Ingredients
- Servings: 6
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 2 (1 pound) lamb tenderloins
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 2 hrs 40 mins
- in a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. rub spice mix into lamb tenderloins. place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
- preheat grill for medium heat.
- brush oil grill grate, and arrange meat on grill. cook for 30 minutes, or to desired doneness, turning to cook evenly.
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: 4
- 1 tablespoon olive oil
- 4 bone-in lamb chops
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 (6 ounce) package sliced fresh mushrooms
- 1 (10.75 ounce) can golden mushroom soup (such as campbell's®)
- 2 tablespoons water
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- heat 1 tablespoon olive oil in a large skillet over medium heat. sprinkle lamb chops with garlic salt and black pepper. fry lamb chops in the hot oil until browned, 5 to 8 minutes per side. transfer chops to a plate.
- heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. scrape up and dissolve any browned bits of food into mushrooms as you stir. pour golden mushroom soup and water into skillet and stir into mushrooms.
- place lamb chops and accumulated juices into mushroom sauce, spooning sauce over chops. simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.
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.
Ingredients
- Servings: 6
- 2 tablespoons spicy horseradish mustard
- 1 (4 pound) boneless lamb loin roast
- 1 onion, chopped
- 1 granny smith apple, chopped
- 1 (16 ounce) can sauerkraut with juice
- salt and pepper to taste
- 1 1/2 cups chicken broth
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- rub the horseradish mustard all over the lamb loin. layer the onion and apple in the slow cooker, and set the lamb loin on top. pour in the sauerkraut, including the juice. season with salt and black pepper, then add the chicken broth. cover and cook on low until very tender, 6 to 8 hours.
