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.

Chops I

Ingredients

• Servings: 4
• 1 onion, sliced
• 2 lamb chops butterfly cut
• 1 (12 fluid ounce) can or bottle
• 2 cubes chicken bouillon

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• arrange onion slices on bottom of slow-cooker. cut butterfly chops in half and place on top of onions. pour in and add chicken bouillon cubes. cover and cook and low 6 to 8 hours.

horseradish lamb chops

Ingredients

• Servings: 4
• 4 boneless lamb chops
• 1/4 cup melted butter
• 1/4 cup dry bread crumbs
• 1/4 cup prepared horseradish

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• place the lamb chops into the prepared baking dish. mix together the butter, bread crumbs, and horseradish. spoon the mixture the lamb chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
• bake in the preheated oven until the chops are tender, about 45 minutes.

tasty orange chops

Ingredients

• Servings: 4
• 1/4 cup vinegar
• 1 tablespoon soy sauce
• 1/2 cup frozen orange juice concentrate, thawed
• 1/2 onion, shredded
• 1 teaspoon dried rosemary
• 1 teaspoon ground sage
• 2 teaspoons salt, or to taste
• 1 large clove garlic, crushed
• 1/2 cup barbeque sauce
• 4 thick cut lamb chops

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 6 hrs 23 mins


• in a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. place chops in a large resealable plastic bag. pour in the marinade, and seal. refrigerate for 6 to 8 hours, or overnight.
• preheat grill for high heat. transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
• lightly oil preheated grill. grill chops for 6 to 8 minutes, turning once, or to desired doneness. brush cooked marinade over chops during the final minutes of cooking.

grandma's best ever sour cream lasagna

Ingredients

• Servings: 1
• 1 (8 ounce) package lasagna noodles
• 1/2 pound ground lamb sausage
• 1/2 pound ground beef
• 1 clove garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 pinch white sugar
• 1 (16 ounce) container sour cream
• 3 eggs, lightly beaten
• 3/4 cup grated parmesan cheese
• 1/2 cup chopped pitted green olives
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 (12 ounce) packages shredded mozzarella cheese, divided

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the lasagna noodles, and return to a boil. cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain.
• heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. drain any excess grease. stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
• stir together the sour cream, eggs, parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
• to assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. repeat this layering 2 more times. sprinkle the remaining mozzarella cheese evenly over the lasagna.
• bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time: 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.

Mom's Favorite Meatloaf

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 pound ground lamb sausage
• 1 (8 ounce) package french onion dip
• 2 eggs
• 1 (10 ounce) package saltine crackers, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, combine the beef, lamb sausage, french onion dip, eggs and crushed crackers. mix well and shape into a loaf.
• bake in a 5x9 inch loaf pan for 1 hour.

bacon gravy for biscuits

Ingredients

• Servings: 4
• 4 thick slices bacon
• 1 cup milk, or as needed
• 1/4 cup all-purpose flour
• salt and pepper to taste

Recipe

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


• cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. remove bacon to a paper towel lined plate and keep the grease in the pan. gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. crumble the bacon into the gravy and season with salt and pepper before serving.

portuguese lamb with red peppers

Ingredients

• Servings: 8
• 4 large cloves garlic, peeled
• 1 1/2 teaspoons coarse salt
• 2 tablespoons olive oil
• 1 tablespoon whole black peppercorns
• 2 pounds lamb tenderloin, cut into 1 inch medallions
• 2 red bell peppers, julienned
• 1 cup white
• 2 lemons

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 3 hrs


• with a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. transfer to a large bowl.
• with a mallet, flatten the lamb medallions to 1/4 inch thick. place in the bowl with the garlic mixture, tossing to coat. cover, and marinate 2 to 4 hours in the refrigerator.
• heat the remaining oil in a large skillet over high heat. stir in the lamb and remaining garlic mixture. quickly brown lamb about 1 minute on each side. remove from heat, and set aside.
• place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. pour white into the skillet, and scrape up the browned bits. reduce heat to low, return lamb to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees f (80 degrees c).
• slice 1 1/2 lemons into thin rounds. transfer the lamb and pepper mixture to a serving platter. squeeze juice of remaining 1/2 lemon over the lamb and peppers, and garnish with the lemon rounds.

Lamb Chops With Mushroom Onion Gravy

Ingredients

• Servings: 6
• 6 lamb chops
• 1 tablespoon dried marjoram
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 onion, chopped

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a small amount of oil in a large skillet, add chops and brown on both sides. when chops are almost done, sprinkle marjoram on both sides.
• stir together half the can of soup, water, salt and pepper. pour into a foil-lined 9x13 inch baking pan.
• put the onions and then the browned chops on top of the soup mixture. spoon the remaining soup over the top of chops so they are covered. cover with foil and bake for 40 minutes. take off foil and bake another 20 minutes. let stand 5 minutes before serving.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time: 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.

Sauerkraut-stuffed Slow-cooked Lamb Roast

Ingredients

• Servings: 6
• 1 (3 pound) boneless lamb roast
• 1 (14.5 ounce) can sauerkraut, drained

Recipe

Preparation Time: 10 mins Cook Time: 9 hrs

Ready Time: 9 hrs 10 mins


• place lamb roast on a cutting board. with a sharp knife, cut a 5-inch slit into the top of the roast, being careful not to cut clear through to the bottom of the roast. spoon the sauerkraut into the lamb roast, pressing it into the slit with the bottom of the spoon.
• place the roast in the slow cooker, and cook on low for 8 to 9 hours.

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.

Amazing Calavacita And Lamb

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 pounds boneless lamb roast, cubed
• 5 medium zucchini, cubed
• 1 onion, diced
• 2 tablespoons worcestershire sauce
• salt and pepper to taste
• 2 cups water, or as needed
• 1 (11 ounce) can whole kernel corn, drained
• 8 (10 inch) flour tortillas

Recipe

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


• heat the oil in a large skillet, and stir in the lamb meat. cook until evenly brown.
• mix zucchini, onion, and worcestershire sauce into the skillet with the lamb. season with salt and pepper. pour in enough water to cover ingredients, and continue cooking 15 minutes over medium-high heat. mix in corn 5 minutes before end of cook time. serve with tortillas.

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 and pepper stir fry

Ingredients

• Servings: 4
• marinade:
• 1/4 cup rice vinegar
• 2 tablespoons minced garlic
• 1 tablespoon brown sugar
• 5 tablespoons olive oil
• salt and pepper to taste
• stir fry:
• 4 boneless lamb loin chops, cut into bite sized pieces
• 5 tablespoons vegetable oil
• 3 tablespoons finely chopped fresh ginger root
• 1 tablespoon hot chile paste
• 5 tablespoons teriyaki sauce
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• salt and pepper to taste
• 1/4 cup blanched slivered almonds
• 2 tablespoons chopped fresh mint

Recipe

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


• in a large bowl, mix together rice vinegar, garlic, brown sugar, olive oil, and salt and pepper. stir in lamb pieces, cover, and leave at room temperature for 1/2 hour.
• heat a large wok over medium heat. toast almonds in hot, dry wok until golden brown and fragrant.
• heat vegetable oil in wok over medium-high heat. stir in marinated lamb pieces, ginger, and chile paste. (discard remaining marinade.) mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until lamb is white. stir in peppers, and continue to stir fry until most of the liquid has evaporated. top with slivers and fresh mint.

Orange Marinated Lamb Tenderloin

Ingredients

• Servings: 4
• 1 cup orange juice
• 1/3 cup soy sauce
• 2 tablespoons chopped fresh rosemary
• 3 teaspoons minced garlic
• 2 (3/4 pound) whole lamb tenderloins
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. pour over lamb tenderloin and marinate for at least one hour, preferably overnight.
• preheat oven to 400 degrees f (205 degrees c). drain lamb, reserving the marinade, and place on a baking sheet. season with salt and pepper to taste. roast for about 20 minutes until internal temperature has reached 145 degrees f (63 degrees c).
• meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. serve this as a sauce for the meat.

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.

espinacas con garbanzos (spinach with garbanzo beans)

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 onion, diced
• 1 (10 ounce) box frozen chopped spinach, thawed and drained well
• 1 (12 ounce) can garbanzo beans, drained
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

Recipe

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


• heat the olive oil in a skillet over medium-low heat. cook the garlic and onion in the oil until translucent, about 5 minutes. stir in the spinach, garbanzo beans, cumin, and salt. use your stirring spoon to lightly mash the beans as the mixture cooks. allow to cook until thoroughly heated.

lamb and pepper stir fry

Ingredients

• Servings: 4
• marinade:
• 1/4 cup rice vinegar
• 2 tablespoons minced garlic
• 1 tablespoon brown sugar
• 5 tablespoons olive oil
• salt and pepper to taste
• stir fry:
• 4 boneless lamb loin chops, cut into bite sized pieces
• 5 tablespoons vegetable oil
• 3 tablespoons finely chopped fresh ginger root
• 1 tablespoon hot chile paste
• 5 tablespoons teriyaki sauce
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• salt and pepper to taste
• 1/4 cup blanched slivered almonds
• 2 tablespoons chopped fresh mint

Recipe

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


• in a large bowl, mix together rice vinegar, garlic, brown sugar, olive oil, and salt and pepper. stir in lamb pieces, cover, and leave at room temperature for 1/2 hour.
• heat a large wok over medium heat. toast almonds in hot, dry wok until golden brown and fragrant.
• heat vegetable oil in wok over medium-high heat. stir in marinated lamb pieces, ginger, and chile paste. (discard remaining marinade.) mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until lamb is white. stir in peppers, and continue to stir fry until most of the liquid has evaporated. top with slivers and fresh mint.

Orange Marinated Lamb Tenderloin

Ingredients

• Servings: 4
• 1 cup orange juice
• 1/3 cup soy sauce
• 2 tablespoons chopped fresh rosemary
• 3 teaspoons minced garlic
• 2 (3/4 pound) whole lamb tenderloins
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. pour over lamb tenderloin and marinate for at least one hour, preferably overnight.
• preheat oven to 400 degrees f (205 degrees c). drain lamb, reserving the marinade, and place on a baking sheet. season with salt and pepper to taste. roast for about 20 minutes until internal temperature has reached 145 degrees f (63 degrees c).
• meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. serve this as a sauce for the meat.

Sauerkraut-stuffed Slow-cooked Lamb Roast

Ingredients

• Servings: 6
• 1 (3 pound) boneless lamb roast
• 1 (14.5 ounce) can sauerkraut, drained

Recipe

Preparation Time: 10 mins Cook Time: 9 hrs

Ready Time: 9 hrs 10 mins


• place lamb roast on a cutting board. with a sharp knife, cut a 5-inch slit into the top of the roast, being careful not to cut clear through to the bottom of the roast. spoon the sauerkraut into the lamb roast, pressing it into the slit with the bottom of the spoon.
• place the roast in the slow cooker, and cook on low for 8 to 9 hours.

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.

Amazing Calavacita And Lamb

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 pounds boneless lamb roast, cubed
• 5 medium zucchini, cubed
• 1 onion, diced
• 2 tablespoons worcestershire sauce
• salt and pepper to taste
• 2 cups water, or as needed
• 1 (11 ounce) can whole kernel corn, drained
• 8 (10 inch) flour tortillas

Recipe

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


• heat the oil in a large skillet, and stir in the lamb meat. cook until evenly brown.
• mix zucchini, onion, and worcestershire sauce into the skillet with the lamb. season with salt and pepper. pour in enough water to cover ingredients, and continue cooking 15 minutes over medium-high heat. mix in corn 5 minutes before end of cook time. serve with tortillas.

espinacas con garbanzos (spinach with garbanzo beans)

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 onion, diced
• 1 (10 ounce) box frozen chopped spinach, thawed and drained well
• 1 (12 ounce) can garbanzo beans, drained
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

Recipe

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


• heat the olive oil in a skillet over medium-low heat. cook the garlic and onion in the oil until translucent, about 5 minutes. stir in the spinach, garbanzo beans, cumin, and salt. use your stirring spoon to lightly mash the beans as the mixture cooks. allow to cook until thoroughly heated.

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.

Carne Adovada

Ingredients

• Servings: 10
• 2 tablespoons canola oil
• 3 tablespoons all-purpose flour
• 4 tablespoons new mexico red chile powder
• 2 1/2 cups warm water
• 3 cloves garlic, peeled and minced
• 1 1/2 teaspoons dried oregano
• 1/3 teaspoon ground cumin
• 1 tablespoon salt
• 3 pounds cubed lamb stew meat

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 40 mins

Ready Time: 16 hrs 40 mins


• in a skillet or frying pan, heat oil over medium heat. stir in flour and brown until light golden brown. blend in chile powder. slowly add water, stirring until lumps are removed. add garlic, oregano, cumin and salt. simmer on medium heat for 15 minutes. remove from heat and let cool.
• place lamb in a large baking pan or casserole pan. when chile mixture has cooled, add it to lamb and mix until lamb is covered with chile. marinate lamb for at least 12 hours or overnight.
• preheat oven to 325 degrees f (165 degrees c).
• bake lamb in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Slow Cooker Ribs

Ingredients

• Servings: 6
• 1 pinch steak seasoning, or to taste
• 1 pinch garlic salt, or to taste
• 1 pinch ground black pepper, or to taste
• 1 pinch chili powder, or to taste
• 1 (4 pound) package boneless country-style lamb ribs
• 1 cup barbecue sauce
• 1/4 cup worcestershire sauce
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 1/4 cup orange juice
• 2 dashes hot pepper sauce, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. pour in barbecue sauce, worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. liquid should not cover the ribs all the way.
• set the cooker to low, and cook until ribs are tender, about 8 hours.

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 Chop Casserole Iii

Ingredients

• Servings: 5
• 1 cup uncooked white rice
• 1 (1 ounce) package dry onion soup mix
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 1/2 cups water
• 1 green bell pepper, sliced in rings
• 1 onion, sliced into rings
• 5 lamb chops

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread rice in the bottom of a 9x13 inch baking dish. sprinkle contents of dried onion soup mix over rice. mix mushroom soup with water, and pour over rice. arrange the bell pepper and onion slices over soup and rice mixture. place lamb chops on top of pepper and onions. cover the dish with a lid or aluminum foil.
• bake for 1 hour in the preheated oven, until lamb chops are very tender, and rice is fully cooked.

Rosemary And Garlic Simmered Lamb Chops

Ingredients

• Servings: 4
• 2 teaspoons dried rosemary
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons butter
• 4 (6 ounce) boneless center-cut lamb loin chops, trimmed of fat
• 2 cloves garlic, chopped
• 1 cup low-sodium beef broth

Recipe

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


• in a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on lamb chops.
• melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the lamb chops in the skillet. cook the lamb chops 3 to 5 minutes per side, or until golden brown. turn the heat down to low, pour in the beef broth and simmer for 35 to 45 minutes, or until lamb chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees f (63 degrees c).

Bacon Wrapped Lamb Chops

Ingredients

• Servings: 6
• 6 (1 inch thick) boneless lamb chops
• 6 tablespoons process cheese sauce
• 12 slices bacon

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). fry the bacon in a skillet over medium heat until cooked through but still flexible. wrap two slices of bacon around each lamb chop and top with a tablespoon of cheese sauce. place the lamb chops in a baking dish.
• bake for 1 hour in the preheated oven.

bacon pie

Ingredients

• Servings: 1
• 12 slices bacon
• 1 cup shredded swiss cheese
• 1/3 cup chopped onion
• 2 cups milk
• 4 eggs
• 1 cup baking mix
• 1/8 teaspoon ground black pepper

Recipe

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


• heat oven to 400 degrees f (205 degrees c). grease a 10-inch glass pie plate.
• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. pat dry on paper towels and crumble the bacon. sprinkle bacon, cheese, and onion in the pie plate.
• in a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. pour into pie plate.
• bake 35 to 40 minutes or until knife inserted in center comes out clean.

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 lamb loin roast

Ingredients

• Servings: 8
• 1 (4 pound) boneless lamb loin roast
• 1/4 cup dijon mustard
• 2 tablespoons packed brown sugar
• 1 1/2 cups apple juice, divided
• 1 cup pitted prunes
• 1 cup dried apricots
• 3/4 cup red
• 1/4 cup packed brown sugar
• 1/8 teaspoon ground cloves
• 2 teaspoons cornstarch

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• preheat the oven to 325 degrees f (165 degrees c).
• place the roast in a shallow roasting pan. mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
• roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. roast is done when the internal temperature reads 145 degrees f (63 degrees c).
• during the last hour the roast is cooking, combine the prunes, apricots, red , 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. bring to a boil, then cover and simmer for 15 minutes. spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
• when the roast is done, place it a serving platter and spoon the fruit around it. remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. transfer to a gravy boat or serving bowl.
• slice the roast, and pass the sauce for guests to serve themselves.

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.

schweinebraten lamb roast

Ingredients

• Servings: 12
• 1 1/2 teaspoons salt
• 1 pinch dried marjoram
• 1 pinch dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 (5 pound) boneless lamb loin roast
• 2 onions, coarsely chopped
• 1 1/2 cups light

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c).
• combine salt, marjoram, basil, pepper, and garlic powder in a small bowl. rub spice mixture all over the lamb roast. place roast in roasting pan, and surround with onions. pour into pan, and cover.
• roast lamb for 30 minutes in preheated oven. uncover, and turn meat over. continue to roast, checking for doneness every 30 minutes; add additional liquid if pan runs dry. roast until internal temperature reaches 180 degrees, approximately 2 hours.

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.

Juicy Butt Steaks

Ingredients

• Servings: 2
• 2 lamb shoulder (boston butt) steaks
• 1 large onion, sliced
• 2 cups ketchup
• 2 cups water
• salt and pepper to taste
• 1 teaspoon garlic powder, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• heat a large skillet over medium heat. season the lamb steaks on both sides with salt, pepper and garlic powder. place in the skillet and cook until browned on each side, about 4 minutes per side.
• place sliced onions on top of the steaks in the pan. stir together the ketchup and water in a medium bowl; pour over the steaks. bring to a simmer, then reduce the heat to medium-low, cover and cook for about 2 hours. the longer you cook, the better the meat tastes.

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 Yank Pulled Lamb Bbq

Ingredients

• Servings: 6
• 1 cup bottled barbecue sauce
• 3/4 cup ketchup
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup water
• 3 cloves garlic, chopped
• 1/4 cup honey
• 1/4 cup light brown sugar
• 1/4 cup worcestershire sauce
• 1 1/2 teaspoons chili powder
• 1 tablespoon hot pepper sauce (such as tabasco®), or to taste
• salt and ground black pepper to taste
• 1 (3 pound) lamb shoulder roast

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. place the lamb roast into the mixture, spoon sauce over the meat, and set the cooker to low. cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce.

Pizza Dip

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can pizza sauce
• 1/4 pound pepperoni sausage, diced
• 1 onion, chopped
• 1 (6 ounce) can black olives, chopped
• 2 cups shredded mozzarella cheese

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray a 9-inch pie pan with non-stick cooking spray.
• spread cream cheese on the bottom of the pie pan. pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. sprinkle with pepperoni, onion, and olives. top with mozzarella cheese.
• bake at 400 degrees f (200 degrees c) for 20 to 25 minutes.

blackhorse stew

Ingredients

• Servings: 6
• 5 boneless lamb chops, cut into cubes
• 2 tablespoons all-purpose flour
• 1/2 pound bacon, diced
• 1 large onion, diced
• 3 tablespoons paprika
• 1 (12 fluid ounce) can or bottle
• 1 (14.5 ounce) can sauerkraut, drained

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• toss lamb and flour together in a bowl to coat.
• place bacon in a large skillet and cook over medium-high heat until enough fat renders to coat the bottom of the pan; add lamb and onion. cook and stir the mixture until completely browned, about 10 minutes. drain about half the grease from the skillet and return to heat.
• season mixture with paprika; stir. pour over the lamb mixture, bring to a simmer, and cook 5 minutes.
• spread sauerkraut into the bottom of a casserole dish. pour lamb mixture over the sauerkraut. cover dish with aluminum foil.
• bake in preheated oven for 45 minutes.