Tomato-sauerkraut Lamb

Ingredients

• Servings: 6
• 5 pounds lamb roast
• 7 cups sauerkraut
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
• 1 1/2 teaspoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the lamb roast in the center of a large roasting pan.
• in a large bowl combine the sauerkraut and tomato-vegetable juice. sweeten to taste with the white sugar. pour this mixture around the lamb roast.
• cover with foil and bake in the preheated oven until the roast has an internal temperature of 145 degrees f (63 degrees c), about 30 minutes per pound. remove the foil for the last 15 minutes of cooking.

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.

jagerschnitzel

Ingredients

• Servings: 4
• 1 cup bread crumbs
• 1 tablespoon all-purpose flour
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 4 lamb steaks or cutlets, pounded thin
• 1 egg, beaten
• 1 medium onion, diced
• 1 (8 ounce) can sliced mushrooms
• 1 1/2 cups water
• 1 cube beef bouillon
• 1 tablespoon cornstarch
• 1/2 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a shallow dish, mix together the bread crumbs and flour. season with salt and pepper. place the egg in a separate dish. heat oil in a large skillet over medium-high heat. dip lamb steaks in egg, then coat with the bread crumb mixture. fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
• remove the lamb to a platter and keep warm. add onion and mushrooms to the skillet and cook until lightly browned. pour in water and dissolve the bouillon cube. simmer for about 20 minutes. stir together the cornstarch and sour cream; stir into the skillet. cook over low heat until thickened but do not boil. spoon over the lamb cutlets and serve immediately.

the right way to cook greens!

Ingredients

• Servings: 4
• 1/4 cup bacon drippings
• 4 bunches collard greens, tough stems removed
• salt to taste
• 3 cups water (optional)

Recipe

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


• heat bacon drippings in a cast-iron skillet over medium heat. add the greens. stir-fry, i suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. lamb fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
• at this point, you have a choice. either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. if you don't have teeth, clearly you see which way to go here.

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.

jagerschnitzel

Ingredients

• Servings: 4
• 1 cup bread crumbs
• 1 tablespoon all-purpose flour
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 4 lamb steaks or cutlets, pounded thin
• 1 egg, beaten
• 1 medium onion, diced
• 1 (8 ounce) can sliced mushrooms
• 1 1/2 cups water
• 1 cube beef bouillon
• 1 tablespoon cornstarch
• 1/2 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a shallow dish, mix together the bread crumbs and flour. season with salt and pepper. place the egg in a separate dish. heat oil in a large skillet over medium-high heat. dip lamb steaks in egg, then coat with the bread crumb mixture. fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
• remove the lamb to a platter and keep warm. add onion and mushrooms to the skillet and cook until lightly browned. pour in water and dissolve the bouillon cube. simmer for about 20 minutes. stir together the cornstarch and sour cream; stir into the skillet. cook over low heat until thickened but do not boil. spoon over the lamb cutlets and serve immediately.

Slow Cooker Lamb With Mushrooms And Barley

Ingredients

• Servings: 6
• 3 cloves garlic, finely chopped
• 1 teaspoon salt
• 6 lamb chops
• 1/2 cup barley
• 8 ounces white mushrooms, sliced
• 1/2 onion, chopped
• 2 (14 ounce) cans chicken broth
• 1/2 cup water
• 2 teaspoons worcestershire sauce
• 1 bay leaf
• 1 pinch salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• rub chopped garlic and 1 teaspoon salt into lamb chops.
• place barley in slow cooker and top with lamb chops. cover with white mushrooms and chopped onion. add chicken broth, water, worcestershire sauce, bay leaf, salt and a few grinding of fresh black pepper.
• set slow cooker to low. cover and cook 8 hours.