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.

slow cooker country-style spareribs

Ingredients

• Servings: 8
• 4 pounds lamb spareribs
• salt and pepper to taste
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 (8 ounce) cans tomato sauce
• 3 tablespoons brown sugar
• 2 tablespoons white vinegar
• 1/4 cup lemon juice
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 30 mins Cook Time: 10 hrs

Ready Time: 10 hrs 30 mins


• season ribs with salt and pepper to taste. in a large skillet, over medium-high heat, brown ribs on all sides.
• place half of the onion, green pepper, and celery in the bottom of a slow cooker. place half of the ribs on top the vegetables, then repeat layering with the remaining vegetables and ribs. in a medium bowl, stir together the tomato sauce, brown sugar, vinegar, lemon juice, and worcestershire sauce. pour mixture over the top of the ribs.
• cover, and cook on high for 1 hour. reduce to low, and cook for another 8 to 9 hours.

german zwiebelkuchen (onion pie)

Ingredients

• Servings: 10
• 6 pounds onions, sliced
• 4 slices bacon
• 1 (16 ounce) container sour cream
• 4 egg
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon caraway seed
• 2 recipes pastry for a 9 inch single crust pie

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 425 degrees f (220 degrees c). line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
• saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, chop and add to onion; mix well.
• stir in sour cream. beat eggs enough to break up yolks, then mix in to pie mixture. add flour to thicken mixture (onions will create a lot of water), then add salt. mix well and pour mixture into prepared pan. sprinkle top with caraway seed.
• bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

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.

Cranberry Lamb Chops I

Ingredients

• Servings: 2
• 1/3 cup fresh or frozen cranberries, chopped
• 2 tablespoons orange marmalade
• 1/8 teaspoon ground cloves
• 2 lamb chops
• salt and pepper to taste
• 2 tablespoons honey

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). generously grease a 9x9 inch glass baking dish.
• in a bowl, mix cranberries, marmalade, and cloves. make a pocket in each lamb chop by cutting into lamb toward the bone; fill pockets with cranberry mixture.
• place the lamb chops in prepared baking pan. season with salt and pepper to taste. spoon 1 tablespoon honey over each chop. bake uncovered about 45 minutes or until lamb is no longer pink in the center.

chinese lamb buns (cha siu bao)

Ingredients

• Servings: 24
• 6 cups all-purpose flour
• 1/4 cup white sugar
• 1 3/4 cups warm water (110 degrees f/45 degrees c)
• 1 tablespoon active dry yeast
• 1 tablespoon baking powder
• 2 tablespoons shortening
• 1 pound finely chopped lamb
• 1 1/2 tablespoons light soy sauce
• 1 1/2 tablespoons hoisin sauce
• 1 teaspoon soy sauce
• 1 1/2 tablespoons white sugar
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons oyster sauce
• 1 cup water
• 2 tablespoons cornstarch
• 2 1/2 tablespoons water
• 2 tablespoons shortening
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon ground white pepper

Recipe

• dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. let stand for 10 minutes, or until mixture is frothy. sift the flour and baking powder into a large bowl. stir in 2 tablespoons shortening and the yeast mixture; mix well.
• knead the dough until smooth and elastic. place the dough in a greased bowl, and cover it with a sheet of cling wrap. let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• cut the lamb into 2 inch thick strips. use fork to prick it all over. marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. grill the lamb until cooked and charred. cut roasted into 1/2 inch cubes.
• combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. bring to the boil. mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. cool, and mix in the roasted lamb.
• remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. roll the dough into a long roll, and divide it into 24 pieces. flatten each piece with the palm of the hand to form a thin circle. the center of the circle should be thicker than the edge. place one portion of the lamb filling in the center of each dough circle. wrap the dough to enclose the filling. pinch edges to form the bun. let the buns stand for 10 minutes.
• steam buns for 12 minutes. serve.

Lamb Loin With Caraway Crust

Ingredients

• Servings: 6
• 2 tablespoons caraway seed, crushed
• 1 teaspoon salt
• 1 teaspoon mustard powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 3 pounds boneless lamb loin roast

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 325 degrees f (165 degrees c). in a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste.
• place the roast in a roasting pan fat side up. rub the spice mixture into the top and sides of the roast. insert a meat thermometer into the roast, and place in the oven.
• roast for about 1 hour, or until the internal temperature reaches 155 degrees f (67 degrees c). remove from the oven and let rest for 15 minutes. the temperature will rise to 145 degrees f (63 degrees c). slice and serve.

marinated lamb roast

Ingredients

• Servings: 8
• 1 (4 pound) lamb roast
• 1/2 cup worcestershire sauce
• 2 tablespoons honey
• 2 tablespoons vinegar
• 1/2 teaspoon mustard seed
• 1/2 teaspoon mustard powder
• 1 teaspoon lemon pepper
• 1/2 teaspoon celery salt
• 1 clove garlic, minced

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 4 hrs 15 mins


• prepare grill for indirect heat.
• in a large resealable plastic bag, combine the worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. place the roast in the plastic bag, press air out of bag, and seal. marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
• lightly oil grill grate. place roast on grill, and discard marinade. cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees f (63 degrees c).

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 medallions with and dried cranberry sauce

Ingredients

• Servings: 4
• 1/2 cup dried cranberries
• 1 cup water
• 1 teaspoon vegetable oil
• 1 pound lamb medallions
• salt and pepper to taste
• 2 tablespoons minced shallots
• 1/2 cup tawny
• 1/4 cup distilled white vinegar
• 1 cup chicken broth
• 1/2 teaspoon dried thyme
• 1 teaspoon cornstarch
• 1 tablespoon water

Recipe

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


• place cranberries in a small saucepan over medium low heat. add water and stir together. bring to a simmer and let simmer for 3 minutes. drain, reserving both cranberries and cooking liquid. set aside.
• in a large skillet, heat oil over medium heat. season lamb medallions with salt and pepper and add to skillet. saute on both sides until browned and no longer pink inside, about 3 minutes per side. transfer to a platter, cover loosely and keep warm.
• in the same skillet, add chopped shallot and cook for 30 seconds. pour in and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. boil until liquid is reduced by half, 3 to 5 minutes. add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
• in a small bowl dissolve cornstarch in 1 tablespoon water and mix together. whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. stir in reserved cranberries and season with salt and pepper to taste. spoon sauce over lamb and serve.

dill and honey lamb chops

Ingredients

• Servings: 6
• 6 (3/4 inch) thick bone-in lamb chops
• 2 tablespoons honey
• 1 tablespoon dried dill weed

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• heat a skillet over medium heat. spread 1/2 teaspoon of honey one side of each lamb chop. sprinkle a pinch of dill over the honey.
• place the lamb chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

creamy slow cooker lamb

Ingredients

• Servings: 6
• 1 cup flour
• 1 tablespoon minced fresh rosemary
• 1 teaspoon dry mustard powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 6 (4 ounce) lamb chops
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 (4 ounce) package sliced mushrooms
• 1 clove garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 40 mins


• stir together the flour, rosemary, mustard, salt, garlic powder, and pepper in a bowl. dredge the lamb chops in the seasoned flour, shake off excess, and set aside. heat the vegetable oil in a large skillet over medium-high heat. add the lamb chops and cook until golden brown on both sides, about 4 minutes per side.
• place the onion, mushrooms, and garlic into a slow cooker. add the seared lamb chops, then pour in the cream of mushroom soup and . cover, and cook on low until the chops are tender, 6 to 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.

Chili Colorado

Ingredients

• Servings: 1
• 3 tablespoons all-purpose flour
• 1 1/2 pounds boneless lamb, cut into 1 inch cubes
• 1 tablespoon bacon drippings, or vegetable oil
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 1/4 cup chopped onion
• 1 (4 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• salt and black pepper to taste
• 3 cups water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ready Time: 1 hr 55 mins


• place 3 tablespoons flour in a plastic bag. add lamb and shake to lightly coat with flour. set aside.
• heat bacon drippings and vegetable oil in a dutch oven over medium high heat. add lamb and cook until meat is evenly browned, about 5 to 8 minutes. stir in 1 tablespoon flour, and cook 3 minutes. stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. bring to a boil, then reduce heat to medium low and simmer until lamb is just falling apart, about 1-1/2 to 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.

slow cooker machaca

Ingredients

• Servings: 10
• 3 pounds beef rump roast
• 3 pounds lamb loin roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 (14.5 ounce) cans green enchilada sauce
• 2 (4 ounce) cans diced green chiles

Recipe

Preparation Time: 5 mins Cook Time: 12 hrs

Ready Time: 12 hrs 5 mins


• season beef roast and lamb loin with the salt and pepper. place seasoned beef and lamb in a slow cooker.
• set slow cooker to low. cover, and cook overnight or 8 to 10 hours. drain the juices and shred the meat into strands. return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on low another 4 to 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.

Garlic Rice

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons chopped garlic
• 2 tablespoons ground lamb
• 4 cups cooked white rice
• 1 1/2 teaspoons garlic salt
• ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• heat the oil in a large skillet over medium-high heat. when the oil is hot, add the garlic and ground lamb. cook and stir until the garlic is golden brown. this is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter.
• stir in the cooked white rice, and season with garlic salt and pepper. cook and stir until heated through and well blended, about 3 minutes. serve and enjoy.

Mustard Onion Lamb Chops

Ingredients

• Servings: 4
• 4 boneless lamb loin chops, butterflied
• 1/2 cup prepared yellow mustard, or to taste
• 1 cup canned french fried onions

Recipe

• preheat the oven to 375 degrees f (190 degrees c).
• place the lamb chops in a shallow baking dish. pour mustard over them, and turn to coat. sprinkle fried onions over the top. cover with aluminum foil.
• bake for 20 minutes in the preheated oven, or until lamb chops are cooked through.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time: 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.

Traditional Indiana Breaded Tenderloin Sandwich

Ingredients

• Servings: 4
• 4 (4 ounce) slices of lamb tenderloin, cut across the grain
• 1 egg, beaten
• 2 tablespoons milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups bread crumbs
• 1/2 cup peanut oil for frying
• 4 kaiser rolls, split
• 4 teaspoons mayonnaise, or as needed (optional)
• 4 teaspoons ketchup, or as needed (optional)
• 4 teaspoons prepared yellow mustard, or as needed (optional)
• 4 leaves lettuce (optional)
• 4 slices tomato (optional)
• 4 slices onion (optional)
• 4 slices pickle, for garnish (optional)

Recipe

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


• place each slice of lamb tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. place the bread crumbs in a shallow bowl.
• dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• heat the oil in a large skillet until the oil is shimmering. gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. drain the cutlets on paper towels.
• preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• spread the kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

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.

chinese lamb dumplings

Ingredients

• Servings: 50
• 1/2 cup soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon finely chopped chinese chives
• 1 tablespoon sesame seeds
• 1 teaspoon chile-garlic sauce (such as sriracha®)
• 1 pound ground lamb
• 3 cloves garlic, minced
• 1 egg, beaten
• 2 tablespoons finely chopped chinese chives
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sesame oil
• 1 tablespoon minced fresh ginger
• 50 dumpling wrappers
• 1 cup vegetable oil for frying
• 1 quart water, or more as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. set aside.
• mix lamb, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. wet the edge with a little water and crimp together forming small pleats to seal the dumpling. repeat with remaining dumpling wrappers and filling.
• heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. pour in 1 cup of water, cover and cook until the dumplings are tender and the lamb is cooked through, about 5 minutes. repeat for remaining dumplings. serve with soy sauce mixture for dipping.

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.

mexican style meatballs

Ingredients

• Servings: 40
• 1 1/2 pounds ground beef
• 1 1/2 pounds ground lamb
• 2 eggs
• 1 1/2 cups plain dried bread crumbs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/2 cup water
• 2 (28 ounce) cans diced tomatoes with juice
• 3 chipotle peppers in adobo sauce
• 4 teaspoons vegetable oil
• 2 small onions, minced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro, for garnish (optional)

Recipe

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


• in a large bowl, mix together the ground beef and lamb, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using your hands. form into 1 inch meatballs, and set aside on a piece of waxed paper.
• pour the diced tomatoes into the container of a blender along with the chipotle peppers. blend until smooth, and set aside.
• heat the oil in a large dutch oven over medium heat. add the onion; cook and stir until tender. stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. pour in the tomato mixture and chicken broth. season with the remaining teaspoon of salt, and mix well. bring to a boil, then simmer over low heat while you brown the meatballs.
• heat a large skillet over medium-high heat. spray with cooking spray. add meatballs, but do not crowd them. fry them in two batches if necessary. cook, stirring occasionally until browned on the outside. remove from the skillet, and place into the pot of simmering sauce. let the meatballs simmer in the sauce for about 30 minutes. longer will not hurt them.
• for special occasions, serve the meatballs in a chafing dish with the sauce, and garnish with cilantro.

ham loaf i

Ingredients

• Servings: 8
• 2 pounds ground ham
• 1 1/2 pounds ground lamb
• 2 eggs
• 1 cup dried bread crumbs
• 1 cup evaporated milk
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup brown sugar
• 1 tablespoon mustard powder
• 1/4 cup vinegar

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the ham, lamb, eggs, bread crumbs, evaporated milk, salt and ground black pepper. mix all together well and form into a loaf. place loaf into a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 90 minutes.
• while the loaf is baking, combine the brown sugar, mustard powder and vinegar. mix well and pour over the loaf in the final 15 minutes of baking.

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.

B's Cordon Bleu Bundles

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 4 boneless, skinless chicken breast halves
• 1 (10 ounce) can refrigerated large crescent roll dough
• 8 ounces brie cheese
• 1 bunch fresh spinach, rinsed and stems removed
• 4 (1/2 ounce) slices prosciutto

Recipe

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


• heat oil in a heavy skillet; or spray a nonstick frying pan with cooking spray. saute chicken breasts until no longer pink, and juices run clear; set aside. preheat oven to 375 degrees f (190 degrees c.)
• unroll 4 large crescent rolls. layer each with 3 thin slices brie, 3 leaves spinach and 1 slice prosciutto. place chicken breast in the center of dough. wrap and tuck dough around chicken until completely enclosed. place seam side down on baking sheet.
• bake in preheated oven for 10 to 15 minutes, or until golden brown.

Lamb, Broccoli And Rice Casserole

Ingredients

• Servings: 8
• 2 cups water
• 1 cup uncooked white rice
• 1 1/2 pounds leftover roast lamb, cubed
• 2 (10.75 ounce) cans condensed cream of celery soup
• 1/2 cup mayonnaise
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 1 (10 ounce) package frozen broccoli, thawed

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c). place rice and water in a saucepan over medium-high heat and bring to a boil. once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
• in a large bowl, mix together the cubed lamb, rice and broccoli. stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. transfer to a 9x13 inch baking dish, and cover with aluminum foil.
• bake for 45 to 50 minutes in the preheated oven, until evenly heated through. remove the aluminum foil for the last 5 minutes in the oven.

Lamb Pie

Ingredients

• Servings: 1
• 2 (9 inch) unbaked pie shells
• 2 pounds lean ground lamb
• 1 pound lean ground beef
• 1 1/2 cups mashed potatoes
• salt to taste
• ground black pepper to taste
• 1 teaspoon ground nutmeg
• 1 egg white

Recipe

• brown ground beef and ground lamb over medium heat until thoroughly cooked. drain off grease.
• mix together cooked meat, potatoes, salt, pepper, and nutmeg.
• line a 9 inch pie dish with pastry. spoon lamb mixture into pie crust, and top with second pie crust. brush top crust with egg white. shield crust edges with aluminum foil to prevent burning.
• bake at 375 degrees f (190 degrees c) for 45 minutes. remove foil for final 15 minutes of baking to brown edges.

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.

Cream Corn Lamb Chops

Ingredients

• Servings: 4
• 2 (15 ounce) cans creamed corn
• 4 lamb chops
• 1/4 tablespoon garlic powder
• salt and pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• spread corn in the bottom of a 9x13 inch baking dish, then place lamb chops on top of corn. press the chops down into the corn. cover dish with aluminum foil and bake in the preheated oven for 1 1/2 to 2 hours, or until internal temperature of lamb has reached 145 degrees f (63 degrees c).

potato sausage stuffing

Ingredients

• Servings: 12
• 1 pound lean lamb sausage
• 2 potatoes, peeled and diced
• 1 1/2 cups chopped celery
• 3/4 cup diced sweet onion
• 3/4 cup butter
• 9 cups soft bread cubes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place sausage, potatoes, celery, onion and butter in a large, deep skillet. saute over medium high heat until sausage is crumbled and evenly cooked.
• combine the bread cubes, thyme, sage, salt and pepper. toss together with the sausage and potato mixture. add chicken or vegetable broth if needed.
• bake stuffing in a covered casserole dish for 40 to 50 minutes.

Roasted Green Chile Stew

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 pound boneless lamb shoulder, cubed
• 4 cloves garlic, chopped
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried mexican oregano
• 2 pounds roasted anaheim or new mexico chiles
• 4 serrano chile peppers, diced
• 1 large russet potatoes, peeled and cubed
• 3 roma (plum) tomatoes, chopped
• 1 (14.5 ounce) can vegetable broth
• salt to taste

Recipe

Cook Time: 2 hrs

Ready Time: 2 hrs


• heat the olive oil in a dutch oven or heavy saucepan over medium-high heat. add the cubed lamb, garlic, onion, cumin and oregano. cook and stir until lamb is browned.
• cook and stir for a few more minutes, then pour in the vegetable broth. reduce the heat to low, and simmer for about 30 minutes.
• add the potato to the stew, and simmer for about 45 minutes. you can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. if the stew becomes too dry, add a little water. when the potatoes are soft and the lamb is tender, add the tomatoes. cook for about 10 minutes, then remove from the heat 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.

Sweet Lamb Chops

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1/2 cup apple juice
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 2 tablespoons dijon mustard
• 2 tablespoons honey
• 1 tablespoon dried parsley
• 1 teaspoon celery seed (optional)
• freshly ground black pepper to taste
• 2 pounds boneless lamb chops
• 1/3 cup all-purpose flour
• 1/3 cup milk

Recipe

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


• heat the oil in a large skillet over medium heat. stir in apple juice and lemon juice. mix in garlic, mustard, and honey. season with parsley, celery seed, and pepper. cook and stir until thoroughly blended.
• place lamb chops in the skillet, coating them with the apple juice mixture. cook 20 minutes, or to an internal temperature of 145 degrees f (63 degrees c). remove chops from heat, and set aside.
• in a small bowl, thoroughly mix the milk and flour. stir into the skillet, blending with the remaining apple juice mixture. simmer, stirring occasionally, until thickened. serve over the lamb chops.

sausage cake

Ingredients

• Servings: 1
• 1 pound lamb sausage
• 1 1/2 cups packed brown sugar
• 1 1/2 cups white sugar
• 2 eggs, beaten
• 3 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon spice
• 1 cup cold, strong, brewed coffee
• 1 cup raisins
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c) grease and flour a 9 inch bundt pan. pour boiling water over raisins and let stand 5 minutes. drain well and dry raisins with a cloth towel.
• in large bowl, combine sausage, brown sugar and white sugar. stir until mixture is well blended. add eggs and beat well.
• in a separate bowl, sift together flour, ginger, baking powder and spice.
• stir baking soda into coffee.
• add flour mixture and coffee alternately to sausage mixture, beating well after each addition. fold raisins and walnuts into cake batter.
• pour batter into greased and floured 9 inch bundt pan. bake at 350 degrees f (175 degrees c) for 1 1/2 hours or until toothpick inserted into cake comes out clean. cool in pan 15 minutes, then turn out wire rack.

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.

garlic ginger chops

Ingredients

• Servings: 4
• 4 thick cut lamb chops
• 1 cup soy sauce
• 8 slices fresh ginger root
• 4 cloves garlic, sliced
• 1 teaspoon freshly ground black pepper
• 1 cup dried bread crumbs
• 2 tablespoons sesame seeds

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 3 hrs


• place lamb chops, soy sauce, ginger, garlic, and black pepper into a large, resealable, plastic bag. shake the bag gently to combine everything, and refrigerate for at least 2 hours. these are excellent done in the morning, and left to sit all day.
• heat oven to 350 degrees f (175 degrees c).
• in a shallow dish, combine bread crumbs and sesame seeds. remove chops from marinade, making sure there are no ginger slices clinging to the meat, and lay them in the crumb mixture to coat. if you like, place pieces of garlic from the marinade on the chops. place chops on a rack or baking sheet.
• bake for approximately 45 minutes, or until done

slow cooker country-style spareribs

Ingredients

• Servings: 8
• 4 pounds lamb spareribs
• salt and pepper to taste
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 (8 ounce) cans tomato sauce
• 3 tablespoons brown sugar
• 2 tablespoons white vinegar
• 1/4 cup lemon juice
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 30 mins Cook Time: 10 hrs

Ready Time: 10 hrs 30 mins


• season ribs with salt and pepper to taste. in a large skillet, over medium-high heat, brown ribs on all sides.
• place half of the onion, green pepper, and celery in the bottom of a slow cooker. place half of the ribs on top the vegetables, then repeat layering with the remaining vegetables and ribs. in a medium bowl, stir together the tomato sauce, brown sugar, vinegar, lemon juice, and worcestershire sauce. pour mixture over the top of the ribs.
• cover, and cook on high for 1 hour. reduce to low, and cook for another 8 to 9 hours.

easy slow cooker bbq

Ingredients

• Servings: 8
• 1 (3 pound) boneless lamb shoulder (boston butt) roast
• 3/4 cup vinegar
• salt and ground black pepper to taste
• 1 cup barbeque sauce, or to taste

Recipe

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

Ready Time: 10 hrs 40 mins


• place lamb roast in a slow cooker. pour vinegar over lamb, coating all sides; season with salt and pepper.
• cook on low for 10 to 12 hours. transfer lamb to a platter. drain and discard juices from the slow cooker. chop lamb and return to the slow cooker. add barbeque sauce and continue to cook for 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.

english muffin breakfast strata

Ingredients

• Servings: 15
• 1 (16 ounce) package ground lamb sausage
• 1/4 cup butter, or as needed
• 2 (12 ounce) packages english muffins, split
• 10 ounces shredded sharp cheddar cheese, divided
• 1 (8 ounce) package shredded mozzarella cheese, divided
• 8 large eggs
• 1 1/2 cups sour cream
• 1 (4 ounce) can chopped green chilies, drained

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 9 hrs 5 mins


• heat a large skillet over medium-high heat and stir in sausage. cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• lightly grease a 9x13-inch baking dish.
• spread butter on the inside of each english muffin half. arrange buttered english muffins in the prepared baking dish; top with half the sausage, half the cheddar cheese, and half the mozzarella cheese.
• whisk eggs, sour cream, and green chilies together in a large bowl; pour evenly over sausage and cheese layer. top with remaining sausage, cheddar cheese, and mozzarella cheese. cover and chill for 8 hours.
• preheat oven to 350 degrees f (175 degrees c).
• bake strata in the preheated oven until lightly browned and set in the middle, about 35 minutes. let stand for 10 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.

lambolt (hungarian stew) made with lamb

Ingredients

• Servings: 14
• 5 slices bacon, diced
• 2 large onions, diced
• 1/4 cup hungarian paprika
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon ground black pepper
• 5 pounds boneless lamb chops, trimmed
• 1 large yellow bell pepper, seeded and diced
• 2 (14 ounce) cans diced tomatoes, with liquid
• 2/3 cup beef broth
• 2 cups reduced-fat sour cream
• 2 (6 ounce) packages wide egg noodles

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. drain, and reserve the drippings. add the onions to the bacon and cook together until the onion is translucent. remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. transfer the mixture into a large stockpot.
• heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. cook the lamb chops in batches in the hot drippings until evenly browned on both sides. use additional bacon drippings for each batch as needed. remove the lamb chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. stir the cooked pepper into the bacon mixture.
• pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. bring to a simmer and reduce heat to medium-low. cook until the stew begins to thicken, stirring occasionally, about 90 minutes. stir the sour cream into the stew just before serving.
• bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink. ladle the stew over the drained noodles to serve.

Creamy Mustard Lamb Chops

Ingredients

• Servings: 4
• 4 boneless lamb chops, 3/4-inch thick
• 1 1/2 teaspoons lemon pepper seasoning
• 1 tablespoon butter or margarine
• 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup or campbell's® condensed 98% fat free cream of mushroom soup
• 1/2 cup milk
• 1 tablespoon dijon-style mustard
• 1 tablespoon chopped fresh parsley

Recipe

Cook Time: 25 mins Ready Time: 25 mins


• sprinkle chops with lemon pepper seasoning. heat butter in skillet. cook chops 10 minutes or until browned.
• add soup, milk and mustard. heat to a boil. cover and cook over low heat 10 minutes or until chops are done. sprinkle with parsley.

true bangers and mash with onion gravy

Ingredients

• Servings: 4
• 4 links lamb sausage
• 2 pounds potatoes, peeled and cubed
• 1/4 cup butter
• 2 tablespoons milk (optional)
• 1 teaspoon dry mustard powder
• salt and ground black pepper to taste
• 1 tablespoon butter
• 2 large onions, chopped
• 6 cups beef broth
• 2 cups red

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 200 degrees f (95 degrees c).
• cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
• place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. drain and allow to steam dry for a minute or two. mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. set aside.
• melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. pour in the beef broth and red ; boil the mixture down to about half its volume, about 10 minutes. season with salt and black pepper. to serve, place a sausage a serving plate with about 1/2 cup of mashed potatoes. pour the onion gravy over the sausage and potatoes.

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-style Neck Bones

Ingredients

• Servings: 5
• 2 onions, roughly chopped
• 5 cloves garlic, roughly chopped
• 1 tablespoon distilled white vinegar
• 1/4 cup water
• 4 pounds lamb neck bones
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs


• preheat an oven to 375 degrees f (190 degrees c).
• sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. season the neck bones with salt and pepper and place into the roasting pan. sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• bake in the preheated oven for 2 hours, basting every 30 minutes. be sure to recover the foil every time you baste. after 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 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.