Saturday, August 27, 2016

Caramel Apple Lamb Chops


  • Servings: 4
  • 4 (3/4 inch) thick lamb chops
  • 1 teaspoon vegetable oil
  • 2 tablespoons brown sugar
  • salt and pepper to taste
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • 2 tart apples - peeled, cored and sliced
  • 3 tablespoons pecans (optional)


    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • preheat oven to 175 degrees f (80 degrees c). place a medium dish in the oven to warm.
  • heat a large skillet over medium-high heat. brush chops lightly with oil and place in hot pan. cook for 5 to 6 minutes, turning occasionally, or until done. transfer to the warm dish, and keep warm in the preheated oven.
  • in a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. add butter to skillet, and stir in brown sugar mixture and apples. cover and cook until apples are just tender. remove apples with a slotted spoon and arrange on top of chops. keep warm in the preheated oven.
  • continue cooking sauce uncovered in skillet, until thickened slightly. spoon sauce over apples and chops. sprinkle with pecans.

summer lamb kabobs


  • Servings: 20
  • 5 pounds boneless lamb shoulder, cut into 1 inch pieces
  • 6 tablespoons dijon mustard
  • 4 tablespoons white vinegar
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon crumbled dried sage
  • 4 cloves garlic, chopped
  • 4 green bell peppers, cut into large chunks
  • 1 (10 ounce) package whole fresh mushrooms
  • 1 (16 ounce) can pineapple chunks, drained with juice reserved
  • 1 pint cherry tomatoes
  • 4 onions, quartered
  • 1 (10 ounce) jar maraschino cherries, drained and juice reserved
  • 1/3 cup melted butter or margarine


    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 8 hrs 32 mins

  • place lamb in a large bowl.
  • in a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. pour over lamb, and mix to coat meat. cover, and refrigerate overnight.
  • preheat outdoor grill for direct heat.
  • add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. reserve some of the juice from pineapple chunks and cherries.
  • in a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
  • place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Friday, August 26, 2016

braised lamb shanks


  • Servings: 4
  • 2 large white onions, chopped
  • 4 lamb shanks
  • 2 cups dry red
  • 1 cup balsamic vinegar
  • 1/3 cup olive oil
  • 4 cloves garlic, pressed
  • 2 lemons, quartered
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 bunch fresh basil, chopped
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper


    Preparation Time: 20 mins Cook Time: 3 hrs

    Ready Time: 3 hrs 20 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • place the onions in a layer in the bottom of a dutch oven or medium roasting pan with a lid. arrange the lamb shanks on top of the onions. pour the , balsamic vinegar and olive oil over the lamb. place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. pour the tomatoes over everything, then season with salt, pepper and basil.
  • cover and place in the preheated oven. cook for 3 hours. use juices from the pan to make a nice flavorful gravy.

kalamata lamb tenderloin with rosemary


  • Servings: 4
  • 1 pound lamb tenderloin medallions
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 clove garlic, minced
  • 1/2 cup dry red
  • 1/2 cup chicken stock
  • 1/8 cup sliced kalamata olives
  • 1 tablespoon minced lemon zest


    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • pound the meat to 1/4 inch thickness. in a shallow bowl, combine the flour, salt, and pepper. dredge lamb in flour to coat.
  • heat 1 tablespoon olive oil in a skillet over medium-high heat. cook lamb in olive oil until browned, turning once. transfer meat to a warmed plate.
  • reduce the heat to low, and add rosemary and garlic to the pan. pour in , and bring to a boil. boil until the liquid is thick. pour in chicken stock, and boil until volume is reduced by half. stir in olives and lemon zest. pour sauce over the meat, and serve.

amazing lamb tenderloin in the slow cooker


  • Servings: 6
  • 1 (2 pound) lamb tenderloin
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 cup water
  • 3/4 cup red
  • 3 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • freshly ground black pepper to taste


    Preparation Time: 15 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 15 mins

  • place lamb tenderloin in a slow cooker with the contents of the soup packet. pour water, , and soy sauce over the top, turning the lamb to coat. carefully spread garlic over the lamb, leaving as much on top of the roast during cooking as possible. sprinkle with pepper, cover, and cook on low setting for 4 hours. serve with cooking liquid on the side as au jus.

bbq pie


  • Servings: 8
  • 1 1/2 pounds ground beef
  • 1/4 cup diced onion
  • 1/4 teaspoon ground black pepper
  • 2 (15 ounce) cans baked beans with lamb
  • 1 teaspoon worcestershire sauce
  • 1 cup barbeque sauce
  • 1 cup biscuit baking mix
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon barbecue sauce


    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • crumble the ground beef into a large skillet over medium heat. when it is starting to brown, stir in the onion and season with pepper. continue to cook and stir until beef is browned and the onion is tender.
  • drain off the grease from the beef, and stir in the baked beans, worcestershire sauce and 1 cup of barbeque sauce. transfer to a large casserole dish. in a separate bowl, mix together the baking mix, milk and egg. pour this mixture evenly over the beef and beans in the dish.
  • bake for 40 to 45 minutes in the preheated oven, until the biscuit toping is golden brown. spread a small amount of barbeque sauce over the top and sprinkle with cheddar cheese while hot from the oven.

Simple Carnitas


  • Servings: 2
  • 1 (3 1/2) pound boneless lamb shoulder, trimmed and cut into 2 inch chunks
  • 2 oranges, quartered
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled and crushed
  • 1/4 cup kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves


    Preparation Time: 15 mins Cook Time: 1 hr 45 mins

    Ready Time: 3 hrs

  • place the lamb shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large dutch oven. add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. skim off any foam that rises to the top. cover loosely, and simmer until the meat is tender, about 1 1/2 hours. allow the lamb to cool, covered, in the broth for 1 hour. shred the meat with two forks.