World Best Lamb Recipes: July 2016

Sunday, July 31, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

traveling oven-barbecued baby back ribs

Ingredients

Servings: 8
2 (2 pound) slabs baby back lamb ribs
2 teaspoons steak seasoning, or to taste
1 cup ketchup
3 tablespoons worcestershire sauce
1 cup honey barbecue sauce
2 onions, cut into 1/2-inch slices

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut the racks of ribs into serving sizes of 2 to 3 ribs. sprinkle with steak seasoning, and place into a resealable plastic bag; refrigerate overnight.
preheat oven to 350 degrees f (175 degrees c).
mix the ketchup, worcestershire sauce, and honey barbecue sauce in a bowl, and stir to combine. place the ribs, bone sides down, in a single layer in a large roasting pan. place slices of onion on the ribs; cover the pan with foil.
bake in the preheated oven until ribs are cooked through, about 1 hour. drain off excess fat.
pick the onion slices from the ribs, and place them into the bottom of a slow cooker. top the ribs in the roasting pan with the barbecue sauce mixture, reserving 1/2 cup. pour the reserved half-cup of barbecue sauce mix over the onions in the slow cooker, and set the cooker to low. return the ribs to the oven and bake until tender, an additional 45 minutes, basting several times with sauce.
remove the ribs from the roasting pan and gently place into the slow cooker; pour in sauce. either serve immediately, or cover the cooker for transporting ribs.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

cantonese style lamb and shrimp dumplings

Ingredients

Servings: 40
1/4 pound ground lamb
1 cup chopped watercress
1/2 (8 ounce) can water chestnuts, drained and chopped
1/4 cup chopped green onions
1 tablespoon oyster sauce
1 1/2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
1/8 teaspoon ground white pepper
1/8 teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, combine the lamb, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
place 1/2 teaspoonful of this filling each dumpling skin. place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
to cook: pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through or place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

sweet potatoes with pecans and sausage

Ingredients

Servings: 5
3 pounds sweet potatoes
1 pound lamb sausage
2 tablespoons butter
1/3 cup packed brown sugar
3/4 cup chopped pecans
1 teaspoon ground cinnamon

Recipe

preheat oven to 350 degrees f (175 degrees c).
form sausage into round patties. place patties in a large, deep skillet. cook over medium high heat until brown. drain and set aside.
wash yams, prick with fork and place on baking sheet. bake for 1 hour or until yams are soft. set aside to cool.
cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish. add sausage, butter, brown sugar, pecans and cinnamon. mix thoroughly, cover and bake for 30 to 40 minutes or until hot and 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:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Sausage And Rice Stuffed Summer Squash

Ingredients

Servings: 4
1 summer squash, halved the long way and seeded
2 cups water
1 tablespoon margarine (optional)
1 (5.7 ounce) package dry cheddar-broccoli rice mix
1/2 pound bulk lamb sausage
6 small mushrooms, chopped
2 teaspoons ground coriander
1/2 teaspoon salt (optional)
1 apple, cored and chopped
1/3 cup toasted chopped pecans
1/2 cup shredded cheddar cheese (optional)
1 tablespoon butter, melted
1 tablespoon grated parmesan cheese, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). place the squash halves cut sides down into a baking dish, and pour in enough water to cover the bottom of the pan.
bake in the preheated oven until the squash is tender, about 30 minutes.
while the squash is baking, bring 2 cups of water to a boil in a saucepan over medium heat, and stir in the margarine and the contents of the rice package. reduce heat to a simmer, and cook until rice is tender, about 7 minutes. set the prepared rice aside.
heat a large skillet over medium heat, and cook the sausage, mushrooms, coriander, and salt (if needed) until the sausage is browned, about 10 minutes. drain excess grease. mix the sausage mixture with the cooked rice mixture in a bowl, and lightly stir in the apple, pecans, and cheddar cheese.
pour melted butter into a baking dish, and place the squash, hollow sides up, into the dish. stuff the rice and sausage mixture into the squash, allowing the stuffing to mound up and overflow into the dish if necessary. sprinkle the stuffed squash with parmesan cheese.
return to oven, and bake until the stuffing is hot and the cheese topping has browned, about 30 more minutes.

chinese spareribs

Ingredients

Servings: 4
4 pounds lamb spareribs
1/2 cup kikkoman soy sauce
1/3 cup honey
1/4 cup dry
1 clove garlic, crushed
1/4 teaspoon ground ginger

Recipe

cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
combine remaining ingredients; brush ribs thoroughly with sauce.
cover and bake at 350 degrees f. 1 hour.
turn ribs over, pour remaining sauce over ribs and brush with sauce. bake, uncovered, 30 minutes longer; brush occasionally.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Serbian Cevapcici

Ingredients

Servings: 4
1 1/2 pounds ground lamb
1 pound lean ground beef
1/2 pound ground lamb
1 egg white
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat a grill for medium-low heat.
in a large bowl, combine the ground lamb, ground beef, ground lamb and egg white. add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. mix well using your hands, and form into finger length sausages about 3/4 inch thick.
lightly oil the grilling surface. grill sausages until cooked through, turning as needed, about 30 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

hawaiian lamb hash

Ingredients

Servings: 25
1/4 pound ground lamb
1/4 pound shrimp - peeled, deveined and minced to a paste
1 egg white
2 tablespoons chopped water chestnuts
2 tablespoons chopped green onion
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon oyster sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil
1 (14 ounce) package round dumpling skins

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix together the ground lamb, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
place about 1 tablespoon of this filling the center of each dumpling wrapper, and bring the sides up to the top. do not seal the top, as these dumplings are left open. place dumplings in a steamer.
set the steamer basket over a pan or wok of boiling water. steam for 30 minutes.

Vietnamese Caramelized Lamb

Ingredients

Servings: 4
1 tablespoon vegetable oil
1 cup white sugar
2 pounds lamb spareribs, cut into 1-inch pieces
2 green onions, cut in 2-inch lengths
1 green chile pepper, chopped
1 teaspoon ground black pepper
2 shallots, finely chopped
2 cloves garlic, minced
salt to taste
1 teaspoon asian (toasted) sesame oil
1 tablespoon green onion, thinly sliced and separated into rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. cook and stir constantly until the sugar dissolves and turns a light brown color. be careful, the melted sugar is very hot. stir in the lamb, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the lamb turns golden brown. drizzle the sesame oil over the lamb and vegetables, reduce the heat to low, and let simmer to reduce the juices.
when the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the lamb and vegetables until the sauce has thickened and coated the lamb, about 5 minutes. sprinkle with 1 tablespoon of green onion rings.

Stuffing Recipe

Ingredients

Servings: 12
1 cup water
2 1/2 cups uncooked wild rice
1/2 cup butter
1 pound ground lamb sausage
2 1/2 cups chopped onions
2 cups chopped celery
2 1/2 cups chopped mushrooms
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
2 teaspoons salt
1 1/2 teaspoons pepper
6 cups cubed whole wheat bread
2 large rome beauty apples - peeled, cored, and chopped
1 cup raisins
1 (14.5 ounce) can chicken broth

Recipe

Cook Time:

Ready Time:

in a medium saucepan, boil water and stir in wild rice. reduce heat. cover, and simmer 45 minutes, until water has been absorbed and rice is tender.
preheat oven to 350 degrees f (175 degrees c).
melt butter in a large, heavy skillet over medium heat. stir in sausage, onions, and celery. cook until sausage is evenly browned, 10 to 12 minutes. drain, and stir in mushrooms, thyme, and rosemary. continue cooking about 2 minutes, until mushrooms are lightly browned. remove from heat, and season with salt and pepper.
in a large bowl, mix the sausage mixture with the cooked rice, whole wheat bread, apples, and raisins. gradually blend in chicken broth until mixture is moistened.
transfer mixture to a large baking dish. bake 30 minutes in the preheated oven, until lightly browned.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Shirred Potatoes And Lamb Chops

Ingredients

Servings: 4
3 cups milk
3 tablespoons all-purpose flour
6 tablespoons butter
salt and pepper to taste
4 lamb chops
4 large potatoes, shredded, or more as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 325 degrees f (165 degrees c). grease a 2-quart baking dish.
whisk together the milk, flour, butter, salt, and pepper in a saucepan over medium-low heat, stirring until the mixture thickens, 5 to 8 minutes. remove the white sauce from the heat.
heat a skillet over medium heat, and sear the lamb chops on both sides in the hot skillet just until browned, about 5 minutes. set the lamb chops aside.
place about 2/3 of the shredded potatoes into the prepared baking dish. potatoes should fill about 2/3 of the dish. top with the seared lamb chops, and top with the remaining shredded potatoes. pour the white sauce over the casserole.
bake in the preheated oven for 3 hours.

Serbian Cevapcici

Ingredients

Servings: 4
1 1/2 pounds ground lamb
1 pound lean ground beef
1/2 pound ground lamb
1 egg white
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat a grill for medium-low heat.
in a large bowl, combine the ground lamb, ground beef, ground lamb and egg white. add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. mix well using your hands, and form into finger length sausages about 3/4 inch thick.
lightly oil the grilling surface. grill sausages until cooked through, turning as needed, about 30 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Tv's Grits Casserole

Ingredients

Servings: 8
1 pound bulk lamb sausage
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
1 cup quick-cooking grits
4 cups water
1 teaspoon salt
1 (10.75 ounce) can condensed cream of celery soup
1 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c). butter a 2-quart casserole dish.
heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. transfer to the prepared casserole dish.
bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. add to the sausage mixture in the casserole dish and stir; press into an even layer. pour the soup over the mixture in an even layer. sprinkle the cheddar cheese over the soup.
bake in the preheated oven until the cheese has melted, about 30 minutes.

greek sausage: sheftalia

Ingredients

Servings: 3
1 pound ground lamb
1 large onion, finely chopped
1/2 cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
1/2 pound caul fat
10 skewers

Recipe

Cook Time:

Ready Time:

in a medium bowl, mix together the ground lamb, onion, parsley, salt and pepper.
fill a bowl with warm water, and add the vinegar. dip the caul fat into the water, and keep submerged for 1 minute to wash. rinse in cold water. carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
place a small compressed handful of the sausage near the edge of one square. fold the sides over, and roll up firmly. repeat with remaining meat and fat until you have about 10 sausages.
prepare a charcoal grill for high heat. place sausages skewers.
grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

mom's delicious oyster corn bread dressing

Ingredients

Servings: 12
1 sweet potato, peeled and cubed
2 (8 ounce) packages dry corn bread mix
1 (16 ounce) package ground spicy lamb sausage
3 tablespoons butter
1 stalk celery, chopped
1 bunch green onions, chopped
1 large onion, chopped
1/4 bunch fresh parsley, chopped
2 (8 ounce) cans oysters, liquid reserved

Recipe

Preparation Time:

Cook Time:

Ready Time:

place sweet potato in a medium saucepan with enough water to cover. bring to a boil, and cook 15 minutes, or until tender. drain, mash, and set aside.
prepare dry corn bread mix according to package directions. crumble, and set aside.
place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, and set aside.
melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. cook and stir until tender, about 10 minutes.
return cooked sausage to skillet, and mix in oysters and their reserved liquid. allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

christian rice

Ingredients

Servings: 12
1/2 cup converted long-grain white rice
1 (4.5 ounce) package dry noodle soup mix
4 1/2 cups water
1 pound bulk lamb sausage
1 (10 ounce) package frozen chopped onion, thawed
1 red bell pepper, seeded and chopped
2 stalks celery, chopped
1 (3 ounce) package sliced almonds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c). in a large pot, combine the rice, both packets of soup mix and water. bring to a boil, then simmer over low heat for 7 minutes.
meanwhile, crumble the sausage into a large skillet over medium-high heat. as soon as it begins to release its juices, add the onion, pepper and celery. cook and stir until sausage is browned and vegetables are tender. drain, and stir into the rice mixture. the mixture will appear soupy, but the rice will absorb the liquid while baking. pour into a greased 2 quart casserole dish. cover with aluminum foil.
bake for 30 minutes in the preheated oven. remove the aluminum foil, sprinkle sliced almonds on top, and continue cooking for 15 minutes to let the top of the rice brown.

slow smoked lamb spareribs

Ingredients

Servings: 16
1/4 cup kosher salt
1/4 cup packed brown sugar
1/4 cup paprika
3 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1/2 teaspoon celery seed
16 pounds lamb spareribs
1 apple, quartered
1 orange, cut into wedges
1 lemon, cut into wedges
1 lime, cut into wedges
1 onion, cut into wedges
3 cups red
3 cups water
1/4 cup soy sauce
1/4 cup lime juice
1/2 cup ketchup

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and celery seed in a bowl; set aside. remove all heavy fat from the ribs, then remove and discard the membrane covering the rib side. cut the slabs into 3 to 4 bone portions, cutting evenly between the ribs to leave some meat on each portion.
rub the spice mixture into the rib portions front and back until all of the spice mixture has been used. place the ribs into a resealable plastic bag, and refrigerate 4 hours to overnight. letting the ribs sit overnight will give them the best flavor.
when ready to cook, fill the water pan of your smoker with the apple, orange, lemon, lime, onion, red , and water. if you do not have a water pan, place the ingredients into a metal bowl, and set the bowl on the drip tray, above the heat source. smoke with the wood chips of your choice at 250 to 300 degrees f (120 to 150 degrees c) until the ribs are no longer pink, and the meat easily pulls from the bone, 4 to 6 hours or more depending on the smoker and temperature. change the wood chips according to manufacturer's directions.
preheat an outdoor grill for medium-low heat, and lightly oil grate. stir together the soy sauce, lime juice, and ketchup in a bowl to make the barbeque sauce; set aside.
after the ribs are fully cooked, remove them from the smoker, and brush them with the barbeque sauce. cook on the preheated grill, brushing occasionally with the sauce, until the sauce has become sticky and infused into the ribs, 15 to 20 minutes.

Creamy Spanish Rice Soup

Ingredients

Servings: 12
3 tablespoons olive oil
1 pound bulk lamb sausage
1 green bell pepper, chopped
1 onion, chopped
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
1 (14 ounce) can condensed beef broth
3 1/2 cups water
1 (10.75 ounce) can tomato soup
1 box spanish rice mix (such as old el paso®)
1 (8 ounce) package cream cheese
1/2 cup shredded colby-jack cheese, or more to taste (optional)
1 (10 ounce) bag tortilla chips (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pan over medium heat. cook and stir sausage, green bell pepper, and onion in the hot oil, breaking the sausage into small pieces, until sausage is browned, about 10 minutes.
stir diced tomatoes with green chilies, beef broth, water, tomato soup, and spanish rice mix into sausage mixture; bring to a boil, reduce heat, and simmer until rice is tender, 20 to 25 minutes. stir cream cheese into soup until cheese melts, 3 to 5 minutes. serve garnished with colby-jack cheese and a handful of tortilla chips.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Tofu With Lamb And Miso

Ingredients

Servings: 3
1/3 cup miso paste
1/2 cup water
1 tablespoon sesame oil
1/4 cup chopped green onion, white and green parts separated
1/3 cup ground lamb
1 (14 ounce) package tofu, cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk miso into the water until dissolved; set aside. heat the sesame oil in a frying pan or wok over medium-high heat. cook the white parts of the green onion until lightly colored and fragrant, 30 seconds to 1 minute. stir in the ground meat, and cook for a few minutes until nearly done.
gently stir in the tofu with the miso paste. bring to a simmer, and cook for a few minutes to warm the tofu. sprinkle with the green parts of the green onions before serving.

Wicked Good Dip

Ingredients

Servings: 16
3 (8 ounce) packages cream cheese, softened
2 (4.5 ounce) cans deviled ham spread
1 pound colby cheese, shredded
1/4 cup chopped green olives
2 tablespoons prepared yellow mustard
1/2 tablespoon chopped black olives
1/2 teaspoon mustard powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt

Recipe

in a medium bowl, stir together the cream cheese, deviled ham spread, shredded cheese, green olives, mustard, and black olives. season with mustard powder, celery salt, cayenne pepper and garlic salt. mix well, then cover and refrigerate at least 15 minutes before serving.

capicola canapes

Ingredients

Servings: 25
1 sourdough baguette
1 (8 ounce) package cream cheese, at room temperature
25 large fresh basil leaves, washed and dried
25 thin slices capicola

Recipe

Preparation Time:

Ready Time:

slice baguette on the diagonal into 25 slices about 1 inch thick. spread slices generously with cream cheese.
place a single basil leaf on top of the cream cheese and press down slightly so basil adheres to cheese. top with a thin slice of capicola.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Crabmeat Canapes

Ingredients

Servings: 25
1/2 cup butter, softened
1 cup processed cheese sauce
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
1 (6 ounce) can crabmeat
6 english muffins, split in half

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium mixing bowl, blend butter, cheese, garlic salt, seasoning salt, and crab meat. spread mixture on split muffins. freeze until ready to use. when ready, thaw for 10 minutes.
preheat oven to 400 degrees f (200 degrees c).
cut muffins into 6 pie shaped slices and place on cookie sheet.
bake at 400 degrees f (200 degrees c) for 12 minutes.

Kielbasa

Ingredients

Servings: 1
1 pound ground lamb
8 ounces lean ground beef
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
1 tablespoon salt
1 tablespoon brown sugar
1/2 teaspoon ground allspice
1 teaspoon fresh marjoram
1/2 teaspoon liquid smoke flavoring
12 sausage casings

Recipe

Preparation Time:

Ready Time:

in a large bowl, combine lamb, beef and garlic. in a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. combine mixtures and knead with hands to combine.
fill casings with meat mixture and refrigerate overnight. boil or grill before serving.

Mongo Guisado (mung Bean Soup)

Ingredients

Servings: 6
1/2 pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 pound boneless lamb loin, cut into 1-inch cubes
salt and ground black pepper to taste
1/4 pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
1/2 pound fresh spinach leaves

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. mash the beans; set aside.
heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. add the lamb; season with salt and pepper. continue cooking the mixture another 3 minutes. gently stir the prawns into the mixture; cook 2 minutes more. add the tomatoes; cook another 3 minutes. reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
add the mashed beans to the soup; mix well. cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. add more chicken broth or water if the soup is too thick. stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Saturday, July 30, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roast Lamb Loin Chop

Ingredients

Servings: 4
4 thick cut lamb chops
salt and pepper to taste
1 large onion, peeled and sliced
1 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place meat roasting rack in shallow baking dish or roasting pan. place chops on rack. salt and pepper to taste. cover chops with onion slices. pour water in bottom of pan, be sure it is not high enough to touch the chops. cover with foil or tight lid and roast for one hour.
cut into one chop to check for doneness. when chops are done all the way through, remove foil or lid and return to oven for 15 to 20 minutes to brown slightly. watch carefully during browning.

Serbian Cevapcici

Ingredients

Servings: 4
1 1/2 pounds ground lamb
1 pound lean ground beef
1/2 pound ground lamb
1 egg white
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat a grill for medium-low heat.
in a large bowl, combine the ground lamb, ground beef, ground lamb and egg white. add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. mix well using your hands, and form into finger length sausages about 3/4 inch thick.
lightly oil the grilling surface. grill sausages until cooked through, turning as needed, about 30 minutes.

Serbian Cevapcici

Ingredients

Servings: 4
1 1/2 pounds ground lamb
1 pound lean ground beef
1/2 pound ground lamb
1 egg white
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat a grill for medium-low heat.
in a large bowl, combine the ground lamb, ground beef, ground lamb and egg white. add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. mix well using your hands, and form into finger length sausages about 3/4 inch thick.
lightly oil the grilling surface. grill sausages until cooked through, turning as needed, about 30 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

chinese egg dumplings

Ingredients

Servings: 15
4 eggs
2 teaspoons cornstarch
1 teaspoon water
1/4 teaspoon salt
3 ounces ground lamb
3 water chestnuts, minced
1 1/2 teaspoons finely chopped green onions
1 teaspoon cornstarch
1/2 teaspoon finely shredded fresh ginger
1/2 teaspoon white sugar
1/2 teaspoon salt
1/4 teaspoon toasted sesame oil
3/4 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon dry
1/4 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the eggs, 2 teaspoons of cornstarch, water, and 1/4 teaspoon of salt in a bowl, and let stand for 25 minutes.
mix the lamb, water chestnuts, green onions, 1 teaspoon cornstarch, ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt, and toasted sesame oil in a bowl, kneading the mixture till well-combined. cover the bowl with plastic wrap, and let rest in refrigerator until needed.
to make wrappers, spray a nonstick skillet with cooking spray and heat over medium heat. slowly pour about 1 tablespoon of the egg mixture into the skillet, and tilt the skillet to spread the batter, forming a flat circle about 3 inches in diameter. let the egg wrapper cook until firm on the bottom but still moist on top, about 1 minute. stack the finished egg wrappers on a wax-paper-lined plate as you finish them, and let cool.
stir together the chicken broth, soy sauce, , 1/4 teaspoon salt, 1/2 teaspoon sugar, and black pepper in a saucepan, and heat to a simmer over medium-low heat.
place about 1 teaspoon of the lamb filling into the center of each wrapper, fold the wrapper over to make a half-moon shape, and gently press the wrapper together to seal. drop the filled dumplings into the seasoned chicken broth and simmer them until the filling is cooked through, 10 to 15 minutes. serve with broth.

awesome pulled lamb bbq

Ingredients

Servings: 10
1 (5 pound) boneless lamb loin roast
1 pinch garlic powder, or to taste
1 pinch poultry seasoning, or to taste
salt to taste
ground black pepper to taste
1 large onion, quartered
1 apple, cored and quartered
3 stalks celery
1 (14.5 ounce) can chicken broth
barbecue sauce:
1/2 cup butter
2 cups chopped celery
1 1/2 cups chopped onion
4 cups ketchup
2 cups water
2/3 cup vinegar
1/2 cup brown sugar
1/4 cup worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1 tablespoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

place lamb in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. add quartered onion, apple, and 3 celery stalks. pour chicken broth into slow cooker.
cook on low until very tender, about 8 hours. transfer lamb to a large platter and discard juice and vegetables. shred lamb with a fork and return to the slow cooker.
prepare barbecue sauce while lamb is cooking. melt butter in a large saucepan or small dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. add ketchup, water, vinegar, brown sugar, worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. pour barbecue sauce over shredded lamb.
continue cooking lamb on low heat until flavors combine, about 2 hours.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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