World Best Lamb Recipes: August 2015

Monday, August 31, 2015

Italian Sausage Soup

Ingredients

Servings: 6
1 pound italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

italian breaded lamb chops

Ingredients

Servings: 4
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups italian seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (160 degrees c).
in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).

French Tourtiere

Ingredients

Servings: 9
1 onion, chopped
1/2 clove crushed garlic
2 tablespoons rendered bacon fat
1 1/2 pounds ground lamb
3/4 cup chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
1 pinch ground mace
1 pinch ground sage
1 pinch ground savory
2 (9 inch) unbaked pie shells
2 tablespoons cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, saute onion and garlic in bacon drippings until light brown. add ground lamb. cook until light brown, stirring until crumbly; drain. stir in broth, salt and pepper. cook for 10 minutes or until liquid is nearly absorbed. add spices and parsley. cool to room temperature.
spoon filling into pastry lined 9 inch deep dish pie plate. top with remaining pastry; seal edges and cut vents. brush with cream.
bake at 425 degrees f (220 degrees c) for 20 minutes. reduce temperature to 350 degrees f (175 degrees c). bake for 20 to 30 minutes longer, or until golden brown. serve warm or cold.

Shrimp In Lobster Sauce

Ingredients

Servings: 5
2 tablespoons vegetable oil
2 cloves garlic, minced
1 pound ground lamb
1 pound fresh shrimp, peeled and deveined
2 tablespoons soy sauce
1/2 teaspoon sugar
5 green onions, chopped
1 cup water, or as needed
1 tablespoon cornstarch
1 tablespoon cold water
2 eggs, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet over medium heat. add garlic, and cook for a few minutes, just until fragrant. crumble in the lamb; cook and stir until no longer pink, about 5 minutes. add the shrimp; cook and stir until pink and opaque.
mix in the soy sauce, sugar and green onions. pour in 2 cups of water, and bring to a boil. simmer for 3 minutes. stir together remaining water and cornstarch. stir into the skillet gently and allow to simmer until thickened. turn off the heat to ensure a smooth sauce. stir in the eggs, and serve immediately over rice.

Sunday, August 30, 2015

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Saturday, August 29, 2015

Lamb In Wine Sauce

Ingredients

Servings: 8
3 tablespoons olive oil
3 pounds boneless lamb butt roast, cubed
1/4 cup dry wine
1 cup plain bread crumbs
2 yellow onions, chopped
2 shallots, minced
2 cloves garlic, minced
3 tablespoons dried parsley
1 cup beef stock
2 tablespoons red wine vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
heat the oil in a dutch oven over high heat, and quickly brown the lamb on all sides. pour in the wine, and mix in bread crumbs to coat lamb. mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
transfer dutch oven to the preheated oven, and cook 10 minutes. reduce heat to 350 degrees f (175 degrees c), and pour in the stock. cover, and continue cooking 50 minutes. remove cover, increase heat to 400 degrees f (200 degrees c), and cook 10 more minutes. sprinkle with vinegar to serve.

Perfect Mixed Greens

Ingredients

Servings: 12
2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
1/2 cup vegetable oil
4 cloves garlic, sliced
1/2 cup cooked real bacon bits
1/2 cup sugar
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. gently wash the greens in warm water to remove all soil and sand. partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. scoop up the greens and allow to drain in a colander; discard used chicken broth. do not rinse the greens.
pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Green Chili Stew

Ingredients

Servings: 6
1 1/2 pounds lamb neck bones
2 (7 ounce) cans diced green chiles
2 pounds potatoes, cubed
28 ounces chopped stewed tomatoes
1 large sweet onion, cubed
3 stalks celery, chopped
1 teaspoon ground cumin
2 tablespoons chili powder
4 cups water

Recipe

preheat oven to 400 degrees f (200 degrees c). place bones into a heavy roasting pan and add enough water to cover bottom of pan. cover pan with a tight fitting lid and cook until browned. you may need to add more water while it is cooking so be sure to check.
in a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. simmer for 5 to 6 hours.
remove bones from soup, remove any meat, and place meat back into soup. once vegetables are tender, serve.

Perfect Mixed Greens

Ingredients

Servings: 12
2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
1/2 cup vegetable oil
4 cloves garlic, sliced
1/2 cup cooked real bacon bits
1/2 cup sugar
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. gently wash the greens in warm water to remove all soil and sand. partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. scoop up the greens and allow to drain in a colander; discard used chicken broth. do not rinse the greens.
pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Chile For Tamales

Ingredients

Servings: 6
20 dried red chile peppers - washed, with stems and seeds removed
5 cups water
1 teaspoon dried, crushed mexican oregano
3 cloves garlic, crushed
salt to taste

Recipe

Preparation Time:

Ready Time:

wash dried peppers and remove stems and seeds. place in a blender or food processor with the water, oregano, garlic, and a pinch or two of salt.
blend on high until peppers are thoroughly pureed, pulsing occasionally. adjust seasoning with salt, if needed.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Chile For Tamales

Ingredients

Servings: 6
20 dried red chile peppers - washed, with stems and seeds removed
5 cups water
1 teaspoon dried, crushed mexican oregano
3 cloves garlic, crushed
salt to taste

Recipe

Preparation Time:

Ready Time:

wash dried peppers and remove stems and seeds. place in a blender or food processor with the water, oregano, garlic, and a pinch or two of salt.
blend on high until peppers are thoroughly pureed, pulsing occasionally. adjust seasoning with salt, if needed.

Cranberry And Apple Stuffed Lamb Chops

Ingredients

Servings: 2
1 tablespoon olive oil
1/2 onion, chopped
1 large granny smith apple - peeled, cored and diced
2 tablespoons balsamic vinegar
1/2 cup dried cranberries
salt and pepper to taste
2 (6 ounce) boneless lamb chops
1 tablespoon olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon olive oil in a skillet over medium heat. stir in the onion and apple; cook and stir for 5 minutes. stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes more. season to taste with salt and pepper, then scrape the mixture onto a plate, and refrigerate until cold.
preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
cut a large pocket into the lamb chops using a sharp, thin bladed knife. stuff the cooled apple mixture into the lamb chops, and secure with toothpicks if needed. heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. season the lamb chops with salt and pepper to taste, and place into the hot skillet. cook on each side until browned, about 3 minutes, then transfer to a baking dish. top with the remaining apple mixture, and cover the baking dish with aluminum foil.
bake in preheated oven until the lamb is no longer pink in the center, about 40 minutes depending on the thickness of the lamb chops. uncover, and bake about 10 minutes longer until the apple mixture has browned around the edges.

Lamb In Wine Sauce

Ingredients

Servings: 8
3 tablespoons olive oil
3 pounds boneless lamb butt roast, cubed
1/4 cup dry wine
1 cup plain bread crumbs
2 yellow onions, chopped
2 shallots, minced
2 cloves garlic, minced
3 tablespoons dried parsley
1 cup beef stock
2 tablespoons red wine vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
heat the oil in a dutch oven over high heat, and quickly brown the lamb on all sides. pour in the wine, and mix in bread crumbs to coat lamb. mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
transfer dutch oven to the preheated oven, and cook 10 minutes. reduce heat to 350 degrees f (175 degrees c), and pour in the stock. cover, and continue cooking 50 minutes. remove cover, increase heat to 400 degrees f (200 degrees c), and cook 10 more minutes. sprinkle with vinegar to serve.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Friday, August 28, 2015

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Ham Loaf Ii

Ingredients

Servings: 8
1 pound ground smoked ham
3/4 pound ground lamb
2 eggs
1 cup dry bread crumbs
1/4 cup brown sugar
1 tablespoon prepared mustard
1 teaspoon soy sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix ham, ground lamb, eggs, and bread crumbs in a bowl. mix in enough bread crumbs to make it all stick together. put in a loaf pan and bake for about 1 hour to 1 1/2 hours. glaze the last 15 minutes of baking.
to make glaze: mix brown sugar, mustard and soy sauce together in a bowl.

Greek Sausage: Sheftalia

Ingredients

Servings: 3
1 pound ground lamb
1 large onion, finely chopped
1/2 cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
1/2 pound caul fat
10 skewers

Recipe

Cook Time:

Ready Time:

in a medium bowl, mix together the ground lamb, onion, parsley, salt and pepper.
fill a bowl with warm water, and add the vinegar. dip the caul fat into the water, and keep submerged for 1 minute to wash. rinse in cold water. carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
place a small compressed handful of the sausage near the edge of one square. fold the sides over, and roll up firmly. repeat with remaining meat and fat until you have about 10 sausages.
prepare a charcoal grill for high heat. place sausages onto skewers.
grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

Crown Roast Of Lamb With Ginger Pomegranate Glaze

Ingredients

Servings: 1
1 (6 pound) 12-rib crown roast of lamb
salt and pepper to taste
1 cup orange marmalade
1/2 cup pomegranate juice
2 teaspoons chopped fresh ginger root
1 lime, juiced
2 tablespoons soy sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). place the roast in a roasting pan; season with salt and pepper. place roast in preheated oven.
in a small saucepan, combine pomegranate juice, ginger, lime juice, and soy sauce. bring to a simmer, stir in marmalade, and remove from heat. set this glaze aside.
when the roast has been cooking for 1 hour and 20 minutes, brush roast with approximately 1/3 of the glaze. roast 10 minutes more, brush with 1/3 more of the glaze. roast 10 minutes more, brush with remaining glaze. continue roasting until the internal temperature of the meat reaches 145 degrees f (63 degrees c). remove from oven, and allow to rest for 10 minutes before slicing.

Sauerkraut A La France

Ingredients

Servings: 4
1/4 cup margarine
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 teaspoon ground paprika
1 teaspoon caraway seed
1 teaspoon dried marjoram
1/2 pound lamb tenderloin, cut into thin strips
1 cup water
1 (6 ounce) can tomato paste
1/2 cube beef bouillon, crumbled
1 (16 ounce) jar sauerkraut

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. season with paprika, caraway seed, and marjoram. place lamb strips into the skillet, and cook 5 minutes, until lightly browned. stir in water and tomato paste, and sprinkle in the bouillon. continue cooking 10 minutes.
mix sauerkraut into the skillet, and continue cooking 10 minutes, until lamb is done and sauerkraut is heated through.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Greek Sausage: Sheftalia

Ingredients

Servings: 3
1 pound ground lamb
1 large onion, finely chopped
1/2 cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
1/2 pound caul fat
10 skewers

Recipe

Cook Time:

Ready Time:

in a medium bowl, mix together the ground lamb, onion, parsley, salt and pepper.
fill a bowl with warm water, and add the vinegar. dip the caul fat into the water, and keep submerged for 1 minute to wash. rinse in cold water. carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
place a small compressed handful of the sausage near the edge of one square. fold the sides over, and roll up firmly. repeat with remaining meat and fat until you have about 10 sausages.
prepare a charcoal grill for high heat. place sausages onto skewers.
grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

Ham Loaf Ii

Ingredients

Servings: 8
1 pound ground smoked ham
3/4 pound ground lamb
2 eggs
1 cup dry bread crumbs
1/4 cup brown sugar
1 tablespoon prepared mustard
1 teaspoon soy sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix ham, ground lamb, eggs, and bread crumbs in a bowl. mix in enough bread crumbs to make it all stick together. put in a loaf pan and bake for about 1 hour to 1 1/2 hours. glaze the last 15 minutes of baking.
to make glaze: mix brown sugar, mustard and soy sauce together in a bowl.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Bacon

Ingredients

Servings: 4
4 pounds raw lamb belly
1/2 cup packed brown sugar
1/4 cup sugar-based curing mixture (such as morton® tender quick®)
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a 2 gallon container, mix together the brown sugar, curing mixture, and water. submerge the lamb belly in the mixture so that it is covered completely. if the meat floats, you can weigh it down with a dinner plate or similar object. refrigerate covered for six days.
light charcoal in an outdoor smoker. soak wood chips in a bowl of water. when the temperature of the smoker is between 140 and 150 degrees coals are ready. smoke the lamb belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. store in the refrigerator. slice and fry as you would with store-bought bacon.

Lamb Chops In Wine

Ingredients

Servings: 4
5 lamb chops
salt and pepper to taste
2 (10.75 ounce) cans condensed golden mushroom soup
10 3/4 fluid ounces cooking wine
1 cup water
1 (4 ounce) jar mushrooms, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

salt and pepper the lamb chops and fry in a small amount of oil until slightly browned on both sides; drain.
in a bowl mix together, mushroom soup, wine, water and mushrooms.
combine soup mixture with lamb chops. cover and simmer on low heat for about an hour until chops are tender.

Lamb Chops In Wine

Ingredients

Servings: 4
5 lamb chops
salt and pepper to taste
2 (10.75 ounce) cans condensed golden mushroom soup
10 3/4 fluid ounces cooking wine
1 cup water
1 (4 ounce) jar mushrooms, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

salt and pepper the lamb chops and fry in a small amount of oil until slightly browned on both sides; drain.
in a bowl mix together, mushroom soup, wine, water and mushrooms.
combine soup mixture with lamb chops. cover and simmer on low heat for about an hour until chops are tender.

Baked Stuffed Onions

Ingredients

Servings: 6
1/2 cup uncooked long-grain rice
6 large spanish onions, peeled
1/2 pound spicy ground lamb sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a shallow baking dish.
in a saucepan bring 1 cup water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
slice tops off of onions. bring a large pot of salted water to a boil. add onions and cook until tender but still firm, about 15 minutes. drain, cool and remove centers of onions, leaving shell intact. chop centers and reserve 1/2 cup of the chopped flesh.
place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving drippings, crumble and set aside.
in the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. spoon mixture into onion shells and place in prepared dish.
combine melted butter and paprika; brush or spoon over onions.
bake in preheated oven, covered, for 15 minutes. uncover and bake an additional 5 minutes.

Worcestershire Ribs

Ingredients

Servings: 4
1 1/4 pounds lamb spareribs
1/2 cup tomato paste
1/2 cup worcestershire sauce
2 teaspoons hot pepper sauce (e.g. tabasco™)
1/4 cup golden syrup
1 sweet red pepper, seeded and cut into thin strips
1 onion, thinly sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
cover a roasting pan with aluminum foil. place the ribs into the prepared pan.
bake in preheated oven for 10 minutes, turn, and cook 10 minutes more. remove from oven, and drain off fat.
meanwhile, stir together the tomato paste, worcestershire sauce, hot pepper sauce, and golden syrup in a bowl. drizzle sauce over the ribs.
return ribs to oven, and bake 30 minutes more. remove from oven, and spread the red pepper and onions over the ribs.
return ribs to oven, and bake 10 minutes more.

Sausage Balls I

Ingredients

Servings: 24
1 pound fresh, ground lamb sausage
1 egg, beaten
1/3 cup cracker meal
1/2 teaspoon dried sage
1/2 cup ketchup
1 tablespoon vinegar
1 1/2 teaspoons brown sugar
1 tablespoon soy sauce

Recipe

Preparation Time:

Ready Time:

in a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. separate the mixture into two balls.
heat a skillet to a high heat and brown the sausage balls. drain on paper towels. transfer the balls to a container with a lid.
combine ketchup, vinegar, brown sugar and soy sauce in a small pot. stir while heating the sauce. let the sauce come to a boil, then reduce the heat to simmer. let the sauce simmer for 20 minutes before pouring the sauce over the balls.
allow to cool, then cover the balls and sauce, and refrigerate overnight. reheat before serving.

Thursday, August 27, 2015

Devilish Cheese Ball

Ingredients

Servings: 1
1 (4 ounce) can deviled ham meat spread
1 (8 ounce) package cream cheese, softened
1/2 cup creamy salad dressing, e.g. miracle whip ™
1/2 cup chopped pecans
1 (2.25 ounce) can chopped black olives, liquid reserved
1 dash ground black pepper

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mix together deviled ham meat spread, cream cheese, creamy salad dressing, pecans, black olives, approximately 2 tablespoons reserved black olive liquid and black pepper. form mixture into a ball. chill in the refrigerator at least two hours.
remove ball from refrigerator. allow to stand at room temperature approximately 25 minutes before serving.

Worcestershire Ribs

Ingredients

Servings: 4
1 1/4 pounds lamb spareribs
1/2 cup tomato paste
1/2 cup worcestershire sauce
2 teaspoons hot pepper sauce (e.g. tabasco™)
1/4 cup golden syrup
1 sweet red pepper, seeded and cut into thin strips
1 onion, thinly sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
cover a roasting pan with aluminum foil. place the ribs into the prepared pan.
bake in preheated oven for 10 minutes, turn, and cook 10 minutes more. remove from oven, and drain off fat.
meanwhile, stir together the tomato paste, worcestershire sauce, hot pepper sauce, and golden syrup in a bowl. drizzle sauce over the ribs.
return ribs to oven, and bake 30 minutes more. remove from oven, and spread the red pepper and onions over the ribs.
return ribs to oven, and bake 10 minutes more.

Souvlaki

Ingredients

Servings: 12
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds lamb tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add lamb, onions, and green peppers, and stir to coat. cover, and refrigerate for 2 to 3 hours.
preheat grill for medium-high heat. thread lamb, peppers, and onions onto skewers.
lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Sausage Balls I

Ingredients

Servings: 24
1 pound fresh, ground lamb sausage
1 egg, beaten
1/3 cup cracker meal
1/2 teaspoon dried sage
1/2 cup ketchup
1 tablespoon vinegar
1 1/2 teaspoons brown sugar
1 tablespoon soy sauce

Recipe

Preparation Time:

Ready Time:

in a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. separate the mixture into two balls.
heat a skillet to a high heat and brown the sausage balls. drain on paper towels. transfer the balls to a container with a lid.
combine ketchup, vinegar, brown sugar and soy sauce in a small pot. stir while heating the sauce. let the sauce come to a boil, then reduce the heat to simmer. let the sauce simmer for 20 minutes before pouring the sauce over the balls.
allow to cool, then cover the balls and sauce, and refrigerate overnight. reheat before serving.

Devilish Cheese Ball

Ingredients

Servings: 1
1 (4 ounce) can deviled ham meat spread
1 (8 ounce) package cream cheese, softened
1/2 cup creamy salad dressing, e.g. miracle whip ™
1/2 cup chopped pecans
1 (2.25 ounce) can chopped black olives, liquid reserved
1 dash ground black pepper

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mix together deviled ham meat spread, cream cheese, creamy salad dressing, pecans, black olives, approximately 2 tablespoons reserved black olive liquid and black pepper. form mixture into a ball. chill in the refrigerator at least two hours.
remove ball from refrigerator. allow to stand at room temperature approximately 25 minutes before serving.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Souvlaki

Ingredients

Servings: 12
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds lamb tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add lamb, onions, and green peppers, and stir to coat. cover, and refrigerate for 2 to 3 hours.
preheat grill for medium-high heat. thread lamb, peppers, and onions onto skewers.
lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Ham Loaf

Ingredients

Servings: 2
2 1/2 pounds ground ham
1/2 pound ground lamb
1/2 onion, chopped
2 cups rolled oats
2 eggs
2 1/2 tablespoons chopped fresh parsley
1 teaspoon ground mustard
1/2 teaspoon ground black pepper
1 1/2 cups evaporated milk
1 1/2 cups brown sugar
1/4 cup cider vinegar
horseradish sauce:
3/4 cup mayonnaise
1/4 cup sour cream
5 tablespoons prepared horseradish
1 tablespoon lemon juice
salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
combine the ground ham, ground lamb, onion, oats, eggs, parsley, ground mustard, pepper, and evaporated milk in a large bowl. mix well. form in to 2 loaves; place into 9x13 inch baking pans.
bake loaves in preheated oven for 30 minutes. stir the brown sugar and vinegar together in a small saucepan; boil for 1 minute. remove loaves from oven, and pour brown sugar mixture over. return loaves to oven; baste frequently with the pan juices until browned and cooked through, 30 to 45 minutes longer.
combine the mayonnaise, sour cream, horseradish, and lemon juice in a small bowl. season to taste with salt and pepper. serve sauce over sliced ham loaf.

Kroppkakor - Swedish Potato Dumplings

Ingredients

Servings: 12
1/4 pound salt lamb, cubed
1 small onion, coarsely chopped
1 1/2 cups cold mashed potatoes
1 large egg
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground nutmeg
2 cups sifted all-purpose flour
1/2 cup all-purpose flour
1 gallon water, or as needed
2 (32 fluid ounce) containers beef broth (optional)

Recipe

Cook Time:

Ready Time:

fry salt lamb with onion in a skillet until the salt lamb is golden brown, about 10 minutes. drain fat and set salt lamb and onion mixture aside.
mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. knead the flour on the work surface into the dough.
cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. press your thumb into each dumpling to make an indentation, and fill with a small amount of salt lamb-onion mixture. pinch the dumplings closed and roll in flour.
bring water to a boil in a large pot. if desired, replace half the water with beef broth. drop dumplings into the boiling water and broth and reduce heat to low. simmer until cooked through, about 25 minutes. drain and transfer to a serving bowl.

Hearty Hoppin' John Stew

Ingredients

Servings: 4
1/2 pound bulk lamb sausage
1 stalk celery, sliced
1 small onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, diced
3/4 cup brown and wild rice mix
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
2 1/3 cups chicken stock
1 tablespoon cajun seasoning, or more to taste
salt to taste
freshly cracked black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook and stir sausage in a large skillet over medium heat until meat is still slightly pink, about 8 minutes. mix celery and onion into sausage; cook and stir until onion is translucent, about 5 more minutes. stir garlic and red bell pepper into sausage mixture and cook until bell pepper is slightly soft, about 5 minutes.
stir brown and wild rice mix, black-eyed peas, tomatoes with their juice, chicken stock, and cajun seasoning into sausage and vegetables. bring to a boil, reduce heat to low, and cover; simmer 45 minutes. remove cover, raise heat to medium-low, and simmer until stew is thickened, about 15 minutes. season with salt and cracked black pepper.

Ham Ballz

Ingredients

Servings: 18
3 pounds ground ham
1 1/2 pounds ground lamb
1/2 pound ground beef
1 1/2 cups cracker crumbs
3 eggs
1 1/2 cups milk
1/2 cup chopped onion (optional)
1/2 cup all-purpose flour for coating
1 3/4 cups brown sugar
1 1/2 cups water
2/3 cup vinegar
2 tablespoons dry mustard

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together the ground ham, lamb and beef, cracker crumbs, eggs, milk, and onion. form 1/2 cupfuls of the meat into balls, and roll in flour. place in a baking dish, and refrigerate for 2 hours or overnight.
preheat the oven to 350 degrees f (175 degrees c). in a saucepan, combine the brown sugar, water, vinegar and mustard. mix well, and bring to a boil. pour over the ham balls before baking.
bake for 1 hour and 20 minutes in the preheated oven, basting occasionally with the drippings.

Orange Shallot Marsala Lamb Chops

Ingredients

Servings: 4
4 (3/4 inch-thick) lamb chops
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon all-purpose flour, or as needed
1 large shallot, chopped
1/2 cup freshly squeezed tangerine juice
1/2 cup marsala wine
1 orange, zested
1 tablespoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season lamb chops generously with salt and black pepper; dust lightly with flour. heat a large skillet over medium-high heat and add olive oil to the hot skillet. brown lamb chops in the hot oil, about 5 minutes per side.
reduce heat to medium and scatter shallot around chops. continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. stir occasionally to prevent shallots from burning. remove chops and keep warm.
raise heat to medium-high. pour tangerine juice and marsala wine into skillet; bring to a boil. cook until juice and wine reduce to a glaze, 3 to 5 minutes. return lamb chops to skillet and sprinkle with orange zest; add butter to skillet. flip chops in glaze until coated.

Orange Shallot Marsala Lamb Chops

Ingredients

Servings: 4
4 (3/4 inch-thick) lamb chops
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon all-purpose flour, or as needed
1 large shallot, chopped
1/2 cup freshly squeezed tangerine juice
1/2 cup marsala wine
1 orange, zested
1 tablespoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season lamb chops generously with salt and black pepper; dust lightly with flour. heat a large skillet over medium-high heat and add olive oil to the hot skillet. brown lamb chops in the hot oil, about 5 minutes per side.
reduce heat to medium and scatter shallot around chops. continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. stir occasionally to prevent shallots from burning. remove chops and keep warm.
raise heat to medium-high. pour tangerine juice and marsala wine into skillet; bring to a boil. cook until juice and wine reduce to a glaze, 3 to 5 minutes. return lamb chops to skillet and sprinkle with orange zest; add butter to skillet. flip chops in glaze until coated.

Hearty Hoppin' John Stew

Ingredients

Servings: 4
1/2 pound bulk lamb sausage
1 stalk celery, sliced
1 small onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, diced
3/4 cup brown and wild rice mix
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
2 1/3 cups chicken stock
1 tablespoon cajun seasoning, or more to taste
salt to taste
freshly cracked black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook and stir sausage in a large skillet over medium heat until meat is still slightly pink, about 8 minutes. mix celery and onion into sausage; cook and stir until onion is translucent, about 5 more minutes. stir garlic and red bell pepper into sausage mixture and cook until bell pepper is slightly soft, about 5 minutes.
stir brown and wild rice mix, black-eyed peas, tomatoes with their juice, chicken stock, and cajun seasoning into sausage and vegetables. bring to a boil, reduce heat to low, and cover; simmer 45 minutes. remove cover, raise heat to medium-low, and simmer until stew is thickened, about 15 minutes. season with salt and cracked black pepper.

Greek Sausage: Sheftalia

Ingredients

Servings: 3
1 pound ground lamb
1 large onion, finely chopped
1/2 cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
1/2 pound caul fat
10 skewers

Recipe

Cook Time:

Ready Time:

in a medium bowl, mix together the ground lamb, onion, parsley, salt and pepper.
fill a bowl with warm water, and add the vinegar. dip the caul fat into the water, and keep submerged for 1 minute to wash. rinse in cold water. carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
place a small compressed handful of the sausage near the edge of one square. fold the sides over, and roll up firmly. repeat with remaining meat and fat until you have about 10 sausages.
prepare a charcoal grill for high heat. place sausages onto skewers.
grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

Ham Loaf

Ingredients

Servings: 2
2 1/2 pounds ground ham
1/2 pound ground lamb
1/2 onion, chopped
2 cups rolled oats
2 eggs
2 1/2 tablespoons chopped fresh parsley
1 teaspoon ground mustard
1/2 teaspoon ground black pepper
1 1/2 cups evaporated milk
1 1/2 cups brown sugar
1/4 cup cider vinegar
horseradish sauce:
3/4 cup mayonnaise
1/4 cup sour cream
5 tablespoons prepared horseradish
1 tablespoon lemon juice
salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
combine the ground ham, ground lamb, onion, oats, eggs, parsley, ground mustard, pepper, and evaporated milk in a large bowl. mix well. form in to 2 loaves; place into 9x13 inch baking pans.
bake loaves in preheated oven for 30 minutes. stir the brown sugar and vinegar together in a small saucepan; boil for 1 minute. remove loaves from oven, and pour brown sugar mixture over. return loaves to oven; baste frequently with the pan juices until browned and cooked through, 30 to 45 minutes longer.
combine the mayonnaise, sour cream, horseradish, and lemon juice in a small bowl. season to taste with salt and pepper. serve sauce over sliced ham loaf.

Kroppkakor - Swedish Potato Dumplings

Ingredients

Servings: 12
1/4 pound salt lamb, cubed
1 small onion, coarsely chopped
1 1/2 cups cold mashed potatoes
1 large egg
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground nutmeg
2 cups sifted all-purpose flour
1/2 cup all-purpose flour
1 gallon water, or as needed
2 (32 fluid ounce) containers beef broth (optional)

Recipe

Cook Time:

Ready Time:

fry salt lamb with onion in a skillet until the salt lamb is golden brown, about 10 minutes. drain fat and set salt lamb and onion mixture aside.
mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. knead the flour on the work surface into the dough.
cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. press your thumb into each dumpling to make an indentation, and fill with a small amount of salt lamb-onion mixture. pinch the dumplings closed and roll in flour.
bring water to a boil in a large pot. if desired, replace half the water with beef broth. drop dumplings into the boiling water and broth and reduce heat to low. simmer until cooked through, about 25 minutes. drain and transfer to a serving bowl.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Wednesday, August 26, 2015

Hot Sausage Dip

Ingredients

Servings: 10
1 pound ground lamb sausage
1 (10 ounce) can diced tomatoes with green chile peppers, drain and reserve liquid
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon chipotle chile powder, or more to taste
3/4 cup shredded sharp cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 1-quart baking dish.
heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
stir sausage, diced tomatoes with green chile peppers and its reserved liquid, cream cheese, sour cream, and chipotle chile power together in a bowl; spoon into prepared baking dish. sprinkle cheddar cheese over the sausage mixture.
bake in preheated oven until bubbly, 20 to 25 minutes.

Hot Sausage Dip

Ingredients

Servings: 10
1 pound ground lamb sausage
1 (10 ounce) can diced tomatoes with green chile peppers, drain and reserve liquid
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon chipotle chile powder, or more to taste
3/4 cup shredded sharp cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 1-quart baking dish.
heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
stir sausage, diced tomatoes with green chile peppers and its reserved liquid, cream cheese, sour cream, and chipotle chile power together in a bowl; spoon into prepared baking dish. sprinkle cheddar cheese over the sausage mixture.
bake in preheated oven until bubbly, 20 to 25 minutes.