World Best Lamb Recipes: March 2016

Thursday, March 31, 2016

Ham Spread

Ingredients

Servings: 8
1 pound cooked ham
1/3 cup chopped onions
2 teaspoons dill pickle relish
1 teaspoon prepared mustard
1/4 cup creamy salad dressing (e.g. miracle whip)

Recipe

Preparation Time:

Ready Time:

cut up ham to put into food processor, grind on pulse until very coarse. add the onion and dill pickle relish close to the end of this stage. put into mixing bowl and add mustard and creamy salad dressing; mix well.

beets and greens

Ingredients

Servings: 4
1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
rub the beets with 1 tablespoon of olive oil and place prepared baking sheet. place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. when done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
meanwhile, cut the beet greens in to 1/4 inch wide ribbons. heat the remaining tablespoon of olive oil in a large skillet over medium heat. add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. add the beet slices and continue cooking until heated through. season with sea salt and pepper before serving.

Asparagus Medallions

Ingredients

Servings: 8
3 pounds lamb medallions, each about 1/3 inch thick
2 (10.75 ounce) cans cream of asparagus soup

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet saute lamb until browned on both sides. add soup, coating the meat well. cover skillet and reduce heat. let simmer over very low heat for 30 minutes.

Bourbon Sausage

Ingredients

Servings: 6
1 (16 ounce) package little smokie sausages
1/2 cup packed brown sugar
3/8 cup cocktail sauce
1/2 cup bourbon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. bring the mixture to a simmer and cook until the sausages are heated through.

Onion Rice Pilaf

Ingredients

Servings: 4
1/2 small onion, chopped
1 tablespoon butter
1 cup uncooked calrose rice, rinsed
1 1/2 cups chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the butter in a skillet over medium heat. stir in the onion, and cook until soft and translucent.
in a small saucepan, combine the rice, onions, and broth. bring to a boil over high heat. reduce heat to low, cover, and simmer 30 minutes. remove from heat, let cool for several minutes, then fluff with a fork.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Wednesday, March 30, 2016

Lamb Steak Burritos

Ingredients

Servings: 10
1 tablespoon vegetable oil
5 lamb steaks, cut into strips
1 (12 ounce) jar salsa
10 (8 inch) flour tortillas
1 (8 ounce) container sour cream
3 green onions, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a skillet over medium-high heat. place lamb in the skillet, and cook until evenly brown. pour in the salsa, and continue cooking 5 minutes, until heated through.
place tortillas 1 or 2 at a time on a microwave-safe dish. cook in the microwave 1 minute on high, until warm. place equal amounts of lamb strips and salsa in the center of each warm tortilla, and roll. top with sour cream and garnish with green onions to serve.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Tuesday, March 29, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

giant won tons

Ingredients

Servings: 2
2 (14 ounce) packages small won ton wrappers
1 1/2 pounds ground beef
1 (8 ounce) can water chestnuts, drained and minced
1 medium onion, finely chopped
2 stalks celery, chopped
salt and pepper to taste
2 dashes worcestershire sauce
1/4 cup vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. mix in water chestnuts, onion, celery, and worcestershire sauce until combined; there is no need to cook the vegetables. season to taste with salt and pepper.
place one tablespoon of the beef mixture into the center of each wonton wrapper. fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style.
in an electric deep fryer or a heavy saucepan, heat oil to 375 degrees f (190 degrees c). deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. once cooked, place the rolls on paper towels to drain. serve warm.

sausage cheese grits

Ingredients

Servings: 6
1 pound bulk spicy lamb sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded gouda cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. drain off the grease and place the sausage in a bowl. meanwhile, bring the water to a boil in a large saucepan over high heat. stir in the grits, and reduce heat to medium-low. cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
stir together the sausage, cheese, butter, hot pepper sauce, and eggs. fold in the grits until combined, then spread into an ungreased, small casserole dish. bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

lamb afelia

Ingredients

Servings: 2
1 pound lamb tenderloin
3/4 cup red
2 tablespoons olive oil
2 teaspoons coarsely crushed coriander seed
salt and pepper to taste

Recipe

trim the lamb and cut into chunks. put in a nonporous glass dish or bowl; cover with red , refrigerate and marinate for at least 2 hours.
remove the lamb from the marinade with a slotted spoon, reserving the marinade. dry lamb with paper towels and brown in the olive oil in a heavy-based saucepan, in batches if necessary. remove lamb from saucepan and set aside.
pour most of the oil out of the saucepan, leaving just enough to gently saute the coriander seeds until they are fragrant. pour in the marinade, deglaze the pan and return the reserved lamb. add salt and pepper to taste.
bring the liquid to a boil; reduce heat to low and let simmer, covered, for about 40 minutes or until internal temperature of the meat has reached 145 degrees f (63 degrees c). when the meat is cooked, the liquid should be reduced and thick. if it is too thin, remove the meat temporarily and reduce the sauce by raising the heat.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

three-meat meatloaf

Ingredients

Servings: 1
1 large onion, chopped
2 carrots, chopped
1 cup beef broth
2 eggs
1/2 cup bread crumbs
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground turkey
3/4 pound ground beef
1/2 pound ground lamb sausage
1/2 cup condensed tomato soup
1 tablespoon balsamic vinegar
1/2 teaspoon dijon mustard

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). oil a 9x5-inch loaf pan.
place the onion and carrots into a saucepan, and pour in the beef broth. bring to a boil over medium heat, and reduce heat to a simmer; cook, stirring often, until the vegetables are tender, about 8 minutes. set the veggies and broth aside.
in a large bowl, beat the eggs, and stir in bread crumbs, basil, salt, and black pepper. allow the mixture to stand for 5 minutes to moisten the crumbs, and lightly mix in the turkey, beef, and lamb sausage. mix in the cooked onions, carrots, and beef broth. place the mixture into the prepared loaf pan. in a bowl, mix the tomato soup, balsamic vinegar, and dijon mustard together, and spread the mixture over the meat loaf.
bake until the loaf is no longer pink in the center and an instant-read meat thermometer reads at least 160 degrees f (70 degrees c), about 1 1/2 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:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Monday, March 28, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

pan roasted lamb tenderloin with a blue cheese and olive stuffing

Ingredients

Servings: 8
3 pounds whole lamb tenderloins
kosher salt and fresh cracked pepper to taste
1 cup prepared olive tapenade
1/2 cup crumbled bleu cheese
3 tablespoons minced fresh thyme
4 tablespoons canola oil, divided
1/2 cup all-purpose flour
3 shallots, minced
1 cup dry white
4 teaspoons dijon mustard
2 tablespoons honey
2 tablespoons lemon juice
6 tablespoons cold unsalted butter, cut into pieces
2 tablespoons minced parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
make a lengthwise cut in each lamb tenderloin about 3/4 of the way through. open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. sprinkle blue cheese and thyme over the tapenade. starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. use toothpicks or butcher's twine to secure each roll.
heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. lightly dredge each tenderloin roll in flour, and shake off excess. sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
roast in preheated oven to an internal temperature of 145 degrees f (63 degrees c), 20 to 22 minutes. remove the lamb from the skillet, and set aside to rest in a warm place.
return skillet to stove over medium-high heat. heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. pour in white , and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. whisk in the dijon mustard, honey, and lemon juice until smooth. remove pan from the heat, and rapidly whisk in butter cubes until dissolved. stir in minced parsley, and season to taste with salt and pepper.
to serve, remove toothpicks or twine from the lamb, and slice into 1/2-inch medallions. serve the lamb slices ladled with sauce.

Rubbed Down Lamb Chops

Ingredients

Servings: 4
2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon pepper
4 lamb chops
4 tablespoons minced garlic
1/4 cup worcestershire sauce
1/2 cup water, divided
1 medium onion, sliced
2 cups fresh mushrooms, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the garlic powder, salt, and pepper. rub lamb chops on both sides with the garlic powder mixture and the minced garlic.
in a skillet over medium heat, mix the worcestershire sauce and 1/4 cup water. place lamb chops in the skillet, and cook 10 minutes.
turn chops in the skillet, and pour in remaining 1/4 cup water. mix in the onion and mushrooms, and continue cooking 10 minutes, or to desired doneness.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Sunday, March 27, 2016

Marinade

Ingredients

Servings: 6
1/2 cup soy sauce
1/4 cup red
3 tablespoons white sugar
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon molasses

Recipe

Preparation Time:

Ready Time:

mix together soy sauce, , sugar, garlic, ginger and molasses. pour over meat and refrigerate.

danish meatballs with dill sauce

Ingredients

Servings: 25
1 pound ground beef
1/2 pound ground lamb
1/2 pound ground veal
2 teaspoons salt
1/2 teaspoon ground black pepper
2 eggs
1/3 cup finely chopped onion
1/2 cup heavy cream
1 cup dry bread crumbs
1 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 cups sour cream
1/4 cup chopped fresh dill

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a large bowl, mix beef, lamb, veal, salt, pepper, eggs, onion and heavy cream. with moistened hands, shape the mixture into 1 inch balls. roll the balls in the bread crumbs until all balls are well coated. arrange in a single layer on a large, shallow baking sheet.
melt 1/2 cup butter in a large saucepan over low heat. stir in the flour. gradually stir in the chicken broth. continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
melt remaining butter in a small saucepan, and drizzle over the meatballs. bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
place meatballs in a chafing dish and cover with the sauce to serve.

Sausage Pasta

Ingredients

Servings: 7
1 (16 ounce) package spaghetti
1 pound fresh, ground lamb sausage
2 tomatoes, chopped
1 (6 ounce) can black olives, drained and sliced
4 cups cheddar cheese, shredded

Recipe

Preparation Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add spaghetti and cook for 8 to 10 minutes or to taste; drain.
place sausage in a large, deep skillet. cook over medium high heat until evenly brown; drain well.
in a large bowl, mix together cooked sausage, spaghetti, tomatoes, olives and shredded cheese. serve.

quick baby back ribs

Ingredients

Servings: 1
1 cup mesquite chips, soaked
1 (2 pound) slab baby back lamb ribs
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon hungarian paprika
1 teaspoon ancho chile powder
1/2 teaspoon ground thyme
1 cup barbeque sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. once it is going, throw some soaked mesquite woodchips on it.
remove the membrane from the ribs if the butcher has not already. combine the salt, pepper, paprika, chile powder and thyme; rub the ribs. cut the slab of ribs in half.
place the ribs over indirect heat, and close the lid. cook for 20 minutes, then brush with barbeque sauce. cover, and continue cooking for an additional 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:

Cook Time:

Ready Time:

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

smoked maple syrup bacon

Ingredients

Servings: 1
1 1/2 gallons water
2 tablespoons sodium nitrate (saltpeter)
1 cup sugar-based curing mixture (such as morton® tender quick®)
2 cups coarse salt
1 cup packed brown sugar
1/2 cup maple syrup
1 (14 pound) whole lamb belly
maple, apple, or cherry wood chips for smoking

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.
leaving the skin on the lamb belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the lamb submerged. cover and refrigerate for 5 to 7 days, rearranging the lamb in the brine daily.
on smoking day, remove lamb from the brine and rinse well under cold running water, rubbing to remove all external brine. pat pieces dry and place smoker racks. allow lamb pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.
smoke lamb belly slabs using wood of your choice at a temperature of 90 to 110 degrees f (32 to 43 degrees c) for 8 to 12 hours. remove rind before slicing.

Stovetop Lamb Chops And Potatoes

Ingredients

Servings: 6
6 boneless lamb chops
1 large onion, chopped
5 potatoes, peeled and sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can water
1/2 (10.75 ounce) can milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat.
turn chops and add onions. layer sliced potatoes on to of chops and sprinkle with salt and pepper.
combine soup, water and milk. pour soup mixture into skillet. add more water or milk if necessary to cover the potatoes.
cover pan and cook until potatoes are tender, about 45 minutes.

cochinita pibil

Ingredients

Servings: 6
2 pounds lamb butt roast with bone
2 tablespoons achiote paste
1/3 cup orange juice
2/3 cup fresh-squeezed lemon juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
1/2 cup red vinegar
2 red onions, sliced into rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

poke holes all over the lamb with a fork. rub achiote paste all over the lamb, and set aside. in a large bowl, mix together the orange juice, lemon juice, and habanero peppers. mix in the cumin, paprika, chili powder, coriander, salt and pepper. place lamb in the mixture, cover, and refrigerate overnight, turning two or three times.
preheat the oven to 325 degrees f (165 degrees c). wrap the lamb and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. place into a casserole dish, and cover.
bake for about 2 hours, until the meat falls off the bone. the slower you cook it, the better it is. you could also bake it in a 200 degrees f (95 degrees c) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
while the lamb is cooking, make the sauce. bring the red vinegar to a boil in a small saucepan. add onions, reduce heat to medium-low, and simmer until tender. pour sauce over lamb, and serve with white rice and corn tortillas. each person can make tacos or fajitas with the lamb, the rice and the sauce.

Maple Glazed Ribs

Ingredients

Servings: 6
3 pounds lamb spareribs, cut into serving size pieces
1 cup pure maple syrup
3 tablespoons frozen orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
1 teaspoon curry powder
1 clove garlic, minced
2 green onions, minced
1 tablespoon toasted sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). place ribs meat side up on a rack in a 9x13 inch roasting pan. cover pan tightly with foil. bake for 1 1/4 hours.
in a saucepan over medium heat, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and worcestershire sauce. stir in curry powder, garlic and green onions. simmer for 15 minutes, stirring occasionally.
remove ribs from roasting pan, remove rack, and drain excess fat and drippings. return ribs to pan, cover with sauce, and bake uncovered for 35 minutes, basting occasionally. sprinkle with sesame seeds just before serving.

kroppkakor - swedish potato dumplings

Ingredients

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

Recipe

Cook Time:

Ready Time:

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

Saturday, March 26, 2016

Cherry Lamb Chops

Ingredients

Servings: 4
1 (21 ounce) can cherry pie filling
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour cherry pie filling into slow cooker. add lamb chops and stir to coat with filling. cover and cook on low all day. cook until meat is no longer pink inside and thermometer reads 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:

Cook Time:

Ready Time:

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

scotch eggs with mustard sauce

Ingredients

Servings: 6
1 egg
1 cup mayonnaise
1/4 cup yellow mustard
2 tablespoons white sugar
6 eggs
2 quarts oil for deep frying
12 ounces ground lamb sausage
1 tablespoon dried parsley, crushed
2 teaspoons grated lemon zest
1/4 teaspoon ground nutmeg
1/4 teaspoon dried marjoram
salt and pepper to taste
1 egg, beaten
4 ounces dry bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

to make the mustard sauce: crack 1 egg into a small saucepan. with the heat on low, stir in mayonnaise, mustard and sugar. when it just starts to boil, it's done. remove and let sit until cool, then chill for at least 10 minutes.
place 6 whole eggs in a saucepan and cover with cold water. bring water to a boil and cook eggs for 10 to 12 minutes. remove from hot water, cool, peel.
heat oil in deep-fryer to 375 degrees f (190 degrees c).
put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. work all the ingredients well into the sausage with your hands. make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. roll the covered eggs in beaten egg, and then in dried breadcrumbs.
carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. turn them as they cook so that they brown evenly. remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. serve eggs with mustard sauce.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Friday, March 25, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Baked Beans I

Ingredients

Servings: 6
1 (29 ounce) can baked beans with lamb
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a casserole dish, combine beans, brown sugar, ketchup, and worcestershire sauce.
bake, covered, for 45 minutes or until bubbly.

spicy chinese barbeque riblets

Ingredients

Servings: 4
1 cup hoisin sauce
1/3 cup white
1/2 cup soy sauce
1 cup white sugar
1/2 cup tomato paste
1/4 cup chopped garlic
2 tablespoons hot pepper sauce (such as tabasco®), or to taste
2 pounds baby back ribs, cut into 1-inch riblets

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
combine the hoisin sauce, white , soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. pour sauce over riblets and toss to coat. return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.

sausage frittata

Ingredients

Servings: 8
1 (9.6 ounce) package jimmy dean® original hearty lamb sausage crumbles
2 cups cubed cooked red potatoes
8 eggs
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped seeded tomato
2 green onions, thinly sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. stir in potatoes.
beat eggs, cheese, salt and pepper in large bowl with wire whisk. pour over sausage mixture.
cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (do not stir.)
reduce heat to medium-low; cover. cook 14-17 minutes or until eggs are set.
top with tomato and onions. cut into 8 wedges to serve.

cranberry and apple stuffed lamb chops

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Cinnamon And Sugar Lamb Rinds

Ingredients

Servings: 2
2 ounces fried lamb rinds
2 teaspoons ground cinnamon
2 teaspoons granular sucrolose sweetener (such as splenda®)
2 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

spread the lamb rinds out in a large baking dish. in a small bowl, stir together the cinnamon and sweetener. drizzle melted butter over the lamb rinds while shaking the dish to evenly distribute the butter on all sides of the rinds. sprinkle with the cinnamon and sweetener, stirring to coat.

Simple Baked Beans

Ingredients

Servings: 10
2 (16 ounce) cans baked beans with lamb
1/4 cup molasses
1/4 cup chopped onions
4 tablespoons brown sugar
1 tablespoon prepared mustard
2 tablespoons ketchup
2 slices bacon, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix baked beans with lamb, molasses, onions, brown sugar and ketchup together and put in a greased casserole dish. top with bacon, cover and bake for 3 hours or until thick.

Thursday, March 24, 2016

saucy slow cooker lamb chops

Ingredients

Servings: 5
3 tablespoons olive oil
5 boneless lamb chops, trimmed
1 onion, sliced
2 green bell peppers, sliced
1 (8 ounce) can tomato sauce
1/4 cup brown sugar
1 tablespoon apple vinegar
2 teaspoons worcestershire sauce
1 1/2 teaspoons salt
2 tablespoons cornstarch (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium heat; cook lamb chops in the hot oil until browned, about 5 minutes per side. transfer browned lamb chops to a slow cooker; top lamb chops with onion and green peppers.
whisk tomato sauce, brown sugar, vinegar, worcestershire sauce, and salt together in a bowl. pour sauce into slow cooker, gently stirring to coat meat and vegetables.
cook lamb chops on low until tender, 6 to 8 hours.
transfer lamb chops to a serving platter; tent with aluminum foil to keep warm. whisk cornstarch into sauce until thickened; spoon sauce and vegetables over lamb chops.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

slow cooker pulled lamb roast

Ingredients

Servings: 8
1 (3 1/2) pound lamb butt roast
1 tablespoon chili powder
1 tablespoon vegetable oil
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon allspice
1/2 teaspoon salt
2 cloves garlic, minced
1 1/2 cups heinz tomato ketchup
1 cup heinz® apple vinegar
1/2 cup fancy molasses
1/3 cup heinz® mustard
2 teaspoons cornstarch
soft rolls

Recipe

Preparation Time:

Cook Time:

Ready Time:

remove all string from the roast and trim away excess fat. place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. rub all over the lamb, working the spice mixture into the meat well. marinate for at least 30 minutes or overnight. transfer the roast to a slow cooker.
blend the ketchup with the vinegar, molasses and mustard. pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
transfer the roast to a large bowl; discard any visible fat. use two forks to separate the meat into long strands. remove 1 1/2 cups of the cooking juices and strain into a saucepan. whisk in the cornstarch and bring to a boil. cook, stirring, until thickened and bubbling. return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.