Roast Lamb Henry

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 (4 -4 1/2 lb) leg of lamb
• 2 tablespoons chopped fresh rosemary leaves
• 1 sprig rosemary
• 1 garlic clove
• 1 tablespoon extra virgin olive oil
• 10 ounces dry wine
• 1/2 teaspoon sea salt
• fresh ground black pepper
• 3 tablespoons good-quality red currant jelly
• 4 tablespoons chopped fresh mint
• 3 tablespoons red wine vinegar
• salt & freshly ground black pepper

Recipe

• 1 pre-heat the oven to 375°f (190°c).
• 2 crush the garlic and sea salt to a paste in a pestle and mortar. add the oil, the chopped rosemary leaves and a good seasoning of pepper. mix well.
• 3 spread a large sheet of foil over a roasting tin. place the lamb on it and, with a skewer, stab the fleshy parts of the joint several times. spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprig of rosemary.
• 4 bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. ensure the parcel is loose to enable the air to circulate. place the lamb in the oven and bake for 2 hours.
• 5 at the end of 2 hours, open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. this should result in meat that is very slightly pink. if you prefer, cook it for more or less time.
• 6 meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan. whisk over gentle heat until the redcurrent jelly melts into the vinegar. add the chopped mint and season with salt and pepper to taste. pour into a jug and set aside until the lamb is ready to be served.
• 7 once the lamb is cooked, remove it from the oven, spoon off the fat and reserve the juices left in the tin to make gravy. meanwhile, cover the lamb loosely with foil and allow it to rest for 20 minutes before carving.
• 8 for the gravy, add the wine to the reserved juices, stir and let it bubble until it has become syrupy. season with salt and pepper to taste and pour into a warmed gravy boat.
• 9 serve lamb with gravy and offer redcurrant and mint sauce separately.

Lamb, Potato, And Chile Stew

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 1 1/4 lbs boneless lamb shoulder
• 1 tablespoon cooking oil
• 10 -12 tiny new potatoes, quartered (1 pound)
• 1 large onion, chopped (1 cup)
• 2 fresh poblano chiles, seeded and cut into 1-inch pieces
• 1 fresh jalapeno pepper, seeded and finely chopped
• 4 garlic cloves, minced
• 2 inches cinnamon sticks
• 3 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 ounce) package frozen whole kernel corn
• 1 tablespoon chili powder
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon black pepper
• 1/4 cup snipped fresh cilantro or 1/4 cup parsley
• sour cream, for topping (optional)

Recipe

• 1 trim fat from meat. cut meat into 1-inch pieces. in a large skillet brown meat in hot oil over medium-high heat. drain off fat. set meat aside.
• 2 in a 3-1/2 or 4-quart crockpot combine potato, onion poblano pepper, jalapeno pepper,garlic, and cinnamon. add meat. stir in broth, undrained tomatoes, corn, chili powder, oregano and black pepper.
• 3 cover and cook on lo heat for 8-10 hours or on hi heat for 4-5 hours. remove cinnamon.
• 4 before serving, stir in cilantro. if desired, top individual servings with sour cream.

Slammin' Stuffed Southwest Burgers #rsc

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

Ingredients

• 1 1/2-2 lbs ground lamb
• 1 egg, slightly beaten
• 1/2 cup breadcrumbs
• 1/2 cup spinach, coarsely chopped
• 4 tablespoons hidden valley® original ranch® dressing and seasoning mix
• 2 tablespoons shallots, chopped fine
• 2 teaspoons buffalo hot sauce
• 1/2 cup sourdough bread, day old, diced small
• 1/2 apple, peeled and diced small
• 1/2 tablespoon butter
• 1/4 cup vegetable stock
• 1 tablespoon sweet onion, finely chopped
• 1 tablespoon garlic, finely chopped
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 1 avocado, coarsely mashed
• 1/2 tablespoon greek yogurt
• 1 teaspoon lemon juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• salt

Recipe

• 1 stuffing: literally add all of the ingredients to a medium bowl, except the butter and veg stock. mix well. pinch off small bits of butter and drop into the mix. add the vegetable stock and mix thoroughly. set aside at room temp so that the liquid is absorbed.
• 2 guac: mash the avocado, leaving small chunks. add the remaining ingredients and mix, be careful not to over mix. set aside at room temperature.
• 3 burgers: again, add all of the ingredients to a large bowl and mix well.
• 4 preheat oven to 350 degrees.
• 5 seperate the burger mix into 12 equal balls, and place on a long piece of waxed paper leaving 6" on all sides. place another long piece of waxed paper on top. using the palm of your hand, press the balls into 1/2" thick patties. remove the top sheet of waxed paper.
• 6 place one heaping tablespoon of the stuffing mixture in the centre of 6 patties and press down slightly. take care not to come too close to the edges as we will be placing another patty on top and sealing the edges.
• 7 place the remaining 6 patties on top of the stuffed patties. press the edges firmly to create a seal. you may have to pick them up individually in order to make sure all egdes are sealed properly.
• 8 in a large frying pan, heat the oil on medium high. add the patties carefully and sear each side until golden brown, about 4 mins per side. remove from pan and place directly onto the prepared baking sheet (sprayed with cooking spray or caoted with cooking oil). place in the over and bake for 15-20 minutes,until the center is no longer pink.
• 9 to serve, place a patty into each of the 6 cut rolls. eat as is or garnish with sweet onion, sliced dill pickles, sliced tomato or lettuce, or all of the above! and most of all, enjoy!

Pasta With Sausage And Fava Beans

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

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1/2 cup onion, minced
• 2 garlic cloves, coarsely chopped
• 1/8 teaspoon crushed red pepper flakes
• 1/2 lb italian sausage, casings removed
• 1/4 cup dry wine
• 1 3/4 cups diced tomatoes (plum are meatiest)
• 1 cup fava beans, shelled (about 1 lb)
• kosher salt
• fresh ground black pepper
• 3/4 lb fresh pasta (sheets cut as desired) or 34 lbs fettuccine pasta
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 in a large saucepan, heat oil over medium heat; add onion, garlic, and pepper flakes and cook until onion is translucent, about 6 minutes.
• 2 add sausage and brown, while breaking up with a fork or wooden spoon, about 3 minutes.
• 3 add wine and simmer 1 minute; add tomatoes and fava beans.
• 4 let saute until tomatoes begin to soften, about 5 minutes; season with salt and pepper.
• 5 meanwhile cook pasta in boiling salted water until al dente; drain, reserving 1/2 cup cooking liquid (return pasta to pot).
• 6 add the sauce to the pasta in the pot and toss, over medium heat, until sauce coats pasta (about 2 minutes); add reserved cooking liquid as needed.
• 7 transfer pasta to a serving bowl and pass cheese.

Pasta With Sausage And Chicken

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 boneless skinless chicken breast halves, cut into 1-inch pieces
• 1/2 cup dry wine
• 1 lb hot italian sausage, casings removed
• 2 cups chopped onions
• 1 red bell pepper, cut into matchstick-sized strips
• 1 (14 1/2 ounce) can diced tomatoes
• 1 1/4 cups chicken stock or 1 1/4 cups canned low sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh garlic
• 1 tablespoon chopped fresh rosemary
• 12 ounces farfalle pasta (bowtie-shaped pasta)
• 1 1/2 cups freshly grated parmesan cheese (about 4 1/2 ounces)
• 1/4 cup chopped fresh italian parsley

Recipe

• 1 heat oil in a heavy large skillet over medium-high heat. add chicken and saute until cooked through, about 5 minutes. using a slotted spoon, transfer chicken to a bowl. add wine to skillet; boil until reduced to 2 tablespoons, scraping up browned bits, about 3 minutes.
• 2 add sausage, onions, and bell pepper to same skillet and cook until sausage browns, breaking up with back of spoon, about 10 minutes. mix in tomatoes with juices, stock, tomato paste, garlic and rosemary; simmer until reduced to sauce consistency, about 10 minutes. add chicken and juices; stir to heat through. season to taste with salt and pepper.
• 3 meanwhile, cook pasta in a large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally.
• 4 drain pasta; return to pot. mix in sauce, 1 cup of parmesan cheese, and parsley. transfer to a large bowl.
• 5 serve, passing remaining cheese separately.

Roast Lamb French Style

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 30 g butter
• 1 tablespoon olive oil
• 500 g onions, sliced
• 1 (1 1/2 kg) leg of lamb
• 2 garlic cloves, peeled and thinly sliced
• salt and pepper
• 1 kg potato
• 1 cup beef stock, cube is ok
• parsley

Recipe

• 1 heat the butter and oil in a frying pan; add the onions and cook over a gentle heat until softened and just starting to colour.
• 2 place the potatoes in the bottom of a roasting pan, spoon the cooked onions over them; season with salt and pepper.
• 3 make small incisions all over the lamb and insert the garlic slices; place the lamb on a rack over the onions and potatoes. season the leg well salt and pepper.
• 4 pour the stock over the potatoes and roast in a hot oven (200c) for the first 20 minutes, then lower the temperature to moderated (180c) and cook a further hour. this will give you medium cooked lamb, if you like your lamb a little better done, cook for a further 40 minutes.
• 5 carve the lamb in thick slices, lay it over the potatoes and onions, sprinkle with parsley and serve it in the dish it was cooked in yum.

Roast Loin Of Lamb With Fennel

Pot Roast Lamb With Red Wine Herbs And Veg

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 1/4 lbs leg of lamb
• 200 g onions (peeled and whole about 3)
• 1 tablespoon olive oil
• 300 g carrots (peeled and chopped into large chunks)
• 1 lemon, juice and zest of
• 3 teaspoons dried mint
• 3 teaspoons dried sage
• 3 teaspoons dried rosemary
• 1 tablespoon fresh oregano
• 1 tablespoon fresh mint
• 3 garlic cloves, peeled and sliced
• 750 ml red wine (general quaffing plonk)
• 1/2 teaspoon pepper
• 1 tablespoon honey

Recipe

• 1 put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
• 2 cut a cross in the top of each onion
• 3 mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
• 4 add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
• 5 half way through open and check it turn over teh lamb if the liquid does not totally cover it so that the top gets a good cooking in the liquid. you may need to top up the liquid with a little water at this stage.
• 6 when done hack off chunks of the lamb into the liquid and serve with roast potatoes save nay leftover as you can turn them into a morrocan cous cous thingy which i will be posting shortly.

Shannon's Meatballs

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 25
• 2 lbs ground beef
• 1 lb ground lamb
• 3 eggs
• 1 (39 ounce) jar pace picante sauce (not salsa)
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons italian seasoning
• 2 1/2 cups instant mashed potatoes
• 1 1/2 cups grated parmesan cheese

Recipe

• 1 mix all together.
• 2 you may need to add more potato flakes if needed.
• 3 make into mini meatballs and place in glass baking dish.
• 4 bake at 350 degrees for approximately 45 minutes.
• 5 let cool.
• 6 freeze for individual use (like a sandwich) or freeze in large ziploc for party use. reheat and serve with marinara sauce.

Pot Roasted Lamb In Beer

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1500 g boneless rolled lamb shoulder roast
• 1 onion, sliced thinly
• 3 garlic cloves, minced
• 2 bay leaves
• 150 g pancetta or 150 g bacon, roughly diced
• 500 ml brown ale or 500 ml pale ale, for lighter flavours

Recipe

• 1 place oil in large oven proof pot and cook over medium heat until lamb in browned evenly all over. add the onion, garlic, bay leaves and pancetta. lower the heat and cook for 10 minutes until pancetta colours. stir in the beer, scraping up all the sediment and bring to the boil. cover and simmer over low heat, basting frequently for 1 and a half hours.
• 2 while lamb is cooking preheat oven to 180 degrees. transfer cooked lamb to roasting tin, baste with cooking juices and place in oven. cook, basting frequently for 15-20 minutes.
• 3 rest meat for 15 minutes before shredding or slicing thickly.
• 4 serve with vegetables of your choice.

Lamb, Asparagus & Pasta

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

Ingredients

• Servings: 4
• 3 cups cooked whole wheat shell pasta (mini shells)
• 1 lb center-cut lamb chops, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 garlic clove
• 1/8 teaspoon chili powder
• salt, pepper to taste
• 1 lb asparagus, cut in bite-size pieces
• 1 (10 3/4 ounce) can cream of chicken soup
• 3/4 cup water

Recipe

• 1 cook pasta per package directions.
• 2 cook lamb in heated pan, w/olive oil. season. cook until lamb is about halfway done, still pink inside.
• 3 add in asparagus, cooking until lamb is done.
• 4 stir together soup and water, add to pan.
• 5 cover and simmer on low until asparagus is tender.
• 6 add pasta, stir and serve.

Sausage Skillet Supper

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 lb sweet italian sausage, cut into chunks
• 2 potatoes
• 1 apple
• garlic salt
• pepper
• 2 tablespoons ketchup
• 1 tablespoon dijon mustard
• 1/2 teaspoon dried thyme
• 2 tablespoons parsley, chopped
• 1 cup frozen peas, thawed

Recipe

• 1 in a large skillet over medium high saute onion and sausage in 1 tablespoon oil until sausage is cooked and brown (8-10 minutes).
• 2 while the sausage and onion is cooking peel and cut potatoes and apple into a small dice.
• 3 drain sausage and onion and set aside.
• 4 add the remaining oil to pan (1 tablespoon) with the potatoes, onions and 1 teaspoon salt and pepper to taste, cook stirring until golden brown (8-10 minutes).
• 5 in a small bowl or cup mix together ketchup, mustard, thyme, parsley and 2 tablespoons water.
• 6 return sausage and onion to skillet, along wth the peas and then stir in sauce mixture, cook stirring frequently until browned and heated through (5 minutes). season with salt and pepper if desired.

Sausage Rotel Quiche

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

Ingredients

• Servings: 6
• 1/2 lb sausage
• 1 1/2 cups cheddar cheese, grated
• 1 (10 ounce) can rotel tomatoes, drained (i pulse mine the the food processor)
• 2 eggs
• 1/4 cup ranch dressing
• 1/4 cup sour cream
• 1/3 cup milk
• 9 inches unbaked deep dish pie shells

Recipe

• 1 preheat oven to 350.
• 2 in a large skillet, cook sausage until well browned, stirring frequently. drain off grease and set aside.
• 3 whisk together eggs, ranch dressing, sour cream and milk. add sausage, cheese and rotel.
• 4 stir to combine.
• 5 pour egg mixture into prepared pie crust.
• 6 bake 1 hour.
• 7 allow quiche to rest for 5-10 minutes before serving.

Roast Kalau Lamb

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 5 lbs lamb shoulder
• 3/4 cup soy sauce
• 2 teaspoons fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon liquid smoke

Recipe

• 1 line roasting pan with foil going in both directions so that it is very nearly tight.
• 2 put lamb in pan.
• 3 combine the remaining ingredients and pour over lamb.
• 4 roast lamb in covered pan in a 325° oven for 3 to 4 hours.
• 5 shred and serve with roasting juices.

Pasta With Sausage N' Peppers

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb sweet italian sausage link (cut in 1 inch chunks)
• 1/2 cup sliced green pepper
• 1/2 cup sliced red pepper
• 2 tablespoons italian seasoning
• 2 (10 1/2 ounce) cans lamb gravy
• 4 cups cooked pasta (chef's choice)
• 3 tablespoons oil
• grated parmesan cheese

Recipe

• 1 heat oil in large skillet over medium heat.
• 2 cook sausage until browned.
• 3 add peppers and seasoning.
• 4 cook until tender.
• 5 add gravy and heat to boil.
• 6 cook over low heat 5 minutes or until sausage is done.
• 7 add pasta and toss to coat.
• 8 sprinkle with desired amount of cheese.

Slavinken

Ingredients

• Servings: 4
• 1 cup lean lamb, ground
• 1 teaspoon salt
• 1/2 teaspoon mace, ground
• 1/4 teaspoon pepper, ground
• 1/4 teaspoon nutmeg, ground
• 2 tablespoons fine dry breadcrumbs
• 12 slices bacon
• 8 toothpicks

Recipe

• 1 mix the lamb, salt, spices and bread crumbs well.
• 2 form 4 cylinder-shaped rolls.
• 3 for each roll, place 2 slices of bacon parallel on the counter.
• 4 roll the bacon slices around the meat roll, then fold a third slice of bacon lengthwise around the meat roll to cover the ends.
• 5 fasten this slice with 2 toothpicks, 1 at each end.
• 6 place the bacon rolls on a cookie sheet. bake in a preheated oven at 350 degrees f.
• 7 for 1/2 hour.
• 8 remove toothpicks and serve. - - - - - - - - - - - - - - - - - - notes : slavinken are traditionally served with boiled potatoes and vegetables such as cauliflower, peas, spinach or endive and, of course, a dutch-style salad.
• 9 mastercook formatted by carol h.

Sautéed Lamb Chops

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

Ingredients

• 8 lamb chops, 1/2 inch thick
• salt & freshly ground black pepper
• 2 tablespoons vegetable oil
• 1/2 cup onion, minced
• 6 tablespoons dry wine
• 1 teaspoon dry wine
• 2 tablespoons red wine vinegar
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon cornstarch
• 1 tablespoon dijon mustard

Recipe

• 1 season the lamb chops with salt and pepper. heat oil in a skillet over high heat. cook chops until well browned, about 5 minutes. turn chops and cook on the other side another 5 to 6 minutes. remove to a warm serving platter.
• 2 pour off most of the fat from the skillet. add the onions and cook 3 minutes. add 6 tablespoons of the wine and the vinegar. stir with a wire whisk, scraping to dissolve brown bit stuck to skillet. add chicken broth and tomato sauce, stirring to blend. cook 5 minutes. combine cornstarch with 1 tsp wine. stir into sauce. add mustard, any juices that have accumulated around the lamb chops, salt and a generous amount of pepper. heat sauce, but do not boil.
• 3 serve.

Lamb, Nut & Vegetable Noodles

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 900 g lamb tenderloin
• 8 tablespoons dark soy sauce
• 2 tablespoons cornflour
• 125 g cashew nuts
• 125 g peanuts
• 6 tablespoons frying oil (groundnut)
• 1 inch fresh ginger (cut into matchsticks)
• 4 garlic cloves (finely chopped)
• 2 red bell peppers (chopped)
• 4 celery ribs (sliced)
• 10 baby corn (chopped)
• 150 g sugar snap peas
• 700 ml chicken stock
• 2 tablespoons fresh coriander (chopped)
• noodles

Recipe

• 1 cut the lamb into 1/2 slices & place in a shallow dish.
• 2 mix the soy sauce & cornflour together & pour over the lamb mixing evenly.
• 3 cover with clingfilm & leave to marinate in the refrigerator for at least 6 hours.
• 4 stir fry the cashew & peanuts in a dry wok until toasted; reserve.
• 5 combine all the vegetables, garlic & ginger.
• 6 heat a wok with 1/2 of the frying oil & stir fry the vegetables until the celery & peppers have softened; remove from wok & keep warm.
• 7 drain the lamb reserving the remaining marinade.
• 8 using the remaining oil heat in the wok until nearly smoking & stir fry the lamb for around 5 minutes or until browned.
• 9 add the chicken stock & remaining marinade to the wok & simmer hard until the sauce has reduced by around 2 thirds as you don't want the lamb too wet when adding the noodles.
• 10 add the vegetables, cashew & peanuts, freshly cooked noodles & chopped coriander.
• 11 stir fry for 3 minutes & serve immediately with fresh crusty bread.

Roast Loin Of Lamb With Five Vegetables

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 3/4-2 kg lamb loin (skin on)
• 2 tablespoons wine vinegar
• salt
• thyme
• 900 g king edward potatoes, peeled and cut into chunks
• vegetable oil or lard or dripping
• 300 g cauliflower florets
• 200 g carrots
• 200 g green beans
• 300 g broccoli florets
• 2 tablespoons marmite
• 1 glass red wine
• 570 ml chicken stock
• 50 g butter
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 180°c/350°f/gas 4.
• 2 taking a sharp knife, score the skin of the lamb 12 to 15 times.
• 3 rub the vinegar over the skin, mix together the salt and thyme and rub into the skin.
• 4 place on a roasting tray and roast for 1½ hours basting every 15 minutes or so.
• 5 after about an hour, pour some of the fat juices into another tray and heat until smoking hot. season the potatoes with salt and add them to the hot fat, spooning it over to make sure each piece is covered. cook until crisp and brown, which will take about 40 minutes, turning occasionally.
• 6 whilst the meat is in the oven, pre-cook the vegetables separately in plenty of boiling salted water. begin with the cauliflower, remove and plunge into cold water. do the same with the carrots, beans and broccoli - in this order. once they are all cooked and cooled, set aside until needed.
• 7 once the meat is cooked, remove from the tray and leave to stand. pour off the excess fat.
• 8 place the oven tray on the stove, add the marmite, red wine and stock. reduce, add half the butter and seasoning before passing through a sieve. keep warm until needed.
• 9 to serve, remove the roast potatoes and transfer to a serving dish. reheat the vegetables in boiling salted water, tip into a serving dish and dot with butter. remove the crackling, break into pieces and carve the meat. pour the gravy into a jug.

roast lamb w/potatoes

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

Ingredients

• Servings: 4
• 3 lbs butterlied leg of lamb, excess fat sliced off
• 2 lemons, zested and juiced
• 2 teaspoons rosemary
• 2 teaspoons thyme
• 3 cloves garlic, chopped
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 2 -3 baking potatoes, sliced 1/16 inch thin on a mandoline
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees at roast.
• 2 slice potatoes thinly, and mix with 2 tbsp oil, salt and pepper.
• 3 mix lemon zest and juice, spices and oil, pour over lamb (may be marinated up to 24 hrs if desired).
• 4 layer potatoes on bottom of roasting pan, add lamb to center.
• 5 roast about 1 hr, or until a thermometer reads 130 degrees for rare, 140 for med- i cook some longer for those who like it well.
• 6 let lamb rest for 10 mins, slice and seve, enjoy.

Pot Roast Lamb With Lemon

Total Time: 21 hrs 10 mins Preparation Time: 10 mins Cook Time: 21 hrs

Ingredients

• Servings: 6
• 3 lbs lamb shoulder, boned
• 1/3 cup fresh lemon juice
• 2 teaspoons dried oregano
• 3 tablespoons olive oil
• 2 garlic cloves, crushed

Recipe

• 1 trim off excess lamb fat, open out shoulder and rub flesh with some of the lemon juice, sprinkle with salt and pepper and 1/2 tsp of the oregano. form into a roll and tie securely with string.
• 2 rub outside of meat with more lemon juice,salt pepper and oregano.
• 3 heat oil in heavy based pan and brown meat on all sides. reduce heat and add remaining lemon juice, garlic and oregano.
• 4 cover tightly and simmer over low heat for 21/2 hours or till meat is tender, turn meat occasionally during cooking.
• 5 remove string and slice to serve. pour juices into a bowl and serve separately.

Pasta With Sausagemeat And Carrots

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 ounces lamb sausage
• 1 tablespoon oil
• 1/2 ounce butter
• 1/2 onion, chopped
• 3 carrots
• 14 ounces tomatoes
• 4 fluid ounces chicken stock
• 1 bay leaf
• 1 teaspoon dried oregano
• 12 ounces pasta (macaroni or rigatoni)
• 3 ounces freshly grated parmesan cheese or 3 ounces mature cheddar cheese
• seasoning

Recipe

• 1 if using whole sausage remove meat from skins.
• 2 grate/shred the carrots.
• 3 puree the tin of tomatoes.
• 4 heat the oil and butter in a saucepan and cook the onion until translucent.
• 5 add the sausage meat and lightly brown, breaking it up with a fork.
• 6 add the carrot and stir for a few minutes.
• 7 add the tomatoes, stock bay leaf and oregano and cook, covered over a low heat for 30 minutes.
• 8 taste for seasoning-if the sausages are spicy you may not need any.
• 9 cook and drain pasta.
• 10 mix pasta with the sauce and serve.
• 11 serve cheese separately.

Pot Au Feu

Total Time: 12 hrs Cook Time: 12 hrs

Ingredients

• Servings: 6
• 2 lbs boneless beef rump roast or 2 lbs chuck roast, cut into six pieces
• 1 lb lamb tenderloin or 1 lb lamb chop, well-trimmed
• 2 -3 chicken breasts, halved or 2 -3 chicken thighs
• 1/2 lb polish sausage, cut in serving pieces
• 3 carrots, scraped and cut in 3-inch pieces
• salt
• 2 onions, peeled, halved and stuck with whole cloves
• 2 parsnips, scraped (optional)
• 2 stalks celery, cut in 2-inch pieces
• 1 (10 ounce) can beef bouillon
• wrapped in cheesecloth
• 1 bay leaf
• 6 peppercorns
• 1/2 teaspoon thyme
• 4 garlic cloves

Recipe

• 1 alternate pieces of meat in crock pot with sausage on top; add vegetables on sides to fill up.
• 2 put herbs wrapped in cheesecloth or a tea strainer in the approximate center.
• 3 pour in bouillon.
• 4 cover and cook on low 12-18 hours.
• 5 serve with cooked carrots, leeks, turnips, onions and potatoes.

Roast Lamb W/ Peppercorn Cream Sauce And Jalapeno Mint Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 new zealand lamb racks
• 1 cup dijon mustard
• 3 cups breadcrumbs
• 1/4 lb butter, melted
• 10 cups beef stock (rich homemade stock is important to the rich flavor of the sauce, using canned stock will affect the)
• 2 cups burgundy wine
• 2 tablespoons brandy
• 1/2 teaspoon shallot, minced
• 1 tablespoon peppercorn, coarsely crushed (the blue lion uses a mixture, black, , green, szechaun, pink, etc.)
• 1/2 tablespoon fresh rosemary, chopped
• salt
• 2 cups heavy cream
• 1/2 cup water
• 3/4 cup sugar
• 2 tablespoons green creme de menthe
• 1 1/2 cups fresh mint, chopped
• 3 fresh jalapenos, seeded and chopped
• 1/4 cup cold water
• 1 teaspoon gelatin

Recipe

• 1 to prepare mint sauce, combine water, sugar, and creme de menthe in a saucepan, and heat to dissolve sugar.
• 2 add fresh mint and jalapenos, and bring to a boil.
• 3 in a seperate saucepan, mix gelatin with cold water, and heat to dissolve gelatin.
• 4 combine mint mixture with gelatin mixture, and mix thoroughly.
• 5 refrigerate mixture overnight to set.
• 6 have your butcher french trim the lamb (take the fat caps off the racks and scrape the silverskin from the bones).
• 7 preheat oven to 350°f.
• 8 brush each rack with dijon mustard, and roll in bread crumbs to coat top and bottom.
• 9 arrange on a baking sheet and sprinkle with melted butter.
• 10 bake until medium rare (20-30 minutes).
• 11 to make peppercorn sauce, boil beef stock until reduced to 1 cup.
• 12 in a seperate saucepan, combine wine, brandy, shallots, and boil mixture until reduced by half.
• 13 add reduced beef stock to mixture; continue to boil until only 1 cup is left of the mixture.
• 14 season sauce with rosemary and salt.
• 15 add cream and cook over medium heat until thick.
• 16 stir mint sauce before serving.
• 17 slice racks into chops and serve on a bed of peppercorn cream sauce, with jalapeno mint sauce served to the side for a dipping sauce.

Shake And Bake Lamb Chops For Two!!

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

Ingredients

• Servings: 2
• 2 lamb chops
• 1 (5 3/4 ounce) package original shake-n-bake, chicken coating mix

Recipe

• 1 preheat oven to 350ºf.
• 2 place 1 lamb chop at a time in bag, with 1/2 pouch of shake and bake for chicken.
• 3 shake to coat the whole lamb chop.
• 4 place in a greased baking pan, 11x7".
• 5 take any leftover shake and bake that is in the bag and spread it over top the lamb chops. this gives it extra coating.
• 6 bake in preheated oven for 45-50 minutes.
• 7 enjoy!

Pasta With Spinach, Beans And Pancetta

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

Ingredients

• Servings: 6
• 1 lb oricchette pasta (little ears or bow tie would work fine or small shells)
• 2/3 cup pancetta, diced
• 1 onion, medium and finely chopped
• 20 ounces cannellini beans, drained and rinsed (1 1/2 cans)
• 5 plum tomatoes (lightly seeded and chopped)
• 5 -6 ounces baby spinach (1 bag of fresh spinach)
• 5 teaspoons of minced garlic
• 1/2 teaspoon red pepper flakes (adjust as to how much heat you want)
• 1/2 cup dry wine (chardonney or chablis)
• 1/2 cup chicken broth
• 1/4 cup parsley, chopped
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil, to (1 to saute the vegetables, 2 for the spinach)
• 1 tablespoon butter
• 1 cup grated parmesan cheese
• 4 tablespoons olive oil

Recipe

• 1 bean sauce -- in a large saute pan, add 1 tablespoon of the olive oil and saute the pancetta until lightly brown. then add the onion, red pepper flakes and continue cooking until the onion is slightly soft and translucent. then add the beans, salt and pepper, wine, chicken broth, and parsley. simmer 10-15 minutes on low. mash up the beans slightly with a fork. the beans will naturally thicken the sauce.
• 2 pasta -- while the beans cook, start cooking your pasta according to directions.
• 3 spinach -- now . while the beans simmer and the pasta cook, lets make the spinach. in a large skillet heat the 2 tablespoons olive oil and butter. add the garlic and cook just a minute until lightly browned, then add the tomatoes and cook 3-4 minutes until they start to break down. next, add the spinach and cook until lightly wilted just a couple of minutes, not too long. add additional salt and pepper and cook until spinach is slightly wilted.
• 4 combine -- drain the pasta, (reserve a little of the water) and toss with the bean mixture, parmesan cheese, and the spinach mixture. add a little of the pasta water if you would like a little more sauce. i also like to drizzle just a bit of good olive oil the top. enjoy!
• 5 some good toasted baguettes are perfect with this. just topped with a little olive oil is all.

Pasta With Sausage

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb pasta shells
• 6 cups broccoli florets
• 2 teaspoons olive oil
• 1 package turkey sausage
• 1 tablespoon minced garlic
• 1 can diced tomato, with balsamic vinegar,basil,and olive oil

Recipe

• 1 bring a large pot of lightly salted water to a boil.
• 2 add pasta and cook, stirring often for 7 min.
• 3 stir in broccoli; cook 5 min more or until pasta is firm-tender and broccoli is crisp tender.
• 4 heat oil in large non-stick skillet over medium heat.
• 5 add sausage and garlic.
• 6 cook, stirring often, 3 to 4 min.
• 7 or until sausage is lightly browned.
• 8 stir in the tomatoes.
• 9 cook 1 to 2 min to heat through.
• 10 remove 1/2 cup cooking water from the pot.
• 11 drain pasta and broccoli and return to pot.
• 12 add sausage sauce and pasta water.
• 13 toss to mix and coat.

Roast Leg Of Lamb

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 (5 lb) leg of lamb
• 1 -2 clove elephant garlic, mashed with a knife and finely slivered
• 1/2 cup caraway seed (or enough to coat leg)
• 2 cups water

Recipe

• 1 a meat thermometer.
• 2 create slits in leg of lamb all over.
• 3 insert cloves of garlic into slits and roll in caraway seeds to coat entirely.
• 4 place on roasting rack over a deep (pan roasting pan).
• 5 fill pan with water about halfway.
• 6 insert thermometer into thickest part of lamb.
• 7 place on rack over pan and tent with tinfoil.
• 8 cook at 350 until almost done (reading will show on thermometer) remove foil and finish cooking.
• 9 use drippings in pan to make gravy.
• 10 serve with any side dishes you like.
• 11 this always comes out juicy, tender and delicious; don't let the amount of steps fool you into thinking this is a long process.
• 12 it's really very quick to prep, elegant to serve and tastes great!
• 13 best tip is to make sure you don't run out of liquid in the pan (top-up with water as needed) as this keeps the lamb moist and tender!

Roast Leg Of Lamb - Mediterranean Style

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 3
• 1 leg of lamb (about 1.5 kg) or 1 lamb shoulder (about 1.5 kg)
• 6 garlic cloves, slivered
• 2 lemons
• 2 onions
• 2 carrots
• 1 (330 ml) bottle beer
• salt
• pepper
• olive oil

Recipe

• 1 remove all the fat from the lamb (or most of it).
• 2 make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
• 3 cut the carrots into thick slices, the onions and lemons into quarters.
• 4 rub the lamb with olive oil, put salt and pepper all over.
• 5 put the lamb into a pan and place all the vegetables around it.
• 6 fill up with olive oil (1/2- 1 cup) and boiling water.
• 7 put into oven at 400°f and roast for an hour.
• 8 after one hour, turn meat over and fill pan with the whole bottle of beer.
• 9 put back into oven for another hour.
• 10 the vegetables give a very nice sauce.
• 11 experiment with the amount of lemon.
• 12 a nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.

Roast Lamb Loin With Apple Relish

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

Ingredients

• Servings: 4
• 2 lbs boneless lamb loin
• 3 tablespoons olive oil
• salt & freshly ground black pepper
• 1 lemon, thinly sliced and seeded
• 1 red onion, thinly sliced
• 1/2 teaspoon sugar
• 1/2 cup apple juice
• 1/4 cup raisins
• 1 granny smith apple, cored and cubed
• 1 teaspoon sherry wine vinegar or 1 teaspoon cider vinegar

Recipe

• 1 preheat oven to 435 degrees f.
• 2 tie lamb roast with kitchen string at 1 1/2 inch intervals and season with salt and pepper and rub with oil.
• 3 in a bowl, combine lemon, onion, sugar and 1 tablespoon oil; season with salt and pepper.
• 4 in a large baking dish, place lamb on one side and arrange lemon and onion mixture in a single layer on the other side.
• 5 roast until lamb registers 150 degrees on an internal meat thermometer, about 30 minutes.
• 6 tent lamb roast with aluminum foil and remove lemon mixture and chop.
• 7 in a medium bowl, combine apple juice and raisins; microwave 1 minute.
• 8 stir in chopped lemon mixture, apple, vinegar, and remaining 1 tablespoon oil into apple juice; season with salt and pepper.
• 9 remove string and slice lamb thin.
• 10 serve with relish.

Sfoglia's Spaghetti Carbonara

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup pancetta or 1/2 cup thick-sliced bacon, diced
• 1 teaspoon fresh ground black pepper
• salt (for boiling pasta)
• 1 lb spaghetti (could also use fresh spaghetti or linguini)
• 6 large egg yolks (approx. 1 per person)
• 1/4 lb parmigiano-reggiano cheese, grated

Recipe

• 1 fill a large pot with water and bring to a boil over high heat. add a generous amount of salt, then pasta to boiling water.
• 2 fry bacon in large pan until crisp, add pepper.
• 3 once pasta is cooked to al dente, lightly drain pasta (use a pasta cooker that you can pull the middle out and don’t drain it all the way, or else use a “spiderâ€? or tongs – don’t dump the pasta into a colander! you need some of the cooking liquid for the sauce.), add pasta to bacon in pan.
• 4 add egg yolks all at once, break and start tossing with the pasta and bacon very quickly. if eggs start looking scrambled, add more pasta water. your finished dish should look like cream has been added, but without needing to have added cream.
• 5 add parmesan and toss well. garnish with additional parmesan and pepper, and serve immediately on warmed plates.

Roast Lamb Loin

Total Time: 9 hrs 25 mins Preparation Time: 8 hrs Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 3 large garlic cloves, minced
• 2 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon rubbed sage
• 1 bay leaf, crumbled
• 1 teaspoon dried thyme, crumbled
• 3 lbs lamb loin roast, rolled and tied

Recipe

• 1 combine first 6 ingredients in a small bowl.
• 2 rub mixture evenly over the roast.
• 3 cover and refrigerate at least 8 hours, turning roast occasionally.
• 4 preheat oven to 350 degrees.
• 5 place rack in roasting pan and place lamb on the rack.
• 6 roast until thermometer inserted in center of roast registers 160 degrees f (about 1 hour 25 minutes.).

Ravioli Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 ounces sweet italian sausage, casing removed
• 1 garlic clove, crushed
• 2 (14 1/2 ounce) cans chicken broth
• 2 cups water
• 1 (9 ounce) package frozen miniature cheese ravioli
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14 1/2 ounce) can stewed tomatoes
• 1/3 cup dijon mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 cup fresh spinach leaves, torn

Recipe

• 1 brown sausage and cook garlic in 4 quart heavy pot over medium heat until tender, stirring to break up sausage about 5 minutes.
• 2 pour off excess fat.
• 3 remove sausage mixture from pot and set aside.
• 4 heat chicken broth and water to a boil in same pot over medium-high heat.
• 5 add ravioli.
• 6 cook for 4-5 minutes or until tender.
• 7 stir in beans, stewed tomatoes, sausage mixture, mustard, oregano and pepper.
• 8 heat through.
• 9 stir spinach and cook until wilted, about 1 minute.
• 10 serve topped with parmesan cheese.

Pasta With Lamb Ragu

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 tablespoons italian pancetta, minced (may substitute bacon)
• 2 tablespoons celery, minced
• 2 tablespoons carrots, minced
• 3 tablespoons onions, minced
• 2 cups ground lamb
• 1/2 cup wine
• 1/3 cup tomato paste
• 1 (10 ounce) package frozen green peas, thawed
• salt
• fresh ground black pepper
• 16 ounces pasta

Recipe

• 1 bring a large pot of water to a boil.
• 2 heat olive oil in a large skillet over low heat. add pancetta, celery, carrots and onions to skillet; simmer for 20 minutes.
• 3 raise heat to high and add lamb. cook until it turns brown, scraping the drippings from the bottom of the skillet.
• 4 add wine and continue cooking until wine evaporates. add tomato paste, salt, pepper and cover with water. simmer an additional 20 minutes.
• 5 add peas and more water to cover, simmer 20 additional minutes.
• 6 cook pasta according to package directions. drain and toss with the sauce.
• 7 transfer to serving platter or bowl.

Roast Lamb

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 500 g potatoes
• 1 tablespoon oil
• 3 tablespoons soy sauce
• 3 tablespoons mustard
• 1 garlic clove
• 3 cm ginger
• 1 tablespoon sugar
• 450 g lamb
• 350 g sugarsnap peas

Recipe

• 1 preheat the oven to 200c/180c/gas 6. toss the potatoes in the oil to coat well, then put them in a roasting tin and cook in the oven for 50-55 minutes.
• 2 while the potatoes are roasting, mix the soy sauce, mustard, garlic, ginger and sugar in a bowl. put the lamb in another roasting tin and spread a third of the mustard rub on the surface, pressing it into the meat.
• 3 cover with foil and bake for 35 minutes. remove the foil, baste with the remaining rub and return to the oven for 5-10 minutes. remove to a board or platter and rest for 5 minutes, covered, before slicing. meanwhile, add 4tbsp boiling water to the roasting tin and stir to make a gravy with the pan juices.
• 4 cook the sugarsnap peas and serve with the lamb, roast potatoes and gravy.

Roast Peaches

Total Time: 32 mins Preparation Time: 2 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 peach
• 1 tablespoon honey
• 1/4 tablespoon butter
• 1 pinch brown sugar

Recipe

• 1 preheat oven to 400 degrees.
• 2 cut peach in half, remove seed.
• 3 microwave butter, cover peaches with butter (flesh).
• 4 drizzle honey on flesh of peach, fill the empty pit area with the honey.
• 5 sprinkle brown sugar on fleshy side.
• 6 roast for about 15 mins or until peach softens.
• 7 (use the honey in the empty pit to baste fleshy side of peach occasionally).
• 8 flip peach so that fleshy side is down, roast for another 15 minutes.
• 9 use peaches to top vanilla ice cream. also good sauce for chicken and lamb.

Roast Lamb In Horseradish Crust

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup fresh breadcrumb
• 2 tablespoons olive oil
• 2 tablespoons bottled prepared horseradish, drained
• 1 1/2 lbs boneless lamb loin
• 1 1/2 tablespoons dijon mustard
• 1 1/2 tablespoons mayonnaise

Recipe

• 1 preheat oven to 475°f.
• 2 cook bread crumbs in 1 tbsp oil with salt and pepper to taste over moderate heat, stirring until golden brown.
• 3 transfer to bowl and toss well with horseradish.
• 4 pat lamb dry and season with salt and pepper. brown lamb in remaining oil, about 5 minutes or until well browned. transfer to a baking pan.
• 5 mix mustard and mayonnaise. coat top and sides evenly with mixture and press bread crumb mixture evenly onto meat.
• 6 place roast in the middle of oven. roast until a meat thermometer inserted in center registers 145f degrees, 25 to 30 minutes.
• 7 let rest and cut into 1/4 inch thick slices.

Roast Lamb Adrien

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

Ingredients

• Servings: 12
• 3 lbs boneless lamb top loin
• salt and pepper
• 8 ounces tomato sauce
• 1/2 cup catsup
• 1/2 cup vinegar
• 1/2 cup brown sugar
• 1/2 cup dark corn syrup
• 1/2 cup water
• 1 teaspoon chili powder
• 1 tablespoon cornstarch
• 4 tablespoons curacao

Recipe

• 1 season roast with salt and pepper.
• 2 place fat side up in open roasting pan. bake at 325° for 1 1/2 hours.
• 3 combine remaining ingredients (except cornstarch and curacao) in a saucepan. cook over low heat for 5 minutes.
• 4 blend cornstarch with 2 tablespoons cooked mixture: return to sauce. stir until slightly thickened.
• 5 add curacao; continue cooking and stirring for 10 to 15 minutes longer.
• 6 remove drippings from roasting pan. cover roast with 1/3 of the sauce and bake for 15 minutes.
• 7 now cover with half the remaining sauce and bake for 15 minutes.
• 8 repeat again with half the remaining sauce and bake 15 minutes more.
• 9 reheat remaining sauce to serve with roast.

Roast Lamb Leg In Coca Cola

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• 3 kg lamb legs
• 20 ml freshly ground salt
• 15 ml fresh ground black pepper
• 30 ml mustard powder
• 2 liters coca-cola
• 1/2 cup cooking oil
• 50 ml vinegar
• 3 teaspoons brandy
• 900 g pineapple rings
• fresh mint

Recipe

• 1 marinated canned pineapple rings.
• 2 mix the cooking oil, vinegar, brandy and chopped mint together.
• 3 drain the juice off of the pineapple rings.
• 4 put the pineapple rings into a container with a lid pour the above mixture over the pineapple rings cover with lid and refrigerate.
• 5 roast leg of lamb in coca cola.
• 6 preheat the oven to 120cc (250f).
• 7 rub the salt, pepper and dry mustard powder into the leg of lamb.
• 8 place leg of lamb in a roasting dish that has a lid, pour the coca cola over the lamb leg cover roasting dish with lid, place in the oven and bake for 3 to 4 hours, remove the lid ½ hour before serving increase the oven temperature to 200c (425f) and brown the lamb leg.while browning the leg of lamb put the marinated pineapple rings onto a baking sheet, put into the oven and brown for 20 minutes.

Roast Lamb (lechon Asado)

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 3 lbs lamb roast
• 1/4 teaspoon parsley
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 2 cloves minced garlic
• 1 sliced green pepper
• 1 sliced onion
• salt and black pepper

Recipe

• 1 remove excess fat and skin from lamb roast.
• 2 marinate with spices, pierce holes in meat, and set aside for 2 hours.
• 3 roast at 350f for 2 1/2 to 3 hours.
• 4 turn the meat and baste frequently.

Posole (mexican Lamb Stew)

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 2 lbs lamb
• 3 (14 1/2 ounce) cans hominy, drained (yellow or )
• 2 (10 ounce) cans diced tomatoes with green chilies
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 tablespoon vegetable oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon new mexico chile powder (mild, medium, or hot)
• 1 teaspoon dried ancho chile powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro
• 1/4 lime, per serving

Recipe

• 1 trim fat from lamb, cut into 1/2 inch cubes, brown in oil over medium hot heat. remove from pan and set aside.
• 2 in remaining oil, saute onion until tender, about 4 minutes.
• 3 add garlic, cooking for just a minute more.
• 4 put the cooked meat, onions and garlic in a stew pot. add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
• 5 stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
• 6 puree one can of drained hominy in a blender with the remaining ½ can chicken broth. the pureed hominy adds thickness to the stew.
• 7 add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

Pot Roast Of Lamb

Total Time: 3 hrs 30 mins Preparation Time: 1 hr Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 1 (5 1/2 lb) boneless lamb shoulder
• 1/4 cup lemon juice
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (10 1/2 ounce) can condensed beef broth, undiluted
• 1 bay leaf
• 2 lbs new potatoes (about 12)
• 8 medium onions, peeled
• 2 tablespoons flour
• 1/2 cup chopped fresh mint leaves
• 1 cup finely chopped onion
• 1/2 cup chopped parsley
• 1 1/2 teaspoons salt
• 1 teaspoon dried basil leaves
• 1/2 teaspoon dried marjoram
• 2 garlic cloves, crushed

Recipe

• 1 wipe lamb with damp paper towels. trim excess fat. spread flat on board, pound with mallet to make even thickness. pour lemon juice over lamb to cover completely.
• 2 for filling: in bowl, combine chopped onion, parsley, salt, basil, marjoram and garlic; mix well. spread onion-parsley mixture evenly over lamb to within 1 inch of edge all around. starting at short side, roll up, tie roll with kitchen twine at 2-inch intervals to secure. if necessary, close ends with toothpicks.
• 3 slowly heat the butter in an 8-quart dutch oven. in hot butter, brown roast evenly on all sides, turning with wooden spoons - takes about 25 minutes. spoon off excess fat. pour beef broth into a 2-cup measure. add water to measure 1-1/2 cups. add to lamb along with bay leaf, bring to the boiling point. reduce heat, simmer, covered, 1-1/2 hours, turning meat at least once.
• 4 wash potatoes; pare strip around each one. add potatoes and onions to dutch oven. simmer, covered, 40 minutes, or until lamb and vegetables are tender (test vegetables with a fork).
• 5 remove lamb, potatoes and onions to serving platter. keep warm. remove string from lamb, let stand 20 minutes for easier carving.
• 6 skim fat from pan liquid. measure liquid; add water to make 1-3/4 cups. mix flour with 1/4 cup cold water until smooth.
• 7 stir into pan liquid, bring to boiling, stirring. add chopped mint. reduce heat and simmer 3 minutes. spoon some of mint gravy over meat, and pass the rest. garnish serving platter with lemon slices and fresh mint leaves, if desired.

Portuguese-style Lamb Chops (or Chicken)

Total Time: 24 hrs 10 mins Preparation Time: 24 hrs Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 tablespoons portuguese-style red pepper paste (see recipe i posted)
• 6 (4 ounce) boneless lamb chops, trimmed
• 2 cups dry wine
• 1 tablespoon olive oil
• 1/2 teaspoon fresh ground pepper
• 1/4 salt, to taste
• 1 tablespoon coarsely chopped fresh parsley, for garnish

Recipe

• 1 prepare portuguese-style paste (see recipe i posted).
• 2 place lamb chops in a shallow glass dish and rub pepper paste over both sides.
• 3 pour wine over the chops.
• 4 cover and refrigerate for at least six hours or overnight, turning once or twice.
• 5 drain marinade into a small saucepan.
• 6 add oil and bring to a simmer.
• 7 reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
• 8 stir in pepper and salt.
• 9 measure out 1/4 cup sauce for basting.
• 10 keep remainder warm.
• 11 meanwhile, heat grill to medium-high.
• 12 lightly oil grill rack.
• 13 place the chops on the grill.
• 14 cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
• 15 serve immediately, passing remaining pepper sauce separately.
• 16 variation: substitute boneless, skinless chicken breasts or skinned bone-in chicken for lamb chops.
• 17 allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
• 18 serves 6.

Roast Lamb Cuba Libre

Total Time: 50 hrs Preparation Time: 48 hrs Cook Time: 2 hrs

Ingredients

• 1/4 cup dark rum (i like myers)
• 1 1/2 cups cola
• 2 limes, juice of
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 small lamb roast (3 lbs. or so)

Recipe

• 1 combine all ingredients (except lamb) until salt and sugar are dissolved.
• 2 marinate lamb, covered, for 2 days in the refrigerator.
• 3 preheat oven to 450 degrees f.
• 4 roast marinated lamb, uncovered, for 30 minutes.
• 5 reduce heat to 325 degrees and roast, covered, for approximately and hour to an hour and a half more, or until done.

Pasta With Sausage Meat And Wilted Rocket

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 links good quality sausages
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 400 g chopped tomatoes
• 200 g pappardelle pasta (a wide flat ribbon pasta)
• 50 g rocket
• freshly grated parmesan cheese

Recipe

• 1 bring a large saucepan of salted water to the boil.
• 2 while the water is heating, remove the sausage meat from its skin and heat the oil in a frying pan over a medium heat.
• 3 add the sausage meat and garlic and cook, stirring occasionally, for 5 minutes.
• 4 break up any lumps with a fork.
• 5 add the chopped tomatoes and bring to a simmer then reduce the heat a little and simmer gently for 15 minutes.
• 6 season to taste with salt and freshly ground black pepper - keep the sauce warm until ready to use.
• 7 add the pasta to the boiling water and cook for 8-10 minutes or until al dente, drain the pasta and return to saucepan.
• 8 pour over the sauce and stir in the rocket.
• 9 divide the mixture between plates and serve with parmesan.

Roast Leg Of Lamb With Garlic-herb Crust(cook's Country)

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 whole leg of lamb, semiboneless (6 to 8 pounds)
• 4 garlic cloves, thinly sliced
• 1 tablespoon fresh rosemary leaf
• 2 tablespoons extra-virgin olive oil
• salt and pepper
• 6 slices hearty bread
• 5 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh parsley leaves, chopped
• 1 teaspoon fresh rosemary, minced
• 2 tablespoons dijon mustard

Recipe

• 1 1. for the lamb: adjust oven rack to lower-middle position and heat oven to 450 degrees. using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. rub lamb with oil and season with salt and pepper. place leg meaty side down on wire rack set inside rimmed baking sheet. roast lamb for 15 minutes, flip, and roast 15 minutes longer.
• 2 2. for the crust: meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. reserve 2 cups crumb mixture for lemon asparagus casserole. stir rosemary into remaining crumbs.
• 3 3. lower oven temperature to 325 degrees. remove lamb from oven and brush meaty side with mustard. press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. transfer lamb to cutting board and tent loosely with foil. let rest 15 to 20 minutes. slice and serve.
• 4 make ahead: make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. the garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.

Roast Leg Of Lamb With Cranberry-fig Stuffing

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 cup dried cranberries, chopped
• 1/2 cup currants
• 1 1/2 cups figs, chopped
• 1 1/2 cups boiling water
• 6 lbs leg of lamb, butterflied (the weight is before removing the bone, save the bone)
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped (or 3/4 tsp dried thyme)
• 1 tablespoon sage, fresh chopped (or 1/3 tsp dried sage)
• 1 orange, juice and zest of
• 2 carrots
• 1 stalk celery, diced
• 1 medium onion, diced
• 1 cup dry red wine (substitute beer or grape juice)
• salt & pepper

Recipe

• 1 soak currents,figs and cranberries in the boiling water for 30 minutes.
• 2 season the lamb with salt& pepper.
• 3 make a mixture of the garlic, thyme,& sage and rub all over the lamb.
• 4 sprinkle the inside of the leg with orange zest.
• 5 drain fruits, reserve liquid, and spread the fruit 1/2" thick on the inside of the leg.
• 6 roll the leg from the small end, jelly roll style and tie with twine.
• 7 heat oven to 425f degrees.
• 8 place lamb in a shallow roasting pan.
• 9 add the lamb bone,carrots, celery, fruit water,orange juice and wine.
• 10 cover the pan with foil roast 30 minutes lower heat to 325f, loosely leave the foil over the roast but not sealed, and roast 45-60 minutes (or until the internal temp is 155f).
• 11 transfer lamb to a platter.
• 12 remove bone from pan& skim off the fat.
• 13 strain theveggies from the juices and put the juices in a saucepan, simmer until it has reduced to about half.
• 14 serve with the sliced roast on the side.

Posole With Chicken & Lamb

Total Time: 3 hrs 45 mins Preparation Time: 30 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 whole rotisserie roasted deli chicken, de-boned and cut up
• 1 lb country-style boneless lamb ribs
• 1 (32 ounce) container low sodium chicken broth
• 12 ounces water
• 3 medium onions (chopped)
• 8 garlic cloves (minced)
• 2 (14 ounce) containers frozen green chilies (roasted, peeled & chopped)
• 1/4 teaspoon garlic salt
• 1/2 teaspoon cumin
• 1 tablespoon mexican oregano
• 2 1/2 ounces menudo spice mix
• 1 bunch cilantro (chopped, including stems)
• 1 (32 ounce) can hominy (drained)
• 1 (15 ounce) can hominy (drained)
• salt
• black pepper

Recipe

• 1 cube the lamb (you can use lamb roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
• 2 add onions, garlic and saute until tender.
• 3 add chicken.
• 4 add water and broth, stir well.
• 5 place 1 tub of green chiles in blender and puree. them add to pan.
• 6 add second tub to pan.
• 7 add garlic salt, cumin, mexican oregano and menudo spice mix. i used all but about 1 tablespoon of the menudo mix. i suggest adding small amounts until it is strong enough. stir well.
• 8 add cilantro.
• 9 lower heat and simmer 3 hours.
• 10 add hominy and simmer until warm throughout. about 15 minutes.
• 11 salt and pepper to taste.
• 12 i have found the frozen green chiles and menudo mix at kroger signature & wal-mart grocery stores.
• 13 actually i used a whole beer can chicken off my smoker that most of the fat had been cooked off. i tossed the skin. that is why i suggested using rotiserie chicken.

Roast Leg Of Lamb With Red Wine Gravy

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 (4 lb) short-cut leg of lamb
• 3 cloves garlic, slivered
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried rosemary
• 1 small onion, minced
• 1/2 cup red wine
• 1 cup beef stock
• 1 tablespoon cornstarch
• 1 teaspoon tomato paste
• salt and pepper

Recipe

• 1 using a sharp knife, remove the thin membrane and most of the fat from the lamb.
• 2 cut about 25 tiny slits all over the lamb; insert the garlic slivers.
• 3 combine the oil, lemon juice and rosemary; brush over the lamb.
• 4 let stand at room temperature for 30 minutes.
• 5 on a greased rack in a roasting pan, roast the lamb in a 325 degree f oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees f for rare or 160 degrees f for medium.
• 6 remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
• 7 to make the gravy, skim the fat from the pan.
• 8 add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
• 9 pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
• 10 add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
• 11 mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
• 12 blend in the tomato paste.
• 13 taste and adjust the seasoning with salt and pepper.
• 14 strain if desired.
• 15 slice the lamb and serve with the gravy.

Oven Baked Bbq Ribs

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 4 lbs country-style lamb ribs
• 1 1/2 cups favorite barbecue sauce
• 1 cup orange juice
• 1 vidalia onion, sliced

Recipe

• 1 preheat oven to 300 degrees.
• 2 arrange ribs in 9x13 baking dish and top with sliced onions.
• 3 whisk together bbq sauce and orange juice and pour sauce over ribs and onions.
• 4 cover dish tightly with heavy duty aluminum foil and bake for three hours.
• 5 uncover, increase oven temp to 350 degrees and bake for one hour longer, turning once after 30 minutes.
• 6 remove ribs to a warm platter, cover and let stand for 15 minutes.
• 7 spoon fat off the sauce and serve with the ribs.
• 8 enjoy!

Roast Leg Of Lamb David

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lamb, leg
• 1 head garlic, peeled
• 1 sprig parsley, stems cut off
• 1 onion, sliced
• 1/4 cup olive oil
• kosher salt
• black pepper, course to taste

Recipe

• 1 preheat oven to the hottest it will go.
• 2 make slice holes in the lamb and insert garlic and parsley.
• 3 rub the outside with olive oil. rub on garlic, parsley, salt and pepper and cover with onion rings.
• 4 lay out very heavy tin foil. place lamb in the center. wrap the leg.
• 5 cover with a 2nd layer of foil. make it tight so nothing can get out.
• 6 place in a pan or on a jelly roll. (don't use a glass baking pan!).
• 7 bake for about 1 hour and 15-30 minutes, depending on weight.
• 8 remove from oven. let it sit a bit before opening.

Roast Lamb Basting Sauce

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 1 cup applesauce
• 1/2 cup maple syrup
• 1 bottle beer (i used labatt's blue which is a pilsener)

Recipe

• 1 mix all ingredients.
• 2 baste any roast lamb or chops with this sauce it's delicious.
• 3 heat remaining, add salt and pepper and serve on top of cooked meat.

Roast Leg Of Lamb

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 lbs leg of lamb
• 2 -3 garlic cloves, cut into small slivers
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt (or sea salt)
• 1 tablespoon fresh ground black pepper
• 2 sprigs fresh rosemary leaves

Recipe

• 1 place a roasting rack in a roaster pan and set aside, pre-heat your oven to 375 degrees. snip or poke small holes in the lamb roast and insert the garlic slivers all over the roast.
• 2 coat the lamb all over with the 3 tablespoons of olive oil, seasoning well with the salt and pepper. put the rosemary springs on top of roast inserting a few small picked leaves here and there into the holes with the garlic.
• 3 place roast on the rack and bake in the preheated 375 degree oven for 1 hour to 1 hour and 15 minutes.
• 4 remove roast and tent with tin foil letting it rest for 15 to 20 minutes before carving.

Roast Lamb Loin With Apples

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 (2 lb) boneless center cut lamb loin, trimmed and tied
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1 medium onion, thickly sliced
• 2 carrots, thickly sliced
• 2 stalks celery, thickly sliced
• 3 garlic cloves, smashed
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 4 tablespoons cold unsalted butter
• 2 cortland apples, cored and cut into 8 slices each or 2 rome apples, peeled cored and cut into 8 slices each
• 2 tablespoons apple cider vinegar
• 1 cup apple cider
• 2 tablespoons whole grain mustard

Recipe

• 1 preheat the oven to 400°f.
• 2 in a large ovenproof skillet heat the vegetable oil over high heat. season the lamb loin all over generously with salt and pepper. sear the meat until golden brown on all sides, about 2 to 3 minutes per side. transfer the meat to a plate and set it aside.
• 3 add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. stir until the vegetables are browned, about 8 minutes. stir in the sliced apples, then push the mixture to the sides and set the lamb loin in the middle of the skillet along with any collected juiced on the plate. transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140°f to 150°f, about 30 to 35 minutes. (see cook's note.).
• 4 transfer the lamb to a cutting board and cover it loosely with foil while you make the sauce. arrange the apples and vegetables on a serving platter and set aside. remove and discard the herb sprigs. return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. reduce by half then add the cider and reduce by about half again. pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. adjust the seasoning with salt and pepper, to taste.
• 5 remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. drizzle some sauce over meat and serve the rest on the side.
• 6 cook's note: lamb cooked this way will be slightly pink. if desired, cook the lamb to 160°f, but be aware that this lean cut will not be as moist at the higher temperature.

Pot Roast Lamb In Cider

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 9 ounces shallots
• 5 lbs leg of lamb, part-boned, whole
• 1 pint cider
• 7 tablespoons cider vinegar
• 4 sprigs fresh thyme
• 4 garlic cloves, halved

Recipe

• 1 preheat the oven to 325°f
• 2 place the shallots in a heatproof bowl and cover with boiling water. set aside for about 5 minutes until the skins soften, then drain.
• 3 place the lamb in a large casserole dish or small roasting tin and add the cider, vinegar, thyme and garlic.
• 4 peel the shallots, trimming off the ends but keeping them whole. add to the pot, season and cover with a lid or foil.
• 5 cook for about 4-4½ hours or until the meat is thoroughly cooked and very tender.
• 6 carefully lift the lamb onto a carving board, cover and rest in a warm place for 5-10 minutes.
• 7 strain the liquid then return to the pan and reduce for 5-6 minutes.
• 8 carve the lamb and serve with the shallots and gravy.

Ravioli Meat Filling

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• 1 lb chicken
• 1 lb lamb butt (aka boston or shoulder roast)
• 2 tablespoons butter
• 1/2 yellow onion, finely chopped
• salt
• black pepper

Recipe

• 1 cook chicken in your favorite chicken soup recipe, removing the chicken when it is cooked through.
• 2 enjoy the soup.
• 3 cook lamb in a pot of pomodoro sauce (save sauce to top ravioli later).
• 4 grind both the chicken and the lamb and mix together.
• 5 melt butter in a large pan and saute onion until just browned.
• 6 combine ground meats and onion, salt and pepper to taste, mix well.
• 7 chill until ready to stuff ravioli.