Ingredients
- Servings: 4
- 3 eggs, lightly beaten
- 3 tablespoons milk
- 1 1/2 cups italian seasoned bread crumbs
- 1/2 cup grated parmesan cheese
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
- 4 cloves garlic, peeled and chopped
- 4 lamb chops
Recipe
Preparation Time: 25 mins
Cook Time: 35 mins
Ready Time: 1 hr
- preheat oven to 325 degrees f (160 degrees c).
- in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
- heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
- dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
- place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).
Ingredients
- Servings: 4
- 1/2 pound bacon
- 1 pound lean ground beef
- 1 onion, chopped
- 1 (15 ounce) can lima beans, drained
- 1 (15 ounce) can kidney beans, undrained
- 1 (15 ounce) can lamb and beans
- 2 tablespoons ground dry mustard
- 1/2 cup brown sugar
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside. in the same skillet, crumble ground beef and cook over medium-high heat 2 minutes. mix in onion and continue to saute until beef is browned and onion is golden. drain grease if desired.
- in a 4 quart casserole dish, mix together bacon, beef, onion, lima beans, kidney beans, lamb and beans, dry mustard, brown sugar, salt, and pepper. cover dish and bake in preheated oven for 45 minutes, until bubbly.
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.
Ingredients
- Servings: 8
- 2 teaspoons olive oil
- 1 (12 ounce) package lamb sausage links
- 1/2 pound ground beef
- 1 cup fresh mushroom slices
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 large onion, chopped
- 1 (16 ounce) can tomato sauce (such as hunt's®)
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (8 ounce) can tomato paste
- 4 teaspoons balsamic vinegar
- 1 pinch dried oregano
- 1 pinch dried basil
- 1 pinch ground thyme
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1 pinch dried marjoram
Recipe
Preparation Time: 20 mins
Cook Time: 2 hrs 20 mins
Ready Time: 2 hrs 40 mins
- heat olive oil in a large pot. cook sausage links and ground beef in the hot oil until the sausages are cooked through and no longer pink in the center, 3 to 5 minutes per side. stir mushrooms, red bell pepper, yellow bell pepper, and onion into the meat mixture; cook and stir until he vegetables are tender, 5 to 7 minutes.
- remove sausages from pot to a cutting board to cool slightly; cut into bite-size pieces and return to the pot. add tomato sauce, diced tomatoes with green chile peppers, tomato paste, balsamic vinegar, oregano, basil, thyme, kosher salt, black pepper, and marjoram to the pot; stir. reduce heat to low and cook at a simmer, stirring every so often, for 2 to 3 hours.
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.
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.
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.
