World Best Lamb Recipes

Sunday, March 1, 2015

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

4 lbs lean ground beef
1 lb ground lamb loin
4 cups italian seasoned breadcrumbs (i use uncle bill's recipe, except instead of dry parsley i like fresh)
8 eggs
2 cups milk
1 cup freshly grated parmesan cheese
1 -1 1/2 cup fresh parsley, chopped very fine
4 cloves garlic
1/2-1 teaspoon freshly ground nutmeg
1 cup pine nuts (optional)
salt & freshly ground black pepper

1 combine all your ingredients in a large steel bowl, preferably cold to begin.
2 mix all ingredients thoroughly.
3 let stand for 1/2 hour, to blend the ingredients-- i loosely put a wax paper over the top and put the meat back in the fridge.
4 shape into medium size meatballs about 2 1/2" or so.
5 you can fry them at this point if you like-- but i like them beautifully round so i put them in the oven for 1/2 hour at 350* when using them in your own sauce for spaghetti, gentely cook them on meium-low for 1 hour so they absorb the flavors of the sauce or any other food you are cooking them with.
6 if you are freezing them: after baking, let them cool.
7 place in zip-loc bags and store in freezer until ready for use.
8 you can quadruple this recipe and make as many as you wish.
9 it is fast and easy.
10 this recipe makes approx.
11 96 meatballs.

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

1 in a large skillet, sauté onion and green pepper in butter until crisp-tender; set aside.
2 on two greased baking sheets, roll each loaf of dough into a 15x12-inch rectangle. arrange the salami, turkey, ham, and cheeses lengthwise over half of each rectangle to within 1/2 inch of edges.
3 top with onion mixture and broccoli (if used).
4 sprinkle with italian seasoning, garlic powder and pepper.
5 fold dough over filling and pinch edges to seal well.
6 brush with egg and sprinkle with poppy seeds.
7 bake at 400° for 20 minutes or until golden brown. cool for 5 minutes before slicing.

Total Time: 20 mins Preparation Time: 20 mins

Servings: 2
1/4 cup dried sweetened cranberries (or other dried fruit that is sweet and a bit tart) or 1/4 cup dried cherries (or other dried fruit that is sweet and a bit tart)
1 tablespoon vegetable oil
4 lamb loin chops, about 1 inch thick
1/4 teaspoon salt, plus more
salt, to taste
1/8 teaspoon fresh ground pepper, plus more
fresh ground pepper, to taste
1/4 cup lingonberry preserves or 1/4 cup black currant jelly
1 1/2 tablespoons dijon mustard
1/3 cup wine vinegar (get creative and substitute your favorite fruit vinegar!)
2 tablespoons light brown sugar

1 preheat the oven to 200°f (for keeping the chops warm at the end).
2 in a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. drain.
3 in you pressure cooker, heat the oil over medium-high heat. lightly season the chops with the salt and pepper.
4 place the chops in the pc and brown on both sides, about 3 minutes, and transfer them to a plate.
5 meanwhile, in a small bowl, mix the preserves and mustard.
6 slather each lamb chop with the preserve/mustard mixture and place in the pc. lock the lid in place.
7 bring to high pressure (15 pounds).
8 once pc has reached high pressure, let cook just around 30 seconds and remove from heat.
9 use natural release. do not quick release the pressure, it may toughen the meat.
10 open the lid with normal caution.
11 transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
12 using a wooden spoon, stir the vinegar and brown sugar into the pc, scraping up any browned bits from the bottom and sides of the pan.
13 cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. add the dried/soaked cranberries to sauce.
14 pour any juices from the chops into the sauce and boil for a few seconds.
15 season with additional salt and pepper.
16 pour the sauce over the lamb chops and serve immediately.

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

1 heat two thirds of the oil in non-stick pan.
2 carefully stir the diced aubergine around the pan until the oil has been absorbed and diced pieces browning.
3 remove the pan from the heat and quickly stir in the diced tomato.
4 return pan to the heat, add remaining oil and all the leaf.
5 stir ingredients until the green leaf has completely darkened in colour.
6 serve and eat whilst hot.

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

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

1 brown sliced onions in butter until caramelized. add garlic and saute for another 5 minutes.
2 dip trimmed chops in milk, then roll in flour. place in single layer in 9x13 baking pan. smother with sauteed onion mixture, and sprinkle with seasoned salt, pepper, rosemary, and sage. place bay leaves on top of onion mixture. lightly sprinkle with 1-2 tablespoons flour, then top with an even layer of sliced potatoes. mix broth, cider, and sherry and pour over potatoes.
3 bake covered at 350 degrees for 1-1/2 to 2 hours or until lamb and potatoes are done.

Total Time: 30 mins Cook Time: 30 mins

1 mix all ingredients, except yogurt and lemon with 1 glass water in a pressure cooker and cook for 10 minutes on medium heat.
2 mix yogurt and roast the meat then add 1 litre water and cook on medium heat.
3 when water boils add rice.
4 after the water evaporates add lemon juice and simmer for 10 minutes.
5 serve hot with clarified butter.