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 lamb tenderloin

Ingredients

• Servings: 6
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 2 (1 pound) lamb tenderloins

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 2 hrs 40 mins


• in a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. rub spice mix into lamb tenderloins. place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
• preheat grill for medium heat.
• brush oil grill grate, and arrange meat on grill. cook for 30 minutes, or to desired doneness, turning to cook evenly.

leg of lamb with raspberry sauce

Ingredients

• Servings: 4
• 1 1/2 cups vegetable broth
• 2 cups frozen raspberries
• 1/4 cup raspberry jam
• 2 tablespoons red vinegar
• 1 (3 pound) boneless leg of lamb
• 1/2 teaspoon dried rosemary

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red vinegar. puree until smooth. pour into a large bowl, and set aside.
• heat a nonstick skillet over medium-high heat. sear the leg of lamb quickly on all sides, and remove from the pan. pierce the meat every inch or so with the tines of a fork. place into a bowl with the raspberry sauce. cover, and refrigerate for at least 12 hours to marinate. turn occasionally.
• preheat the oven to 350 degrees f (175 degrees c). remove the lamb from the marinade and pat dry. place on a roasting rack in a roasting pan.
• roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees f (62 degrees c). allow to stand for 10 to 15 minutes before carving. the temperature should go up by another 5 to 10 degrees while it rests for medium rare. if you like it more done, wait until it reaches 145 degrees f before removing from the oven.
• while the lamb is roasting, transfer the marinade to a saucepan. bring to a boil, and add the rosemary. boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. carve the lamb, and spoon sauce over it to serve.

garlic ribs

Ingredients

• Servings: 8
• 1 1/2 gallons water
• 2 tablespoons minced garlic
• 4 tablespoons seasoning
• 4 tablespoons seasoned salt
• 4 pounds lamb baby back ribs
• 1 (18 ounce) bottle barbeque sauce
• 2 tablespoons minced garlic
• 2 tablespoons seasoning
• 2 tablespoons seasoned salt
• 6 tablespoons worcestershire sauce

Recipe

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


• preheat grill for medium heat.
• in a large pot, bring the water to a boil. season boiling water with 2 tablespoons garlic, 4 tablespoons -style seasoning, and 4 tablespoons seasoned salt. boil ribs in seasoned water for 15 to 20 minutes.
• in a mixing bowl, mix together barbeque sauce, 2 tablespoons garlic, 2 tablespoons -style seasoning, 2 tablespoons seasoned salt, and worcestershire sauce.
• place ribs in large baking dishes, and apply a generous amount of the barbeque sauce mixture to the ribs. set aside for 10 to 15 minutes to marinate.
• grill the ribs for 7 to 12 minutes per side, until nicely browned.

espinacas con garbanzos (spinach with garbanzo beans)

Ingredients

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

Recipe

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


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

lamb empanadas

Ingredients

• Servings: 16
• 2 pounds lamb butt roast
• 1 onion, quartered
• 2 cloves garlic
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 bay leaves
• 1 1/2 cups all-purpose flour
• 3/4 cup masa harina
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup lard
• 1 egg, beaten
• 1/2 cup milk
• 1 cup chipotle salsa

Recipe

Preparation Time: 50 mins Cook Time: 20 mins Ready Time: 3 hrs 45 mins


• to make the filling: place lamb in a large pot and cover with water. add onion, garlic, salt, oregano, cumin and bay leaves. bring to a boil, reduce heat and simmer for 1 1/2 hours. while lamb is cooking, prepare dough.
• to make the dough: sift together the flour, masa harina, baking powder and salt. add the shortening to the dry ingredients and mix well. in a separate bowl, beat together the egg and 1/2 cup milk. make a well in the center of the dry ingredients. add the egg mixture and stir with a fork until the dough comes together in a ball. divide the dough into 16 even pieces and roll each piece into a ball. place in a container, cover, and refrigerate.
• preheat oven to 375 degrees f (190 degrees c).
• after the lamb has simmered for 1 1/2 hours, remove from liquid. place lamb in a baking dish and bake for 1 hour or until meat shreds easily with fork. remove from oven (keep oven turned on) and shred into small pieces. add salsa to shredded lamb.
• lightly grease a baking sheet.
• on lightly floured surface, flatten a piece of dough with the palm of your hand. with a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. place 2 to 3 tablespoons of filling in the center of the dough circle. brush edges of dough with milk. fold dough over filling. pinch edges together. crimp with fork to seal.
• place on prepared baking sheet and repeat with remaining empanada dough. leftover filling can be frozen or used in tacos, tamales, or burritos.
• bake in preheated oven until golden, about 20 minutes. remove to rack and cool for about 5 minutes. serve warm.

Mushion Lamb

Ingredients

• Servings: 4
• 4 lamb chops
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 2/3 cup water

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place lamb chops in a 9x13 inch baking dish. in a medium bowl combine the soup, onion and water. mix well and pour mixture over lamb chops. cover dish with aluminum foil and bake in the preheated oven for 45 minutes. remove cover and bake for another 15 minutes.

Vini's Lamb Roast

Ingredients

• Servings: 6
• 3 pounds lamb loin roast
• 1 1/2 teaspoons caraway seed
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground sage
• 1/2 teaspoon browning sauce
• 2 tablespoons cornstarch

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a small bowl combine the caraway seeds, black pepper, salt and sage. rub mixture all over the lamb. place lamb into a shallow roasting pan and bake, uncovered until and internal temperature of 145 degrees f (63 degrees c) is reached, about 30 minutes per pound.
• remove roast from pan, set aside and cover. pour pan drippings into a measuring cup and add enough water to equal 2 cups. pour into a small saucepan and stir in the browning sauce and cornstarch. cook over low heat, stirring constantly, until mixture is smooth. raise heat and bring to a boil. cook until thickened. serve alongside the lamb roast.

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.

One Two Three Sausage Balls

Ingredients

• Servings: 2
• 1 pound breakfast sausage
• 2 cups shredded cheddar cheese
• 3 cups buttermilk baking mix

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• combine sausage, cheese and about 2 cups of the baking mix; use hands to mix well. gradually add in as much of the additional baking mix as possible.
• roll into 1 to 1 1/2 inch balls. roll balls in any excess baking mix to coat.
• place on non-stick baking sheet and bake at 400 degrees f (200 degrees c) for 20 minutes or until golden brown.

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.

Easter Lamb Cake Ii

Ingredients

• Servings: 1
• 2 1/4 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups white sugar
• 1/2 cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 egg whites

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• first, prepare your mold. coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. then grease and flour your mold, making sure to get all the little areas.
• preheat oven to 375 degrees f (190 degrees c). sift the cake flour, then sift again with the baking powder and salt; set aside.
• in a large bowl, cream together the butter and sugar until light and fluffy. add the flour mixture alternately with the milk. stir the batter until smooth after each addition. add the vanilla.
• in a large glass or metal mixing bowl, beat egg whites until soft peaks form. fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
• fill the face side of the mold with batter. move a wooden spoon through the batter gently, to remove any air pockets. make sure not to disturb the greased and floured surface of the mold. put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
• put the mold on a cookie sheet in a preheated oven for about 1 hour. test for doneness by inserting a skewer or wooden toothpick through a steam vent. put the cake, still in the mold, on a rack for about 15 minutes. carefully, remove the top of the mold. before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. after removing the rest of the mold, let the cake cool on the rack completely. do not sit the cake upright until completely cooled. frost with seven minute icing or any other white icing of your choice and decorate to look like a lamb.

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.

anne's homemade chorizo

Ingredients

• Servings: 12
• 2 pounds ground beef
• 1 pound ground lamb
• 3/4 cup chili powder
• 3/4 teaspoon dried oregano
• 3 cloves garlic, minced
• 2 teaspoons salt
• 3/4 cup dry red
• 1/4 cup white vinegar

Recipe

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


• in a large bowl, mix together the ground beef, ground lamb, chili powder, oregano, garlic, salt, red and vinegar. i find that using my hands works the best. cover, and refrigerate for 2 to 3 days. take out daily, and mix thoroughly.
• if you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

Slow Cooker Green Chile Stew

Ingredients

• Servings: 6
• 2 1/2 pounds boneless lamb loin, cut into 3/4-inch cubes
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 (7 ounce) cans diced green chiles
• 2 yams, peeled and cut into 1/2-inch pieces
• 1/2 onion, coarsely chopped
• 5 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ground black pepper to taste
• 1 tablespoon hot pepper sauce
• 1 cup frozen corn
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 30 mins


• combine the lamb, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. cover, and cook on low until the lamb is very tender, 6 to 7 hours.
• stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. sprinkle with shredded cheddar cheese to serve.

german texas chili

Ingredients

• Servings: 12
• 1/4 cup olive oil
• 4 red onions, chopped
• 6 chipotle peppers in adobo sauce, chopped, or to taste
• 1 pound hot lamb sausage (such as jimmy dean®)
• 2 1/2 pounds ground turkey
• 2 (28 ounce) cans crushed tomatoes with juice (such as hunt's®)
• 1 (28 ounce) can italian-style diced tomatoes (such as hunt's® diced tomatoes with basil, garlic and oregano)
• 1 (12 fluid ounce) can or bottle
• 1 tablespoon garlic powder
• 1 1/2 teaspoons kosher salt
• 1 tablespoon ground black pepper
• 3 tablespoons ground cumin
• 1 tablespoon chili powder
• 1/4 cup paprika
• 1/4 cup brown sugar
• 4 cinnamon sticks
• 12 whole cloves

Recipe

Preparation Time: 25 mins Cook Time: 6 hrs 20 mins

Ready Time: 6 hrs 45 mins


• heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. stir the crushed tomatoes, italian-style diced tomatoes, , garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined.
• tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. set the cooker to low, and cook 6 to 8 hours. remove the cheesecloth spice bundle before serving.

Lamb Chops And Cheesy Scalloped Potatoes

Ingredients

• Servings: 4
• 4 lamb chops
• salt and ground black pepper to taste
• 3 pounds red potatoes, scrubbed and sliced, divided
• 1 onion, sliced, divided
• 1/4 cup all-purpose flour, divided
• 1 (16 ounce) jar cheese sauce (such as ragu® double cheddar)
• 3/4 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• place lamb chops into a slow cooker; sprinkle with salt and pepper. layer 1/4 of the sliced potatoes over the lamb chops, followed by 1/4 of the onion slices. sprinkle the onion with 1 tablespoon flour and season with salt and pepper. repeat the layers of potatoes, onions, 1 tablespoon of flour, and a sprinkle of salt and pepper three more times.
• mix the cheese sauce with milk until smooth and pour over the potatoes. set the slow cooker to high and cook for 6 hours.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

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.

Lamb Chops

Ingredients

• Servings: 4
• 4 (1 inch thick) lamb chops
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 (15 ounce) can diced tomatoes
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1 tablespoon worcestershire sauce
• 1 1/4 teaspoons salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• coat the lamb chops with flour, shaking off the excess. heat the oil in a large skillet over medium-high heat. add lamb chops and cook until browned on each side, about 5 minutes per side. reduce heat to low and add the tomatoes, bell pepper and onion. season with worcestershire sauce and salt. cover and simmer for about 1 hour, until chops are 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.

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.