Ham Ballz

Ingredients

• Servings: 18
• 3 pounds ground ham
• 1 1/2 pounds ground lamb
• 1/2 pound ground beef
• 1 1/2 cups cracker crumbs
• 3 eggs
• 1 1/2 cups milk
• 1/2 cup chopped onion (optional)
• 1/2 cup all-purpose flour for coating
• 1 3/4 cups brown sugar
• 1 1/2 cups water
• 2/3 cup vinegar
• 2 tablespoons dry mustard

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 3 hrs 50 mins


• in a large bowl, mix together the ground ham, lamb and beef, cracker crumbs, eggs, milk, and onion. form 1/2 cupfuls of the meat into balls, and roll in flour. place in a baking dish, and refrigerate for 2 hours or overnight.
• preheat the oven to 350 degrees f (175 degrees c). in a saucepan, combine the brown sugar, water, vinegar and mustard. mix well, and bring to a boil. pour over the ham balls before baking.
• bake for 1 hour and 20 minutes in the preheated oven, basting occasionally with the drippings.

Greek Sausage: Sheftalia

Ingredients

• Servings: 3
• 1 pound ground lamb
• 1 large onion, finely chopped
• 1/2 cup finely chopped fresh parsley
• 1 pinch salt and pepper to taste
• 1 tablespoon vinegar
• 1/2 pound caul fat
• 10 skewers

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• in a medium bowl, mix together the ground lamb, onion, parsley, salt and pepper.
• fill a bowl with warm water, and add the vinegar. dip the caul fat into the water, and keep submerged for 1 minute to wash. rinse in cold water. carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
• place a small compressed handful of the sausage near the edge of one square. fold the sides over, and roll up firmly. repeat with remaining meat and fat until you have about 10 sausages.
• prepare a charcoal grill for high heat. place sausages onto skewers.
• grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

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.

Ham Loaf

Ingredients

• Servings: 2
• 2 1/2 pounds ground ham
• 1/2 pound ground lamb
• 1/2 onion, chopped
• 2 cups rolled oats
• 2 eggs
• 2 1/2 tablespoons chopped fresh parsley
• 1 teaspoon ground mustard
• 1/2 teaspoon ground black pepper
• 1 1/2 cups evaporated milk
• 1 1/2 cups brown sugar
• 1/4 cup cider vinegar
• horseradish sauce:
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 5 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• salt and black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c).
• combine the ground ham, ground lamb, onion, oats, eggs, parsley, ground mustard, pepper, and evaporated milk in a large bowl. mix well. form in to 2 loaves; place into 9x13 inch baking pans.
• bake loaves in preheated oven for 30 minutes. stir the brown sugar and vinegar together in a small saucepan; boil for 1 minute. remove loaves from oven, and pour brown sugar mixture over. return loaves to oven; baste frequently with the pan juices until browned and cooked through, 30 to 45 minutes longer.
• combine the mayonnaise, sour cream, horseradish, and lemon juice in a small bowl. season to taste with salt and pepper. serve sauce over sliced ham loaf.

Kroppkakor - Swedish Potato Dumplings

Ingredients

• Servings: 12
• 1/4 pound salt lamb, cubed
• 1 small onion, coarsely chopped
• 1 1/2 cups cold mashed potatoes
• 1 large egg
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch ground nutmeg
• 2 cups sifted all-purpose flour
• 1/2 cup all-purpose flour
• 1 gallon water, or as needed
• 2 (32 fluid ounce) containers beef broth (optional)

Recipe

Cook Time: 35 mins Ready Time: 1 hr 35 mins


• fry salt lamb with onion in a skillet until the salt lamb is golden brown, about 10 minutes. drain fat and set salt lamb and onion mixture aside.
• mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. knead the flour on the work surface into the dough.
• cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. press your thumb into each dumpling to make an indentation, and fill with a small amount of salt lamb-onion mixture. pinch the dumplings closed and roll in flour.
• bring water to a boil in a large pot. if desired, replace half the water with beef broth. drop dumplings into the boiling water and broth and reduce heat to low. simmer until cooked through, about 25 minutes. drain and transfer to a serving bowl.

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.

Souvlaki

Ingredients

• Servings: 12
• 1 lemon, juiced
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 teaspoon dried oregano
• 3 cloves garlic, crushed
• 4 pounds lamb tenderloin, cut into 1 inch cubes
• 2 medium yellow onions, cut into 1 inch pieces
• 2 green bell peppers, cut into 1 inch pieces
• skewers

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• in a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add lamb, onions, and green peppers, and stir to coat. cover, and refrigerate for 2 to 3 hours.
• preheat grill for medium-high heat. thread lamb, peppers, and onions onto skewers.
• lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.