Ingredients
- Servings: 6
- 1 teaspoon mccormick® dill weed
- 1 teaspoon mccormick® garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon mccormick® black pepper, coarse ground
- 2 pounds red potatoes, cut into wedges
- 1 tablespoon olive oil
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 400 degrees f. mix dill weed, garlic powder, salt and pepper in small bowl. set aside.
- toss potatoes with oil in large bowl. sprinkle seasoning mixture over potatoes; toss to coat.
- spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
- bake 40 minutes or until potatoes are tender and golden brown.
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 cloves garlic, minced
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 (14 ounce) package firm tofu, cubed
- 1 tablespoon spicy black bean sauce
- soy sauce to taste
- 2 tablespoons dry
- 1 bunch green onions, chopped
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- cook garlic in the olive oil over medium-high heat in a large saucepan until lightly browned and fragrant. add the ground lamb and brown, stirring frequently to break it up. stir in the tofu, reduce the heat to medium, and cook to reheat, stirring occasionally, about three minutes. season with black bean sauce, soy sauce, , and green onions.
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 butter
- 4 boneless lamb chops
- seasoned pepper to taste
- seasoned salt to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons sour cream
- 1/4 cup milk
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 tablespoon honey
Recipe
- melt the butter in a large skillet over medium heat. season the lamb chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. shake off any excess flour, and place the chops in the skillet. cook for a few minutes on each side, until browned.
- in a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. season with a tiny bit of seasoning salt if desired. pour the sauce over the chops, and simmer for 10 to 15 minutes, until lamb is cooked through.
Ingredients
- Servings: 2
- 3 tablespoons hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon
- 1 teaspoon rice vinegar
- 1 teaspoon lemon juice
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon grated fresh garlic
- 1/4 teaspoon chinese five-spice powder
- 1 pound lamb spareribs
Recipe
Preparation Time: 5 mins
Cook Time: 40 mins
Ready Time: 45 mins
- in a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, , rice vinegar, lemon juice, ginger, garlic and five-spice powder. place the ribs in the dish, and turn to coat. cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- preheat the oven to 325 degrees f (165 degrees c). fill a broiler tray with enough water to cover the bottom. place the grate or rack over the tray. arrange the ribs on the grate.
- place the broiler rack in the center of the oven. cook for 40 minutes, turning and brushing with the marinade every 10 minutes. let the marinade cook on for the final 10 minutes to make a glaze. finish under the broiler if desired. discard any remaining marinade.
