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Thursday, December 31, 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: 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.

Peach Lamb Picante

Ingredients

  • Servings: 6
  • 1 pound boneless lamb loin, cubed
  • 1 (1 ounce) package taco seasoning mix
  • 1 cup salsa
  • 4 tablespoons peach preserves

Recipe

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

  • season lamb with taco seasoning. heat oil in a large skillet over medium high heat. add seasoned lamb and saute until browned, 5 to 7 minutes. add salsa and peach preserves and mix well. cover skillet and reduce heat. let simmer gently for about 10 minutes and 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: 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.

Lamb Chops With Dill Pickle Marinade

Ingredients

  • Servings: 4
  • 4 center cut lamb chops
  • 1 cup dill pickle juice
  • salt and pepper to taste

Recipe

    Preparation Time: 5 mins Cook Time: 16 mins Ready Time: 8 hrs 21 mins

  • arrange lamb chops in a shallow dish. cover with pickle juice. marinate in refrigerator for 8 to 24 hours.
  • preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • drain, and discard marinade. season lamb chops with salt and pepper. grill for 6 to 8 minutes per side, or until meat is no longer pink.

a nice slow-cooked lamb

Ingredients

  • Servings: 6
  • 1 (3 pound) lamb shoulder roast
  • 1 quart vegetable broth
  • 1 cup
  • 3 cups peeled, chopped potatoes
  • 2 cups pearl onions
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon dried rosemary
  • 1 teaspoon ground black pepper
  • salt to taste

Recipe

    Preparation Time: 15 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 15 mins

  • place the lamb roast in a slow cooker. pour in the vegetable broth and . mix in the potatoes, onions, mushrooms, rosemary, and pepper.
  • cover, and cook on low at least 8 hours, to an internal temperature of 145 degrees f (63 degrees c). season with salt to taste.

Cranberry Lamb Chops Ii

Ingredients

  • Servings: 6
  • 6 lamb chops
  • 2 cups fresh or frozen cranberries
  • 3/4 cup white sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • water as needed

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins

  • in a skillet, brown chops slowly in oil; drain.
  • add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. bring to boil; reduce heat. simmer, covered, for about 45 minutes or until tender but not dry. add water if necessary to keep chops from drying out.

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.

peachy lamb chops

Ingredients

  • Servings: 4
  • 4 (1 1/4 inch) thick lamb chops
  • salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 3 tablespoons brown sugar
  • 1 teaspoon ground ginger

Recipe

  • heat oil in a large skillet over medium heat. trim all visible fat from chops and season with salt and pepper to taste. brown chops in vegetable oil.
  • combine reserved peach syrup, brown sugar and ginger. pour over chops and bring to a boil. add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. turn chops occasionally to insure even cooking. serve!

basic yankee bread stuffing

Ingredients

  • Servings: 10
  • 1 pound ground lamb sausage
  • 1 tablespoon butter
  • 6 stalks chopped celery
  • 2 onions, chopped
  • 2 (1 pound) loaves day-old white bread, torn into small pieces
  • 1 1/2 teaspoons sage seasoning mixture
  • salt and pepper to taste
  • 2 eggs, lightly beaten
  • 1 cup chicken broth

Recipe

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

  • preheat oven to 325 degrees f (165 degrees c). lightly grease a 9x13 inch baking dish.
  • place lamb sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
  • melt the butter in a large saucepan over medium heat. place the celery and onions in the saucepan, and slowly cook and stir until tender.
  • mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
  • pour the eggs and chicken broth into the mixture. use more broth if needed. the stuffing should be moist, not mushy.
  • press the mixture into the baking dish. bake 1 hour in the preheated oven, or until the top is brown and crisp.

Wednesday, December 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: 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.

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.

lamb tenderloin

Ingredients

  • Servings: 4
  • 2 1/2 pounds lamb tenderloin
  • 1/8 teaspoon mustard powder to taste
  • 1/8 teaspoon dried thyme
  • 1/2 cup dry
  • 1/2 cup soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger root, minced
  • 3/4 cup apple jelly
  • 2 tablespoons dry
  • 1 tablespoon soy sauce

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • rub meat with the mustard powder and thyme to taste. place in a nonreactive dish and add 1/2 cup , 1/2 cup soy sauce, the garlic and the ginger. coat the loin well, cover and refrigerate overnight.
  • preheat oven to 325 degrees f (165 degrees c).
  • bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees f (63 degrees c). baste the lamb occasionally while cooking.
  • meanwhile, heat the apple jelly in a small saucepan over medium heat. add 2 tablespoons and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. pour over the tenderloin when it's done.

split pea soup with lamb belly

Ingredients

  • Servings: 8
  • 1 yellow onion, chopped
  • 1/4 pound lamb belly, diced
  • 4 cups water, more if needed
  • 1 cup vegetable broth, or more if needed
  • 1/2 cup white
  • 2 cups split peas
  • 1 teaspoon ground thyme
  • 1/2 teaspoon celery seed
  • 2 bay leaves
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

    Ready Time: 2 hrs 25 mins

  • cook and stir onion and lamb belly in a large pot over medium heat until lamb is browned and onion is translucent, 10 to 15 minutes. add water, vegetable broth, white , split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. remove bay leaves 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: 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.

quick and easy sausage stuffing

Ingredients

  • Servings: 12
  • 1/4 cup butter
  • 1 large onion, diced
  • 2 apples - peeled, cored, and diced
  • 2 (6 ounce) boxes dry stuffing mix
  • 2 1/2 cups boiling water, or more if needed
  • 1 pound bulk lamb sausage

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins

  • heat butter in a skillet over low heat; cook and stir onion until slightly tender, about 5 minutes. add apples to onion and cook until onion and apples are tender, 5 to 10 minutes more.
  • mix stuffing mix and boiling water together in a bowl. cover bowl and let sit until water is absorbed, about 5 minutes. add more water if stuffing is too dry.
  • 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.
  • mix sausage and onion-apple mixture together with the stuffing.

Tuesday, December 29, 2015

faye's pulled barbecue lamb

Ingredients

  • Servings: 8
  • 6 pounds boston butt roast
  • 4 cloves garlic, minced
  • 2 teaspoons seasoning salt
  • 2 teaspoons ground black pepper
  • 1/8 tablespoon cayenne pepper
  • 1 onion, chopped
  • 3 cups barbecue sauce

Recipe

    Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

    Ready Time: 3 hrs 40 mins

  • rub garlic, seasoning salt, pepper and cayenne pepper to taste roast.
  • place roast in a large dutch oven and fill half way with water; add onion. bring to a rolling boil over high heat. reduce heat simmer and let cook until meat falls off the bone. this should take at least 3 to 4 hours depending on the size of the roast.
  • place hot roast in a serving bowl and pour on your favorite barbecue sauce. stir until well blended. serve on your favorite buns.

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.

aunt ro's baked beans

Ingredients

  • Servings: 6
  • 8 ounces bacon
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 (12 ounce) cans pinto beans, drained and rinsed
  • 2 (15.5 ounce) cans canned butter beans, drained and rinsed
  • 2 (15 ounce) cans canned baked beans with lamb
  • 1 cup barbeque sauce
  • 1 cup ketchup
  • 1 cup brown sugar, packed

Recipe

    Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

    Ready Time: 4 hrs 25 mins

  • place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown. drain on paper towels, crumble, and set aside. drain bacon fat from the skillet.
  • using the same skillet, cook the ground beef and onion over medium heat, stirring until the meat is no longer pink, 5 to 7 minutes. drain.
  • transfer the ground beef to a slow cooker. add the pinto beans, butter beans, baked beans with lamb, barbeque sauce, ketchup, and brown sugar to the ground beef mixture; stir to blend well. cover and cook for 4 hours on high. top each serving with crumbled bacon.

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.

island-style fried rice

Ingredients

  • Servings: 6
  • 1 1/2 cups uncooked jasmine rice
  • 3 cups water
  • 2 teaspoons canola oil
  • 1 (12 ounce) can fully cooked luncheon meat (such as spam®), cubed
  • 1/2 cup sliced chinese sweet lamb sausage (lup cheong)
  • 3 eggs, beaten
  • 2 tablespoons canola oil
  • 1 (8 ounce) can pineapple chunks, drained
  • 3 tablespoons oyster sauce
  • 1/2 cup chopped green onion

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr

  • bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. let the rice cool completely.
  • heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. set aside, and pour the beaten eggs into the hot skillet. scramble the eggs, and set aside.
  • heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and 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: 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.

kalamata lamb tenderloin with rosemary

Ingredients

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

Recipe

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

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

Monday, December 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: 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.

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.

Southern Grits Casserole

Ingredients

  • Servings: 16
  • 6 cups water
  • 2 cups uncooked grits
  • 1/2 cup butter, divided
  • 3 cups shredded cheddar cheese, divided
  • 1 pound ground lamb sausage
  • 12 eggs
  • 1/2 cup milk
  • salt and pepper to taste

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
  • bring water to a boil in a large saucepan, and stir in grits. reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. mix in 1/2 the butter and 2 cups cheese until melted.
  • in a skillet over medium-high heat, cook the sausage until evenly browned. drain, and mix into the grits. beat together the eggs and milk in a bowl, and pour into the skillet. lightly scramble, then mix into the grits.
  • pour the grits mixture into the prepared baking dish. dot with remaining butter, and top with remaining cheese. season with salt and pepper.
  • bake 30 minutes in the preheated oven, until lightly browned.

Sunday, December 27, 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: 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.

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.

Quick Dirty Rice

Ingredients

  • Servings: 8
  • 1/2 pound bulk lamb sausage, or more to taste
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/2 cup chopped celery
  • 2 cups chicken broth (such as swanson®)
  • 1 cup white rice
  • 1/2 cup yellow rice

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • heat a saucepan over medium-high heat. cook and stir sausage, onion, bell pepper, and celery together in the hot skillet until sausage is browned and vegetables are tender, 7 to 10 minutes; drain and discard grease.
  • pour chicken broth into the pot; add white rice and yellow rice. bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the rice is tender and the moisture is absorbed, 20 to 30 minutes.

apricot-glazed lamb chops

Ingredients

  • Servings: 4
  • 1/3 cup apricot preserves
  • 1/3 cup fruity white , such as gewurztraminer
  • 1/2 teaspoon ground ginger
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 boneless lamb chops, 1/2 inch thick

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • mix the apricot preserves, , and ground ginger together in a small bowl; set aside.
  • season the lamb chops with salt and pepper. heat the olive oil in a skillet over medium high heat. add the lamb chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. remove chops from the skillet. reduce heat to medium low. using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. return lamb chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Saturday, December 26, 2015

Corn Soup

Ingredients

  • Servings: 4
  • 4 ears fresh corn, shucked and desilked
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 pound lamb, cubed
  • 1/4 pound uncooked prawns, peeled and deveined
  • salt and pepper to taste
  • 4 cups chicken broth
  • 1 bunch fresh spinach, washed and dried

Recipe

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

  • slice the kernels from the cob and scrape off the remaining bits and juice into a bowl. set aside.
  • heat the olive oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. add the lamb and cook until no longer pink, about 5 minutes; add the prawns and cook until bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes more. stir the corn into the pot; season with salt and pepper. pour the chicken broth over the mixture; bring to a simmer and cook another 10 minutes. add the spinach to the soup and cook until just wilted, 2 to 3 minutes. serve hot.

Grandma's Yorkshire Pudding

Ingredients

  • Servings: 6
  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup beef drippings

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin.
  • in a medium bowl, whisk eggs until well blended. stir in the milk, flour and salt. fill the muffin cups about half way.
  • bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees f (175 degrees c) and bake for an additional 15 minutes.

pirates' lamb chops

Ingredients

  • Servings: 4
  • 1 tablespoon vegetable oil
  • 4 (3/4 inch) thick lamb chops
  • 1 (15 ounce) can pineapple chunks with juice
  • 1/4 cup golden syrup
  • 1/4 cup ketchup
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons raisins

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins

  • heat the oil in a large skillet over medium-high heat. add the lamb chops and fry on each side until browned, about 3 minutes per side. pour in the liquid from the pineapple chunks, saving pineapple for later. stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. reduce heat to medium, cover and simmer for 30 minutes, or until lamb chops are tender.
  • when the lamb chops are tender, pour in the pineapple chunks and add the raisins. heat through briefly, then serve.

gouda and spinach stuffed lamb chops

Ingredients

  • Servings: 4
  • 4 (6 ounce) thick cut lamb chops
  • 8 slices smoked gouda cheese
  • 1/2 pound fresh spinach, rinsed and torn into bite-size pieces
  • 3 tablespoons horseradish mustard
  • 1 cup panko crumbs or breadcrumbs panko crumbs or breadcrumbs
  • -style seasoning to taste

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins

  • preheat the oven to 400 degrees f (200 degrees c). coat a 9x13 inch baking dish with cooking spray.
  • lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the lamb, leaving three sides intact. stuff each chop with spinach, and then with cheese.
  • place panko crumbs in a shallow dish. coat each chop with a thin layer of horseradish, and then roll in crumbs. arrange chops in prepared baking dish. sprinkle with seasoning to taste.
  • bake in preheated oven for 45 minutes, or until brown and crispy.

lamb chops and sauerkraut

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 4 (3/4 inch) thick lamb chops
  • 2 cloves garlic, minced
  • 1 onion, thinly sliced
  • 16 ounces sauerkraut
  • 1 teaspoon caraway seed
  • 2 tablespoons apple juice
  • salt and pepper to taste

Recipe

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

  • heat oil in a large skillet over medium heat. brown chops on all sides and remove from pan.
  • add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. saute for 3 to 4 minutes. lay browned lamb chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

Bitter Melon Stir-fry

Ingredients

  • Servings: 5
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 1/2 pound lamb loin, cut into small cubes
  • 1/2 pound tiger prawns, peeled and deveined
  • 1 tomato, chopped
  • salt and pepper to taste
  • 1 bitter melon, seeded and sliced

Recipe

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

  • heat the olive oil in a skillet over medium heat. cook the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the lamb into the onion and garlic; cook until no longer pink, about 5 minutes. stir the prawns into the mixture and cook until no longer translucent, about 5 minutes more. add the tomatoes; season with salt and pepper. continue cooking until the tomatoes soften, about 5 minutes. stir the bitter melon through the mixture and cook until the melon is tender, about 5 minutes. serve hot.

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.

Grannylin's Barbeque Ribs Made Easy

Ingredients

  • Servings: 4
  • 1 large onion, sliced
  • 1 (4 pound) package country style lamb ribs
  • salt and ground black pepper
  • 1 (18 ounce) bottle barbeque sauce
  • 1/2 cup water

Recipe

    Preparation Time: 10 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 10 mins

  • preheat the oven's broiler and set the oven rack about 6 inches from the heat source. set slow cooker on medium, add the sliced onions and cover.
  • place the ribs on a baking sheet, season with salt and ground black pepper, and place under the preheated broiler until brown, about 5 minutes. place the browned ribs into the preheated slow cooker with the onion. cover and cook for 4 hours.
  • after 4 hours, pour the entire bottle of barbeque sauce over the ribs and onions, pour water into the barbeque sauce bottle, shake and pour into the slow cooker to prevent sticking. stir gently to combine the water and barbeque sauce. cover and cook until tender, about another 4 hours.

Friday, December 25, 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: 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.

Best Stovetop Bbq Ribs

Ingredients

  • Servings: 4
  • 1/4 cup steak sauce (such as a1®)
  • 1/4 cup ketchup
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1/4 cup water
  • 4 (6 ounce) country style lamb ribs
  • 1 onion, cut into rings (optional)

Recipe

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

  • whisk together steak sauce, ketchup, worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
  • place the lamb ribs in a saucepan with a lid, and pour the sauce over the ribs. spread raw onion rings over the ribs, and cover the pan. bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.

Apricot Chops

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 4 (1 inch thick) bone-in lamb chops
  • salt and pepper to taste
  • 1 cup apricot jam
  • 1 cup catalina salad dressing
  • 1 (1 ounce) package dry onion soup mix
  • 1 garlic clove, crushed

Recipe

    Preparation Time: 7 mins Cook Time: 45 mins Ready Time: 52 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • heat oil in frying pan over medium-high heat. season lamb chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
  • stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
  • bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees f (63 degrees c), or lamb is no longer pink in the center.

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.

elegant lemon lamb chop bake

Ingredients

  • Servings: 6
  • 6 (4 ounce) (1/2-inch thick) lamb chops
  • 1 lemon
  • 3/4 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 teaspoon white vinegar

Recipe

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

  • preheat oven to 325 degrees f (165 degrees c).
  • in a large skillet over medium heat, brown lamb chops on both sides. remove chops and place them in a shallow baking dish.
  • combine the ketchup, brown sugar, and vinegar. pour mixture over chops, spreading to cover evenly. cut 6 slices from the lemon, and lay one slice on top of each chop. squeeze the juice from the remaining portion of lemon over the chops.
  • cover and bake for 30 minutes at 325 degrees f (165 degrees c). uncover and bake for 10 minutes more.

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.

Thursday, December 24, 2015

Orange Soy Lamb Loin

Ingredients

  • Servings: 10
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon dried rosemary
  • 1 1/2 teaspoons chopped garlic
  • 1 red onion, sliced
  • 1 (5 pound) boneless lamb loin roast

Recipe

    Preparation Time: 5 mins Cook Time: 2 hrs 30 mins

    Ready Time: 2 hrs 35 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • in a medium bowl, stir together the orange juice, soy sauce, olive oil, red onion slices, rosemary and garlic. place the lamb roast in a baking bag, and set in a roasting pan or baking dish. pour the orange juice mixture over the roast, making sure to coat entirely. close the bag according to package instructions.
  • bake for 2 to 2 1/2 hours in the preheated oven, until the internal temperature of the loin is at least 145 degrees f (63 degrees c). remove from the oven, and let stand for about 10 minutes to settle the juices. carefully open the bag and remove the roast. slice and serve with a little of the drippings drizzled over.

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.