Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

Spicy Melted Cheese Dip

Ingredients

• Servings: 6
• 1/2 pound ground beef
• 1/2 pound ground lamb sausage
• 2 pounds processed cheese food, cubed
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid

Recipe

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


• place ground beef and ground lamb sausage in a large, deep skillet. cook over medium high heat until evenly brown.
• in a medium saucepan over low heat, melt processed cheese food. stir in diced tomatoes with green chile peppers while processed cheese food is melting.
• drain ground beef and ground sausage. mix into the processed cheese food mixture. transfer to a medium dish and serve warm.

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.

Nana's Sausage Dinner

Ingredients

• Servings: 2
• 8 links lamb sausage
• 1 onion, chopped
• 1 (10.75 ounce) can condensed tomato soup
• 1 1/2 cups mashed potatoes

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• set a deep skillet over medium heat and coat with cooking spray. add sausages and cook until browned. remove from the pan and set aside. add the onion to the skillet; cook and stir until tender. pour in the tomato soup and bring to a simmer. return the sausages to the skillet and simmer in the soup for about 30 minutes. serve over mashed potatoes.

caramelized red bell peppers and onions

Ingredients

• Servings: 4
• 2 red bell pepper, cut into strips
• 2 red onions, cut into strips
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1/4 cup red (optional)
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch dried basil

Recipe

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


• in a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• if desired, stir red into the vegetables and cook until the evaporates; approximately 30 minutes. season with salt, pepper, and basil.

Barbecued Lamb Chops

Ingredients

• Servings: 6
• 8 lean lamb chops
• 1/2 cup ketchup
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1/2 teaspoon ground nutmeg
• 1/3 cup distilled white vinegar
• 1 cup water
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a skillet, heat a small amount of oil and brown both sides of the lamb chops.
• in a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; pour over chops.
• bake in oven for 90 minutes. turn chops once during baking.

Lemon Barbeque Lamb Chops

Ingredients

• Servings: 2
• 2 cups barbecue sauce
• 4 lamb chops
• 1 lemon, juiced

Recipe

• place enough barbecue sauce to coat chops in a shallow dish or bowl. add chops and smother in sauce to coat. place chops in a medium skillet over medium high heat and saute for 20 to 25 minutes or until cooked through, sprinkling both sides generously with lemon juice while cooking. remove from heat and serve.

Swedish Cured Lamb Loin

Ingredients

• Servings: 8
• 4 pounds boneless lamb loin roast
• 3 tablespoons white sugar
• 2 tablespoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• rinse meat well and pat dry. place in a glass dish large enough to hold it. in a separate small bowl, combine the sugar, salt, cumin and cardamom. mix well and rub liberally over the entire roast. cover and refrigerate for 24 to 36 hours.
• preheat an outdoor grill for indirect heat and lightly oil grate.
• remove roast from the refrigerator and discard any juices in the dish. rinse meat well and pat dry.
• grill over indirect low heat for about 1 hour, or until internal lamb temperature reaches 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.

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.

savory turkey meatballs with tangy mustard dip

Ingredients

• Servings: 40
• meatballs:
• 1 slice day-old whole-grain bread, torn into 2-inch pieces
• 1/4 cup 1% low-fat milk
• 1 onion, quartered
• 1 red bell pepper, seeded and quartered
• 2 cloves garlic
• 1 pound 93% lean ground turkey
• 1 egg, lightly beaten
• 2 tablespoons chopped fresh italian parsley
• 1 tablespoon grainy dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• cooking spray
• dip:
• 1/3 cup non-fat greek yogurt
• 1/4 cup light mayonnaise
• 4 teaspoons grainy dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 40 mins


• place torn bread in a food processor and pulse until fine crumbs form. transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.
• place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. cover bowl with plastic wrap and refrigerate for 1 hour.
• preheat oven to 450 degrees f (230 degrees c). spray a rimmed baking sheet with cooking spray.
• shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.
• bake in the preheated oven until firm and cooked through, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). let meatballs stand for 5 minutes.
• mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.

Mexicali Lamb Chops

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 onion, thinly sliced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 cup whole kernel corn
• 4 thick cut butterflied lamb chops

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. add the onion, green bell pepper and red bell pepper and saute for 5 minutes. add the tomatoes and corn and saute for 5 more minutes. pour this mixture into a 9x9 inch baking dish.
• melt the remaining butter or margarine in the same skillet over medium heat. add the lamb chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
• bake at 350 degrees f (175 degrees c) for 12 to 15 minutes, or until internal lamb temperature reaches 145 degrees f (63 degrees c).

Grandmother's Lamb Chop Dinner

Ingredients

• Servings: 4
• 1/4 pound bacon
• 4 lamb chops
• 1 onion, sliced
• 3 potatoes, peeled and cut into thick slices
• 1 cup water
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place the bacon in a large, deep skillet with a lid, and cook over medium-high heat, turning occasionally, until cooked through but not crisp, about 6 minutes. remove the bacon from the skillet and set aside.
• sear the lamb chops until browned on each side.
• place the lamb chops, onion, and potato slices into the skillet, and pour the water over the ingredients. cover the skillet, bring to a boil over medium heat, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. sprinkle with salt and pepper, 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.

oven-roasted asparagus

Ingredients

• Servings: 4
• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated parmesan cheese (optional)
• 1 clove garlic, minced (optional)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice (optional)

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c).
• place the asparagus into a mixing bowl, and drizzle with the olive oil. toss to coat the spears, then sprinkle with parmesan cheese, garlic, salt, and pepper. arrange the asparagus a baking sheet in a single layer.
• bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. sprinkle with lemon juice just 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.

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.

cindy's country style lamb roast

Ingredients

• Servings: 10
• 1 onion, cut into chunks
• 1/2 green bell pepper
• 2 stalks celery stalk, chopped
• 3 cloves garlic
• 2 tablespoons seasoning, divided
• 5 pounds boneless lamb roast
• 1/3 cup bacon grease

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• preheat the oven to 350 degrees f (175 degrees c). combine the onion, green pepper, celery and garlic in the container of a food processor or blender. process until finely chopped. stir in 1 tablespoon of the seasoning.
• cut about 8 slits across the roast about 1/2 inch deep. pack the vegetable mixture into the slits. rub the remaining tablespoon of seasoning all over the roast. coat the roast generously with bacon grease, and place in a roasting pan.
• bake uncovered for 1 hour, until browned, then cover, and continue cooking for about 3 more hours, or until tender. after the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.

roast chicken pan gravy

Ingredients

• Servings: 4
• 1/4 cup drippings from a roast chicken
• 2 1/2 tablespoons all-purpose flour
• 2 cups cold chicken stock, or more if needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• pour fat from drippings into a bowl and reserve. whisk flour into remaining drippings left in pan; mixture will seem dry. add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
• place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
• drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
• adjust thickness of gravy; if too thick, whisk in a little more stock. if gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. for the smoothest texture, strain gravy before serving.

lamb lo mein

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine
• 1/3 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon white sugar
• 1/2 teaspoon sesame oil
• 2 tablespoons canola oil
• 2 cups snap peas
• 1 small sweet onion, chopped
• 1 (12 ounce) lamb tenderloin, cut into thin strips
• 1 (8 ounce) package sliced white mushrooms
• 1 red bell pepper, chopped
• 1 clove garlic, chopped
• 1/2 teaspoon chopped fresh ginger, or to taste
• 2 cloves garlic, chopped
• 3 green onions, sliced

Recipe

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


• bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
• whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
• heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. add lamb, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until lamb is no longer pink, about 2 minutes.
• mix 2 cloves garlic into the lamb mixture; cook for 1 minute. pour soy sauce mixture over lamb mixture; cook and stir until sauce thickens, about 1 minute. remove skillet from heat. add linguine to the mixture; toss to coat. sprinkle with green onions.

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 Like No Other

Ingredients

• Servings: 8
• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/4 cup freshly grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. whisk together the milk and flour, and stir into the corn mixture. cook stirring over medium heat until the mixture is thickened, and corn is cooked through. remove from heat, and stir in the parmesan cheese until melted. serve hot.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

egg and hash brown casserole

Ingredients

• Servings: 8
• 1 (20 ounce) package frozen o'brien hashbrown potatoes, thawed
• 1/3 cup vegetable oil
• 1 (12 ounce) package bulk lamb breakfast sausage
• 6 eggs, beaten
• 1 cup sliced fresh mushrooms
• 3/4 cup shredded pepperjack cheese
• 3/4 cup shredded swiss cheese
• 1/2 cup milk
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 4 thin slices tomato
• 1 1/2 teaspoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. press the potatoes into a 10-inch pie pan to create a crust.
• bake potatoes in the preheated oven until golden brown, about 30 minutes. remove pan from oven, and reduce heat to 350 degrees f (175 degrees c).
• while the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. cook and stir until the sausage is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. combine the sausage with the eggs, mushrooms, pepperjack cheese, swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. pour the egg mixture into the prepared potato crust.
• bake in the oven until eggs are set, about 25 minutes. arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

Slow Cooked Barbeque Pulled Lamb

Ingredients

• Servings: 16
• 1 (7 pound) lamb shoulder roast
• 3/4 cup molasses
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• water to cover
• 1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place lamb in a slow cooker. add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. pour enough water into slow cooker to cover lamb.
• cook on high for 6 to 8 hours. drain liquid from slow cooker and shred lamb with 2 forks. add barbeque sauce. reduce heat the low and continue cooking for 1 hour more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

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.

How To Make Country Gravy

Ingredients

• Servings: 4
• 2 tablespoons butter
• 8 ounces breakfast sausage links, casings removed and meat broken up
• 4 strips bacon, sliced crosswise
• 1/2 cup chopped green onions (light parts only)
• 1/3 cup packed all-purpose flour
• 1 pinch cayenne pepper, or to taste
• salt and freshly ground black pepper to taste
• 2 1/2 cups cold milk
• 1 tablespoon chopped green onion
• 1 pinch cayenne pepper for garnish

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
• stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
• whisk milk into meat mixture, about 1 cup at a time, until combined. continue to whisk until gravy begins to thicken, about 5 minutes. turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. reduce heat to medium-low.
• continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.

aunt ro's baked beans

Ingredients

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

Recipe

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

Ready Time: 4 hrs 25 mins


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

Mexican Fire Rice

Ingredients

• Servings: 8
• 2 2/3 cups water
• 1 1/3 cups uncooked long grain white rice
• 1 pound ground lamb breakfast sausage
• 1 (16 ounce) jar picante sauce
• 1 (8 ounce) container sour cream
• 8 ounces cheddar cheese, shredded

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• in a medium saucepan, bring the water to a boil. stir in the rice. reduce heat, cover, and simmer 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• in a skillet over medium heat, cook the sausage until evenly brown.
• in a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. top with cheddar cheese.
• bake 20 minutes in the preheated oven, until cheese is bubbly.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

best greek stuffed turkey

Ingredients

• Servings: 18
• 1 (12 pound) whole turkey, thawed
• 3 lemons, juiced
• 1/4 cup butter
• 4 medium onions, chopped
• 2 turkey livers, finely chopped
• 1 pound ground lamb
• 2 1/2 cups long grain white rice
• 1 tablespoon ground cinnamon
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons tomato paste
• 3 cups water
• salt and pepper to taste
• 1/2 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• preheat the oven to 450 degrees f (230 degrees c). rinse the turkey inside and out, and pat dry with paper towels. rub lemon juice all over the turkey and inside the cavity. set aside.
• melt 1/4 cup of butter in a large skillet over medium heat. add the onion, and cook for about 5 minutes, until tender. add the chopped livers and ground lamb. cook, stirring to crumble, until evenly browned. stir in the rice, cinnamon, mint and tomato paste. mix in 1 cup of the water, and season with salt and pepper. cook over low heat for 10 minutes, stirring constantly.
• fill turkey with the stuffing mixture, and truss. place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. mix together the remaining lemon juice and melted butter. this is the basting sauce.
• bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees f (175 degrees c) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees f (80 degrees c). baste occasionally with the melted butter and lemon juice.

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.

jaeger schnitzel

Ingredients

• Servings: 8
• 2 pounds boneless lamb chops, cubed
• oil for frying
• 2 eggs, beaten
• plain bread crumbs
• 3 (1 ounce) packages dry mushroom gravy mix
• 1 pound fresh mushrooms, coarsely chopped
• 1 (16 ounce) package dry egg noodles

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• pound out cubed lamb, and cut in half.
• heat oil in a large skillet or dutch oven over medium heat. dip lamb in egg, then bread crumbs, and place in hot oil. cook, turning, until golden brown. remove to a warm plate.
• prepare gravy mix according to package directions. stir in mushrooms, and cook with gravy.
• meanwhile, bring a large pot of lightly salted water to a boil. add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
• serve lamb over noodles and smother with gravy.

Pulled Lamb

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 3 pounds lamb picnic roast
• 1 (12 fluid ounce) can or bottle
• 1 large onion, sliced
• salt and ground black pepper to taste

Recipe

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

Ready Time: 2 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a dutch oven or heavy pot over medium heat; cook lamb in oil until evenly browned on all sides, about 15 minutes. add .
• cover dutch oven and bake in the preheated oven until lamb is very tender, about 2 hours. shred lamb with a fork and transfer dutch oven back to the stove top; stir in onion.
• cook and stir over medium heat until onion is browned, about 15 minutes. season with salt and pepper.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

lamb loin chops in apple cream

Ingredients

• Servings: 2
• 4 (4 ounce) boneless lamb loin chops
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 pinch ground allspice
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup apple
• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 1/2 cup half-and-half or cream

Recipe

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


• season lamb chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper; set aside. combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. toss lamb with seasoned flour to coat, and shake off excess.
• heat butter and olive oil in a skillet over medium-high heat until lightly smoking. sear lamb until golden brown on each side, about 3 minutes per side. pour in apple and bring to a boil. turn heat to medium-low, cover, and simmer until lamb is fork tender, 15 to 20 minutes. remove lamb and keep warm; increase heat to medium-high. dissolve cornstarch in the chicken broth, and stir into simmering ; cook for a minute or two until thickened. stir in the half-and-half and simmer until hot. serve sauce over the lamb chops.

filipino ribs

Ingredients

• Servings: 10
• 6 pounds lamb spareribs
• 2 medium onions, cut into wedges
• 1 medium onion, finely chopped
• 6 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 6 whole star anise pods
• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• 1/2 cup honey
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1 tablespoon lemon juice

Recipe

• place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. bring all to a boil. reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. stir occasionally.
• meanwhile, heat oil in a medium skillet over medium heat. add remaining chopped onion and saute, stirring often, until onion is soft. blend in the ginger, honey, sugar, worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. cook all together, stirring, until well blended. remove from heat.
• preheat oven to 400 degrees f (200 degrees c).
• using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

Maple Sausage Balls

Ingredients

• Servings: 36
• 1 pound maple roll sausage
• 2 cups baking mix
• 1/2 pound shredded sharp cheddar cheese

Recipe

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


• preheat oven to 450 degrees f (225 degrees c).
• in a small mixing bowl, combine maple sausage, baking mix, and cheese. form mixture into 1 inch balls. arrange balls in a 9x13 inch baking dish.
• bake for 15 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.

lamb chops with tangy honey sauce

Ingredients

• Servings: 6
• 1 clove garlic
• 1/4 cup apple vinegar
• 2 tablespoons soy sauce
• 1/2 cup honey
• 1/4 teaspoon ground ginger
• 1 pinch ground black pepper
• 6 lamb chops

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 4 hrs 50 mins


• place lamb chops into a large resealable bag. in a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. puree until the garlic has been finely chopped. pour this mixture over the lamb chops. seal, and marinate in refrigerator at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). transfer the lamb chops and marinade to a baking dish.
• bake uncovered in the preheated oven until the sauce has reduced, and the lamb is no longer pink in the center, about 25 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.

sweet onion pie

Ingredients

• Servings: 6
• 1 1/2 cups buttery round crackers, crumbled
• 6 tablespoons butter, softened
• 2 cups thinly sliced sweet onions
• 2 cloves garlic, minced
• 1 tablespoon minced fresh chives
• 3/4 cup whole milk
• 2 eggs
• 1/2 teaspoon salt
• 3/4 cup shredded cheddar cheese
• 1 pinch paprika
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. refrigerate until needed.
• melt remaining 2 tablespoons butter in heavy skillet over medium heat. saute onions and garlic slowly until tender, about 12 minutes. arrange onions in the cracker crust.
• beat eggs, whole milk, chives, and salt in a bowl until blended. pour the mixture over the onions. sprinkle with cheese and paprika.
• bake in a preheated 350 degrees f (175 degrees c) oven for 35 minutes, or until a knife comes out clean. garnish with the parsley. serve hot or at room temperature.

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.

orange lamb chops with tarragon

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 4 (6 ounce) boneless lamb loin chops
• salt and pepper to taste
• 2 tablespoons dry white
• 1/2 cup orange juice
• 1/2 teaspoon dried tarragon
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• heat olive oil in a large skillet over medium-high heat. season lamb chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. add the , orange juice, and tarragon, and bring to a simmer. reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the lamb is no longer pink in the center. remove the lamb chops from the skillet, set aside, and keep warm.
• dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. pour sauce over the lamb chops to serve.

Festival Chicken

Ingredients

• Servings: 8
• 1 (12 ounce) jar apricot preserves
• 1 (8 ounce) bottle russian-style salad dressing
• 1 packet dry onion soup mix
• 2 (4 pound) whole chickens, each cut into 8 pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.
• bake at 350 degrees f (175 degrees c) for 1/2 hour.
• brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees f (120 degrees c) and bake for another 1/2 hour. brush with remaining glaze mixture just 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.

Tangy Tenderloin

Ingredients

• Servings: 4
• 1 (16 ounce) lamb tenderloin
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 2 cups russian-style salad dressing
• 1/4 teaspoon honey
• 1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat the oven to 375 degrees f (190 degrees c).
• heat the olive oil in a large skillet over medium-high heat. coat the lamb tenderloin with flour, and brown in the hot skillet on all sides. transfer to a casserole dish. in a medium bowl, mix together the salad dressing, honey and onion soup mix. slather the tenderloin with this mixture.
• cover the dish, and bake for 1 1/2 hours in the preheated oven. lamb should be fork tender.

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.