easy lamb tenderloin tips

Ingredients

• Servings: 10
• 1 (10.75 ounce) can cream of mushroom soup
• 2 (1 ounce) packages dry onion soup mix
• 6 fluid ounces white
• 5 pounds lamb tenderloin tips

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• stir mushroom soup, onion soup mix, and white together in a slow cooker; add lamb tenderloin tips and stir to coat, making sure to separate the pieces of meat.
• cook on low overnight to 8 hours.

Quick Brown Rice And Mushroom Pilaf

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1/4 cup celery, chopped
• 1 1/2 cups sliced mushrooms
• 1 (14.5 ounce) can chicken broth
• 2 cups minute® brown rice, uncooked
• 1/2 cup chopped walnuts, toasted
• 2 tablespoons fresh parsley, chopped

Recipe

• heat oil in medium saucepan on medium heat. add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
• add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. add broth; stir. bring to boil.
• stir in rice; cover. reduce heat to medium-low; simmer 5 minutes. remove from heat; let stand 5 minutes. add walnuts and parsley; mix lightly.

meaty barbeque sandwiches

Ingredients

• Servings: 6
• 1/3 cup shortening
• 1 pound chopped onion
• 2 tablespoons white sugar
• salt to taste
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1 pound cooked lamb meat, finely chopped
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon hot pepper sauce
• 1 cup ketchup

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat shortening in a large skillet over medium high heat. saute onion until brown; then add the sugar, salt, flour, dry mustard, chile powder, pepper, vinegar and water. mix and cook together until mixture is thick.
• stir in chopped meat, worcestershire sauce, hot pepper sauce and ketchup. heat through, then serve on buns.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

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

Recipe

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


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

kimchi soup

Ingredients

• Servings: 4
• 5 cups water
• 2 cups kimchi, cut into bite-size pieces
• 1/2 pound boneless lamb shoulder, cut into bite-size pieces
• 1 tablespoon hot pepper paste
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 3 green onions, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• stir water, kimchi, lamb shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. remove from heat and stir in green onions.

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.