Mustard-glazed Lamb Chops

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 1/2 cup packed brown sugar
• 1/3 cup dijon mustard
• 5 tablespoons cider vinegar
• 2 tablespoons molasses
• 1 tablespoon ground mustard
• 6 lamb loin chops with bone (6 oz. each)

Recipe

• 1 in a saucepan, add the brown sugar, dijon mustard, vinegar, molasses, and ground mustard.
• 2 whisk until mixture is smooth and blended.
• 3 bring mixture to a boil, over medium heat; stir often.
• 4 lower heat, cover pan and simmer 2-3 minutes or until thickened.
• 5 place chops in a 13x9 inch baking dish sprayed with non-stick cooking spray.
• 6 spoon sauce over chops; turn chops to coat.
• 7 bake, uncovered, at 350° for 18-22 minutes or until juices run clear; baste occasionally.

Macaroni And Cheese Surprise

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

Ingredients

• Servings: 4
• 1 lb macaroni
• 8 ounces velveeta cheese
• 2 tomatoes
• 2 cups broccoli florets
• 1 cup ham
• milk
• salt
• pepper

Recipe

• 1 boil macaroni based on package directions, drain.
• 2 cook broccoli till tender, drain.
• 3 cut up velveeta into small cubes.
• 4 cut up tomatoes into bit size pieces.
• 5 place macaroni in pan, over low heat, add velveeta to macaroni, with milk, mix until cheese is melted.
• 6 add ham, stir.
• 7 add broccoli, stir.
• 8 add tomatoes, stir.
• 9 heat until everything is hot, serve!

Homemade Sausage Rolls

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 1 lb minced lean lamb
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground fennel
• 1/4 teaspoon freshly grated nutmeg
• 1 dash cayenne pepper
• 1 tablespoon butter
• 1 onion, finely chopped
• 1 (14 ounce) package frozen puff pastry, thawed
• 1 egg yolk
• 2 teaspoons cold water

Recipe

• 1 in a large bowl, mix together lamb, parsley, salt, pepper, fennel, nutmeg and cayenne to taste.
• 2 in small saucepan, melt butter and cook onion until softened and translucent; add to lamb mixture and stir well.
• 3 cut pastry into 2 portions; roll 1 portion into 18x6-inch rectangle.
• 4 shape handful of lamb mixture into sausage shape about 1 inch in diameter; place along long edge of pastry.
• 5 continue to shape lamb mixture until long edge of pastry is filled with half the lamb mixture.
• 6 roll up jellyroll style.
• 7 dampen edge of pastry and seal.
• 8 place roll, seam side down, on tray and refrigerate for 10 minutes.
• 9 with sharp knife, cut roll into 1-1/2 inch lengths.
• 10 repeat with remaining pastry and filling.
• 11 preheat oven to 450f (230c).
• 12 place rolls seam-side-down on parchment-lined baking sheet.
• 13 beat together egg yolk and water and brush over tops of rolls.
• 14 bake at 450f for 10 minutes, then reduce heat to 375f (190c) and bake for 15 minutes longer, or until golden.
• 15 let cool, then freeze rolls in single layer on baking sheet; package in airtight containers and store in freezer.
• 16 do not thaw before reheating.
• 17 to reheat, bake frozen sausage rolls in single layer on baking sheet at 425f (220c) for 20 minutes or until heated through.

Mexican Scramble

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

Ingredients

• Servings: 4
• 8 large eggs
• 1/3 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1 (15 1/2 ounce) can refried beans
• 4 ounces chorizo sausages, casing removed
• 1/2 cup shredded cheese (mixture of cheddar and monterey jack is best)
• 8 corn tortillas, warmed per package directions
• 1 cup bottled or fresh salsa

Recipe

• 1 combine eggs, water, salt, chili powder and cumin in a medium bowl; whisk until blended and set aside.
• 2 heat refried beans according to directions on can.
• 3 heat a non-stick skillet over medium-high heat; add chorizo; cook, breaking up sausage into pieces, until it's cooked through, about 10 minutes; pour off all but 1 tablespoon of fat.
• 4 add eggs to skillet; cook, stirring gently, until almost set, about 4 minutes; sprinkle eggs with cheese; cook 1 minute then remove from heat.
• 5 serve warm with tortillas, salsa and beans.

Nutty Stuffing

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 2 cups seasoned stuffing mix
• 1 tablespoon butter, melted
• 1 egg
• 3/4 cup water
• 4 tablespoons pine nuts
• 1 slice bacon, chopped and browned

Recipe

• 1 mix all ingredients together, and divide into 16 balls.
• 2 bake at 180c for 25 minutes.

Linguini With Ham

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

Ingredients

• Servings: 8
• 8 ounces linguine
• 8 ounces spinach linguine
• 1 cup sliced fresh mushrooms
• 1 1/2 cups cubed cooked ham
• 1 cup milk
• 2 egg yolks, well-beaten
• 1 cup grated parmesan cheese

Recipe

• 1 cook linguini in a large kettle according to directions.
• 2 drain and return to kettle; add ham and mushrooms.
• 3 in a separate bowl, beat milk and egg yolks well; slowly stir into linguini mixture and heat over medium heat, stirring gently.
• 4 add 3/4 cup parmesan and cook over medium heat until thickened.
• 5 sprinkle with remaining parmesan and serve.

Leg Of Lamb In A Spicy Yogurt Sauce

Total Time: 3 hrs 20 mins Preparation Time: 40 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 4
• 5 -6 lbs leg of lamb
• 2 ounces blanched almonds
• 8 ounces onions, coarsely chopped
• 8 cloves peeled garlic
• 4 pieces ginger, approx 1 inch,peeled and coarsely chopped
• 4 fresh hot green chilies, coarsely chopped
• 20 fluid ounces plain yogurt
• 2 tablespoons ground cumin
• 4 teaspoons ground coriander
• 1/2 teaspoon cayenne pepper
• 3 1/2 teaspoons salt
• 1/2 teaspoon garam masala
• 6 tablespoons vegetable oil
• 1/2 teaspoon whole cloves
• 16 cardamom pods
• 2 inches cinnamon sticks
• 10 black peppercorns
• 4 tablespoons sultanas
• 1 ounce blanched split almonds or 1 ounce slivered almonds

Recipe

• 1 remove all the fat from the outside of the leg and the skin, or ask your butcher to do it.
• 2 put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
• 3 put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
• 4 the remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
• 5 stab the lamb all over, making good deep cuts.
• 6 now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
• 7 spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
• 8 cover and refrigerate for at least 24 hours.
• 9 when ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
• 10 preheat the oven to 400 degrees f.
• 11 heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
• 12 cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
• 13 remove the foil and bake for another 45 minutes or longer if you prefer.
• 14 during this time baste the meat regularly with the sauce.
• 15 scatter, or make nice pattern, the sultana’s and almonds over the top of lamb in the yogurt paste.
• 16 bake for another 5-6 minutes.
• 17 remove the dish from the oven; leave it a warm place for 15 minutes or so.
• 18 take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
• 19 serve the leg on a platter with the sauce poured around it.

Grilled Fresh Herb Brined Lamb Chops

Total Time: 4 hrs 22 mins Preparation Time: 4 hrs Cook Time: 22 mins

Ingredients

• Servings: 6
• 6 lamb chops, about 1 inch thick each
• 2 cups cold water
• 3 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 cup apple cider
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh ground black pepper
• 3 stalks fresh rosemary, whole branches
• 2 bay leaves

Recipe

• 1 in a bowl add the brown sugar, kosher salt and apple cider. stir to dissolve.
• 2 add 2 cups of cold water to the bowl. add two tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
• 3 place the lamb chops into a large sealable plastic bag. place this plastic bag into another of equal size to offer extra safety. the plastic bags can be standing in a large pot to make it more secure. pour the brine overtop of the chops and seal the plastic bags. place in the refrigerator to rest for a minimum of 4 hours up to overnight.
• 4 after the required time has passed, remove the lamb chops from the brine and place on a large tray. pat them dry with paper towel and dispose of the brine. the lamb chops have to come to room temperature before grilling.
• 5 preheat the barbecue to 500°f/250°c with heat on one side of the grill and no heat on the other.
• 6 lightly brush both sides of the lamb chops with olive oil and season with salt and pepper. sear the lamb chops over direct high heat for 6 minutes, turning once halfway through cooking time. lower the temperature to 300°f/150°c and move the chops to the cool side of the grill.
• 7 continue to cook the lamb chops over indirect medium heat for about 8 minutes per side with the lid closed.
• 8 once the juices run clear, take the lamb chops off the grill and tent with aluminium foil. allow to rest before serving.

Lion's Head Stew

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

Ingredients

• Servings: 4
• 2 teaspoons minced ginger
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 3/4 teaspoon soy sauce
• 1 teaspoon dry sherry
• 1 tablespoon egg
• 1/2 teaspoon sesame oil
• 10 ounces ground lamb
• 2 green onions, minced ( and light green portion only)
• 1/3 cup cornstarch (for coating meatballs)
• peanut oil (for frying)
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon water
• 1 tablespoon fresh ginger, minced
• 12 ounces bok choy (coarsely chopped & thoroughly rinsed)
• 3 cups chicken broth
• 1 teaspoon hot pepper flakes

Recipe

• 1 in medium-large bowl, combine first 8 ingredients, stir to combine. add lamb and green onions. gently mix with hands. gently form into 1 ¼-inch balls (mixture will be loose); you will have about 8 meatballs.
• 2 in large, deep skillet, heat 1-inch oil on medium-high heat. roll meatballs in cornstarch, lightly coating entire surface. brown meatballs on all sides. they should be very well browned and a little crusty. drain on paper towels.
• 3 in small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
• 4 in wok or large deep skillet, heat 2 tablespoons oil on high heat. add 1 tablespoon minced ginger and bok choy; stir-fry for about 30 seconds. cautiously add broth and pepper flakes. bring to simmer.
• 5 add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes. stir in reserved cornstarch mixture and simmer until mixture thickens ever so slightly.
• 6 if serving with rice, put a small scoop of cooked rice in the bottom of 4 bowls. divide meatballs between the bowls and top with soup and vegetables.

Leftover Meat Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups cooked lamb or 2 cups cooked lamb or 2 cups cooked beef or 2 cups cooked chicken, cut into smallish pieces
• 1 cup diced celery
• 1 large onion, minced
• 1 cup leftover vegetables, diced
• 1 (10 ounce) can condensed tomato soup, undiluted
• 1 (10 ounce) can condensed mushroom soup, undiluted
• 3 cups cooked egg noodles
• 1 teaspoon salt
• pepper
• 1 cup meat broth or 1 cup gravy
• 1 cup breadcrumbs
• 1/2 cup grated cheddar cheese

Recipe

• 1 arrange meat, vegetables and noodles in layers in a casserole dish, with noodles on top.
• 2 blend soups and gravy.
• 3 pour over top.
• 4 combine grated cheese with breadcrumbs and sprinkle on top.
• 5 bake at 350*f for 45 minutes.

Individual Quiche

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

Ingredients

• 1/4 cup bulk lamb sausage
• 1 egg
• 1/3 cup milk
• 1 dash salt
• 1 dash pepper
• 1 dash ground mustard
• 1 slice bread, crust removed
• 1 green onion, sliced
• 1 tablespoon cheddar cheese, shredded

Recipe

• 1 in a small skillet, brown sausage and drain.
• 2 in a small bowl, beat egg, milk, salt, pepper, and mustard; set aside.
• 3 cube bread; place in a greased 8-oz. custard cup.
• 4 top with sausage and onion.
• 5 pour egg mixture over top.
• 6 sprinkle with cheese.
• 7 bake, uncovered, at 350º for 25-30 minutes or until a knife inserted near the center comes out clean.

Mom's Meat Pie (tourtière à Ma Mère)

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

Ingredients

• 2/3 cup ground lamb
• 1/3 cup ground veal
• 1 small onion
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 teaspoon savory
• 1/4 teaspoon celery seed (or celery pepper if you can find)
• 1/4 teaspoon ground cloves
• 1/2 cup water
• 1 pie crust (top and bottom)
• 1 egg, beaten

Recipe

• 1 in a large pan, mix together meats, spices and water.
• 2 bring to a boil, cook at medium heat uncovered until mixture is cooked but still moist (approximately 20 minutes).
• 3 line pie pan with one crust and fill with meat mix.
• 4 top with second crust and pinch to seal.
• 5 cut slits in top of crust to vent, at this point you might want to get creative by adding any christmas decoration with leftover pie crust using a cookie cutter.
• 6 brush crust with beaten egg and place filled pie pan on cookie sheet to catch any drips.
• 7 bake at 350f for 30 minutes until crust is golden.

Grilled Glazed Lamb Chops

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

Ingredients

• Servings: 4
• 1/4 cup lime juice
• 1/4 cup ketchup
• 1/4 cup light brown sugar, packed
• 3 tablespoons honey
• 1 tablespoon red pepper flakes
• 4 lamb chops
• 1/4 cup olive oil
• 2 teaspoons ground black pepper

Recipe

• 1 combine lime juice, ketchup, brown sugar, honey, and red pepper flakes for the glaze in a bowl.
• 2 set aside half the glaze for serving and use the remaining half during grilling.
• 3 trim lamb chops of fat. rub chops with oil and season with salt and pepper.
• 4 grill chops, covered, over heated side of grill for 3 minutes.
• 5 rotate chops and cook for another 3 minutes.
• 6 flip chops and place over unlit side of grill for 3 mn. (indirect heat).
• 7 brush chops generously with glaze.
• 8 cook chops until meat reaches an internal temp of 155 degrees; 6-8 mn.
• 9 remove chops from grill; tent with foil and allow chops to reset for 5 mn.
• 10 serve chops with reserved glaze.

Leftover Lamb Casserol

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 medium onion
• 2 celery ribs
• 2 cups lamb
• 2 cups broccoli florets, frozen
• 10 ounces cream of mushroom soup
• 5 ounces milk
• 1 tablespoon worcestershire sauce
• 2 cups water
• 1 cup long grain rice

Recipe

• 1 place skillet on medium-low heat. add a tablespoon of butter.
• 2 peeled and coarsely chopped the onion into bite size pieces. coarsely chop the celery. add to the skillet. stirring occasionally as it cooks.
• 3 while onions and celery are cooking, break up the broccoli into florets. add more if you like lots of broccoli. cube the lamb into bite-size pieces. place these into a casserole dish.
• 4 mix the soup, milk and worchester sauce together.
• 5 when the celery and onions are partially cooked and the onions have begun to caramelize slightly, add to casserole dish. poor soup mixture into casserole dish and mix together.
• 6 cook in 350 oven for 35 to 45 minutes, until bubbling and starting to brown along the edges.
• 7 meanwhile mix rice and water together. bring to a boil and cook on medium heat until all water is absorbed, about 12 to 15 minutes, stirring occasionally.
• 8 note: you can also reduce the water by 1/2 cup and add the rice and the 1.5 cups water to the casserole dish, cover it and cook at 350 for one hour. this will allow the soup to flavour the long grain rice.
• 9 serve casserole on the rice.

Mustard-baked Lamb Chops W/brie

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

Ingredients

• 4 boneless lamb chops (1-in thick)
• 1/2 cup seasoned dry bread crumb
• 2 tablespoons parsley (chopped)
• 2 teaspoons butter (melted)
• 2 garlic cloves (minced)
• 1/4 teaspoon dried thyme (crushed)
• 1/3 cup flour
• 1/4 teaspoon ground coriander
• salt (to taste)
• pepper (to taste)
• 2 tablespoons dijon mustard
• 2 teaspoons olive oil
• 4 1/2 ounces brie cheese (round of, halved)

Recipe

• 1 in a sml bowl, combine seasoned breadcrumbs, parsley, melted butter, garlic & thyme. set crumb mixture aside.
• 2 in a wide, shallow bowl combine flour, coriander, salt & pepper.
• 3 evenly coat both sides of ea chop w/mustard & then coat w/flour mixture.
• 4 heat oil in skillet over med-hi heat. brown chops well on ea side & place in a shallow baking dish.
• 5 cut brie in half & then cut again horizontally to form thin half-circles & place 1 on ea chop. spoon crumb mixture on top of cheese-covered chops.
• 6 bake (uncovered) in a 400°f oven for 20 minutes or till breadcrumbs are golden & chops just done. serve immediately.

Mustard-cumin Glaze

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 teaspoon cumin
• 2 tablespoons honey
• 1/2 teaspoon salt
• 2 tablespoons dijon mustard
• 3/4 teaspoon ground black pepper

Recipe

• 1 combine all ingredients and mix thoroughly.
• 2 use as a glaze when grilling ham or lamb chops.

Mustard Sauce

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

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup evaporated milk
• 3 tablespoons dijon mustard
• 1 tablespoon prepared horseradish

Recipe

• 1 melt butter in small saucepan over low heat. blend in flour, salt, and pepper.
• 2 cook over low heat stirring constantly until mixture is smooth and bubbly. remove from heat.
• 3 stir in milk. heat to boiling stirring constantly. boil and stir 1 minute. stir in mustard and horseradish and heat thoroughly.
• 4 serve warm over ham, lamb or veal.

Macaroni And Cheese With Bacon And Tomato

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3/4 cup breadcrumbs, divided
• 1 lb penne pasta
• 2 tablespoons unsalted butter
• 3 tablespoons flour
• 1/8 teaspoon nutmeg
• 1 quart milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 lb shredded gruyere cheese
• 1/2 lb cheddar cheese
• 3 ripe plum tomatoes, diced
• 1 lb bacon, cooked and crumbled
• 3 tablespoons olive oil

Recipe

• 1 heat oven to 350 degrees f.
• 2 generously butter a 1/12 quart baking dish.
• 3 add 1/4 cup of the bread crumbs; shake to coat dish evenly.
• 4 heat large pot of salted water to a boil.
• 5 cook pasta until al dente, about 7 minutes.
• 6 drain.
• 7 place in large bowl.
• 8 melt butter in large saucepan.
• 9 whisk inflour; cook, stirring, 2 minutes.
• 10 add nutmeg; cook 1 minute.
• 11 whisk in milk all at once.
• 12 heat to boil; simmer, stirring, 5 minutes.
• 13 season with salt and pepper.
• 14 remove from heat; stir in cheeses until melted.
• 15 add sauce to pasta, mix well.
• 16 spoon 1/2 mixture into prepared baking dish.
• 17 add tomatoes and bacon in an even layer.
• 18 top with remaining macaroni mixture.
• 19 combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
• 20 sprinkle over macaroni.
• 21 bake until golden and bubbly, about 45 minutes.

Mexican Sausage Dip

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 12 ounces cream cheese, softened
• 1 lb ground sausage, browned
• 1 (10 ounce) can ro-tel mexican festival tomatoes
• tortilla chips

Recipe

• 1 brown sausage and drain well.
• 2 mix sausage, softened cream cheese and rotel tomatoes in microwave safe serving dish.
• 3 place in microsafe and heat and stir to creamy warm consistency.
• 4 serve with tortilla chips.

Mexican Scramble

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

Ingredients

• Servings: 4
• 4 ounces italian sausage
• 1/4 cup onion, chopped
• 1/4 cup green peppers or 1/4 cup red bell pepper, chopped
• 6 eggs
• 1/4 cup milk
• 1 cup colby-monterey jack cheese, shredded
• 14 tortilla chips
• 1/4 cup salsa

Recipe

• 1 brown sausage, onion and bell pepper; drain.
• 2 in small bowl, combine eggs and milk; beat well.
• 3 add to sausage mixture; cook over medium heat, stirring occasionally until eggs begin to set.
• 4 add cheese; mix lightly.
• 5 continue cooking until cheese is melted and eggs are set.
• 6 remove from heat; stand tortilla chips around edge of skillet.
• 7 spoon salsa over egg mixture.
• 8 serve immediately with additional salsa and chips.

Fried Lamb Chops

Mom's Mushroom Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 -3 lamb bone
• water
• salt
• pepper
• allspice
• 2 -3 bay leaves
• 1 -2 carrot, cut in half
• 1 small onion, chopped
• 2 -3 small potatoes, cubed
• 1 parsley root
• 1 celery root
• 1 -2 cup mushrooms, any type, cut into bite size pieces or 1/2-3/4 cup dried mushroom
• 1/2-1 cup sour cream
• 1/2 cup flat leaf parsley, chopped

Recipe

• 1 if using dry mushroom, rinse them and soak in water for 1-2 hours, depending how big they are. add the mushrooms with the water along with the lamb bones and they stay in the soup during the whole cooking process.
• 2 trim lamb bones of visible fat. place 1-3 lamb bones in a saucepan and add enough water to cover. you can also add one square of mushroom broth to add flavour.
• 3 add chopped onion, salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
• 4 simmer for about half an hour. add carrot, parsley root and celery root. these vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
• 5 simmer 15-20 minutes or until veggies are soft. remove the vegetables and meat. leave the chopped onion and dried mushrooms (if using) in the broth.
• 6 cut one carrot into bite size pieces. take the meat off the bone and cut into small pieces as well.
• 7 add the potatoes and fresh mushrooms (if using) to the stock and cook until potatoes are tender (15-20 minutes).
• 8 add back the cut carrot and meat.
• 9 season to taste and finish with sour cream (amount will depend on how much soup you've made). to ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup. add parsley and serve hot.
• 10 this soup will keep for a few days, although the potatoes do get harder the longer it sits. my mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.

Bavarian Lamb Chop Skillet Dinner

Leftover Meat & Potato Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 large onions, sliced
• 1 teaspoon sugar or 1 teaspoon equal sugar substitute
• 1 tablespoon margarine
• 3 cups mashed potatoes
• 3 cups left over pot roast or 3 cups other meat, cut into bite size pieces
• 1 cup frozen green peas or 1 cup fresh peas
• 2 cups left over gravy or 1 (14 ounce) can gravy
• 4 tablespoons parmesan cheese, grated
• 1/2 teaspoon paprika

Recipe

• 1 fry the onions in a hot dry skillet, sprinkle with the sugar or sweetener and cook until the onions start to brown. add margarine and cook until they are tender, stir occasionally.
• 2 remove from heat.
• 3 spray a shallow baking dish with veggie oil and spread half the mashed potatoes on the bottom, then the meat, onions, peas and gravy. cover with the remaining mashed potatoes, sprinkle with the parmesan. bake in a 375 f oven for 35 minutes. sprinkle with paprika and serve.

Macaroni And Cheese Chowder

Total Time: 19 mins Preparation Time: 5 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 cup water
• 1 (5 1/2 ounce) package macaroni & cheese dinner mix
• 1 (14 3/4 ounce) can cream-style corn
• 1 cup cooked ham
• 1/2 cup milk

Recipe

• 1 in a large saucepan bring chcicken broth and water to boiling.
• 2 gradually add macaroni from mix.
• 3 reduce heat to medium low.
• 4 simmer, covered for 11 to 14 minites or until tender.
• 5 stir in cream style corn,ham,milk, and contents of cheese packet.
• 6 cook and stir over medium heat until heated through.

Macaroni And Cheese Dog Casserole

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

Ingredients

• Servings: 4
• 1 lb elbow macaroni
• salt
• 2 tablespoons extra virgin olive oil, divided
• 1 (16 ounce) package beef hot dogs or 1 (16 ounce) package lamb hot dogs, cut into 1-inch pieces
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 1/2 cup beer or 1/2 cup chicken broth
• 2 cups milk
• pepper
• 1 tablespoon spicy mustard
• 2 tablespoons ketchup
• 3 cups yellow sharp cheddar cheese, divided (buy preshredded cheese, you will need 1 1/2 sacks of 10-ounce packages)

Recipe

• 1 boil a large pot of water for macaroni.
• 2 salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
• 3 preheat broiler and set rack 12 inches from heat.
• 4 while pasta works, heat a large deep nonstick skillet over medium-high heat.
• 5 add 1 tbsp extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total.
• 6 remove the dogs with a slotted spoon to a paper towel lined plate.
• 7 add another tbsp extra-virgin olive oil, 1 turn of the pan, and the butter.
• 8 when butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute.
• 9 add beer/chicken broth and cook off completely, 1 minute.
• 10 whisk in milk and bring to a bubble, then season sauce with salt and pepper and stir in mustard and ketchup.
• 11 lower heat and add 2 cups of the cheese.
• 12 stir to melt, about 1 minute. adjust mustard, ketchup, salt and pepper to taste.
• 13 drain pasta well.
• 14 combine pasta and hot dogs with sauce and coat evenly, then pour into large (13 x 9) casserole dish and top with remaining cheese.
• 15 melt and brown cheese under broiler, about 2 minutes.
• 16 serve and enjoy!

Mexican Rice

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

Ingredients

• 2 tablespoons butter
• 2 cups long grain rice
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 garlic clove, minced
• 2 cups water
• 1 (10 ounce) can rotel tomatoes (original kind with diced tomatoes and green chilies)
• 1 (15 ounce) can tomato sauce
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 lb ground beef
• 1 (12 ounce) package of lamb chorizo sausage
• 1 lime, juice of
• 1 cup sharp cheddar cheese, shredded
• sour cream (optional)
• chopped green onion (optional)
• chopped black olives (optional)
• crushed fritos corn chips (optional)
• cilantro (optional)

Recipe

• 1 in a large dutch oven, brown ground beef and sausage, drain and set aside. in the dutch oven, melt the butter, add the rice, onions, green pepper and garlic; cook until rice is browned and vegetables are tender. stir in the remaining ingredients except the sour cream,cheese, and lime juice. bring to a boil, and reduce heat to low and cook until rice is tender. (about 30 minutes) serve hot with shredded cheese on top and a dollop of sour cream.

Leftover Tex-mex Lamb Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 cups lamb, 1/2 inch cubes
• 1 1/2 cups bell peppers, chopped 1/2 inch pieces
• 1/2 cup onion, coarsely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 (14 ounce) can whole tomatoes, drained (reserve)
• 1 cup chicken stock
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• salt
• pepper
• 1 cup mild cheddar cheese, coarsely grated
• 4 ounces velveeta cheese, cut into 1/2 inch cubes
• 2 cups blue corn tortilla chips, slightly crushed

Recipe

• 1 preheat oven to 375 degrees.
• 2 coat a 9 x 13 glass casserole dish with non-stick spray. evenly distribute crushed tortilla chips over bottom of the dish.
• 3 in a large skillet, heat oil and butter over medium until butter foams. add bell peppers, onions and garlic. saute' until soft.
• 4 drain the canned tomatoes, reserving the juice. crush them up some, just so not whole.
• 5 add lamb to skillet with vegies. add crushed tomatoes, basil and cumin. slowly add some of reserved tomato juice and chicken stock. this is where you need to do a lot of taste-testing. you need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. bring to a simmer for about 10 minutes.
• 6 add salt and pepper to taste. i also added a pinch of sugar to tone down the acidic taste.
• 7 pour over the chips. top with velvetta and cheddar cheese.
• 8 bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.

Leftover Rice Saute

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

Ingredients

• Servings: 5
• 3 -4 cups cooked brown rice or 3 -4 cups cooked rice
• 1 medium onion, chopped
• 4 eggs
• 2 tablespoons low sodium soy sauce (to taste)
• 1 -2 tablespoon worcestershire sauce
• 1 teaspoon garlic powder
• 1/2-1 cup cooked vegetables
• 1/2-1 cup cooked chicken (whatever you have around) or 1/2-1 cup cooked lamb (whatever you have around) or 1/2-1 cup cooked beef (whatever you have around)
• 2 green onions, sliced

Recipe

• 1 in a little bit of butter or oil, saute the onion in a large skillet.
• 2 mix the eggs and add them to the skillet to scramble.
• 3 add the (warmed) rice and a little water, if needed, soy sauce, worc. sauce, garlic powder, vegetables (small or chopped) and cooked chicken and mix well.
• 4 cook until warmed through and top with green onions, if desired.

Individual Lamb Wellingtons

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

Ingredients

• Servings: 6
• 1 -2 lb lean lamb tenderloin, cut into 6 equal portions
• 1/4 cup butter
• 8 cloves garlic
• 1 teaspoon marjoram
• 1 (1 lb) package frozen puff pastry
• 1/2 lb mushroom
• 1/4 cup pate (optional)
• 1 beaten egg

Recipe

• 1 saute garlic in butter until soft, add marjoram and meat, continue to saute until meat is browned on all sides.
• 2 remove meat and set aside.
• 3 add sliced mushrooms to the pan, and saute until tender.
• 4 roll out the puff pastry, cut to size, spread thinly with pate (if using) place meat in the centre.
• 5 scoop mushrooms on the meat, fold pastry around and seal with egg.
• 6 turn seam side down and place on sheet pan, brush with egg.
• 7 and bake at 375 for 30- 40 minute.

Leftover Lamb In Olive Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon chopped onion
• 1 cup water
• 2 1/2-3 cups leftover lamb, sliced
• 1/2 cup chopped pimento stuffed olive

Recipe

• 1 heat oil in a large skillet and stir in flour.
• 2 cook, stirring, until light brown.
• 3 add salt, paprika, brown sugar, lemon juice, onion and water.
• 4 mix thoroughly and cook over low heat for 5 minutes, stirring constantly.
• 5 add meat, cover, and cook over low heat until heated through, about 10 minutes.
• 6 add olives and cook until heated through, about 5 minutes more.

Grilled Garlic Lamb Tenderloin

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 cloves garlic, chopped
• 2 tablespoons soy sauce
• 2 tablespoons grated fresh gingerroot
• 2 teaspoons dijon mustard
• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• cayenne, to taste
• 4 (3/4 lb) lamb tenderloin, trimmed

Recipe

• 1 put all ingredients except lamb in a blender or food processeor with salt and pepper to taste.
• 2 blend.
• 3 put the lamb in a sealable plastic bag and pour the marinade over it.
• 4 put in the refrigerator for 1-2 days, turning occassionally.
• 5 let lamb stand at room temperature about 30 minutes before cooking.
• 6 cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
• 7 let stand 5 minutes before slicing.

Leftovers Stuffed Tomatoes

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

Ingredients

• Servings: 5
• 10 big firm red tomatoes (refrigerated for firmness)
• 2 cups cooked chicken or 2 cups cooked vegetables or 2 cups cooked potatoes or 2 cups cooked mutton or 2 cups cooked lamb or 2 cups cooked beef
• 2 big onions, finely chopped
• 1/2 cup breadcrumbs
• salt
• 2 teaspoons black pepper
• 1/2 teaspoon black pepper
• your favorite sauce (little for topping)
• mozzarella cheese (for topping)

Recipe

• 1 put the leftovers, onions, bread crumbs, salt, black pepper powder and red pepper powder.
• 2 mix well.
• 3 (discard any liquid or curry from the leftovers before transferring to the bowl).
• 4 scoop out the pulp from the tomatoes carefully and keep aside.
• 5 stuff the tomatoes tightly with the above mixture.
• 6 spray a flat baking dish/microwave dish with oil.
• 7 arrange all the stuffed tmatoes in it.
• 8 spray once again with oil.
• 9 add shredded cheese on the top generously.
• 10 top it up with a thin layer of your favourite sauce (you can sprinkle little black pepper powder on the top again).
• 11 microwave for 10 minutes.
• 12 serve warm!

Mustard Style Bbq Ribs

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

Ingredients

• Servings: 4
• 1 lamb rib rack
• 1/2 cup prepared mustard
• 1 cup barbecue sauce

Recipe

• 1 preheat grill.
• 2 rub mustard generously over ribs using more if necessary to coat them well.
• 3 seal slab in aluminum foil, pricking foil once with a fork.
• 4 place on grill and cook on low heat for 1 1/2- 2 hours.
• 5 remove from foil and place ribs back on the grill.
• 6 brush with bbq sauce and grill each side about 3-4 minutes to set the glaze.
• 7 our favorite bbq sauce to use is kraft's bbq sauce mixed 2 to 1 with heinz's chili sauce.

Mustard-glazed Lamb Sausage With Spaghetti Squash

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

Ingredients

• Servings: 6
• 3 lbs spaghetti squash, cut in half lengthwise and seeded
• 4 garlic cloves
• 1 tablespoon unsalted butter, softened
• 2 teaspoons fresh basil or 2 teaspoons fresh chives, finely chopped
• 1 teaspoon fresh lemon juice
• 2 teaspoons olive oil
• 6 lamb sausages
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• 1/4 cup toasted pine nuts (optional)

Recipe

• 1 preheat oven to 400°f
• 2 season squash with salt and pepper, and place 2 garlic cloves in each half. place in a microwave-safe dish cut-side up and cover with plastic wrap. cook on high for about 15 minutes or until squash feels soft when pressed. let rest 5 minutes.
• 3 remove plastic wrap, discard garlic and, working over a bowl, scrape squash crosswise with a fork to remove flesh from shell.
• 4 stir in butter, herbs and lemon juice. season with salt and pepper.
• 5 meanwhile, heat oil in an ovenproof skillet over high heat. add sausages and cook until golden on one side.
• 6 turn sausages over, place skillet in oven and continue cooking, turning occasionally for 8 minutes.
• 7 combine mustard and honey and drizzle over sausages. continue cooking until golden and cooked through. remove sausages from pan and slice diagonally.
• 8 divide lamb and squash equally on plates. sprinkle with toasted pine nuts before serving.

Mustard Toad In The Hole

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

Ingredients

• Servings: 4
• 8 sausages
• 2 onions, cut into wedges
• 2 tablespoons olive oil
• 5 ounces all purpose flour
• 2 teaspoons english mustard powder
• 2 eggs
• 1 1/3 cups milk

Recipe

• 1 heat the oven to 400°f put the sausages and onion wedges in an ovenproof baking dish. drizzle over 2 tbsp oil, season then cook for 20 minutes until everything is browned a little.
• 2 while the sausages are cooking, put the flour and mustard powder in a bowl and season. gradually whisk in the eggs and milk to make a batter. pour into the hot dish with the sausages then cook for another 30-40 minutes until crisp and golden.

Macaroni And Cheese With Country Smoked Bacon

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 8 ounces small shell pasta, shells. uncooked
• salt, to taste
• fresh ground black pepper, to taste
• garlic salt, pinch
• 3 teaspoons butter
• 1.5 (11 ounce) cans condensed cheddar cheese soup
• 1/3 cup havarti cheese, shredded
• 1/4 cup parmesan cheese, grated
• 3/4 cup cheddar cheese, shredded and divided
• 4 slices thick-sliced country smoked bacon, cut into 1/2-inch pieces (can use regular bacon)

Recipe

• 1 preheat oven to 350°f (175°c).
• 2 bring a large pot of lightly-salted water to a boil.
• 3 cook the pasta until al dente, 8 to 10 minutes, then drain.
• 4 transfer the pasta to a casserole dish.
• 5 season with salt, pepper, and garlic salt.
• 6 stir the butter into the pasta mixture until the butter melts.
• 7 add the cheddar cheese soup, havarti cheese, parmesan cheese, and 1/2 cup of cheddar cheese; stir well.
• 8 bake for about 25 minutes.
• 9 while the mac and cheese is baking, fry the bacon in a skillet over medium-high heat until crisp, about 5 minutes (i usually use microwave to make bacon).
• 10 transfer to a paper-towel-lined plate.
• 11 top casserole with crumbled bacon and reserved cheddar cheese.
• 12 place under broiler for about 10 seconds until the cheese melts.
• 13 serve hot.

Mustard-bourbon Kabobs

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

Ingredients

• Servings: 4
• 1 lb boneless lamb shoulder, cut into 3/4-inch cubes
• 1/4 cup dijon mustard
• 1/4 cup brown sugar or 1/4 cup brown sugar substitute
• 3 tablespoons bourbon
• 3 tablespoons soy sauce
• skewer

Recipe

• 1 combine all ingredients in a resealable plastic bag and mix well.
• 2 marinate in refrigerator 6-24 hours.
• 3 turn on broiler or prepare grill.
• 4 remove lamb from marinade and thread lamb cubes onto skewers (if using wooden skewers, soak skewers in water 1 hour before using).
• 5 broil or grill kabobs about 4 inches from heat source, about 8-10 minutes, turning and basting occasionally, until nicely browned.
• 6 serve with yellow rice with parsley, a spinach dish and with a nice burgundy wine.
• 7 enjoy!

Grilled Fruited Lamb Chops

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

Ingredients

• Servings: 4
• 6 -8 lamb loin chops
• 1 (16 ounce) can peach slices in juice
• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons margarine
• 1 tablespoon lemon juice
• 1 teaspoon soy sauce

Recipe

• 1 drain peaches, reserving juice. halve peaches lengthwise.
• 2 in saucepan, combine cornstarch, ginger and nutmeg; blend in reserved peach juice. cook on medium-high heat until thickened. stir in remaining ingredients and remove from heat.
• 3 brush chops with glaze.
• 4 broil 3-4 inches from heat (or grill) about 10 minutes, turning and brushing other side with sauce once.
• 5 stir peaches into remaining sauce and heat. serve with chops.

Mustard Rosemary Rack Of Lamb

Total Time: 37 mins Preparation Time: 12 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 racks of lamb
• 1/2 cup wine
• 1/4 cup honey
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon french mustard
• 2 garlic cloves, crushed

Recipe

• 1 mix marinade ingredients together, add lamb & turn to coat, marinade for at leat 10 minutes.
• 2 remove lamb from marinade & place on a roasting rack in a baking dish.
• 3 bake at 200>c for 20 mins or until lamb is cooked to your liking.

Mustard-coated Lamb Loin

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 4 tablespoons olive oil
• 2 (6 ounce) lamb loin chops
• 12 tablespoons dijon mustard
• 8 tablespoons breadcrumbs
• salt
• pepper

Recipe

• 1 heat heavy-bottomed pan to smoking, then add oil and lamb loins.
• 2 sear the lamb on one side until caramelized, then turn over and cook for about 30 seconds or until caramelized.
• 3 top with mustard, breadcrumbs, salt, and pepper, then finish to medium-rare in a 500-degree oven for 5 minutes.
• 4 allow to cool slightly before serving.

Mustard-herb Glazed Roast Leg Of Lamb

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 1 (5 -6 lb) leg of lamb, trimmed
• 1/4 cup dijon mustard
• 2 teaspoons soy sauce
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1 tablespoon olive oil
• salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 350°.
• 2 dry the lamb with paper towels and place on a rack in a heavy roasting pan.
• 3 in a small bowl, combine all the glaze ingredients; mix well.
• 4 spoon the glaze evenly over the lamb; pour 2 cups water into the pan.
• 5 roast the lamb for 1/2 to 1 3/4 hours, or until an instant-read thermometer inserted in the thickest part of the lamb reads 135° for medium-rare (check periodically to make sure there is some liquid in the bottom of the pan and add more water if necessary).
• 6 if you prefer lamb more well don, cook to 140° to 150° for medium.
• 7 remove the lamb and place on a carving board; let rest for at least 10 minutes.
• 8 place the roasting pan on top of the stove and add a bit more water; cook over medium heat, stirring to scrape up the browned bits from the bottom of the pan.
• 9 taste and adjust the seasonings; degrease the pan juices and pour into a gravy boat.
• 10 care the lamb into thin slices and serve with the juices.

Lipton Onion Lamb Chops

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 6 lamb chops
• 2 eggs, lightly beaten
• 1 envelope lipton onion soup mix
• 1 package ritz cracker, crushed
• melted butter

Recipe

• 1 set oven to 350 degrees.
• 2 grease a shallow baking pan.
• 3 mix the crushed crackers with the dry soup mix.
• 4 coat each lamb chop in egg.
• 5 roll in cracker/soup mix crumbs.
• 6 place on baking sheet; drizzle with melted butter.
• 7 bake 45-50 minutes, turning over at halfway point.

Jenn's Bacon-cheese Spread

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

Ingredients

• Servings: 4
• 8 ounces neufchatel cheese, softened
• 8 slices turkey bacon, cooked and crumbled
• 2 tablespoons fresh parsley, minced
• 2 scallions, minced
• 8 stalks celery, halved

Recipe

• 1 set cheese out on the counter in your medium mixing bowl, preheat medium skillet over high medium heat.
• 2 cook bacon 3-4 minutes, then flip and cook for an additional 1-2 minutes.
• 3 while bacon is cooking, mince green onions and parsley, throw in the bowl with the cheese.
• 4 when bacon is done, drain for a moment on paper towels.
• 5 stack bacon and dice, add to the bowl with the cheese and herbs.
• 6 with a rubber spatula, press, scrape and mix the cheese, herbs and bacon thoroughly.
• 7 wipe celery stalks of dirt with a wet cloth, and trim each end.
• 8 fill stalks with cheese mixture and cut each stalk in half.
• 9 enjoy!

Mom's Hawaiian Lamb (or Lamb) Chops

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

Ingredients

• Servings: 4
• 8 lamb chops, any kind you like
• vegetable oil, for browning chops
• 1/2 cup celery, diced
• 1 cup onion, chopped
• 1/4 cup soy sauce, i like low sodium
• 1 (8 ounce) can pineapple chunks, drained
• 1/2 teaspoon margarine
• garlic powder, to taste
• 1 cup dried prune
• 1 cup dried apricot
• pepper, to taste
• 1/4 cup celery leaves, chopped (optional)

Recipe

• 1 brown chops in oil and remove to a pyrex oven proof dish large enough to hold the chops.
• 2 add celery, onion, soy sauce, pineapple chunks, margarine, garlic powder, dried fruit and pepper to the pan and saute for a few minutes until onions get wilted and slightly browned.
• 3 pour this mixture on top of the chops with the celery leaves and bake at 350 for 25 minutes covered with foil.

Homemade Sausage Patties

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

Ingredients

• 1 lb ground lamb
• 1 teaspoon dried sage
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 pinch allspice
• 1 pinch chili powder
• 1 pinch of powdered bay leaf
• 1 ounce pistachio nut, chopped

Recipe

• 1 mix all the ingredients together to form patties.
• 2 saute in a skillet until well browned on both sides. serve.

Grilled Ham & Pineapple Kabobs

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

Ingredients

• 2 pineapple (cut in cubes)
• 1 big ham (cut in cubes)
• 1/2 cup brown sugar
• 1 (20 ounce) can crushed pineapple

Recipe

• 1 place ham and pineapple on skewers. (i did 3 ham and 2 pineapple per skewer.).
• 2 mix together crushed pineapple and brown sugar. if to chunky place in blender until smooth.
• 3 make sure your grill is nice and hot. baste kabobs with pineapple and brown sugar mix.
• 4 grill until heated and has nice grill marks. enjoy!

Grandma's Slow Cooker Barbecue Lamb Chops

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 2
• 4 boneless lamb chops
• 1 (15 ounce) can tomato sauce
• 1/2 teaspoon lemon juice
• 1/2 cup brown sugar

Recipe

• 1 mix tomato sauce, lemon juice, and brown sugar in a small bowl. pour half of the sauce mixture into the crock pot.
• 2 layer lamb chops in crock pot, and pour the rest of the sauce mixture on top. make sure that the sauce is covering the lamb chops.
• 3 cook on high for 3 hours or on low for 5 hours.

Mustard-crusted Lamb Tenderloins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 (1 lb) lamb tenderloin (about 1-pound each)
• salt and pepper
• 3/4 cup dijon mustard
• 3 cups lightly toasted breadcrumbs (use fresh breadcrumbs measure 2 cups before toasting)
• 1 -2 tablespoon minced fresh garlic or 1 -2 teaspoon garlic powder
• 1/4-1/2 teaspoon dried rosemary or 2 tablespoons fresh rosemary
• cooking spray

Recipe

• 1 set oven to 400 degrees.
• 2 sprinkle the tenderloins generously with salt and pepper.
• 3 using a spatula spread the mustard all over the tenderloins.
• 4 in a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
• 5 prepare a baking sheet, and generously coat with cooking spray.
• 6 place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
• 7 roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesf, they will continue to cook slightly after removing from the oven).
• 8 transfer the tenderloins to a platter and let rest for 5 minutes.
• 9 slice the lamb and serve.

Grandma's Rib And Sauce (lamb)

Total Time: 2 hrs 55 mins Preparation Time: 15 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 4
• 4 lbs boneless lamb ribs (or with bone)
• 1 teaspoon chili powder
• 1 tablespoon celery seed
• 3/4 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup worcestershire sauce
• 1 cup catsup
• 2 cups water
• 1 onion (sliced)
• 3 drops tabasco sauce

Recipe

• 1 preheat oven to 450f degrees.
• 2 place ribs on a wire rack in oven for 20 minutes.
• 3 while ribs are cooking in the oven, combine all other ingredients in large sauce pan and bring to a boil. cover and let simmer.
• 4 flip ribs and cook for additional 20 minutes.
• 5 turn oven temp down to 350f degrees. pour 1/3-1/2 of sauce over ribs. cover lamb with foil and cook for an additional 2 hours.
• 6 check to see if you can cut with a fork. if you can then they are done!
• 7 serve ribs with leftover sauce. best if served with fresh, warm, homemade dinner rolls.
• 8 :) :) don't forget some napkins! :) :).
• 9 i'll post a recipe for the rolls -- check back.

Lip Smacking Mexican Special

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

Ingredients

• Servings: 6
• 1 large bell pepper, diced
• 1 large sweet onion, diced
• 3 1/2 lbs lamb roast, cubed
• 8 chicken bouillon cubes
• 10 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon sugar
• 1 teaspoon lawry's seasoned salt
• 2 teaspoons cumin powder
• 8 tablespoons corn oil, for frying meat and veggies
• 1/2 teaspoon chili flakes
• 4 corn tortillas, cut in thin strips
• 2 cups rice
• 4 cups water (for cooking rice)
• 8 cups water, for stock

Recipe

• 1 bring 4 cups of water to a simmer and add 2 cups of rice. simmer covered on low for 25 minutes. remove from heat and let stand covered.
• 2 in a small bowl, mix together the chili powder,sugar,garlic powder, onion and chili flakes and set aside.
• 3 cube meat and dice bell pepper and onion. in a larger stock pot, (at least 8 quart), sauté the onion and bell pepper for approximately 10 minutes stirring occasionally in order to keep from burning.
• 4 remove bell pepper and onion and add half the meat and sauté until browned. remove and add the rest of the meat and sauté.
• 5 add 8 cups of water to the stock pot and bring to a simmer.
• 6 add all ingredients including tortilla strips (except rice) and simmer for 20 minutes. thickness should be like a medium gravy.
• 7 add rice and stir.
• 8 pour over warmed tortillas and serve.

Mustard-glazed Butterflied Leg Of Lamb

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

Ingredients

• Servings: 6
• 1/2 cup dijon mustard
• 1 -2 garlic clove, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh rosemary or 1 tablespoon crumbled dried rosemary
• salt & pepper, to taste
• 5 -5 1/2 lbs leg of lamb, boned & butterflied

Recipe

• 1 combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. mix well.
• 2 add leg of lamb, secured with skewers, and rub mustard mixture all over it.
• 3 cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking).
• 4 broiler:.
• 5 preheat broiler.
• 6 place lamb flat on a rack in foil-lined broiler pan.
• 7 spread with any remaining mustard mixture.
• 8 cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
• 9 transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
• 10 grill:.
• 11 preheat grill.
• 12 place lamb flat on a rack over grill; spread with any remaining mustard mixture.
• 13 cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
• 14 transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.

Lipton No-fuss Lamb Chops

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

Ingredients

• Servings: 3
• 3 lean boneless lamb chops (about 1/2 inch thick)
• 1 tablespoon mayonnaise (use the reduced fat kind)
• 1/3 cup parmesan cheese (the kind in a can, and reduced fat)
• 2 tablespoons of finely chopped onions
• 1 ounce lipton onion soup mix (1/2 packet)
• salt and pepper, as desired
• pam cooking spray (i use the organic olive oil kind)

Recipe

• 1 preheat oven at 350º degrees f.
• 2 rinse lamb chops, then pat dry with paper towel.
• 3 cover baking dish with aluminum for easy clean up, then spray some pam on the dish to prevent meat from sticking.
• 4 place the lamb chops on the greased baking dish. season liberally on both sides with the salt, pepper, and lipton pack. top each lightly with mayonnaise, then parmesan. sprinkle the onions over the lamb chops, and spray a little pam on the lamb chops.
• 5 bake, uncovered, for about 20 minutes or until the meat is done.(it's best if you have a meat thermometer and cook till at 160 degrees) do not overcook or else it will be dry. if you would like a crispier top, place under broiler for a couple of minutes but do then reduce your original cooking time by 4 minutes.

Lip Smackin' Okra Bacon Casserole

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

Ingredients

• 1 1/2 lbs okra, thinly sliced
• 3 medium tomatoes, chopped
• 1 medium onion, chopped
• 1/2 medium bell pepper, chopped
• salt and pepper
• 5 slices bacon or 5 slices turkey bacon

Recipe

• 1 grease 2 1/2 qt casserole.
• 2 place layers of okra, tomatoes, salt and pepper, onions and bell pepper.
• 3 repeat.
• 4 lay bacon, overlapping, on top of veggies.
• 5 bake at 350 for 1 hour.

Mexican Rice- De Leon Family Favorite

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

Ingredients

• 2 tablespoons oil
• 1 cup rice
• 1/4 cup chopped onion (fresh or frozen)
• 1/8 cup of chopped green pepper (fresh or frozen)
• 1/2 cup frozen mixed vegetables
• 2 tablespoons knorr tomato bouillon with chicken flavor or 1 packet sazon goya con culantro y achiote
• 1/4 cup chopped cilantro
• 2 cups water
• queso fresco
• chopped cilantro
• lime juice

Recipe

• 1 in a skillet with a lid, add the oil and heat on high.
• 2 once the oil is hot, add the rice, onions and green peppers and brown them stirring frequently.
• 3 once browned, add the knorr or sazon and quickly mix to coat rice. when the rice is coated add the water and stir well.
• 4 next add your mixed veggies and cilantro and stir.
• 5 bring to a boil.
• 6 when the rice starts to boil lower heat to medium-low and cover. simmer rice for 20 minutes or until liquid is absorbed.
• 7 if you want to add meat to this dish you need to cook the beef, lamb or chicken in the skillet first. omit the oil and use the grease from the meat then follow the remainder of the steps.
• 8 top rice with fresh chopped cilantro, queso fresco and a squirt of lime juice.

Leg Of Lamb, Tuscany Style (agnello Con Piselli Alla Toscana)

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

Ingredients

• Servings: 6
• 6 -7 lbs leg of lamb
• 3 cloves peeled garlic
• 1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons dried thyme (if you find rosemary too strong)
• coarse salt
• 6 tablespoons olive oil
• 6 large peeled seeded diced ripe tomatoes
• water
• salt
• fresh ground pepper
• 30 ounces frozen peas

Recipe

• 1 have the butcher bone and roll the lamb leg.
• 2 use the tip of a sharp, thin knife to make small slits, evenly spaced, all around the leg.
• 3 slice the garlic cloves and coat them with rosemary.
• 4 insert a garlic slice in each slit.
• 5 rub the leg with a generous amount of salt.
• 6 heat the oil in a heavy pot which is just large enough to hold the meat.
• 7 when the oil is smoking, add the lamb and brown well on all sides.
• 8 distribute the tomatoes around the meat.
• 9 add enough water to cover 1/3 of the way up the side of the meat.
• 10 season the tomatoes with salt and pepper.
• 11 bring the water to a boil, cover the pot, and place in a preheated 300° oven.
• 12 simmer for about 2 1/2 hours, turning the lamb every 30 minutes for even cooking.
• 13 baste and add a little water if it looks dry.
• 14 the meat is done when it is easily pierced by a cooking fork.
• 15 about 15 to 20 minutes before the meat will be done, add the peas and about 1/4 cup water.
• 16 slice the lamb about 1/4´´´thick on a hot platter and spoon the sauce with the peas over and around the meat.

Grilled Ground Meat Puffs

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

Ingredients

• Servings: 4
• 6 eggs, separated
• 1 lb ground beef or 1 lb ground lamb or 1 lb ground turkey or 1 lb ground chicken or 1 lb ground ham
• 1 teaspoon baking powder
• 1 teaspoon salt or 1 teaspoon salt substitute
• 2 teaspoons lemon juice
• 2 dashes pepper
• 1 teaspoon cilantro
• 3 green onions, sliced (optional)
• 3 tablespoons oil

Recipe

• 1 in large mixing bowl, beat eggs yolks well.
• 2 add all of the ingredients listed except oil and mix.
• 3 in separate bowl, whip eggs whites until stiff. use a mixer to do this.
• 4 fold egg whites into meat mixture.
• 5 heat grill or griddle, add 1 tblsp oil.
• 6 drop meat mixture by tblsp onto the hot girddle or grill. turn over when puffed and brown. brown other side. add oil to grill when needed. keep warm until all meat is cooked. serve with gravy of your choice. kids love ketchup and no gravy. your choice.

Mexican Rub

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon salt
• 2 tablespoons hot red pepper
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon coriander

Recipe

• 1 combine all ingredients in a small bowl.
• 2 rub on beef, lamb or poultry 1 hour before cooking.

Baked Leg O'lamb

Total Time: 2 hrs 10 mins Preparation Time: 5 mins Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 8
• 3 lbs leg of lamb
• 1 teaspoon whole cloves
• 1/4 cup honey
• 1/4 cup lemon juice
• 1 teaspoon salt

Recipe

• 1 heat oven to 325 degrees.
• 2 place leg of lamb on rack in a shallow baking dish.
• 3 bake 1 hour and 45 minutes.
• 4 drain off excess fat.
• 5 combine cloves, honey, lemon juice and salt and pour over lamb.
• 6 return to oven and bake an additional 20 minutes more.

Mom's Harra Mutton(mutton With Green Masala)

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

Ingredients

• Servings: 4
• 1/2 kg mutton (you can use mutton chops as well)
• 3 medium onions, crushed
• 1 teaspoon garlic, crushed
• 1 teaspoon ginger, crushed
• 6 -7 green chilies, crushed
• 1 bunch coriander leaves, crushed
• 1 tablespoon mint leaf, crushed
• 1 tablespoon methi leaves, crushed or 1 teaspoon dry methi leaves
• 2 -3 tablespoons ground spinach
• 1 cup low-fat yogurt
• 1/2 cup oil or 1/2 cup ghee
• 1 teaspoon garam masala
• 1 1/2 teaspoons salt
• 1/2 teaspoon red chili powder
• 1 teaspoon cumin seed, powdered
• 1/4 teaspoon turmeric powder

Recipe

• 1 heat oil/ghee in a cooker.
• 2 fry garlic and ginger in the oil/ghee to a golden brown colour.
• 3 add onions and fry to a golden brown colour.
• 4 add turmeric powder, red chilli powder, garam masala powder, salt and cumin seeds (powdered).
• 5 mix well.
• 6 add the mutton pieces/mutton chops.
• 7 fry well.
• 8 add 3/4 cup of water.
• 9 cook under pressure for 10 minutes.
• 10 in the meantime, to the yogurt, add the corriander leaves, mint leaves, methi leaves, spinach and green chillies (green masala mixture).
• 11 remove pressure from the cooker.
• 12 add the low-fat yogurt and green masala mixture to the mutton.
• 13 cook over low heat till the gravy thickens.
• 14 there is no need to keep on stirring while the dish is cooking.
• 15 serve hot with rotis (indian flatbreads) on a cold romantic night!

Easy Bbq Ribs

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

Ingredients

• Servings: 6
• 4 lbs lamb baby back ribs
• 1 cup barbecue sauce (bull's eye original is suggested in recipe)

Recipe

• 1 1. cut ribs into 2-rib sections.
• 2 2. place in dutch oven or large saucepan. add enough water to completely cover ribs; cover with lid. bring to boil' simmer on medium-low heat. drain.
• 3 3. heat grill to medium heat. grill ribs 10 minutes or until done, turning occasionally and brushing generously with barbeque sauce.

Homemade Sausage With Sage

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

Ingredients

• Servings: 1
• 2 lbs ground lean lamb
• 1 teaspoon salt
• 1/2 teaspoon sage
• 1/2 teaspoon cumin
• 1/4 teaspoon ginger
• 1 bay leaf, crumbled
• 1/2 teaspoon pepper

Recipe

• 1 mix lamb thoroughly with all ingredients, shape into patties the size of biscuit. fry in a skillet until nicely browned on each side. serving size is approximate.

Mascarpone, Gorgonzola And Poached Pear Salad

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 red chile
• 1 bay leaf
• 1 rosemary sprig
• 2 star anise
• 2 cinnamon sticks
• 3 cloves
• 2 lemons
• 600 g caster sugar
• 3 tablespoons honey
• 750 ml red wine
• 6 cooking pears
• 250 ml mascarpone cheese
• 200 g gorgonzola
• 1 tablespoon basil
• 1 tablespoon chives
• 1 tablespoon spring onion
• salad leaves

Recipe

• 1 the salad leaves (for serving) can be anything you want but rocket and lambs lettuce would be nice.
• 2 the mascarpone needs to be at room temperature and the gorgonzola cut into 2 cm cubes.
• 3 cut the chill in half.
• 4 chop the basil, chives and spring onions and put to one side.
• 5 thinly pare the zest from the two lemons.
• 6 the pears should be firm cooking pears such as comice.
• 7 peel the pears but leave the stalks on and keep them whole.
• 8 you will need a saucepan just large enough to hold the pears.
• 9 put the chili, rosemary, bay leaf, star anise, cinnamon, cloves, lemon zest and juice, sugar, honey and the red wine into the saucepan.
• 10 bring to the boil then simmer for 5 minutes.
• 11 add the pears to the pan and some water only if needed to just cover the pears, bring back to the boil and simmer for about 40 minutes - or until the pears are cooked.
• 12 when you can easily insert a knife through the pears they are done. the cooking time will depend on the size, how ripe the pears are and the variety of pear.
• 13 the liquid should be a spicy syrup.
• 14 when done, remove the pears with a slotted spoon, place gently on a plate to cool - not the serving plates at the stage.
• 15 now gently mix the mascarpone and gorgonzola together and then stir in the basil, chives and spring onions.
• 16 arrange some salad leaves on 6 serving plates and place a pear on each.
• 17 add a spoonful of the cheese and a little of the spicy syrup and serve.