semmelknoedel (bread dumplings)

Ingredients

• Servings: 4
• 1 (1 pound) loaf stale french bread, cut into 1 inch cubes
• 1 cup milk
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 tablespoon chopped fresh parsley
• 2 eggs
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup dry bread crumbs (optional)

Recipe

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


• place the bread cubes into a large bowl. heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. stir briefly to coat the bread. let soak for 15 minutes.
• meanwhile, melt the butter in a skillet over medium heat. add the onions; cook and stir until tender. stir in the parsley, and remove from the heat. mix into the bowl with the bread along with the eggs, salt and pepper. use your hands, squeezing the dough through your fingers until it is smooth and sticky.
• bring a large pot of lightly salted water to a boil. the water should be at least 3 or 4 inches deep. when the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. gently drop into the boiling water. if it falls apart, the dough is too wet. in this case, stir some bread crumbs into the rest of the dumpling batter.
• form the remaining dough into large dumplings, and carefully drop into the boiling water. simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. they should come out soft, spongy and delicious!

citrus glazed banana squash

Ingredients

• Servings: 6
• 1 1/2 pounds banana squash, peeled and cubed
• 1/4 cup butter
• 2 tablespoons water, or as needed
• 1 tablespoon orange juice
• 3 tablespoons apricot preserves
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 7 mins Ready Time: 12 mins


• melt butter in a large skillet over medium heat. add squash cubes and water. cover, and cook for about 5 minutes, or until squash is tender. stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.
• reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper. cook and stir uncovered until squash is evenly glazed.

Sunrise Pizza

Ingredients

• Servings: 4
• 8 ounces ground lamb sausage
• 5 eggs, lightly beaten
• 1 (12 inch) prepared pizza crust
• 1 cup ricotta cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh tomato
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 8 ounces shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain off grease and add eggs. cook eggs and sausage together until eggs are set.
• place pizza crust on a pizza pan or baking sheet. spread crust with ricotta cheese leaving the outer edge of the crust bare. spread the egg and sausage mixture over the ricotta cheese. sprinkle with onion, tomato, red pepper and green pepper. top with mozzarella.
• bake in preheated oven for 15 minutes, or until cheese and edges of crust are golden brown.

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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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.

jagerschnitzel

Ingredients

• Servings: 4
• 1 cup bread crumbs
• 1 tablespoon all-purpose flour
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 4 lamb steaks or cutlets, pounded thin
• 1 egg, beaten
• 1 medium onion, diced
• 1 (8 ounce) can sliced mushrooms
• 1 1/2 cups water
• 1 cube beef bouillon
• 1 tablespoon cornstarch
• 1/2 cup sour cream

Recipe

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


• in a shallow dish, mix together the bread crumbs and flour. season with salt and pepper. place the egg in a separate dish. heat oil in a large skillet over medium-high heat. dip lamb steaks in egg, then coat with the bread crumb mixture. fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
• remove the lamb to a platter and keep warm. add onion and mushrooms to the skillet and cook until lightly browned. pour in water and dissolve the bouillon cube. simmer for about 20 minutes. stir together the cornstarch and sour cream; stir into the skillet. cook over low heat until thickened but do not boil. spoon over the lamb cutlets and serve immediately.

World's Best Ribs

Ingredients

• Servings: 4
• 2 (2 pound) slabs lamb baby back ribs
• 1 onion, chopped
• 1 cup barbecue sauce

Recipe

• soak 2 cups hickory wood chips in water for an hour or so.
• prepare the grill for indirect cooking, and position a drip pan under the grate. drop a handful of soaked hickory over coals when ready to barbeque.
• brush grate lightly with oil. position ribs on grill directly above the drip pan. cover with onions. close the lid, and cook for 1/2 hour. after the first 1/2 hour, brush the ribs liberally with barbeque sauce every 15 to 20 minutes for an hour. add more coals and/or hickory chips as needed. carve the ribs, and serve.

Sausage Sos ($#@% On A Shingle)

Ingredients

• Servings: 4
• 1 pound ground lamb sausage
• 1/4 cup all-purpose flour
• 1/2 cup milk
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 3 tablespoons chopped onion
• 1 dash worcestershire sauce

Recipe

• brown sausage in a large skillet; drain fat. pour flour directly on sausage to coat (this will prevent lumps). add milk, to desired consistency. stir in the poultry seasoning, salt, pepper, onion and worcestershire sauce and heat through.

shichimi-seared lamb tenderloin

Ingredients

• Servings: 8
• for the lamb:
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 2 tablespoons shichimi togarashi (japanese 7 spice)
• 4 pounds lamb tenderloins
• kosher salt
• 2 tablespoons canola oil
• for the sauce:
• 3 shallots, minced
• 2 tablespoons minced fresh ginger
• 3/4 cup dry white
• 2 tablespoons fresh lime juice
• 1 cup whipping cream
• 2 tablespoons soy sauce
• 3 tablespoons white miso paste
• 1 cup cold, unsalted butter, cut into 1-inch cubes
• kosher salt to taste

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• heat the oil in a large skillet over medium-high heat until it begins to smoke. meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. season the tenderloins with salt, then press into sesame mixture until completely coated. sear the tenderloins on all sides until golden brown, about 1 minute per side.
• transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees f (63 degrees c), 20 to 25 minutes. when done, remove lamb, and allow to rest for five minutes in a warm place.
• while lamb is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. add the cream, and continue to simmer until it has reduced by half. pour mixture into a blender, along with soy sauce and miso. blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. season to taste with salt, and keep in a warm place until ready to use.
• to serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

savory sausage pancakes

Ingredients

• Servings: 8
• 1 pound bulk lamb sausage
• 1 small onion, finely chopped
• 4 cups all-purpose flour
• 5 teaspoons baking powder
• 1 teaspoon salt
• 3 cups milk
• 2 eggs, slightly beaten

Recipe

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


• heat a large skillet over medium-high heat. cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. set sausage mixture aside to cool.
• sift flour, baking powder, and salt into a bowl. beat milk and eggs in another large bowl; stir flour mixture into egg mixture until batter is smooth. add cooled sausage and onion to batter.
• heat a non-stick griddle or skillet over medium-high heat. pour about 1/4 cup portions of batter hot skillet. cook until form and the edges are dry, about 3 minutes. flip and cook until browned on the other side, about 3 more minutes. repeat with remaining batter.

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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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: 1 hr

Ready Time: 2 hrs


• 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 skewers.
• grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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.

Stuffed Ribs

Ingredients

• Servings: 4
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 2 (2 pound) slabs baby back lamb ribs
• 8 cups day-old bread cubes
• 1 celery, diced
• 1/2 cup minced onion
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons poultry seasoning
• 1 cup chicken broth

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. sprinkle over the meaty side of the ribs, and rub into the meat. let stand while making the dressing.
• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. mix well with your hands. pour the broth evenly over the mixture to dampen all of the stuffing. lay one rack of the ribs on the counter, meaty side down. top with the stuffing; pile it up! top with the second rack of ribs, meaty side up. wrap and tie with thread or string in about 3 places to keep them together. transfer to a rack in a roasting pan.
• cover, and bake for 1 hour in preheated oven. remove the cover, and bake an additional 45 minutes to 1 hour.

Lamb And Mango Korma

Ingredients

• Servings: 2
• 6 ounces cubed lamb loin
• 1 cup canned potatoes, cubed
• 1 (8 ounce) container low-fat plain yogurt
• 3 tablespoons korma curry powder
• 2 tablespoons tomato puree
• 2 tablespoons skim milk
• 1 teaspoon ground paprika
• 1 mango - peeled, seeded and diced
• 2 green onions, chopped
• 2 tablespoons fromage frais
• salt and pepper to taste

Recipe

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

Ready Time: 1 hr 25 mins


• preheat the oven to 325 degrees f (165 degrees c).
• place the cubed lamb and potatoes into a glass baking dish. in a small bowl, mix together the yogurt, curry powder, tomato puree, milk, and paprika. pour the yogurt mixture over the lamb and potatoes, and stir to coat.
• cover, and bake for about 1 hour in the preheated oven. remove from oven, and stir in mango, then return to the oven for another 10 minutes, or until lamb is tender.
• remove from the oven, and stir in the green onion and fromage frais. season with salt and pepper to taste. serve over cooked white rice.

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: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• 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 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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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.

Seaweed (nori) Soup

Ingredients

• Servings: 6
• 1 pound ground lamb
• 2 quarts water
• 1 cube chicken bouillon
• 1 (8 ounce) can sliced water chestnuts
• 3 sheets nori (dry seaweed), broken into pieces.
• 1 egg, beaten
• 1/2 teaspoon salt
• 4 green onions, chopped
• 3/4 teaspoon sesame oil

Recipe

Preparation Time: 15 mins Cook Time: 18 mins Ready Time: 33 mins


• in a large saucepan over medium-high heat, cook the ground lamb until browned. drain off excess fat, and add water. bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
• stir in the bouillon cube to dissolve, and add water chestnuts and nori. stir in the egg, and season with salt. remove from heat, and mix in the green onions and sesame oil. serve immediately.

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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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.

Bill's Sauce

Ingredients

• Servings: 3
• 2 quarts white vinegar
• 2 cups white sugar
• 1 1/2 cups ketchup
• 1/2 cup worcestershire sauce
• 1/4 cup hot sauce
• 1/4 cup salt
• 1/4 cup ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine vinegar, sugar, ketchup, worcestershire sauce, hot sauce, salt and pepper in a large jar and shake well.

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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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.

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: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• 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.

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: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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.