Jamaican Bbq Lamb Tenderloin

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

Ingredients

• Servings: 4
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 2 teaspoons brown sugar, firmly packed
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, freshly ground
• 1 lb lamb tenderloin, trimmed of visible fat
• 1 1/2 teaspoons honey, dark
• 1 teaspoon tomato paste
• 2 teaspoons vinegar

Recipe

• 1 combine the ginger, garlic powder, onion powder, cayenne pepper, cloves, brown sugar, 1/2 teaspoon of salt & the black pepper.
• 2 rub spice mixture over the lamb.
• 3 let stand 15 minutes.
• 4 combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt in a separate bowl. stir to blend. set aside.
• 5 broil lamb @ medium-high heat, about 3 minutes each side.
• 6 reduce heat, continue cooking about 14-16 minutes.
• 7 baste with honey-tomato glaze.
• 8 cook until lamb is slightly pink in the center.
• 9 cool on a cutting board for 5 minutes before slicing.

Margarita Ribs

Total Time: 12 hrs 3 mins Preparation Time: 12 hrs Cook Time: 3 mins

Ingredients

• Servings: 5
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 1 rack lamb baby back ribs, 3 to 3-1/2 lbs
• 2 cups tequila
• 1 cup triple sec
• 1 cup margarita mix
• 1/2 cup sweetened lime juice
• 3 limes, juice of
• 1/2 cup orange juice
• 1 tablespoon coarse salt
• 2 teaspoons brown sugar
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1/2 teaspoon cayenne pepper
• 1 lime, zest of
• 1/2 orange, zest of
• 2/3 cup honey

Recipe

• 1 place tequila, triple sec, margarita mix, sweetened and unsweetened lime juice, orange juice and salt in a large shallow casserole dish. add ribs; cover and refrigerate overnight making sure ribs are submerged. stir together all seasonings in a small bowl. remove ribs from marinade and rub 3/4 of the seasoning mixture over the surface. place on a temperature-controlled grill or on a baking sheet and cook at 225°f until meat is tender and starts to fall off the bone, about 2 to 3 hours. while ribs are cooking, place marinade in a saucepan. cook until reduced to about 1-3/4 cups. let cool, then add honey, zests and remaining seasoning mix. add more honey if mixture needs to be thicker or sweeter. use half the marinade as a mop sauce while the ribs are cooking , and pour the remaining sauce over the ribs just before serving.

Narsai's Rack Of Lamb Assyrian

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 large onion, coarsely chopped
• 2 -3 garlic cloves
• 1 teaspoon dried basil leaves
• 1/2 cup pomegranate juice, less of concentrate
• 1/4 cup dry red wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 -3 racks of lamb, 8-9 ribs each

Recipe

• 1 in a blender or food processor, puree the marinade ingredients.
• 2 rub the marinade well into the racks.
• 3 place racks in shallow glass or enameled pan and pour the remaining marinade over them.
• 4 marinate in the refrigerator overnight or in a cool room temperature for 6-8 hours.
• 5 if it has been in the refrigerator, it needs to come to room temperature, which may take 45 minutes or so before roasting.
• 6 preheat the oven to 450 degrees f.
• 7 when ready to cook, wipe off any excess marinade and roast the racks for 15-20 minutes for medium rare, longer if you like them done to a greater degree.

Greek "nachos"

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

Ingredients

• Servings: 4
• 4 pita pockets, cut into wedges
• 1/2 cup olive oil
• salt & freshly ground black pepper
• 4 ounces feta cheese
• 1/2 cup yogurt
• 1/2 cup fresh mint, chopped
• 1 lemon
• 1 medium onion, chopped
• 1/2 lb ground lamb
• 1 tablespoon ground cumin
• 3 medium tomatoes, chopped
• 1 medium cucumber, peeled and seeded if necessary, and chopped
• 20 kalamata olives, pitted and halved (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 arrange pita wedges in a single layer on a cookie sheet and brush or drizzle with 1 tablespoon olive oil.
• 3 bake until slightly brown, turning once or twice, about 10 minutes; season with salt and keep warm in oven that has been turned off.
• 4 using a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint, zest and juice of one lemon; season with salt and pepper.
• 5 blend or process until smooth (alternatively, you can mash mixture, by hand, with a fork).
• 6 heat 2 tablespoons olive oil in a skillet, over medium hight heat and cook onions until softenend, about 5 minutes.
• 7 add lamb and season with cumin, salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes.
• 8 to serve: place chips on serving plate, top with lamb, sauce, tomatoes, cucumbers, and olives.

Low-fat Easy Ham, Green Pea And Noodle Casserole

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

Ingredients

• Servings: 4
• 6 ounces broad egg noodles
• 4 1/2 teaspoons flour
• 1 teaspoon dry mustard
• 1/4 teaspoon dried sage, crumbled
• 1/8 teaspoon ground nutmeg
• black pepper
• 1 1/2 cups skim milk
• 6 ounces reduced-sodium ham, cubed
• 1 (10 ounce) package frozen peas, thawed and drained
• 1 1/2 tablespoons soft breadcrumbs (1 slice without crust)
• 1 tablespoon soft-tub margarine

Recipe

• 1 heat oven to 350 degrees.
• 2 cook noodles according to package directions, omitting salt.
• 3 meanwhile, in medium-sized bowl, combine flour, mustard, sage, nutmeg and pepper; slowly whisk in milk and set aside.
• 4 when noodles are done, drain and combine with ham and peas; add milk mixture and stir well.
• 5 spoon into ungreased shallow 1 1/2-quart casserole; sprinkle with bread crumbs and dot with margarine.
• 6 cover with aluminum foil and bake for 10 minutes.
• 7 remove foil and bake 10 minutes longer or until bubbly and lightly browned.

Cracklin Cornbread

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 eggs
• 1 1/4 cups cornmeal
• 3 tablespoons shortening or 3 tablespoons bacon fat
• 1 2/3 cups milk or 1 2/3 cups half-and-half
• 2 tablespoons sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups lamb cracklings

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 grease a 9x9 inch square baking dish.
• 3 in a medium bowl, mix together the eggs, shortening and milk.
• 4 in another bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt.
• 5 mix dry ingredients with wet ingredients until smooth,.
• 6 fold in lamb cracklin's.
• 7 pour the batter into the prepared baking pan.
• 8 bake for 25 to 30 minutes,.
• 9 until toothpick inserted in center comes out clean and the top is slightly brown.

Home Cured Lamb

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 100
• 100 lbs lamb
• 7 1/2 lbs salt
• 2 1/2 lbs sugar
• 2 ounces saltpeter
• 2 ounces red peppers
• 2 ounces black pepper

Recipe

• 1 apply to meat every 3 days for three applications.
• 2 the third time pack the meat down or it can be hung up.

Oh So Good Corny Beans

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

Ingredients

• Servings: 8
• 1/2 lb ground beef
• 1/2 lb bacon, diced
• 1 medium onion, chopped
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1 tablespoon prepared mustard
• 1/2 teaspoon fresh ground black pepper (to taste)
• 1/2 teaspoon chili powder (to taste)
• 1 (16 ounce) can lamb and beans, undrained
• 1 (16 ounce) can kidney beans, drained and rinsed
• 1 (16 ounce) can great northern beans, drained and rinsed
• 1 (11 ounce) can corn, drained

Recipe

• 1 in a large skillet, cook beef, bacon and onion until meat is done and onion is tender. drain any fat. combine all ingredients except the beans and corn.
• 2 add to meat mixture; mix well.
• 3 stir in the beans and the corn.
• 4 place in a greased 2 1/2 quart casserole.
• 5 bake, covered, at 350°f for 1 hour or until heated through.

Grecian Lamb Balls

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

Ingredients

• Servings: 3
• 1 lb ground lamb
• 2 -5 cloves garlic, finely chopped
• 2 -3 tablespoons fresh parsley, finely chopped
• 2 -4 teaspoons oregano or 2 -4 teaspoons mint leaves
• 2 -4 teaspoons cinnamon
• unrefined sea salt (optional)
• fresh lemon juice (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a bowl, knead together the lamb, garlic, parsley, oregano or mint, and cinnamon until they are well mixed.
• 3 form into 1-inch meatballs and place in a baking dish.
• 4 bake for 20 to 30 minutes until done to your liking.
• 5 sprinkle with sea salt and lemon juice just before serving.
• 6 variation: for dill lamb balls; substitute 2 tsp dried dill for the oregano or mint and omit the cinnamon.

Morning Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 32
• 2 lbs bulk sausage, mild or hot
• 8 slices bread, remove crusts
• 3/4 lb grated extra-sharp cheddar cheese
• 8 large eggs, beaten
• 3 cups milk
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons dry mustard

Recipe

• 1 in a large skillet, brown sausage; crumble and drain.
• 2 butter a 9 x 13-inch casserole dish.
• 3 place bread (torn into bite-sized pieces) in bottom of dish.
• 4 place sausage on the top of bread.
• 5 sprinkle cheese over top.
• 6 in a large bowl, mix beaten eggs, milk, salt, and dry mustard; blend well.
• 7 pour over the other ingredients.
• 8 cover and refrigerate overnight.
• 9 the next morning, uncover and bake at 350°f for 45 minutes.
• 10 slice into squares and serve warm.
• 11 you may also add some ham, cut into bite-sized pieces, or crumble some bacon in it along with the sausage.

Minced Lamb Skewers

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

Ingredients

• Servings: 4
• 1 teaspoon fennel seed
• 3 dried red chilies (birdseye)
• fresh red chili pepper
• 1 teaspoon grated fresh gingerroot
• 1 teaspoon ground cumin
• 2 garlic cloves, finely chopped
• salt & freshly ground black pepper
• 3 tablespoons freshly chopped coriander leaves
• 2 tablespoons fresh mint leaves
• 2 -3 tablespoons cooking oil
• 450 g ground lamb
• 1/2 cup breadcrumbs
• 1 small egg, beaten
• 12 -16 bamboo skewers, soak bamboo overnight if using instead of metal

Recipe

• 1 mix all ingredients together throughly except lamb breadcrumbs and egg using a food processor or big bowl and wooden spoon.
• 2 add lamb and breadcrumbs and egg and mix very well.
• 3 using about a rounded tablespoon of the mix shape into round sausage like shapes in the palms of your hands.
• 4 pierce the centre of the meat with the skewers.
• 5 brush lightly with oil and barbecue or grill for 3-4 minutes each side or until browned and cooked through.

Home Canned Barbecue Sandwich Filling

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

Ingredients

• 58 ounces tomato sauce
• 2 cups chopped onions
• 1/2 cup green pepper
• 1/4 cup packed brown sugar
• 1/4 cup worcestershire sauce
• 2 tablespoons dry mustard
• 2 teaspoons salt
• 1/4 teaspoon bottled hot pepper sauce
• 1/4 cup mixed pickling spices
• 6 cups cooked beef or 6 cups lamb

Recipe

• 1 combine first 8 ingredients.
• 2 tie pickling spices in a cheesecloth bag. add to sauce. cover and simmer 15 minutes. remove the spice bag. and add the meat to the sauce. cover, heat.
• 3 pack into hot jars, leaving 1 inch head space.
• 4 adjust the lids.
• 5 process in pressure canner at 10 pounds, 75 minutes for pints.
• 6 before serving:.
• 7 boil uncovered 10 minutes before tasting or using.
• 8 serve on your favorite bun.

Cuisine At Home Lamb Stew

Napa Daves Easy Crock Pot Pizza Soup

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

Ingredients

• Servings: 6
• 1 cup onion, chopped
• 1 cup bell pepper, chopped
• 1 cup mushroom, sliced
• 1 cup zucchini, slices
• 1 (14 1/2 ounce) can beef broth
• 1 (14 1/2 ounce) can italian-style tomatoes, cut up
• 1 (8 ounce) can pizza sauce
• 2 links italian sausage, cooked and chopped (or use pepperoni or whatever!)
• 1/2 teaspoon italian seasoning mix
• 1/2 cup mozzarella cheese, shredded

Recipe

• 1 in your crock pot, combine the above ingredients (except the cheese) and let them cook for 4 hours on low.
• 2 top each serving with a little cheese and serve with crusty bread!

Grecian Lamb Kebabs

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

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin, cut into chunks
• 6 ounces greek vinaigrette (bottled)
• 1 medium onion, cut into wedges
• 2 green peppers, cut into wedges

Recipe

• 1 marinate lamb in 1/2 of the vinaigrette for at least 1 hour. longer is you want a stronger flavor.
• 2 marinate the veggies in the other 1/2 of the vinaigrette.
• 3 drain lamb in a colander add salt and pepper to taste.
• 4 thread on to a skewer alternating lamb and veggies.
• 5 grill or broil until no longer pink approx 7 to 10 minutes depending on sice of chunks.

Moroccan Bread Stuffed With Meat

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

Ingredients

• Servings: 4
• 1/4 ounce active dry yeast
• 1 teaspoon sugar
• 3 cups unbleached flour
• 1 1/2 cups barley flour or 1 1/2 cups whole wheat flour
• 2 teaspoons salt
• 1/2 cup lukewarm milk
• 2 teaspoons sesame seeds (optional) or 2 teaspoons cumin seeds (optional)
• 1/2 lb ground lamb or 1/2 lb ground beef, do not use lean meat
• 3 tablespoons onions, grated
• 2 tablespoons fresh italian parsley, chopped
• 1 dried hot red chili pepper, finely chopped
• 1 teaspoon sweet red pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

Recipe

• 1 dough:.
• 2 add the sugar to 1/4 cup of lukewarm water. then add the yeast and stir to soften. let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
• 3 mix the flours & salt in the large mixing bowl. after yeast is ready add it to the flour along with the milk. add enough lukewarm water to the mixture to form a stiff dough.
• 4 note:flours differ in their ability to absorb moisture so no precise amount can be given. add a small amount at a time. if you have added too much the mixture will be extra sticky and it will be hard to get off your hands. the right consistency should allow the dough to pull easily off your fingers.
• 5 place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. add the seeds during the final part of kneading.
• 6 it will take between 10-15 minutes to knead the dough thoroughly. you will know it is ready when it achieves a smooth, elastic consistency. (if you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed).
• 7 with lightly oiled hands, form the dough into 4 equal sized balls. flatten each piece into a rectangle approximately 8x12 inches (20x30cm).
• 8 filling:.
• 9 saute the meat & onion for in a skillet until the meat is no longer pink. drain then add the rest of the ingredients for the filling.
• 10 spread a quarter of the filling down the center of each rectangle. fold over the right side the then left to form a package that is 3x8 inches (7.5x20cm).
• 11 flatten the package out until it is again a rectangle measuring 8x12. then refold as before until the package is 3x8 inches. repeat with all 4 balls.
• 12 spray two baking pans with cooking spray then place 2 bread packages on each pan. cover with a clean towel & leave in a warm place for the dough to rise for an hour.
• 13 heat a griddle & brush with a little oil or butter. poke the package five times on each side with a fork. fry the dough for 8-10 minutes on each side until crisp & golden. brush with a little melted butter just before serving.

Peach Mustard Lamb Chops

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

Ingredients

• 4 lamb chops (1 1/2-inch thick)
• safflower oil or corn oil, for brushing
• kosher salt
• fresh ground black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons minced onions
• 2 garlic cloves, minced
• 3 tablespoons apple cider vinegar
• 1/2 cup whole grain mustard
• 1/4 cup dijon mustard
• 3/4 cup peach jam or 3/4 cup preserves
• 1 tablespoon bourbon
• 1/2 teaspoon kosher salt

Recipe

• 1 peach mustard barbecue sauce:.
• 2 melt the butter in a saucepan over medium heat.
• 3 add the onion and garlic and cook until translucent, about 3 minutes.
• 4 add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes.
• 5 whisk in both mustards and the jam or preserves.
• 6 simmer, whisking, until jam melts, about 1 minute.
• 7 remove the pan from the heat and stir in the bourbon and salt.
• 8 lamb chops:.
• 9 prepare an outdoor grill with a high heat for both direct and indirect grilling. position a drip pan under the grate on the cooler side of the grill.
• 10 brush the lamb chops on both sides with oil and season with salt and black pepper to taste. set aside for 15 minutes.
• 11 grill the chops over the heat until brown on both sides, about 4 minutes per side.
• 12 move them to the cool side of the grill and brush with some of the peach-mustard bbq sauce.
• 13 cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees f, about 15 minutes more.
• 14 let rest for 10 minutes.

Mina's Ham And Potato Chowder

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

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1/2 garlic clove, minced
• 2 cups ham, diced
• 2 cups potatoes, peeled and diced
• 1 bay leaf
• 3/4 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon tabasco sauce
• 2 cups water
• 2 cups milk
• 15 ounces tomatoes (any type, canned)

Recipe

• 1 1. melt the butter in a large pot.
• 2 2. add the onion, celery, garlic, and ham, and cook till the celery is tender.
• 3 3. add the potatoes, seasonings, and water.
• 4 4. bring mixture to a boil, then lower the heat and simmer, covered, for 20 - 30 minutes, or until the potato is just cooked.
• 5 5. add the milk and the tomatoes.
• 6 6. heat through, but do not boil.

Obie's Smothered Lamb Chops

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• 6 center cut 1-inch lamb chops
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup aunt jemima's pancake mix
• 2 tablespoons corn oil
• 3 medium onions, sliced
• 4 ounces of sliced raw mushrooms
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon sugar
• 1/4 cup all-purpose flour
• 2 cups boiling water

Recipe

• 1 preheat your oven to 350 degrees.
• 2 rinse chops, then pat them dry. sprinkle with spices mentioned above. then dredge into pancake mix.
• 3 heat the oil in a large skillet over medium heat. place the chops into the skillet. brown the chops on both sides. remove from the skillet and place in a roasting pan.
• 4 in the skillet, now saute the onions and mushrooms with the salt, pepper and sugar until slightly browned.
• 5 stir in the flour until absorbed. gradually add the boiling water, stirring constantly, until the gravy thickens and boils.
• 6 place chops in the pan; cover tightly with heavy-duty aluminum foil. bake for 1 hour and twenty minutes; the chops and gravy should be a rich golden brown.
• 7 place chops on a serving platter; either place gravy on top, or strain through sieve and put gravy in a gravy boat; skim fat off top and serve.

Jamaican Bbq Lamb Tenderloin

Naples Easter Pie (pizza Rustica)

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

Ingredients

• 1 lb genoa salami or 1 lb hard salami
• 1 lb ham or 1 lb cooked prosciutto
• 1 lb ricotta cheese
• 1/2 lb mozzarella cheese
• 10 eggs
• 1/2 cup grated parmigiano
• fresh ground pepper
• pie crust (store bought)

Recipe

• 1 cube the salami, ham or prosciutto and mozarella.
• 2 slightly beat the eggs.
• 3 add beaten eggs to ham, salami, mozarella and ricotta.
• 4 add parmigiano cheese and fresh pepper
• 5 mix well.
• 6 place one pie crust into another and place them in a deep dish pie pan
• 7 pour in the egg, meat and cheese mixture.
• 8 bake at 350°f for about one hour.
• 9 turn off the oven and let the pie continue to cook while the oven cools.
• 10 test by placing a toothpick or fork into the pie. if it comes out clean, the pie is ready. serve lukewarm.
• 11 serves 4.
• 12 that's it!

Mimi's Magnificent Meatballs

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

Ingredients

• Servings: 6
• 1 large egg, gently beaten
• 1 lb lean ground beef
• 1 lb ground lamb
• 1 cup dried breadcrumbs
• 1 small onion, finely chopped
• 1/2 cup fat-free ricotta cheese
• 2 small garlic cloves, minced
• 1 tablespoon fresh lemongrass, minced
• 2 tablespoons grated parmesan cheese or 2 tablespoons asiago cheese
• 2 teaspoons yellow mustard
• 1 teaspoon ketchup
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon italian spices
• 1 teaspoon dried parsley
• olive oil, for pan

Recipe

• 1 in a large bowl, gently beat one egg. then add meat and all ingredients.
• 2 cover the bottom of a skillet with olive oil and heat using medium to medium-high heat.
• 3 with your hands, blend all ingredients together. with slightly damp hands, roll about 1 tablespoon of meat mixture into golf ball-sized balls between your hands.
• 4 place meatballs in hot skillet and brown on all sides.
• 5 once all sides are browned, add to homemade sauce in a slow-cooker and cook on low for about 4-5 hours.

Lavender Herb Crusted Rack Of Lamb

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

Ingredients

• Servings: 8
• 4 lamb racks, frenched
• 1/2 cup breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/2 tablespoon fresh rosemary, chopped fine
• 1 tablespoon fresh thyme, chopped fine
• 1 tablespoon dried lavender flowers
• 2 tablespoons dijon mustard
• kosher salt, to taste
• black pepper, to taste

Recipe

• 1 preheat grill/oven to medium-high, approximately 400ºf.
• 2 in a large bowl, combine the bread crumbs, butter, rosemary, thyme and lavender. mix the ingredients together until they are well combined. tip: your fingers work best for mixing.
• 3 brush the meat portion of the lamb rack liberally with the dijon mustard. cover the lamb with the lavender/bread crumb mixture making sure to coat it well. season with salt and pepper to taste.
• 4 place lamb on lightly oiled grill or pan and place on grill or in oven.
• 5 cook lamb until bread crumbs brown. then flip lamb rack over to bottom side and allow it to cook until medium-rare. note: internal temperature should be 125ºf.
• 6 remove from grill/oven, let it rest for several minutes and serve while still hot.

Libbies Crackling Cookies 1

Total Time: 24 hrs 10 mins Preparation Time: 24 hrs Cook Time: 10 mins

Ingredients

• 5 cups sugar
• 4 eggs
• 1 cup sour cream
• 4 cups lamb rinds
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 cup milk, sweet
• 1 lb raisins, ground
• 1 teaspoon cinnamon
• 4 cups flour

Recipe

• 1 mix above ingredients
• 2 use enough flour to make stiff dough
• 3 let stand overnight in frig
• 4 roll out cookie dough and cut
• 5 no baking instructions given im guessing 10 minutes at 375 or until golden makes about 4/12 gallons of cookies these cookies will keep as long as 6 months.

Homard Flambé Au Cognac

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

Ingredients

• Servings: 4
• 2 cups cooked lobsters, cut into chunks
• 2 tablespoons butter
• 1 1/2 ounces cognac
• 1 cup lobster stock (see recipe)
• 2 tablespoons dry sherry
• 2 tablespoons cognac
• 1 cup cream
• 1 teaspoon tomato paste
• salt and pepper

Recipe

• 1 cook lobster pieces 2-3 minutes in butter.
• 2 add the 1 ½ oz cognac and flambé.
• 3 add the other ingredients (do not flambé the 2 tbsp cognac), heat well and serve.
• 4 lobster stock - after boiling your lobster (or lobsters), reduce the liquid to about a pint, putting the shells back in for extra flavor after removing the meat.

Nathalie Dupree's Meat Loaf

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

Ingredients

• 2 1/2 lbs ground beef
• 1 1/4 lbs ground lamb
• 2 slices bread, made into crumbs
• 1/3 cup oatmeal
• 4 eggs, beaten
• 2 teaspoons salt
• 1 tablespoon prepared mustard
• 1 cup tomato sauce
• 1 medium onion, chopped
• 1 (5 ounce) can evaporated milk
• freshly ground black pepper, to taste
• 4 tablespoons brown sugar
• 1 cup tomato sauce
• 1/2 cup milk
• 4 tablespoons prepared mustard
• 4 tablespoons vinegar

Recipe

• 1 preheat the oven to 400 degrees. for the loaf, mix all the ingredients together, shape, and place in a greased roasting pan. bake for 1 hour, basting occasionally with the pan juices (i leave this part out).
• 2 to make the suace, mix all the ingredients together in a small saucepan. heat briefly and pour over individual slices of the meat loaf.

Natasha's Okrashka

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

Ingredients

• Servings: 12
• 10 cups boiling water
• 4 tablespoons chicken bouillon, base
• 3 hard-boiled eggs, chopped
• 1 quart buttermilk
• 5 green onions, minced well
• 1/2 english cucumber, chopped
• 1 cup ham
• 2 lemons, juice of
• 1/2 cup celery, chopped fine
• salt, to taste
• fresh dill, chopped fine, to taste

Recipe

• 1 add chicken boullion base to boiling water, stir, set aside to cool to room temperature.
• 2 while broth is cooling, prepare vegetables, eggs and ham.
• 3 when broth is room temperature, add buttermilk and lemon juice, vegetables, eggs and ham. stir well.
• 4 add salt and dill to taste. refrigerate.
• 5 soup is best served well chilled.

Peach Lamb Chops Delight

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

Ingredients

• Servings: 6
• 6 canned peach halves
• 6 lamb chops (about 1 1/2 lbs)
• 1 can cream of chicken soup
• 1/3 cup sour cream
• 2 tablespoons chopped green onions

Recipe

• 1 drain peaches reserving 1/4 c syrup.
• 2 cut peaches in pieces.
• 3 brown chops and pour off fat.
• 4 mix soup, sour cream, reserved syrup, peaches and green onion.
• 5 lay chops in a casserole dish and pour sauce over.
• 6 bake at 350 for 30 minutes stirring occasionally.

Natchitoches Meat Pies

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

Ingredients

• 1 lb ground beef
• 1 1/2 lbs ground lamb
• 2 tablespoons flour
• 1 tablespoon shortening
• 2 large onions, chopped
• 6 green onions, chopped
• 3 tablespoons chopped parsley
• 4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup melted shortening
• milk

Recipe

• 1 to make the filling: make a roux of shortening and flour.
• 2 add all other ingredients and salt and pepper to taste.
• 3 allow to cook thoroughly, and let cool before placing on dough.
• 4 to make the dough: sift flour, baking powder, and add shortening and then eggs.
• 5 add enough milk to make a stiff dough.
• 6 roll very thin, and use a saucer to cut a circle of dough the same size as the saucer.
• 7 fill half of the circle with meat mixture, fold dough over, and press closed with a wet fork.
• 8 fry in deep fat until golden brown.

Peach Lamb Tenderloin

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

Ingredients

• Servings: 6
• 1 cup peach preserves
• 1/4 cup distilled vinegar
• 2 tablespoons dijon mustard
• 1/2 teaspoon tarragon
• 2 tablespoons olive oil
• 2 lbs lamb tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups sliced peaches (fresh, canned or thawed)

Recipe

• 1 in a small bowl, stir together the preserves, vinegar, mustard and tarragon; set aside.
• 2 in a large skillet, heat the oil over medium-high heat. sprinkle the tenderloins with salt and pepper and add to the skillet. cook for 4 to 5 minutes, turning frequently to brown on all sides. reduce the heat to medium-low.
• 3 add the reserved preserves mixture to the skillet. cover and simmer for 18 to 20 minutes, until no pink remains in the center of the lamb.
• 4 add the peaches to the skillet, and cook just until heated through.
• 5 slice and serve the tenderloins topped with peach sauce.

French Onion-lamb Chops Skillet

Oaxacan Costillas De Puerco En Chile Pasilla

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 medium tomatillos, husks removed
• 2 pasilla chiles, stemmed and seeded
• 1 garlic clove, peeled
• 1 small onion, quartered
• 6 large lamb chops
• 2 tablespoons vegetable oil
• 2 cups water or 2 cups stock
• 2 large potatoes, peeled and sliced 1/8-inch thick

Recipe

• 1 boil the tomatillos in lightly salted water until tender, about 8 minutes. drain.
• 2 soak the chilies in boiling water to cover for 20 minutes. drain.
• 3 put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. puree.
• 4 heat the oil in a large skillet and brown the chops on both sides over medium heat.
• 5 add the puree and cook for 5 minutes. add the stock and the potatoes, salt to taste and cook covered over a low heat until the chops are tender, about 45 minutes.

Lexington Style Barbecue Dip

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

Ingredients

• 3 cups apple cider vinegar
• 2/3 cup brown sugar or 2/3 cup sugar
• 1/2 cup catsup
• 2 tablespoons tabasco sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon worcestershire sauce
• 1 teaspoon onion powder
• 2 teaspoons kitchen bouquet

Recipe

• 1 combine all ingredients in a large pot and bring up to a boil while stirring. lower heat at once and let the sauce simmer until the sugar has all dissolved. store in an airtight container for several hours before using to "dip" your barbecue lamb inches it will keep for several days in a covered airtight container without refrigeration.

Light & Creamy Bacon Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 2 (8 ounce) cartons plain fat-free yogurt
• 6 tablespoons light mayonnaise
• 1/4 cup minced green onion
• 1/4 cup low fat bacon bits (such as hormel)
• 1/4 teaspoon paprika
• 8 drops hot sauce
• 2 cloves garlic, crushed
• 4 ounces low-fat baked corn tortilla chips (about 24 chips)

Recipe

• 1 spoon the yogurt onto several layers of heavy-duty paper towels, spreading to 1/2-inch thickness.
• 2 cover yogurt with additional paper towels, and let stand 5 minutes.
• 3 scrape into a bowl using a rubber spatula.
• 4 stir in mayonnaise and next 5 ingredients (mayonnaise through garlic).
• 5 cover and chill.
• 6 serve with tortilla chips.

Mormon Beans

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 lb ground turkey
• 1 small onion, minced
• 1 cup ketchup
• 1 cup brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons salt
• 1 teaspoon yellow mustard
• 1/4 cup vinegar
• 2 (16 ounce) cans lamb and beans
• 10 ounces frozen lima beans

Recipe

• 1 brown turkey & onions together, meanwhile, prepare lima beans according to pkg. directions and drain.
• 2 combine everything for the sauce and mix until smooth.
• 3 mix everything together and pour into a 9x13 baking dish.
• 4 bake at 400* for 45 minutes.
• 5 serve with cornbread and a salad.

Margarita Kebabs

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

Ingredients

• Servings: 4
• 1 cup margarita mix (or 1 cup lime juice with 4 teaspoons sugar and ãƒâ€š 1/2 teaspoon salt)
• 1 teaspoon ground coriander
• 1 garlic clove, minced
• 1 lb lamb tenderloin, cut in 24 1 inch cubes
• 2 tablespoons olive oil
• 2 teaspoons fresh lime juice
• 1/8 teaspoon sugar
• 1 tablespoon minced cilantro or 1 tablespoon parsley
• 2 ears corn, quartered
• 1 large red bell pepper, seeded and cut into 8 1 inch squares

Recipe

• 1 combine margarita mix, coriander and garlic. pour over lamb cubes and marinate for 2 hours at room temperature or in the refrigerator overnight.
• 2 in a small bowl, combine olive oil, lime juice and cilantro until well blended. preheat broiler.
• 3 thread 3 lamb cubes onto each skewer, alternating with pieces of corn and red bell pepper.
• 4 broil about 4 inches from the heat, basing with olive oil mixture and turning occasionally, until nicely browned yet still juicy, 10-15 minutes.

Mimi's Breakfast Casserole

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

Ingredients

• Servings: 8
• 1 lb bulk lamb sausage
• 1/4 cup jalapeno, sliced
• 2 cups sharp cheddar cheese, grated
• 3 tablespoons margarine
• 3 cups cooked grits (freshly made and still hot)
• 3 eggs, beaten
• 1 1/2 cups milk

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 13 x 9 inch pan with pam.
• 3 cook sausage with jalapenos until done then drain well.
• 4 once drained, spoon the sausage into the baking dish.
• 5 add the cheese and butter to the hot grits and stir until they are melted.
• 6 combine eggs and milk and stir well; then pour the egg mixture into the grit mixture and mix until well blended.
• 7 pour this mixture over the sausage and bake uncovered for one hour.
• 8 garnish with cheese and more jalapenos if you desire.

Great Meatballs Of Fire

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

Ingredients

• Servings: 8
• 1 kg ground lamb
• 2 red onions, diced
• 1 red chili
• 4 garlic cloves, crushed
• 1/4 cup flat leaf parsley, chopped
• 2 tablespoons fresh thyme leaves, chopped
• 5 slices bread, crumbed
• 3 beaten eggs
• 3 tablespoons dijon mustard
• 150 g grated parmesan cheese
• salt and pepper
• 400 g italian tomatoes
• 1 red chili, roughly chopped
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 2 bay leaves
• 50 g brown sugar
• 2 cinnamon sticks
• 50 ml vinegar
• 50 ml extra virgin olive oil
• salt and pepper

Recipe

• 1 balls:.
• 2 mix ingredients together and form into walnut-sized balls.
• 3 process together the tomatoes, chilli, onion and garlic. to this mixture, add the bay leaves, cinnamon, vinegar, olive oil and salt and pepper.
• 4 seal the meatballs in hot oil in a frying pan a few at a time, then top with sauce, cover with foil and bake in a 180c for about 1 hour.

Nate's Sausage

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

Ingredients

• 1 lb ground lamb
• 1 teaspoon kosher salt
• 1 garlic clove
• 1/2 teaspoon seasoned pepper
• 1 teaspoon onion flakes
• 1 tablespoon brown sugar
• 1/2 teaspoon liquid smoke
• 1/8 cup water
• 1/2 teaspoon paprika

Recipe

• 1 mix all ingredients thourougly. make patties to fry until fully cooked.

Liangban Huihui Cai (chinese Lamb's Quarters Salad)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 8 cups water
• 350 g spinach
• sesame oil
• soy sauce
• crushed red pepper flakes
• chinese black vinegar
• 1/4 teaspoon salt

Recipe

• 1 bring a saucepan of water to a boil.
• 2 wash lamb's quarters.
• 3 when water is at a rolling boil, submerge lamb's quarters briefly, just until they turn bright green or the water returns to the boil.
• 4 drain.
• 5 drizzle and toss lamb's quarters with dressing ingredients as needed to taste.
• 6 serve with rice, other chinese dishes, and a clear soup.

Low-fat Ham & Rice Casserole

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 tablespoons margarine
• 1/2 cup chopped onion
• 10 3/4 ounces cream of mushroom soup
• 10 3/4 ounces cream of celery soup
• 1 3/4 cups skim milk
• 1 cup low-fat cheddar cheese
• 20 ounces frozen broccoli, cooked
• 2 cups instant rice
• 3 cups cooked ham, cubed

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a small skillet melt the margarine and saute the onion until tender.
• 3 combine the soups, milk and cheese.
• 4 add the broccoli, rice, ham and onion.
• 5 bake in a 9 x 13-inch covered casserole dish for 45 to 50 minutes.

Hom Bao Filling

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

Ingredients

• 2 teaspoons vegetable oil
• 3 teaspoons peeled and grated fresh garlic
• 2 cloves garlic, minced
• 1 teaspoon hoisin sauce
• 1 teaspoon oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 3 teaspoons cornstarch, mixed with 1 tablespoon water
• 8 ounces chinese barbecue lamb (recipe follows or see cantonese barbecued lamb)
• 6 scallions, finely chopped

Recipe

• 1 heat oil in a wok over medium heat and fry garlic for 1 minute.
• 2 add hoisin sauce, oyster sauce, soy sauce and sesame oil.
• 3 cook stirring for 2 minutes.
• 4 add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes.
• 5 remove from heat and stir in lamb and scallions.
• 6 transfer to a bowl and allow to cool completely.

Mormon Split Pea Soup

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

Ingredients

• Servings: 10
• 1 lb dried split peas
• 8 cups cold water
• 1 cup onion (chopped)
• 1/2 cup celery (chopped)
• 2 teaspoons salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon black pepper
• 1 lb ground lamb
• 3/4 teaspoon ground sage
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 potatoes, peeled and diced (3 cups)

Recipe

• 1 rinse split peas.
• 2 in a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
• 3 bring to boiling, cover and simmer until peas are tender (about 1 hour).
• 4 do not drain.
• 5 meanwhile, combine ground lamb, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
• 6 shape mixture into 24 1-inch balls.
• 7 drop meatballs and potatoes into soup mixture and return soup to boiling.
• 8 cover and simmer 20 minutes longer (until potatoes are tender.
• 9 adjust seasoning to taste.

Easiest Lamb Shanks Ever!

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 2
• 1 (810 g) can whole tomatoes
• 1 (410 g) can chopped indian style tomatoes, ardmona thick & rich
• 4 lamb shanks
• 1 small onion, chopped
• 1/4 teaspoon garam masala
• 1/4 teaspoon cumin, ground
• 1/4 teaspoon cardamom, ground
• 1 tablespoon fresh coriander, chopped

Recipe

• 1 simply place all ingredients, except cilantro (coriander) into a crockpot, and cook on low for 6-8 hours, or on high for 4 hours.
• 2 serve with polenta or mashed potatoes, and top with chopped fresh cilantro (coriander).

Lidia's Spaghetti And Meatballs

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

Ingredients

• Servings: 6
• two 35-ounce cans italian plum tomato (preferably san marzano)
• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 teaspoon crushed red pepper flakes
• 2 bay leaves
• salt
• fresh ground black pepper
• 1/2 lb ground lamb
• 1/2 lb ground beef
• 1 cup fine dry bread crumbs
• 1/3 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup chopped fresh italian parsley
• 2 garlic cloves, peeled and chopped fine
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• all-purpose flour
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1 lb spaghetti
• 2/3 cup parmigiano-reggiano cheese (grated, and i want to add that it's important to use freshly grated)

Recipe

• 1 pass the tomatoes and their liquid through a food mill fitted with the fine disc.
• 2 heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. stir in the onion and cook, stirring, until wilted, about 4 minutes.
• 3 pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
• 4 bring to a boil, then lower the heat so the sauce is at a lively simmer. cook, stirring occasionally, 30 minutes.
• 5 meanwhile, crumble the lamb and beef into a mixing bowl.
• 6 sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
• 7 beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. pour over the meat mixture. mix the ingredients with clean hands just until evenly blended. don't overmix.
• 8 shape the meat mixture into 1-1/2 inch balls.
• 9 dredge the meatballs in the flour until lightly but evenly coated.
• 10 heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
• 11 slip as many meatballs into the skillet as will fit without crowding. fry, turning as necessary, until golden brown on all sides, about 6 minutes. adjust the heat as the meatballs cook to prevent them from overbrowning.
• 12 remove the meatballs, and repeat if necessary with the remaining meatballs.
• 13 add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
• 14 stir the spaghetti into the boiling water. return to a boil, stirring frequently. cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• 15 drain the pasta and return it to the pot. spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
• 16 remove from the heat and toss in 2/3 cup grated cheese. check the seasoning, and add salt and pepper if necessary.
• 17 serve the pasta in warm bowls or piled high on a large warm platter.
• 18 spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

Gringo Green Chili

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

Ingredients

• Servings: 8
• 2 1/2 lbs lamb shoulder
• 2 1/2 lbs rump roast
• 12 ounces green chilies
• 2 tomatillos
• 1 yellow onion
• 2 tablespoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 (16 ounce) can chicken broth
• 8 ounces water
• 1/2 teaspoon coarse salt

Recipe

• 1 in 250 degree roaster oven cook the roast for 3 hours. remove roast cool and shred. reserve 1/3 of the drippings in roaster. add shredded meat back to roaster. chop tomatillos onions and green chiles. add the salt, pepper and cumin. add the chicken broth and water stir well. cook at 250 degrees for 1 hour stirring occasionally.

Jamaican Jerk Lamb

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1 scotch bonnet chili pepper, seeded, and, minced
• 2 tablespoons thyme, chopped fresh
• 1 tablespoon paprika
• 2 teaspoons allspice
• 2 teaspoons pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 24 ounces lamb, tenderloin

Recipe

• 1 in bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add lamb, turning to coat. (make-ahead: cover and refrigerate for up to 24 hours.).
• 2 place lamb on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when lamb is pierced and just a hint of pink remains inside.
• 3 transfer to cutting board; tent with foil and let stand 5 minutes.
• 4 cut into 1/2-inch (1 cm) thick slices.

Greek Lamb Sausage With Orange Peel (loukanika)

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

Ingredients

• Servings: 4
• 2 lbs lamb shoulder, ground
• 1/2 lb lamb fat, back ground
• 1 grated navel orange, rind of
• 2 garlic cloves, crushed in a garlic press (or mashed with knife)
• 1 tablespoon minced parsley
• 1 tablespoon oregano
• 2 teaspoons salt
• 2 teaspoons anise seed
• 2 teaspoons coriander, ground
• 1 1/2 teaspoons allspice, ground
• 1 teaspoon pepper
• 1 long casing, cut in 7-8 inch pieces

Recipe

• 1 combine lamb shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. cover and refrigerate several hours.
• 2 rinse casings thoroughly in lukewarm water. tie one end of a casing and stuff by pushing meat through a funnel inserted in the untied end; tie other end. continue until all the meat and casings have been used.
• 3 poach sausages in boiling water for 1 hour. cool. cut into slices and fry in a skillet until browned.
• 4 note: if desired, omit casing, form sausage into patties, and fry until cooked.
• 5 culinary arts institute greek cookbook.

Moroccan Butterflied Leg Of Lamb

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

Ingredients

• Servings: 6
• 2 teaspoons whole coriander seeds
• 2 teaspoons whole black peppercorns
• 1/2 teaspoon whole cloves
• 3 tablespoons garlic, minced
• 2 large oranges, grated zest only
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 3 -4 lbs leg of lamb, boneless and butterflied

Recipe

• 1 make the paste: in a medium sauté pan over medium heat, toast the coriander seeds, peppercorns and cloves. shake the pan occasionally, until the spices begin to smoke, about 2-3 minutes. transfer to a mortar or spice grinder and grind. transfer to a small bowl and mix in the garlic, orange zest, salt and olive oil.
• 2 spread the leg of lamb flat. trim the excess fat and sinew from the inside and the outside. with the fat side facing down, use a sharp knife to make several horizontal slits at a 45 degree angle into the thickest parts of the lamb, until the meat is of even thickness. with a meat mallet, pound the lamb to an even thinness of about 1 1/2 inches.
• 3 spread the spice paste evenly over both sides of the lamb. wrap in plastic wrap and refrigerate for at least 1 hour, or as long as 8 hours.
• 4 grill the lamb, fat side down first, directly over medium heat, turning once. the lamb will take 15-25 minutes to reach medium rare.
• 5 remove the lamb from the grill and let it rest for 5 minutes before slicing. carve the meat on a slight diagonal across the grain. serve warm.

Lexington-style Vinegar Pulled Lamb Sauce

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

Ingredients

• 1 cup cider vinegar
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons pepper
• 1/2 teaspoon red pepper flakes (original recipe called for up to 1 1/2 tsp)
• 1 tablespoon sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup ketchup

Recipe

• 1 mix all ingredients together and let sit for at least 10 minutes.
• 2 the longer it sits, the hotter it will get so start with a lesser amount of red pepper flakes if you're a wimp like me.

Jamaican Jerk Brine For Chicken, Lamb ....

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

• Servings: 4
• 2 cups hot water
• 1 cup kosher salt
• 1/4 cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons jamaican jerk spice
• 4 lbs roasting chickens

Recipe

• 1 dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. close bag trying to remove as much air as possible. brine in refrigerator overnight 8-12 hours. if not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
• 2 proceed with cooking method you desire.
• 3 roast, grill, rotisserie cooking to internal temperature of 175.
• 4 let rest 10-15 minutes before carving.

Greek "tacos"

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

Ingredients

• Servings: 6
• 1 lb lean ground beef, turkey or 1 lb lamb
• 1 tablespoon italian salad dressing mix (wildtree italian salad dressing mix)
• 4 cups baby spinach
• 10 kalamata olives
• 1/4 cup feta cheese, crumbled
• 3 pita bread, halved

Recipe

• 1 heat a large skillet on medium, high heat. brown beef mixture.
• 2 add spinach, cook until wilted, remove from heat and fold in olives and cheese, divide between halved pitas.

Oh You Foolish Cranberry

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups orange juice (fresh if possible)
• 1 cup splenda sugar substitute or 1 cup sugar
• 3 tablespoons brown sugar
• 3 tablespoons cornstarch
• red food coloring
• 1 orange, zest of
• ground cloves
• ground cinnamon
• fresh grated nutmeg
• 1 cup fresh cranberries
• 1 cup dried cherries
• 1 cup golden raisins or 1 cup red currants

Recipe

• 1 in a heavy 4 quart saucepan add everything except the fruit and bring it to a boil. the food coloring is to make the sauce red so use what you need to color your sauce. the spices are all to taste so you can make this as mild or as spicy as you please.
• 2 when mixture begins to boil add the fruit. (make sure cranberries have been washed well, and bad cranberries removed.).
• 3 return to a slow rolling boil. reduce heat, but keep the mixture bubbling.
• 4 stir occasionally.
• 5 the skins on the fresh cranberries will begin to pop. mash them slightly with the back side of the spoon you are using to stir the mixture with.
• 6 simmer until thick. approximately 5 minutes.
• 7 serve warm or cold.
• 8 excellent with poultry, lamb, and deserts. i've also used this as a filling for cakes, and as a topping.

Home Fries & Eggs Stove-top Casserole

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

Ingredients

• Servings: 2
• 3 -4 medium russet potatoes
• 4 large eggs
• 1/2 lb bacon (or sausage)
• 1/2-1 small onion, peeled and sliced thin
• 1/2 cup sharp cheddar cheese, shredded (or cheese or your choice)
• salt and pepper

Recipe

• 1 start out by microwaving your potatoes as you would for baked potatoes. if you have leftover baked potatoes, you can just use those.
• 2 once potatoes are cool enough to touch, cut into large cubes (if you prefer them without the skin, peel first) and set aside.
• 3 fry bacon (or sausage) over medium heat in a 12 inch non-stick pan. remove and set aside on a paper towel to drain. when cool enough, crumble into pieces.
• 4 remove grease from pan and discard, but leave a tbs or so of the bacon grease. (if using sausage, remove all grease and add a bit of butter or spray with butter flavor pam).
• 5 add cubed potatoes and salt/pepper to taste and cook over medium for a few minutes until undersides are brown. flip over, stir in slices onions and smash mixture down a bit with a potato masher or the back of a spoon, so it fills the bottom of the pan.
• 6 with a spoon, make 4 "holes" in the potatoes, evenly spaced, about 2.5 inches in diameter. if the potatoes are sticking at all or if the pan looks too dry, add a bit of butter to each hole, or a spray of pam.
• 7 crack and drop an egg into each hole and cover pan. you may need to lower the heat a little depending on your stove. cook covered until the egg whites are mostly set.
• 8 remove lid and sprinkle egg whites with crumbled bacon and then with the cheese.
• 9 replace cover and cook on low until cheese is melted and eggs are set. i sometimes throw a splash of water at the side of the pan to created steam right before i recover the pan and turn it to low.
• 10 if it seems as if the underside of the "casserole" is getting overdone, i remove the pan from the heat and leave the lid on for a few minutes, so the top will continue to cook.

Napoli Sauce

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

Ingredients

• Servings: 2
• 4 slices bacon
• 1 sliced onion
• 2 cups diced tomatoes
• 1 tablespoon italian tomato paste
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon mace
• 1 pinch cayenne
• 1 whole bay leaf

Recipe

• 1 cut bacon in small pieces and try out, (fry to melt the bacon fat).
• 2 add remaining ingredients, gradually bring to the boiling point and let simmer 50 minutes.

Crackling Cornbread

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

Ingredients

• Servings: 9
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 2 large eggs
• 1/3 cup butter
• 1 1/2 cups fried lamb rinds, coarsely crumbled (available in potato chip section)

Recipe

• 1 preheat oven to 400 degrees.
• 2 grease 8x8 inch sqare baking pan. in a large bowl, stir together the cornmeal, flour, baking powder, and salt. set aside.
• 3 in another large bowl, beat together the milk, eggs, and butter. add the cornmeal-flour mixture and stir until just combined. stir in the lamb rinds.
• 4 pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. cool in the pan and cut into 9 squares.

Low-fat Oven-baked Lamb Chops

French Lamb Chops

Napa Meatballs With Gorgonzola On Greens #rsc

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 lb ground lamb
• 2 tablespoons hidden valley original ranch dips mix
• 2 tablespoons grated parmesan cheese
• 1 large egg, beaten
• 2 tablespoons chopped fresh chives, plus more for garnish
• 2 teaspoons lemon zest
• 1/4 cup italian seasoned breadcrumbs
• 2 tablespoons crumbled gorgonzola, divided
• 1/2 cup hidden valley® original ranch® dressing
• 1 cup plain panko breadcrumbs
• 1 tablespoon grapeseed oil
• 2 cups fresh spinach
• 4 lemon slices (optional)

Recipe

• 1 preheat oven to 425.
• 2 mix with your hands the lamb, the hidden valley® original ranch® dips mix, the parmesan cheese, the egg, chives, lemon zest, and italian bread crumbs. form intro eight even-sized meatballs.
• 3 stuff the meatballs with half of the gorgonzola and seal around the cheese.
• 4 roll the meatballs in the hidden valley® original ranch® dressing and the panko breadcrumbs.
• 5 drizzle with grapeseed oil. bake for 25 minutes. note that grapeseed oil has a high smoke point. if your kitchen is not well-ventilated, you can substitute cooking spray and increase the cooking time by five minutes.
• 6 to plate, pile 1/4 cup spinach on each plate. top with two meatballs and serve with a lemon slice. garnish with fresh chives (optional).

Lidia's Italy: Ragu Misto Alla Molisana

Total Time: 3 hrs 30 mins Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 16
• 1/4 cup extra virgin olive oil, plus more for finishing
• 6 garlic cloves, crushed and peeled
• 2 onions, large, chopped (about 3 cups)
• 1 sprig rosemary, fresh
• 1 bay leaf, fresh
• 2 1/2 teaspoons kosher salt
• 2 lbs boneless lamb butt
• 1 1/2 lbs veal shoulder chops
• 1/2 teaspoon red pepper flakes (peperoncino)
• 1 cup red wine
• 10 cups italian plum tomatoes, canned, preferably san marzano, crushed by hand
• 1 lb sweet italian sausage, without fennel seeds
• 2 lbs rigatoni pasta
• 1 cup pecorino cheese, freshly grated

Recipe

• 1 pour the olive oil into the big saucepan and set it over medium heat.
• 2 scatter in the sliced garlic, let it sizzle and start to color for a couple of minutes, stir in the chopped onions, rosemary, and bay leaf and season with 1 teaspoon of salt. cook for 7 or 8 minutes, stirring occasionally, until the onions are softened and translucent.
• 3 season the lamb and veal chop all over with 1 1/2 teaspoons salt.
• 4 push the onions to one side of the pot and lay the meat pieces in the pan bottom. brown the meats slowly, turning frequently so all sides are evenly colored, about 10 minutes in all.
• 5 when the meats are nicely browned, sprinkle the peperoncino in the pan bottom to toast for a minute, then stir the onions back into the center of the pot, scraping up the meat juices.
• 6 turn up the heat, pour in the red wine, bring to a boil, and cook until almost completely evaporated.
• 7 pour in the crushed tomatoes, slosh out the cans with 4 cups of cold water, and add that as well.
• 8 stir in the remaining teaspoon salt.
• 9 cover the pan and bring the sauce to a boil over high heat then adjust the flame to keep a gentle, steady bubbling.
• 10 cook covered for 1 hour, stirring and turning the meat pieces over occasionally, then set the cover ajar to allow the sauce to reduce gradually as it bubbles away.
• 11 cook another hour until the lamb and veal are just tender, then drop in the sausages and continue simmering for another 45 minutes to 1 hour.
• 12 after nearly 3 hours of total braising, the meats should be extremely tender and readily broken apart. the sauce should be thick and flavorful. check the concentration of the sauce during the long cooking. if it seems too thin, remove the cover all together. if it's reducing too fast, cover the pan tightly and lower the heat.
• 13 if you'll be serving the meats and dressing pasta right away, remove the meat to a warm platter, take out a couple of cups of sauce for the meat, and leave the rest in the big saucepan to dress the pasta (about 8 cups sauce for 2 lbs. rigatoni or 4 cups sauce for 1 lb.). if you'll be serving the meat and sauce later, leave them both in the saucepan to cool; refrigerate or freeze for longer keeping.
• 14 to cook and dress rigatoni with sauce: fill the pasta pot with plenty of well-salted water (at least 6 quarts water with 1 tablespoons salt for 1 lb. of rigatoni; 8 quarts and 1 1/2 tablespoons salt for 2 lbs.) and heat to a rolling boil.
• 15 stir in the rigatoni, return the water to a boil, and cook until the pasta is just al dente.
• 16 meanwhile, if you're using the sauce right away, bring it back to a simmer in the big saucepan or a big skillet, preferably 14 inches in diameter. if the sauce has cooled and thickened, loosen it with some of the pasta cooking water.
• 17 lift the rigatoni out of the pot, drain briefly, and drop them into the sauce. toss well for a minute or so over low heat until the rigatoni are nicely coated and perfectly al dente.
• 18 turn off the heat, sprinkle on the grated cheese, and toss again. if you like, drizzle on more olive oil and toss that in as well.
• 19 serve the pasta right away, transferring it to a large, warm bowl to serve family-style or heaping it in individual warm pasta bowls. serve immediately, passing more cheese at the table.
• 20 to serve the meast as a second or main course, slice the lamb and veal. pour the reserved sauce in a skillet, lay in the slices and sausages, and place over low heat until the meat is heated through. serve on a warmed platter with some of the sauce, passing the rest.

Ofenguck (peek-in-the-oven Casserole)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs potatoes, peeled and cut into small cubes (about 4 large)
• water, to cover
• 1 small garlic clove
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons unsalted butter
• 1/4 teaspoon pepper
• 1 cup smoked sausage, finely chopped
• 2 green onions, chopped
• 1 pinch dried marjoram
• 4 eggs
• 4 tablespoons swiss cheese, grated
• 2 tablespoons parsley, chopped

Recipe

• 1 preheat oven to 375 degrees fahrenheit.
• 2 combine potatoes, water, garlic and salt in a pan over high heat.
• 3 bring to a boil.
• 4 reduce heat to medium and cook until potatoes are tender, about 10 minutes.
• 5 drain potatoes and place in a bowl.
• 6 discard garlic.
• 7 add milk, butter and pepper.
• 8 mash well.
• 9 add sausage, green onions and butter and mix well.
• 10 spread mixture into a large well-greased oval casserole.
• 11 with the back of a large, moistened spoon, make 4 deep depressions in mixture.
• 12 break an egg carefully into each depression.
• 13 bake on middle rack of oven for 20 minutes.
• 14 sprinkle with grated swiss cheese.
• 15 bake until egg whites are firm, about 3 to 5 minutes more.
• 16 sprinkle with chopped parsley and serve.

Margarita Lamb Kabobs

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

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut into one-inch cubes
• 1 cup margarita mix (or 1 cup lime juice 4 teaspoons sugar)
• 1/4 cup tequila
• 1 teaspoon ground coriander
• 2 garlic cloves, minced
• 1 large orange bell pepper, cut into 1-inch cubes
• 2 ears corn, cut into 8 pieces
• 2 tablespoons butter, softened
• 1 lime, juice and zest of
• 1/2 teaspoon brown sugar
• 1 tablespoon minced fresh parsley

Recipe

• 1 soak skewers in water for 60 minutes or make fruit marinade: infused skewers (#7) .
• 2 combine margarita mix, tequila, coriander, and garlic. place lamb cubes in heavy zip lock bag; pour marinade over to cover. marinate for at least 30 minutes.
• 3 blend together well the butter, lime juice and zest, sugar and parsley; set aside. thread lamb cubes onto skewers, alternating with pieces of corn and pepper. grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.

Minced Lamb Noodles (negi To Buta-niku No Itame)

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

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 200 g ground lamb
• 4 fresh shiitake mushrooms, stalks removed, finely chopped
• 8 spring onions, finely chopped
• 2 tablespoons sake
• 2 tablespoons soy sauce

Recipe

• 1 heat the oil in a wok or large frying pan over high heat.
• 2 add the lamb and chopped mushrooms.
• 3 stir-fry for 5 minutes before adding the spring onions.
• 4 add the sake and soy sauce to the work.
• 5 stir well, then serve over noodles or rice.

Cupid's Barbecue Ribs

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

Ingredients

• Servings: 5
• 4 lbs lamb back ribs
• 2 cups ketchup
• 1 cup chili sauce
• 1/2 cup brown sugar, packed
• 4 tablespoons vinegar
• 2 teaspoons oregano
• 2 teaspoons worcestershire sauce
• 1 dash hot sauce
• salt and pepper

Recipe

• 1 preheat oven to 400°f (200°c).
• 2 season ribs with salt and pepper. place in a shallow baking pan. brown in oven for 15 minutes. turn and brown another 15 minutes; drain fat.
• 3 mix sauce together in a bowl: ketchup, chili sauce, brown sugar, vinegar, oregano, worcestershire sauce, hot sauce, salt and pepper.
• 4 place ribs in slow cooker (i use my largest, a 6-quart model). pour sauce over ribs and turn until coated. cook on low 6 to 8 hours or until ribs are tender.

Grecian Lamb With Vegetables

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb, cut into cubes
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 1/2 tablespoons chopped fresh oregano
• 4 -5 cloves garlic, minced
• 1/4 teaspoon cracked black pepper
• 1 red bell pepper, coarsely chopped
• 1 red onion, sliced into rings
• 1 (14 ounce) can artichoke hearts, drained
• salt and pepper (to taste)
• 2 tomatoes, cut into wedges
• 1/2 cup feta cheese, crumbled
• 1 -2 tablespoon chopped fresh mint

Recipe

• 1 place lamb in a non-reactive shallow dish.
• 2 mix together vinegar, olive oil, oregano, garlic, and pepper; pour over lamb and toss to mix.
• 3 allow lamb to marinate in this mixture for 1-3 hours.
• 4 place lamb in a large deep skillet and cook over medium heat.
• 5 add bell pepper and onion and cook for about 8-10 minutes.
• 6 then add the artichoke hearts and tomatoes and season to taste with salt and pepper.
• 7 cook for 8-10 minutes more, or until lamb is tender and tomatoes have released their juices and become soft.
• 8 garnish with feta cheese and chopped mint before serving.