the crock pot. serve with tortilla chips.

Hoisin Bbq Lamb Kebabs With Lemongrass Skewers

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 1/4 cup hoisin sauce
• 1 tablespoon fresh ginger, grated
• 1 tablespoon garlic, minced
• 1 tablespoon sake (or dry wine)
• 1 tablespoon honey
• 1 tablespoon chili-garlic sauce
• 250 g lamb tenderloin
• 6 stalks lemongrass (pencil thin)
• salt
• pepper
• sesame seeds (to garnish)

Recipe

• 1 whisk together the hoisin sauce, ginger, garlic, sake, honey and chili garlic sauce in a bowl. set aside.
• 2 trim the lamb tenderloin of any connective tissue and slice it lengthwise into 6 strips.
• 3 remove the dry outer leaves of the lemongrass stalk and trim into 6-8" lengths.
• 4 thread lamb strips onto lemongrass stalks, accordion-style. using the tip of a sharp knife to make small cuts will make this task easier. season with salt and pepper.
• 5 sear in a grill pan or on a grill over high heat until browned, about 4 minutes. turn skewers over and baste with hoisin mixture and cook 2 minutes more. turn and baste again. continue to grill until lamb is cooked through and sauce is slightly carmelized.
• 6 garnish with sesame seeds.

Kalua Pig

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 1 large banana leaf
• 6 lbs boneless lamb shoulder, cut across grain into 6 pieces
• 2 1/2 tablespoons coarse salt
• 2 1/2 tablespoons liquid smoke

Recipe

• 1 preheat oven to 500°f.
• 2 lay 2 sheets of foil (each about 1 foot long) on a work surface with long sides overlapping by about 4 inches.
• 3 cut 2 (12-inch) lengths from banana leaf and center 1 on foil.
• 4 put lamb on banana leaf and sprinkle with salt and liquid smoke.
• 5 cover top of lamb with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long).
• 6 crimp edges of foil tightly to form a packet and put in a large roasting pan.
• 7 add 1 inch of water and cover pan tightly with more foil.
• 8 bake lamb in middle of oven 4 hours.
• 9 pour off liquid from pan and, when lamb is just cool enough to handle, shred with 2 forks in a bowl.
• 10 serve warm.

Koftit Roz (rice Meatballs)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 lb ground beef (you can use lamb, lean ground beef.. just what ever you have on hand)
• 1/2 cup short-grain rice (egyptian rice if you can get your hands on it... but italian rice will do fine)
• 1 egg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme (or za'taar)
• 1 teaspoon dried coriander
• 1 teaspoon dry cumin
• 1 onion
• 1 (28 ounce) can tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 preheat oven to 350°f.
• 2 puree the sauce ingredients in blender/food processor.
• 3 combine together together all the kofta ingredients in a large bowl.
• 4 ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan.
• 5 pour sauce over kofta and cook in oven for 45-60 minutes turning once.

Kofte Kebabs With Cucumber Mint Sauce

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1/2 lb ground chuck
• 1 large onion, minced
• 3/4 cup chopped flat leaf parsley
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup plain yogurt
• 1/2 cucumber, peeled,seeded,and diced
• 1/2 cup chopped fresh mint leaves
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 4 pita bread or 4 nane lavash bread, warmed

Recipe

• 1 mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
• 2 combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth.
• 3 shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide.
• 4 prepare grill or heat skillet.
• 5 cook kebabs for 6-8 minutes, turning to cook all sides.
• 6 serve 2 kebabs on each pita or lavash with cucumber-mint sauce.

Perfect Barbecued Lamb Chops

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 8 t-bone type lamb chops
• 1/4 cup olive oil
• 3 garlic cloves, crushed
• 2 tablespoons fresh lemon juice
• 1 pinch oregano
• salt and pepper

Recipe

• 1 marinade lamb chops in remaining ingredients for an hour or two.
• 2 barbecue on medium high bbq grill till done to your preference- (3 minutes per side for medium).
• 3 served with a caesar salad and some steamed broccoli or asparagus is great.

Meat Pie (tourtiere)

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 1 lb lean ground beef
• 1 lb ground lean lamb
• 1 large onion (diced fine)
• 1 stalk celery (diced fine)
• 1 large potato (small cubes)
• 4 garlic cloves (crushed)
• 6 whole cloves
• 1 teaspoon allspice
• 1 teaspoon sage
• 1 dash pepper
• 24 ounces beef bouillon
• pie crust, top and bottom

Recipe

• 1 in large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
• 2 add bouillon-bring to boil and then simmer on low heat for 3-4 hours.
• 3 this recipe works equally as well in a slow cooker.
• 4 use a potato masher to mash meat/potato mixture to desired consistancy.
• 5 drain off excess liquid-cool meat mixture& remove any visible cloves.
• 6 fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape.
• 7 bake at 425 for approximately 45 mins or until the crust is golden brown.

Hoisin Baby Back Ribs

Total Time: 7 hrs 15 mins Preparation Time: 7 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 5 lbs baby back ribs
• 2 inches piece fresh ginger, sliced, plus 1 teaspoon grated fresh ginger
• 1 cup sugar
• 1 cup ketchup
• 1/2 cup soy sauce
• 1/2 cup oyster sauce
• 1/3 cup hoisin sauce, suace
• 1 garlic clove, crushed
• 3 tablespoons sake
• fresh cilantro, for garnish

Recipe

• 1 cut racks into individual ribs. place in a large pot and cover with water. add slices of ginger. boil gently 1 - 1.5 hours. drain ribs discard ginger.
• 2 combine sugar, ketchup, soy sauce, oyster sauce, hoisin sauce, grated ginger, garlic and sake. marinate the cooked ribs in this mixture 4 - 5 hours in the refrigerator.
• 3 preheat broiler. place ribs in roasting pan and broil 15 minutes, turning if necessary.
• 4 garnish with sprigs of cilantro.

Hoisin Country-style Spare-ribs

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1/4 cup apple cider vinegar
• 6 ounces hoisin sauce
• 1/2 cup brown sugar
• 1 tablespoon olive oil
• 3 lbs lamb ribs (country style)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 mix vinegar, brown sugar & hoisin sauce together thoroughly. (set aside).
• 3 in skillet on medium high heat when oil begins to sizzle brown meaty ribs turning to lock in juices all four sides. (about a minute per side).
• 4 remove from stove.
• 5 place a sheet of baking parchment paper in the bottom of a roasting pan.
• 6 place the ribs on top and coat 1/2 of the "vinegar, brown sugar & hoisin sauce" mixture evenly on each rib.
• 7 bake ribs for 45 minutes.
• 8 turn them over and baste with remaining mixture and bake for another 20 minutes or until lamb is cooked thoroughly with no hint of pink.
• 9 serve and enjoy!

Kalua Pig

Total Time: 4 hrs Preparation Time: 15 mins Cook Time: 3 hrs 45 mins

Ingredients

• Servings: 10
• 4 -5 lbs lamb butt
• 2 1/2 tablespoons hawaiian salt (substitute kosher salt)
• 2 tablespoons liquid smoke
• 2 teaspoons garlic (crushed)
• 2 teaspoons ginger (powdered)
• 1 banana leaf (substitute 4-5 whole, unpeeled bananas)
• 4 -6 ti leaves (substitute aluminum foil)

Recipe

• 1 trim any excess fat from the roast.
• 2 make several shallow long cuts along the roast or pierce liberally with a fork. (this allows the salt and liquid smoke to penetrate the meat.).
• 3 rub with salt, garlic, ginger, and liquid smoke. wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat.
• 4 preheat oven to 350 degrees f.
• 5 cut the ribs from the ti leaves and wrap over the banana leaf. substitute aluminum foil, if ti leaves are not available. (ti leaves can often be obtained from a local florist). tie securely with twine.
• 6 roast in a 350 degree oven for about 45 minutes per pound.
• 7 when meat is done, remove ti leaves, banana leaf (or bananas) and pull the lamb from the bone with 2 forks.

Meat Loaf

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 green pepper, diced
• 1 medium onion, diced
• 1 large egg, lightly beaten
• 1 lb ground chuck
• 1/2 lb bulk lamb sausage meat
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup rolled oats
• 3/4 cup ketchup, divided

Recipe

• 1 preheat oven to 350. combine all ingredients except for 1/4 cup ketchup in a large mixing bowl. mix well and shape into a nice even loaf. place the loaf in a shallow baking dish and top with the remaining ketchup. bake for 90 minutes or until well done.

Peppy Egg Strata

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 8 slices bread, crusts removed,if desired
• 8 ounces jalapeno jack cheese
• 8 ounces shredded cheddar cheese
• 8 -10 slices bacon, cooked crisply and crumbled
• 6 eggs
• 3 cups milk
• 1/2 teaspoon salt
• 1 dash pepper

Recipe

• 1 heat oven to 350 degrees.
• 2 butter 13-by-9-by-2-inch baking dish.
• 3 spread dish with nonstick vegetable spray.
• 4 line dish with bread slices.
• 5 layer monterey jack, cheddar and bacon.
• 6 in large bowl, beat eggs.
• 7 add milk, salt and pepper; beat until blended well.
• 8 pour over cheese-bacon mixture in dish.
• 9 bake in preheated oven for 45 to 50 minutes or until knife inserted near center comes out clean.

Mini Gourmet Potato Skins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 12 baby potatoes
• 4 slices prosciutto, cut into strips
• 3/4 cup cheddar cheese, finely grated
• sour cream, dollops
• chives, finely chopped, to garnish

Recipe

• 1 preheat oven to 400 degrees fahrenheit.
• 2 slice potatoes in half. using a melon baller, scoop out flesh from each half, leaving at least 1/4 inch of flesh around sides and bottom.
• 3 place hollowed-out potatoes on a foil-lined baking sheet, cut side up.
• 4 bake until tender, about 20 to 25 minutes.
• 5 stuff potatoes with prosciutto strips; top with cheddar cheese.
• 6 bake until cheese is melted, about 2 more minutes.
• 7 top each half with sour cream and chives.

Greek Style Lamb

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, boneless
• 1/2 medium onion, cut into wedges
• 1/2 green bell pepper, diced
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground cinnamon
• 2 ounces feta cheese

Recipe

• 1 trim fat from lamb. cut into 1/2 inch pieces.
• 2 in a large nonstick pan sprayed with cooking spray, brown lamb,peppers, and onion, drain off any fat.
• 3 stir in tomatoes, oregano, salt, pepper, and cinnamon. bring to a boil. reduce heat, cover and simmer for 25 minutes
• 4 sprinkle feta over lamb and serve immediately.

Hoisin Honey Glazed Lamb Tenderloin With Grilled Pineapple

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup hoisin sauce
• 1 tablespoon honey
• 1 tablespoon ginger, grated fresh peeled
• 1 teaspoon sesame oil
• 1 1/4 lbs lamb tenderloin
• 1/2 medium pineapple, untrimmed
• 2 tablespoons brown sugar

Recipe

• 1 prepare outdoor grill for covered direct grilling over medium heat. in small bowl, combine hoisin, honey, ginger, and oil.
• 2 place lamb on hot grill rack. cover grill and cook lamb 18 to 20 minutes, turning occasionally.
• 3 with serrated knife, cut pineapple half into 4 wedges. rub cut sides of pineapple with brown sugar.
• 4 grill pineapple 10 minutes or until browned on both sides, turning over once. while pineapple is grilling, brush lamb with hoisin-honey glaze and turn frequently until temperature on instant-read thermometer reaches 155 degrees f. transfer lamb to cutting board; let stand 10 minutes. transfer pineapple to platter.
• 5 thinly slice lamb and serve with pineapple wedges.

Pizzettes (mini Pizzas) From Giada De Laurentiis

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3 tablespoons olive oil
• 3 large onions, sliced (about 4 cups)
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon herbes de provence (optional)
• 1 teaspoon sugar
• 1 (12 -16 ounce) package purchased fresh pizza dough
• 3 ounces goat cheese, crumbled (about 1/2 cup)
• 2 -3 ounces prosciutto, cut into 2 by 2-inch pieces (about 5 large slices)
• parsley sprigs (optional) or rosemary sprig, for garnish (optional)

Recipe

• 1 in a large, heavy skillet, heat the oil over low heat. add the onions, salt, pepper, herbs de provence, and sugar. stir to combine. continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 1 hour and 45 minutes.
• 2 preheat the oven to 475 degrees f.
• 3 roll out the pizza dough into a 1/4-inch-thick round. using the cookie cutter, cut out 24 dough circles. arrange the circles on a large heavy baking sheet.
• 4 place a small spoonful of the caramelized onions on each dough circle. top with a small amount of goat cheese.
• 5 bake until golden and bubbly, about 10 minutes.
• 6 while still hot, top each pizzette with a piece of prosciutto. arrange on a serving platter and garnish with sprigs of parsley or rosemary. serve immediately.

Mean Chef's Morelia Lamb Roast

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 5 lbs lamb loin roast
• 1/2 teaspoon fennel seed
• 2 teaspoons salt
• 1/4 cup flour
• 1 teaspoon black pepper
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/4 teaspoon nutmeg
• 1 cup dry wine
• 1 cup chicken broth
• 3/4 cup apple juice
• 2 garlic cloves, peeled
• 1 cup sour cream

Recipe

• 1 in a mortar or heavy bowl crush the fennel seed and salt with the pestle.
• 2 add the flour, pepper and herbs, mix thoroughly, then rub this mixture over the roast.
• 3 cover the bottom of a heavy dutch oven with a thin layer of cooking oil.
• 4 brown the roast on all sides, then pour into the pot the wine, broth and apple juice.
• 5 smash the garlic with the flat side of a knife and throw it into the pot, too.
• 6 put a lid on the pot and shove it into a 325 oven for 2 1/2 to 3 hours.
• 7 remove the lamb to a warm dish.
• 8 on an oven burner bring the pot liquids to a boil, then remove from heat and stir in the sour cream.
• 9 slice the meat and serve some sauce over the top.

Mrs. Mountain's Lamb Chops

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 cups water
• 1 cup ketchup
• 1/4 cup vinegar
• 1/2 cup worcestershire sauce
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon celery seed
• 1 -2 dash tabasco sauce
• 2 large onions, sliced medium
• 4 lemons, sliced medium about
• 6 -8 lamb chops

Recipe

• 1 bring all ingredients except lamb chops to a boil in a medium saucepan.
• 2 simmer on low for 1/2 hour.
• 3 place lamb chops in large baking pan.
• 4 place one or two slices of onion on each chop and top off with lemon slice.
• 5 pour sauce over top of chops.
• 6 cover with foil wrap.
• 7 bake at 375 degrees for 1 1/2 hours.

Maquechoux (cajun Lamb Chops)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 medium onion, finely chopped
• 2 celery ribs, finly chopped
• 1 small bell pepper, seeds and membranes removed,finel chopped
• 1 (14 1/2 ounce) can ready cut tomatoes, undrained
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried tarragon, crushed
• 1/8 teaspoon cayenne pepper, or to taste
• 4 lean lamb chops, fat removed
• 1/4 cup dry wine
• 1 (15 ounce) can unsalted cream corn
• 1 cup corn kernel

Recipe

• 1 combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon, and cayenne pepper in a large sauce pan and cook over low heat for 20 minutes, stirring occasionally. while the mixture on the stove is cooking, cook the lamb chops in a non stick skillet over a medium heat until browned on both sides.
• 2 add the wine and cook, covered, for about 10 more minutes.
• 3 uncover and cook over high heat until most of the wine is absorbed, about 3 minutes add the cream corn and the corn kernels to the vegetable mixture and mix well.
• 4 bury the browned lamb chops in the mixture and add any liguid still in the lamb pan.
• 5 simmer covered, over low heat for 15 minutes to allow the flavors to blend a little.
• 6 to serve, place lamb chop in a shallow bowl and spoon 1 cup of the corn mixture over the top.

No Challenge Creamy Chops

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 -6 boneless lamb chops, 3/4 " thick
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 can milk
• 1 (2/3 ounce) package good seasonings italian salad dressing mix or 1 (1 ounce) package ranch dressing mix
• salt & pepper

Recipe

• 1 preheat oven to 400 degrees f.
• 2 heat oil in large skillet.
• 3 add chops and brown both sides.
• 4 season chops lightly with salt and pepper.
• 5 mix soup, milk and salad dressing mix together (if using ranch dressing, use only 1/2 the pkg).
• 6 place chops in single layer in large baking pan.
• 7 pour soup mixture over top of chops.
• 8 cover pan with foil.
• 9 bake for 30 minutes.
• 10 serve with rice.
• 11 (if using ranch dressing mix, you can add the rest of the pkg to the water when making the rice).

Hoisin-glazed Lamb Kabobs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut into 1-inch cubes when slightly frozen
• 1/4 cup hoisin sauce
• 1/4 cup ketchup
• 1 tablespoon chile, minced
• 2 tablespoons sliced green onions
• 1 teaspoon fresh ginger
• pepper, to taste
• 1 small firm fresh pineapple, peeled, cored and cut into 1-inch cubes

Recipe

• 1 combine hoisin sauce, ketchup, chili,green onion, and ginger; set aside.
• 2 season lamb cubes with pepper. thread lamb and pineapple onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture. continue cooking on grill until lamb browns, about 8-10 minutes total cooking time.

Meat Loaf With Brown Sugar-ketchup Glaze

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• 1/2 cup ketchup or 1/2 cup chili sauce
• 4 tablespoons brown sugar
• 4 teaspoons cider or 4 teaspoons vinegar
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large eggs
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons dijon mustard
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon hot red pepper sauce
• 1/2 cup whole milk or 1/2 cup plain yogurt
• 2 lbs meat, loaf mix (50% ground chuck, 25% ground lamb, 25% ground veal)
• 2/3 cup crushed saltine crackers (about 16) or 2/3 cup quick oatmeal or 1 1/3 cups fresh breadcrumbs
• 1/3 cup minced fresh parsley leaves
• 6 -8 ounces thin-sliced bacon (8 to 12 slices, depending on loaf shape)

Recipe

• 1 for the glaze: mix all ingredients in small saucepan; set aside.
• 2 for the meat loaf: heat oven to 350 degrees. heat oil in medium skillet. add onion and garlic; sauté until softened, about 5 minutes. set aside to cool while preparing remaining ingredients.
• 3 mix eggs with thyme, salt, pepper, mustard, worcestershire sauce, pepper sauce, and milk or yogurt. add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (if mixture sticks add additional milk or yogurt, a couple tablespoons at a time, until mix no longer sticks).
• 4 turn meat mixture onto work surface. with wet hands, pat mixture into approximately 9 x 5-inch loaf shape. place on foil-lined (for easy cleanup) shallow baking pan. brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under.
• 5 cook until temperature of loaf registers 160 degrees, about 1 hour. cool at least 20 minutes. simmer remaining glaze over medium heat until thickened slightly. slice meat loaf and serve with extra glaze passed separately.

Florentine Lamb Medallions

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 2 -3 tablespoons all-purpose flour
• 1 cup wine
• 1 cup milk
• 2 -3 tablespoons chopped sun-dried tomatoes
• 1/2 cup frozen chopped spinach, thawed and drained
• 2 -3 tablespoons grated asiago cheese
• sea salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 preheat oven to 325 degrees.
• 2 place tenderloin in baking dish sprayed with non-stick spray.
• 3 season with salt and pepper to taste.
• 4 bake 35-40 minutes or until desired doneness.
• 5 when lamb is done, remove from pan and keep warm.
• 6 pour 2-3 tablespoons of drippings from the lamb into a medium saute pan.
• 7 heat over medium high heat; whisk in flour. cook for 1 minute, stirring constantly with whisk.
• 8 slowly whisk in wine; stir until smooth.
• 9 reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
• 10 gradually stir in milk; bring to a simmer.
• 11 cook over medium heat until smooth and thick, stirring constantly.
• 12 add chopped sun-dried tomatoes and spinach.
• 13 continue cooking until completely heated through. mixture will be somewhat thick.
• 14 slice lamb tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
• 15 arrange lamb medallions on serving plate, top with spinach-tomato mixture.
• 16 season with salt and pepper, if desired.
• 17 sprinkle asiago cheese over the top and serve hot!

Italian Loaf (meat, Cheese And Olive)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (10 ounce) portion refrigerated prepared pizza dough
• 1 (10 ounce) packet frozen spinach, thawed and drained
• 4 cups mozzarella cheese, grated
• 1 egg, lightly beaten
• 1 lb spicy lamb sausage, browned
• 1 (7 ounce) jar diced pimentos, drained
• 1/2 cup tomato sauce
• 1 (3 ounce) package sliced pepperoni
• 1 teaspoon oregano flakes
• 12 large pimento stuffed olives, cut in half
• 1/2 teaspoon dried basil

Recipe

• 1 preheat oven to 400°f unroll dough and cut off one-fourth of dough crosswise; set aside. line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the large piece of dough. moisten the dough with water at corners and press.
• 2 to seal.
• 3 place one-half of the cheese on the bottom of the dough and top with sausage. spoon tomato sauce over sausage and sprinkle with oregano and basil.
• 4 combine spinach with egg and spread over tomato sauce. layer pimientos on top of spinach and top with remaining cheese. arrange the pepperoni on top of the cheese layer. top with olive halves. cover filling.
• 5 with reserved dough and crimp edges of dough to seal.
• 6 cut slits in top of dough to allow steam to escape. bake 50 minutes or until crust is well browned (if crust browns too quickly, cover loosely with aluminum foil).
• 7 allow to cool 10 minutes before removing from pan and cutting into slices.

Meat Lovers Cheating Lasagna

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (30 ounce) package frozen cheese ravioli
• 1 (26 ounce) jar spaghetti sauce
• 1 (16 ounce) package lamb sausage (in the roll shaped package, not links)
• 1 1/2 lbs ground beef
• 1/2 lb sandwich pepperoni (from grocery store deli)
• 2 medium onions, roughly chopped
• 2 teaspoons garlic powder
• 3 cups mozzarella cheese (1-1/2 bags pre-shredded)

Recipe

• 1 in a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
• 2 cook ravioli according to package directions (only for about 3 minutes or so i think) drain and rinse in cold water.
• 3 in a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
• 4 stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
• 5 now spread all the meat over that and pour the remaining sauce on top of it.
• 6 sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
• 7 spread the remaining half of pepperoni strips on top of cheese.
• 8 cover with foil and bake at 375* for about 20-25 minutes.
• 9 remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
• 10 serve with no yeast beer bread (beer bread).

Italian Meat-a-loaf-a

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 lbs extra lean ground beef
• 3 mild italian sausage (links, remove casings)
• 2 eggs
• 1/2 cup skim milk
• 1 cup italian breadcrumbs
• 1 teaspoon sea salt (you can use regular)
• 1 teaspoon fresh ground pepper
• 1 teaspoon garlic powder
• 2 -3 teaspoons dried oregano
• 2 1/2 tablespoons fresh italian parsley
• 1 tablespoon fresh garlic (minced)
• 2/3 cup fresh parmesan cheese

Recipe

• 1 mix all ingredients up in a bowl thoroughly. make sure you don't have any clumps from the bread crumbs.
• 2 spray a loaf pan with non stick cooking spray. pack the meatloaf mixture down in the pan.
• 3 bake at 350 degrees for 75 minutes or until done.
• 4 top with marinara and fresh mozzarella cheese and serve.

Hoisin Grilled Lamb Tenderloin (low Fat)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup hoisin sauce
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon gingerroot, grated
• 2 teaspoons garlic, minced
• 2 teaspoons lemon zest, grated
• 3 (1 lb) lamb tenderloin

Recipe

• 1 to make glaze, combine all glaze ingredients in a small bowl and mix well. set aside.
• 2 preheat grill. grill lamb for about 16 minutes, turning occasionally. lamb should be slightly pink in the centre. do not overcook.
• 3 brush lamb generously with glaze during last 5 minutes of cooking time. (the more you baste, the better the taste).
• 4 place lamb on a cutting board, cover loosely with foil, and let stand for 5 minutes.
• 5 cut into thin slices and serve.

Kalamata Lamb Tenderloin With Rosemary

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, medallions
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 garlic clove, minced
• 1/2 cup dry red wine
• 1/2 cup chicken stock
• 1/8 cup sliced kalamata olive
• 1 tablespoon minced lemon zest

Recipe

• 1 pound the meat to 1/4 inch thickness. in a shallow bowl, combine the flour, salt, and pepper. dredge lamb in flour to coat.
• 2 heat 1 tablespoon olive oil in a skillet over medium-high heat. cook lamb in olive oil until browned, turning once. transfer meat to a warmed plate.
• 3 reduce the heat to low, and add rosemary and garlic to the pan. pour in wine, and bring to a boil. boil until the liquid is thick. pour in chicken stock, and boil until volume is reduced by half. stir in olives and lemon zest. pour sauce over the meat, and serve.

Hoisin Spareribs

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 3
• 4 tablespoons hoisin sauce
• 2 tablespoons fish sauce (this can be purchased in any asian section of your grocery store)
• 2 tablespoons peanut oil
• 4 -5 cloves minced fresh garlic
• 2 lbs lamb ribs, cut crosswise

Recipe

• 1 mix first 4 ingredients.
• 2 rub all over the ribs to coat well.
• 3 cover, and refrigerate for 3 or more hours.
• 4 remove from fridge; grill over medium heat, turning once or twice, or until ribs are slightly charred and cooked.
• 5 let cool slightly; cut into bite-size pieces.
• 6 serve with any leftover sauce.
• 7 note: if you prefer lots of sauce, just double the recipe.

Black Cherry Glazed Lamb Chops

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, 1 inch thick
• 1 (10 ounce) jar black cherry fruit spread
• 1/2 cup red wine
• 1/4 cup balsamic vinegar
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon olive oil

Recipe

• 1 add fruit spread, wine, vinegar and rosemary to a small saucepan, whisk to combine and bring to a boil.
• 2 reduce heat and simmer until reduced by half, about 15 minutes.
• 3 add oil to a skillet and brown chops over medium high heat, 2 minutes per side.
• 4 spoon glaze on chops, reduce heat to medium low, cover and cook 6 minutes.
• 5 turn chops and cook 5 minutes more or until no longer pink in the center.

Knuckles Of Lamb In Red Wine

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 6 lamb knuckles or 6 lamb shanks
• extra virgin olive oil
• 1 large carrot, roughly sliced
• 1 large onion, roughly sliced
• 6 peppercorns
• 8 garlic cloves, with skins
• 1 sprig thyme
• 4 bay leaves
• 2 teaspoons honey
• 0.5 (750 ml) bottle red wine (i use chateau libertas, a local wine, use your fav)
• 1 sliced celery
• 3 teaspoons molasses
• 1 tablespoon soy sauce

Recipe

• 1 preheat oven to 160°c.
• 2 trim the knuckles--make them look neat exposing the bone.
• 3 in a large frying pan heat the oil and fry the knuckles on all sides.
• 4 put into a large ovenproof dish with a lid, big enough to hold all the knuckles and vegetables.
• 5 repeat cooking until all the knuckles are sealed add all the sliced veg in dish with lamb.
• 6 add the peppercorns, garlic, bay leaf, salt, honey and wine to the lamb and put into a slow oven for 2 hours.
• 7 the lamb should be coming away from the bone when it is ready.
• 8 remove and put on to a dish and cover with tin foil.
• 9 put the rest on top of the heat and add the molasses sugar and soy and reduce to a third until it becomes syrupy and able to coat the lamb knuckles.
• 10 strain through a fine sieve into a smaller saucepan.
• 11 put the knuckles back into the oven-proof dish, coat with sauce and roast in the oven for 20 minutes.
• 12 baste the knuckles in a couple of times while cooking.

Mini Lasagna Roll-ups

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 lb lamb
• 1 (10 ounce) jar pasta sauce
• 1 (12 ounce) box lasagna noodles
• 3 garlic cloves
• 1 onion
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 carrots
• 1 head broccoli
• 1 dash salt
• 1 dash pepper
• 1 dash oregano
• 1 dash rosemary
• 1 dash thyme

Recipe

• 1 pasta sauce:.
• 2 brown beef and lamb in a frying pan until thoroughly cooked, and drain excess fat from pan.
• 3 finely dice both the garlic and onions and add them to your meat medley.
• 4 cook until both the onions and garlic are translucent.
• 5 add pasta sauce and turn to low to simmer.
• 6 chop up your fresh herbs and add it to your sauce. remember to remove them from their stems! keep the sauce low and simmer while you cook the rest of your lasagna ingredients to help thicken your sauce.
• 7 add salt, pepper and any other spices you fancy.
• 8 noodles:.
• 9 lasagna noodles require very little time to cook. some recipes suggest that you don’t use boiling water, but instead use hot water from the tap and soak the noodles in it.
• 10 this is a good suggestion for parboiled noodles, but if you have complete raw noodles, you will want to boil some water in a big pot and cook the noodles for 10 minutes.
• 11 when done, strain them and run them under cool water. note: noodles should not be over cooked, it will turn them weak and flimsy, and that’s no good! try to get them el dante.
• 12 ricotta mixture:.
• 13 wash and separate the broccoli head as well as peel the carrots. then use a cheese grader to shred both the carrot and broccoli into a fine mixture.
• 14 add all your ricotta cheese to this and mix thoroughly. add salt and pepper to taste.
• 15 preparation:.
• 16 preheat the oven to 400°f.
• 17 layout your cook noodles and cut them in half on a cutting board. with a spoon, scoop out a small bit of your ricotta mixture onto your ½ noodle.
• 18 use the back of the spoon to distribute the mixture. next, add a spoon full of the meat sauce.
• 19 when both mixtures are equally distributed along the noodle, take one end and begin to roll it between your thumbs and index fingers. do this for all your noodles until you’ve exhausted your supplies.
• 20 place all your lasagna roll-ups onto a baking sheet. use any excess sauce to blanket the rolls.
• 21 afterwards, liberally spread your mozzarella cheese over top.
• 22 place in the oven and cook for 15 – 20 minutes.
• 23 let it cool for 5 minutes before serving.

Italian Meat And Potatoes

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lb ground beef
• 1 lb bulk lamb sausage
• 1/2 cup chopped onion
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
• 1 1/4 cups milk
• 1 (8 ounce) can tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 6 medium potatoes, peeled and thinly sliced
• 2 cups shredded part-skim mozzarella cheese

Recipe

• 1 in a large skillet, cook the beef, sausage, onion, pepper and salt over medium heat until meat is no longer pink. meanwhile, in a small saucepan, combine the soup, milk, tomato sauce, garlic powder, oregano and sugar. bring to a boil. reduce heat; simmer, uncovered, for 5 minutes or until heated through.
• 2 drain meat mixture; spoon half into a greased 13-in. x 9-in. baking dish. layer with half of the potatoes. repeat layers. top with soup mixture.
• 3 cover and bake at 350° for 1-1/4 hours or until potatoes are tender. uncover; sprinkle with cheese. bake 15 minutes longer or until cheese is melted. yield: 10-12 servings.