Roasted Prime Rib Bones Or Beef Short Ribs

Total Time: 2 hrs 35 mins Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 6 -7 lbs beef bones (prime rib roast bones)
• seasoning salt (do not use too much salt to season the ribs!)
• pepper
• 1 teaspoon garlic powder (optional or to taste)
• 1 -2 tablespoon minced fresh garlic
• 2 1/2 cups ketchup
• 1/2-3/4 cup cider vinegar (can use vinegar also or half and half)
• 1/4 cup sugar
• 1/3 cup brown sugar (or to taste)
• 3 teaspoons chili powder
• 1/4 teaspoon cayenne pepper (or to taste)
• 2 teaspoons mustard powder
• 2 large onions, coarsley chopped
• salt and pepper

Recipe

• 1 prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
• 2 season prime rib bones (baby back lamb ribs if using) with seasoning salt, pepper and garlic powder.
• 3 place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
• 4 in a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
• 5 add in chopped onions; mix well.
• 6 pour the sauce over ribs, and mix with your hands to coat the ribs.
• 7 bake uncovered for about 1 - 1-1/2 hours or until the beef (or lamb) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
• 8 delicious!

Sarasota's Favorite Simple Fresh Chicken Marinade

Total Time: 4 hrs 2 mins Preparation Time: 2 mins Cook Time: 4 hrs

Ingredients

• 1/4 cup olive oil
• 1/3 cup lemon juice (fresh)
• 1 tablespoon dijon mustard
• 2 teaspoons garlic, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh parsley
• 1 teaspoon fresh rosemary
• 1/2 teaspoon red pepper flakes, to taste (you can go a bit less (or more)
• 1/4 teaspoon ground black pepper

Recipe

• 1 seasoning -- just mix in all in a large baggie, toss well and add the chicken. any type of chicken will work, boneless skinless, thighs, wings, drumettes, bone in breasts, even quarters. also lamb chops, tenderloins, or just even cubes of chicken or lamb for kabobs.
• 2 of course cubes or thinner cuts will take shorter to marinade, whereas -- larger cuts such as bone in breasts will take longer to marinate. just enjoy, it is just a nice fresh taste and works great.

Orange Rosemary Grilled Lamb Tenderloin

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

Ingredients

• Servings: 4
• 16 ounces lamb tenderloin, cut into medallions
• 2 oranges, juice of
• 2 tablespoons olive oil
• 1 tablespoon rosemary, fresh and minced
• 1 tablespoon onion, minced
• 1 garlic clove, minced
• 1 teaspoon red pepper flakes

Recipe

• 1 note: most of the time is for marinading time. actual work time (putting it together and then cooking) is about 30 minutes.
• 2 cut tenderloin into 1-1/2" thick medallions.
• 3 mix remaining ingredients together and pour into a ziplock bag.
• 4 put tenderloin in marinade and mix around well, being sure to coat meat thoroughly.
• 5 put in fridge for at least 4 hours, but the flavours infuse better when left overnight.
• 6 when ready to cook. heat your grill and remove medallions from marinade, discarding marinade, and grill on med/high until done. about 15 minutes.

Sarasota's Lamb Baby Back Ribs

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 -4 slabs baby back ribs (i don't get specific weight because this marinade can be used on as many as you cook, this amount wi)
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon dried oregano
• 1 tablespoon fresh ground black pepper
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 (12 ounce) bottles dark beer
• 2 bay leaves
• 2 tablespoons cider vinegar
• barbecue sauce (use your favorite,there are way too many favorites to name just one, so just use your favorite sauce)
• bourbon

Recipe

• 1 ribs and rub -- the night before you plan to cook these, i mix all the ingredients in a small bowl and then rub the ribs. just rub them up, on both sides. wrap in plastic wrap and put 2 ribs in each of the aluminum tins. refrigerate over night.
• 2 baking the ribs -- the next day, in the same aluminum pans, just remove the saran wrap, cut each of the racks in half to make them easier to handle, and put the ribs in the pan. add the beer (1 beer per pan), 1 tablespoon cider vinegar per pan, bay leaf (1 bay leaf per pan) and cover with foil.
• 3 cook covered with foil for 2 1/2 hours at 350. now i check at 2 hours because you don't want them falling apart before you grill them. i have had some take 2 hours -- so just after 1 1/2 hours, take a peek. you want a knife to go in easy but not falling apart. you should be able to pick up the half rack easily but they still should be very tender.
• 4 grilling -- remove from the oven and take to the grill. place on a medium grill and grill one side for 3-4 minutes then flip. then time to sauce up. sauce each side and flip a couple of times and that is all you need. i like to put enough sauce on for flavor, but i also like my sauce to dry a bit so they are not they messy to eat. it you don't have a grill you can finish in the oven on high heat 450 for just a few minutes too. but the grill is what makes these.
• 5 i usually cut the ribs in two and serve family style. the meat falls off the bone and great flavor.
• 6 sauce, everyone has their favorites -- i like my own bourbon sauce, but i won't get in a bbq battle. just use your favorite. there are way too many. i happen to love a spicy store bought then mixed with a little bourbon and some smoky chipotles for a great easy sauce.

Queso Flameado

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

Ingredients

• 16 ounces oaxaca cheese
• 4 tablespoons chorizo sausage, cooked
• grilled or sauted onion, for topping
• flour tortilla

Recipe

• 1 in medium ovenproof bowl, melt cheese and chorizo together in a microwave, or 325º oven.
• 2 serve with hot tortillas.

Sarasota's Favorite Chicken Or Lamb Marinade

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• 1/2 cup olive oil
• 3 tablespoons wine vinegar
• 2 tablespoons grated onions
• 2 teaspoons garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes

Recipe

• 1 marinade -- simply mix everything together in a baggie (ziploc bag) or small bowl, and add in your meat or poultry. i prefer to use a baggie because there are no dirty dishes, just throw the baggie away, easy clean-up.
• 2 marinate 8-24 hours for the best flavor.

Roasted Lamb Loin

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

Ingredients

• Servings: 6
• 2 lbs boneless lamb loin roast
• 2 cortland apples, cored, peeled, and sliced into wedges
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger, divided
• 1 teaspoon ground nutmeg, divided
• 1 teaspoon ground cinnamon, divided
• 1/2 cup dry wine
• 1/4 cup honey
• 1 tablespoon lemon juice

Recipe

• 1 rub lamb loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon.
• 2 in a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges.
• 3 roast lamb in shallow pan in a 350 degrees f. oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155 degrees f.
• 4 remove from oven, let roast rest for 10 minutes.
• 5 meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any lamb roast juices. serve sliced roast with apples and sauce.

Roasted Lamb Loin W/ A Dijon And Parsley Crust And Chanterelles,

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

Ingredients

• Servings: 6
• 1 (2 1/2-3 lb) boneless lamb loin roast, silver skin removed
• salt & freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons dijon mustard
• 3/4 cup thinly sliced fresh flat leaf parsley
• 1/4 cup chicken broth
• 2 shallots, finely diced
• 2 garlic cloves, minced
• 1 lb fresh chanterelle mushroom, stem ends trimmed, halved if large
• 1 (1/2 ounce) fresh black truffle

Recipe

• 1 for the lamb roast: preheat the oven to 350°f/180°c place a large sauté pan over high heat. season the lamb loin with salt and pepper. drizzle 1 tablespoon/15 ml of oil over the lamb and rub to coat the lamb all over with the oil.
• 2 cook the lamb in the hot pan until golden brown on all sides, about 8 minutes total. the lamb will still be raw. place the sauté pan in the oven and roast the lamb for approximately 1 hour and 10 minutes or until an instant-read meat thermometer registers 140°f/60°c when inserted into the center of the lamb roast. as the lamb roasts in the oven, turn it occasionally to ensure it browns evenly.
• 3 remove the lamb from the oven and brush the dijon mustard over the top and sides of the lamb. sprinkle 2/3 cup/25 g of the parsley over a work surface. roll the mustard-coated sides of the lamb in the parsley to coat, patting the parsley so that it adheres to the lamb.
• 4 allow the lamb to rest for 10 minutes. add the chicken broth to the pan drippings in the sauté pan. stir over medium heat to loosen the pan drippings and bring the pan juices to a simmer.
• 5 meanwhile, for the mushrooms:.
• 6 place another large sauté pan over moderate heat. drizzle the remaining 2 tablespoons/30 ml of olive oil over the hot pan. add the shallots and sauté for 1 minute or until soft.
• 7 add the garlic and continue to sauté for a further 1 minute. add the chanterelles and sauté for about 8 minutes or until the chanterelles are tender and juices form. stir in the remaining parsley and season with salt and pepper.
• 8 to serve: divide the mushrooms among 4 serving plates. cut the lamb roast into thin slices and transfer the lamb slices to the plates. drizzle the pan juices over the lamb. shave the truffle into thin slices over the lamb and serve.

Roasted Lamb With Dried Cherries

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

Ingredients

• Servings: 8
• 2 -3 lbs lamb loin roast
• 1 teaspoon salt
• 1 teaspoon sage
• 1/2 teaspoon pepper
• 1 (16 ounce) can unsweetened tart red cherries
• 1/4 cup balsamic vinegar
• 3/4 cup brown sugar
• 1/2 cup dried cherries
• 1 teaspoon mustard
• 4 teaspoons cornstarch

Recipe

• 1 mix the salt, sage, and pepper. rub this mixture all over the roast.
• 2 roast, fat side up, on a rack at 325 degrees for 30 to 40 minutes per pound or until a meat thermometer registers 170 degrees.
• 3 allow to set for 15 to 20 minutes while you prepare the sauce.
• 4 sauce: whisk the liquid from the cherries into the meat drippings in the roasting pan over medium heat. (you may remove some of the fat first, if desired.) add the vinegar, brown sugar, dried cherries, and mustard. cook over medium heat. meantime, whir the canned cherries in your food processor until you have a cherry sauce similar to applesauce. add these to the pan with the cornstarch. cook until slightly thickened.
• 5 slice the roast and spoon the sauce down the middle of the slices.

Simple Red Beans And Rice

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

Ingredients

• Servings: 6
• 1 lb kielbasa, cut into 1/4 inch slices
• 1 onion, chopped
• 2 garlic cloves, pressed
• 1 bell pepper, chopped
• 2 (15 1/2 ounce) cans red beans, drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• salt and pepper
• 3 cups brown rice, cooked

Recipe

• 1 in a skillet cook sliced sausage for about 2 minutes.
• 2 add onion, garlic, and bell pepper, and saute till veggies are tender.
• 3 add beans and tomatoes with thier juice.
• 4 season with thyme, caynne, and salt and pepper to taste.
• 5 serve over rice.

Roasted Lamb Tenderloin With Garlic

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs lamb loin
• 2 tablespoons chopped garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons butter
• 1 small chopped onion
• 1/4 cup olive oil

Recipe

• 1 heat oven to 350°f.
• 2 melt butter in roasting pan and sauté onion.
• 3 combine remaining ingredients in a small bowl.
• 4 rub over loin.
• 5 place loin on onions in roasting pan.
• 6 roast until center reaches 160°f.
• 7 serve.

Semi-sweet Chutney

Total Time: 22 mins Preparation Time: 7 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 1/4 cup cooking sherry
• 1/4 cup vegetable broth
• 1/2 cup green seedless grape, chopped
• 1/2 cup red seedless grapes, chopped
• 1/2 cup seedless mandarin orange sections or 1/2 cup orange section
• 1 teaspoon of fresh grated gingerroot
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon mustard seeds
• salt and pepper

Recipe

• 1 heat oil in a skillet over medium heat. sautee onions until tender for 4-5 minutes.
• 2 add sherry and vegetable broth, simmer until liquid is reduced to 1-2 tablespoons.
• 3 add grapes, oranges, ginger, vinegar, mustard seeds, cook for 1-2 minutes.
• 4 remove from heat, add salt and pepper to taste, serve over lamb or halibut.

Pistachio Crusted Lamb Chops

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

Ingredients

• 1/2 cup pistachios, shelled and finely ground
• 1 garlic clove, minced
• 1 teaspoon lemon peel, grated
• salt
• 1/2 cup breadcrumbs
• pepper
• 4 lamb chops, one inch thick
• 1 large egg, beaten
• 1/2 cup olive oil

Recipe

• 1 preheat oven to 400°f.
• 2 combine nuts, lemon peel, garlic, bread crumbs and salt in shallow bowl.
• 3 season chops with salt and pepper. dip each chop in egg then nut mixture and transfer to baking pan.
• 4 in large skillet heat oil over medium heat. add chops and cook about two minutes per side until golden.
• 5 return to baking pan and bake for about 20 minutes.

Seasoned Lamb Roast

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 -2 lb boneless lamb roast
• 2 teaspoons garlic salt
• 1/2 teaspoon black pepper
• 1/4 cup honey
• 1 teaspoon prepared horseradish
• 1 teaspoon ground ginger

Recipe

• 1 mix together the garlic salt and black pepper.
• 2 rub on lamb roast.
• 3 roast in a 350 degree oven for 40 minutes per pound.
• 4 baste with a mixture of honey, horseradish and ginger.

Sarasota's Quick And Hearty Cassoulet

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

Ingredients

• 1 lb chicken thigh (4 boneless, skinless, cut in bite size pieces)
• 1/4 lb smoked sausage, cut in small bite size pieces
• 2 lamb chops, cut in small bite size pieces (3/4-inch thick)
• salt
• pepper
• 1 tablespoon olive oil
• 2 celery ribs, diced fairly fine (save the leaves for later and chop them up)
• 1 large onion, diced fairly fine
• 3 (15 ounce) cans great northern beans, drained and rinsed
• 5 tablespoons tomato paste
• 1 cup chicken broth (you can add more if you prefer it a bit thinner, this dish is very thick)
• 1/2 cup wine
• 3 teaspoons garlic, minced
• 1 tablespoon fresh thyme (teaspoon dried)
• 1 bay leaf
• olive oil (if needed)
• salt
• pepper
• 1 cup fresh breadcrumb (i chop mine in a mini food processor, 1-2 slices of any bread. you can use dried, but it isn't the s)
• 3 tablespoons minced fresh parsley
• 1 teaspoon olive oil (to saute the bread crumbs)
• olive oil (to drizzle over the dish)

Recipe

• 1 base -- in a medium to large heavy pot (with a lid), add the olive oil and bring to medium high heat. season the chicken and lamb well with salt and pepper and then add to the pot along with the sausage. cook 3-4 minutes until it starts to brown, you want it to get a little crust. then add in the onion, garlic, celery (and extra olive oil only if necessary) and reduce heat to medium. stir well to combine all the flavors and cook just another minute or two.
• 2 wine and broth -- deglaze the pan with the wine scraping up all the bits on the bottom. then, mix the tomato paste with the chicken broth and add that as well and stir to combine.
• 3 beans -- add the beans, thyme, celery leaves, and bay leaf. check for seasoning and add salt and pepper if necessary. cover and continue to cook on medium low for 15 to 20 minutes. check if you want any extra broth; this would be the time to add it. this is a very hearty thick cassoulet which is different from other recipes. but add more broth if you want.
• 4 bread crumbs -- as the main dish cooks, add the oil to a small sauce pan along with the fresh bread crumbs and saute until golden brown on medium heat. it only takes a minute or two. remove and let cool. after it cools slightly, mix with the fresh chopped parsley. this is your garnish.
• 5 serve -- just dish up and top with the bread crumb and parsley garnish. then drizzle olive oil over the top. enjoy!

Simple Rosemary Rubbed Lamb Chops

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

Ingredients

• Servings: 4
• 4 lamb loin chops (about 1/2 pound each)
• 1 -2 teaspoon olive oil, for the pan
• 1 tablespoon rosemary, fresh
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cumin

Recipe

• 1 chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.
• 2 rub mixture all over chops.
• 3 let spices penetrate meat for a few minutes before cooking. if there's time, cover and put in refrigerator for a few hours before cooking.
• 4 if chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes.
• 5 cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.
• 6 a nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145°.
• 7 tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.
• 8 serve with pan juices, mustard or a nice chutney.

Semmelknodel (bavarian Bread Dumplings)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 5 kaiser rolls, thinly sliced
• 3 tablespoons olive oil
• 1 small yellow onion, minced
• 2 cups milk
• 1/4 cup parsley, minced plus more to garnish
• 1/4 cup flour
• 1/2 teaspoon nutmeg, freshly grated
• 3 eggs, lightly beaten
• salt & freshly ground black pepper, to taste
• hot lamb gravy, for serving

Recipe

• 1 heat oven to 325 degrees f.
• 2 spread sliced rolls onto 2 baking sheets, and bake until slightly dry (12 minutes). transfer to a large bowl and set aside.
• 3 heat oil in a 4 qt saucepan over medium-high heat. add onion, and cook, stirring occasionally, until golden brown (10 minutes). transfer to the bowl with the bread and set aside.
• 4 add milk to the saucepan; bring to a boil over high heat, and pour over bread. add parsley, flour, nutmeg, and eggs. season with salt and pepper, and using your hands, mix until evenly combined.
• 5 bring an 8 qt saucepan of salted water to a boil over high heat. moisten hands with cold water, and form bread mixture into 2 inch balls and set aside.
• 6 working in batches, add balls to boiling water, and cook until firm (15 minutes). using a slotted spoon, drain briefly on paper towels, and transfer to a serving platter. sprinkle with parsley and serve in bowls surrounded by gravy.

Quick & Easy Lamb Chops

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 -6 lamb chops
• 1/2 onion, sliced
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of onion soup

Recipe

• 1 brown lamb chops in a skillet until they turn gray.
• 2 drain the grease.
• 3 place the lamb chops in a baking dish.
• 4 top with sliced onion.
• 5 mix the two soups, then pour on lamb chops.
• 6 bake at 350 degrees for 20 to 25 minutes.

Roasted Lamb Loin With Bacon And Onion Spaetzle

Ingredients

• Servings: 4
• 2 lbs lamb loin
• 3 tablespoons olive oil
• 1/2 cup cracked black pepper
• 1 low-calorie bread
• 1 lb bacon, small dice
• 2 cups yellow onions, julienned
• 1/2 cup red wine
• 1 cup veal reduction
• 2 tablespoons shallots, minced
• 1 tablespoon garlic, minced
• salt & pepper

Recipe

• 1 prehaet the oven to 400 degrees.
• 2 for lamb loin: season the entire loin with olive oil and salt. in a hot saute pan, sear the loin for 1-2 minnutes on each side. remove from pan and crust the loin with cracked black pepper.
• 3 place in a roasting pan.
• 4 roast the loin for 25 to 30 minutes for medium.
• 5 remove from the oven and allow to rest for 10 minutes.
• 6 for the spaetzle: in a hot large pan, render the bacon until crispy, remove the bacon from the pan.
• 7 in the bacon fat, saute the onions for 2-3 minutes.
• 8 stir in the bacon.
• 9 season.

Senate Navy Bean Soup

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• 1 lb dried navy beans (about 2 1/3 cups)
• water
• 2 tablespoons butter
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 smoked ham hock or 1 leftover ham bone
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

Recipe

• 1 wash beans, drain then soak in large pot.
• 2 for quick soak method combine beans & 6 cups water. heat to boiling; boil 2 minutes. remove from heat. cover, let stand 1 hour or.
• 3 soak beans overnight.
• 4 in large frypan melt butter, saute celery, onion and garlic until tender.
• 5 drain beans, reserve liquid.
• 6 into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
• 7 heat to boiling, reduce to low.
• 8 cover and simmer 3 hours or until beans are tender and soup thickens.
• 9 remove meat from bone and add to soup.
• 10 remove a cup or two of beans, mash and return to make a thicker soup if desired.

Red Hot Applesauce Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup red cinnamon candies
• 1/2 cup boiling water
• 1 (4 ounce) package raspberry jell-o gelatin
• 2 cups applesauce

Recipe

• 1 dissolve red hots in boiling water.
• 2 add jello and applesauce, stirring well.
• 3 serve on a lettuce leaf.
• 4 goes especially good with lamb.

Seasoned Lamb Chops

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

Ingredients

• Servings: 4
• 4 lamb chops (i prefer thinner chops for this recipe)
• 1 -2 teaspoon olive oil
• 1 -2 teaspoon vinegar
• seasoning salt or adobo seasoning
• garlic powder
• onion powder
• thyme
• cumin
• black pepper
• pepper (only if you like spicy food) (optional)
• nonstick cooking spray

Recipe

• 1 lightly grease a large frying pan with non-stick spray. heat the pan. temperature will depend on the thickness of the chops. for thin chops use med-high heat. for thicker chops use medium heat.
• 2 brush lamb chops with vinegar and then brush with a thin coat of olive oil. lightly sprinkle the lamb chops with each of the seasonings. flip and repeat on the other side.
• 3 place in the frying pan until browned on one side (usually about 7-12 minutes). flip and cook until other side is browned.
• 4 enjoy!

Simple Rosemary Lamb Chops

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 4 -6 thin lamb chops
• 1/4 cup low sodium soy sauce
• 1/4 cup red wine
• 1 teaspoon dried powdered rosemary (i use fresh chopped)
• 1 large garlic clove, pressed
• fresh ground pepper

Recipe

• 1 combine soy, wine, rosemary, garlic and pepper in large ziplock bag or bowl. add chops and marinate for about 30 minutes.
• 2 grill about 3 1/2 minutes each side or until done.
• 3 remove from grill, tent with foil and let rest for about 3 minutes before serving.

Potato Rissoles

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

Ingredients

• 1 lb russet potato, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons 1% low-fat milk
• salt (optional)
• 1/2 teaspoon pepper
• 1 ounce cooked ham, very finely chopped
• parsley, finely chopped (fresh, about a handful before chopping)
• 2 scallions, very finely chopped
• 1/2 cup flour (or more as needed)
• 1 -2 tablespoon olive oil (or more as needed)

Recipe

• 1 boil the potatoes until tender; then mash them with the butter, and milk.
• 2 allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions.
• 3 shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour.
• 4 heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden.
• 5 when cooked, drain on paper towels; serve hot with your favorite seasoned sauce or gravy.
• 6 prep and cooktimes noted above the ingredient list are approximate.

Queso Flameado (flaming Cheese)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 12 ounces mexican chorizo sausage (beef or lamb)
• 1 (12 ounce) round asadero cheese (or other melting cheese)
• 2 tablespoons brandy
• crumbled pasilla chile
• 1 bunch green onion, finely chopped
• 1/2 cup chopped fresh cilantro
• fresh corn tortillas or flour tortilla, as needed

Recipe

• 1 preheat oven to 300°f
• 2 heat chorizo in a large skillet over medium-high heat until no longer pink, 6 to 7 minutes. remove from heat; cool slightly and spoon off most of the fat.
• 3 slice cheese into 1-inch cubes; place half in a 2-quart casserole dish. top with half the chorizo and remaining cheese. top with remaining chorizo. bake 15 to 20 minutes, until creamy and bubbly.
• 4 remove from oven and drizzle with brandy. carefully light with a match; brandy will flame up and burn out quickly. top mixture with crumbled chiles, green onions and cilantro. serve immediately with tortillas.

Quick & Easy Meat Loaf Muffins

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 2 lbs lean ground beef (i usually use a bit less to keep them more moist, about 1.75 lbs., you can use a mix of beef or lamb)
• 10 3/4 ounces cream of mushroom soup, reduced sodium (campbell's)
• 2 eggs, beaten
• 6 ounces stove top stuffing mix (any flavor you prefer)
• 1 cup french-fried onions, ground up in blender (french's)

Recipe

• 1 preheat oven to 400 degrees. spray a muffin tin with non-stick cooking spray and set aside.
• 2 mix together ground beef, soup, eggs, stuffing mix and french fried onions. place meat mixture into muffin tin (this will make 12 generous sized muffins). bake 30 minutes or until loaves are no longer pink in center (ovens vary, so you may need to add 5 minutes or so to cooking time).

Quick 'n Easy Homemade Lamb Soup

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

Ingredients

• 1/2 lb lamb
• 6 cups water
• 2 beef bouillon cubes
• 1/4 teaspoon sweet basil
• 1/8 teaspoon rosemary
• 1 teaspoon chopped onion, fresh
• 1/4 teaspoon garlic powder
• 5 -8 baby carrots, chopped
• 2 stalks celery, chopped
• salt and pepper

Recipe

• 1 put water in saucepan and set to medium heat.
• 2 when water is boiling, drop in beef bouillion cubes and stir until desolved.
• 3 add sweet basil, rosemary, onion, and garlic powder. stir and let boil.
• 4 cut meat into bite-sized pieces. brown them on one side. add salt and pepper while that side is cooking. then flip and brown on the other side. add meat to soup.
• 5 add chopped vegetables to soup. let soup boil for 10 minutes or less, depending on how crisp you want your vegetables.
• 6 enjoy! :).

Roasted Lamb

Total Time: 2 hrs 55 mins Preparation Time: 2 hrs Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 (2 1/2 lb) lamb sirloin roast or 1 (2 1/2 lb) lamb shoulder or 1 (2 1/2 lb) lamb roast
• 1 head garlic, peeled
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon salt
• 1/4 cup key lime juice

Recipe

• 1 to make the mojo, place all ingredients in a food processor and grind to a smooth paste. (all ingredients except for the lamb).
• 2 preheat oven to 400 degrees f.
• 3 slather lamb with mojo.
• 4 marinate in refrigerator at least 2 hours to overnight.
• 5 place lamb with mojo (do not try to discard) in roasting pan.
• 6 put into oven for 15 minutes.
• 7 lower heat to 325 degrees f; allow lamb to roast until an internal temperature of 170 degrees f is reached, approximately 30 to 40 minutes.
• 8 rest roast for 10 minutes. slice and serve.
• 9 makes 6 to 8 servings.

Quick 'n Easy Sausage On A Bun

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

Ingredients

• Servings: 4
• 4 italian sausages
• 1 1/2 cups red peppers, wedges
• 1 1/2 cups green peppers, wedges
• 1 cup sliced onion, separated into rings
• 2 garlic cloves, crushed
• 1/4 cup balsamic vinaigrette
• 1 1/2 cups diced tomatoes, undrained
• 4 italian rolls, split lengthwise, toasted
• 3/4 cup shredded cheese

Recipe

• 1 heat large nonstick skillet on medium-high heat. add sausages; cook 12 minute or until cooked through (170ºf), turning after 6 minute.you can also bbq the sausages.
• 2 remove sausages from skillet; cover to keep warm. drain skillet.
• 3 add peppers, onions,garlic and dressing to skillet; cook and stir 5 minute or until vegetables are crisp-tender.
• 4 stir in tomatoes. bring to boil; cook 5 min., stirring occasionally.
• 5 cut sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage.
• 6 open sausages; place, cut-sides down, on bottom halves of rolls.
• 7 top evenly with pepper mixture and cheese. cover with top halves of rolls.
• 8 optional:place sausage on bun; spoon on sauce. top with cheese and microwave or place under broiler until cheese is melted.

Potato Korv

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

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 lb ground lean lamb
• 1 lb potato, parboiled and ground
• 1/2 cup onion, grated
• 6 cups milk
• 2 teaspoons allspice
• 3 tablespoons salt
• 1 1/2 teaspoons pepper
• casing

Recipe

• 1 to prepare casings: let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• 2 remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• 3 mix ingredients in order given (ground beef, ground lamb, potatoes, onion, milk, allspice, salt and pepper).
• 4 fill the casings make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
• 5 to cook, bake in 350f oven 1 hour; remove from oven and brown.

Roasted Lamb With Apples And Potatoes

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 tablespoon apple jelly
• 1 1/2 teaspoons brown sugar, firmly packed
• 1/4 teaspoon ground ginger
• 2 apples, cored and cut in 1-inch thick slices
• 1 lb small red potato, halved
• 10 pearl onions, peeled
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3/4 teaspoon fresh rosemary
• 2 lbs lamb loin

Recipe

• 1 preheat oven to 450.
• 2 stir together apple jelly, brown sugar and ginger.
• 3 set aside.
• 4 combine apples, potatoes, onions, olive oil, salt, pepper and rosemary.
• 5 place lamb in center of roasting pan.
• 6 arrange apple mixture around lamb in a single layer.
• 7 roast 15 minutes.
• 8 reduce oven temp to 350 and roast another 20 minutes.
• 9 stir apple mixture.
• 10 spread apple jelly glaze on lamb and roast another 15-20 minutes or until center of lamb reaches and internal temp of 145.

Potato Salad In The Oven

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 slices bacon
• 1 1/2 tablespoons flour
• 1/3 cup sugar
• 1/3 cup vinegar
• 4 medium potatoes, boiled,cooled and sliced
• 1 medium onion
• to taste salt and pepper

Recipe

• 1 preheat the oven to 325.
• 2 cook the bacon in a skillet.
• 3 remove the bacon from the pan.
• 4 add the flour and whisk for 1 minute.
• 5 whisk in the sugar, vinegar and water.
• 6 simmer until thickened.
• 7 place the potatoes and onions to a medium casserole.
• 8 dice the cooked bacon and add to the casserole.
• 9 pour the sauce over the mixture and bake for 40 minutes.
• 10 serve warm with roast lamb or sausages.

Pirates' Lamb Chops

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 lamb chops (3/4 inch thick)
• 1 (15 ounce) can pineapple chunks in juice
• 1/4 cup golden syrup
• 1/4 cup ketchup
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons raisins

Recipe

• 1 heat the oil in a large skillet over medium-high heat. add the lamb chops and fry on each side until browned, about 3 minutes per side.
• 2 pour in the liquid from the pineapple chunks, saving pineapple for later.
• 3 stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. reduce heat to medium, cover and simmer for 30 minutes, or until lamb chops are tender.
• 4 when the lamb chops are tender, pour in the pineapple chunks and add the raisins. heat through briefly, then serve.

Simple Rack Of Lamb

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

Ingredients

• 1 rack of lamb
• 1 dash salt
• 1 dash pepper
• 1 tablespoon tomato powder (or your favorite spices)
• 1 tablespoon olive oil
• 1 garlic clove, crushed

Recipe

• 1 pan sear the rack of lamb fat side down first untill golden brown.
• 2 on the fat side of the rack, sprinkle with salt, pepper, tomato powder (or your favorite herbal spices,) drizzle with olive oil and place on top one skin-on crushed garlic clove.
• 3 bake on center rack at 180°c(360°f) for about 20 minutes (you can arrange it so that juices drip onto veggies baking on a lower rack.
• 4 test for internal temp of 55°c(130°f) for rare and 60°c(140°f) for medium rare. cut, and sprinkle with coarse salt.
• 5 for sauce: in a pan, heat all the reserved drippings and whisk vigorously untill pale. serve over lamb chop.

Roasted Prosciutto-wrapped Pear With Blue Cheese Cream

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 6 slices prosciutto, very thin and trimmed of excess fat
• 1/2 medium bartlett pears (very ripe and sweet is best) or 1/2 medium anjou pear, cored and cut into 6 wedges (very ripe and sweet is best)
• 1/2 cup blue cheese, crumbled
• 2 tablespoons light cream
• 1/2 teaspoon thyme, finely chopped
• fresh ground black pepper

Recipe

• 1 preheat the oven to 450 degrees. line a baking sheet with aluminum foil.
• 2 lay the prosciutto slices side by side on a work surface. place a pear wedge near the end of each one and roll up. transfer the wrapped pear wedges to the baking sheet. at this point you can lightly sprinkle over with freshed ground black pepper, if desired. roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened.
• 3 meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. cook about 3 minutes, stirring constantly, until the cheese melts. season with pepper to taste. arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. serve immediately.

Roasted Lamb Chops & Cranberry Sauce

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

Ingredients

• 4 boneless lamb chops
• 1 cup fresh cranberries
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• salt & pepper
• 3/4 cup cranberry juice
• 4 tablespoons brown sugar

Recipe

• 1 preheat oven to 375.
• 2 in a large ovenproof skillet, heat oil, garlic, and a handful of cranberries. (i cut the berries in half for the skillet.).
• 3 salt and pepper each side of the chops.
• 4 add chops and brown each side, about five minutes per side.
• 5 place skillet in oven and roast, uncovered, 20 minutes.
• 6 meanwhile, in a sauce pan, bring cranberries, juice, and brown sugar to a boil.
• 7 simmer sauce 15-20 minutes until thickened. (you could also add a teaspoon of corn starch mixed in a small amount of cranberry juice.).
• 8 serve chops topped with sauce.

Red Led And Hat Tally's

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 6 slices bacon, chopped in pieces
• 3 -4 med-large tomatoes (very thinly sliced with skins left on)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 1/2 stalk celery, finely chopped (optional)
• sugar (i just sprinkle the top with about 1 tsp)

Recipe

• 1 chop bacon and fry just until it starts to crisp.
• 2 add tomatoes, celery, onion and pepper and stew on med-low with bacon until tender (about 15 min).
• 3 sprinkle with sugar, stir and serve in bowls with fresh bread.

Simple Kale And Sausage Soup

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

Ingredients

• Servings: 6
• 3 -4 hot italian sausage links or 3 -4 mild italian sausage
• 2 -3 garlic cloves, minced
• 1 (16 ounce) can diced tomatoes, drained
• 2 (16 ounce) cans beans, drained
• 12 cups chicken stock
• 1 medium kale, thick stems removed and torn into pieces
• salt, to taste
• pepper, to taste

Recipe

• 1 brown sausage in large stockpot, add garlic last few minutes of cooking. if using turkey sausage, add 2 tbsp olive oil to brown.
• 2 add broth to sausage, add drained tomatoes and beans to pot. bring to a boil, turn down to a simmer and cook 15 minutes to allow flavors to meld.
• 3 add torn kale, simmer for another 5 minutes, or until kale is wilted down.
• 4 wonderfull served with hot crusty bread, or cresent rolls.

Simple Pulled Lamb

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 3 lbs lamb butt (bone in)
• 1 cup orange juice
• 3 cups water
• 2 teaspoons salt

Recipe

• 1 put juice, water and salt in crock pot and give it a quick stir .
• 2 add lamb.
• 3 cook on high for 5 hr or 10-12 on low.
• 4 move lamb to cutting board and pull of meat with a couple of forks, removing any large fat pieces.
• 5 put the pulled lamb and remaining juices in a large skillet and completely reduce the liquid stirring occasionally.
• 6 continue to cook until meat is browned. there will be enough fat in the liquid to do this.

Pasta Carbonara With Ham

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 12 ounces of your favorite pasta (cooked)
• 1/4 cup butter
• 1/2 cup sliced green onion
• 4 1/2 ounces canned mushrooms (drained)
• 8 ounces cream cheese (cubed)
• 1 1/2 cups milk
• 1 1/2 cups cooked ham (cubed)
• 1/2 cup grated parmesan cheese

Recipe

• 1 using a large saucepan, sauté onions & mushrooms.
• 2 stir in cream cheese and milk. continue stirring over low heat until cheese melts and sauce is creamy.
• 3 add ham and pasta and cook at medium heat until heated through.
• 4 sprinkle with parmesan.

Roasted Lamb Tenderloin With Honey Mustard Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 lbs lamb tenderloin, whole
• 1 1/2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons minced shallots
• 1 tablespoon tomato paste
• 2 tablespoons whole grain mustard
• 2 tablespoons honey
• 2 1/2 tablespoons red wine vinegar
• 1 1/2 teaspoons thyme, chopped
• 1/2 teaspoon salt
• 1 teaspoon black peppercorns, crushed
• 1 1/3 cups vegetable broth or 1 1/3 cups chicken broth

Recipe

• 1 preheat oven to 425*f.
• 2 place a rack in a roasting pan, spray with nonstick spray, and place in oven.
• 3 remove any excess fat or silverskin from the tenderloin.
• 4 season the tenderloin with salt and pepper.
• 5 heat the vegetable oil in a large saute pan over medium high heat.
• 6 sear the tenderloin until it is golden brown on all sides, about 5 minutes.
• 7 remove the tenderloin and place it on the rack in the roasting pan.
• 8 roast to the desired doneness.
• 9 (lamb is safely cooked when it reaches an internal temperature of 160*f) this will take approximately 15 to 20 minutes.
• 10 while the tenderloin is roasting, return the saute pan to medium heat.
• 11 add the garlic and shallots; cook until fragrant, about 1 minute.
• 12 add the tomato paste and cook until slightly browned.
• 13 add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
• 14 bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
• 15 keep warm.
• 16 remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
• 17 carefully skim and discard the fat from the pan juices.
• 18 pour the degreased pan juices into the sauce.
• 19 bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
• 20 serve the lamb sliced with the warm honey-mustard sauce.

Potato Moussaka

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

Ingredients

• 450 g lamb (minced, also beef)
• 200 g onions
• 2 garlic cloves
• 1 bay leaf
• 2 tablespoons olive oil
• 1 tablespoon oregano (dry)
• 1 teaspoon cinnamon (grounded)
• 10 g salt
• 5 g pepper
• 450 g tomatoes (peeled and chopped)
• 250 ml lamb stock or 250 ml beef stock
• 1000 g potatoes
• 2 eggs
• 1 tablespoon flour
• 5 g salt
• 3 g pepper
• 1/4 teaspoon nutmeg (grounded)
• 250 g yogurt (firm greek yogurt)

Recipe

• 1 fry minced onion, garlic and bay leaf in olive oil until onion becomes translucent, but not browned.
• 2 add minced lamb (or beef) and cook, stirring until browned. add oregano, cinnamon, salt and pepper. add peeled and chopped tomatoes to the meat with lamb (or beef) stock. bring to the boil, reduce the heat and cover. simmer gently for 30 minutes or until reduce most of liquids.
• 3 meanwhile, peal and slice potatoes into flat pieces, as for chips, but thicker, about 0,5 cm. fry them in olive oil until lightly browned on both sides. remove them from pan on a paper towel.
• 4 take a large ovenproof dish and layer the potato slices and meat, ending with a layer of potatoes.
• 5 beat 2 eggs with flour, salt, pepper and a little grated nutmeg. stir in yogurt. pour this over the moussaka.
• 6 bake in preheated oven at 180°c for about 1 hour, until the topping is set and golden brown. allow to stand for 15 minutes before serving.

Pasta Amatriciana

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, chopped (you can vary the amount depending on how much you like garlic)
• 4 slices bacon, chopped (do not use maple-flavored bacon)
• 3/4 cup wine
• 1 (28 ounce) can tomato puree
• red pepper flakes

Recipe

• 1 place enough olive oil in a large sauce pan to cover the bottom and heat over medium flame.
• 2 place onions, garlic and bacon in pan and saute for about 5 minutes or until bacon is cooked through.
• 3 add wine and bring to a boil for about 3-4 minutes.
• 4 add tomatoes and then fill the empty tomato can about halfway with water and add to pan.
• 5 add as much or as little red pepper flakes as you like.
• 6 simmer over low heat for about 1/2 hour.
• 7 serve with penne pasta (or pasta of your choice).

Seasoning For Ground Lamb (italian-style Sausage)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 teaspoon black pepper
• 2 teaspoons dried parsley
• 1 1/2 teaspoons dried italian seasoning
• 1 teaspoon garlic powder (you can use 2 tablespoons fresh garlic in place of the powder)
• 1/8 teaspoon dried red pepper flakes (can use more if desired)
• 3/4 teaspoon crushed anise seed (can use crushed dried fennel seeds)
• 1/2 teaspoon paprika
• 1 teaspoon minced dried onion
• 2 teaspoons salt

Recipe

• 1 add this mix to 2 pounds ground lamb and brown meat in a skillet for about 10-12 minutes or until the lamb is well browned.
• 2 use in recipes that require italian sausages removed from casings.

Seasoned Up Lamb In Spinach Sauce

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

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb, cubed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1/2 fresh hot chili pepper, chopped
• 2 1/2 cups lamb stock or 2 1/2 cups water
• 4 ounces fresh spinach, finely chopped
• salt
• pepper

Recipe

• 1 put lamb cubes in a dish; sprinkle over the ginger and thyme, season and mix well to coat.
• 2 cover and marinate for at least 2 hours or overnight in the refrigerator.
• 3 heat olive oil in pan, add onion and garlic and fry gently for 5 minutes or till onion is soft.
• 4 add the lamb and tomato paste and chili. fry over medium heat for 5 minutes, stirring frequently, then add the lamb stock or water.
• 5 cover and simmer for about 30 minutes, till lamb is tender.
• 6 stir in spinach and simmer about 8 minutes. serve hot.

Simple Mexican Meatloaf

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

Ingredients

• Servings: 4
• 2 slices bread
• 1/4 cup milk
• 400 g lamb mince
• 400 g beef mince
• 1 small onion, finely chopped
• 1 tablespoon ground cumin
• 2 eggs, lightly beaten
• 1/2 cup pimento-stuffed green olives, chopped
• 1/2 cup flat leaf parsley, chopped
• 1 cup salsa (your choice, mild, medium or hot)

Recipe

• 1 pre-heat oven to 180°c.
• 2 spray a meat loaf tin with oil spray to grease.
• 3 roughly tear bread up and place in a large bowl and add the milk. leave for a couple of minutes.
• 4 add beef and lamb mince, onion, cumin, eggs, olives, parsley and 1/2 cup salsa.
• 5 mix with your hands until well combined.
• 6 place mixture into meat loaf tin and pan down. spoon the rest of the salsa over the top.
• 7 bake in oven for 1 hour or until firm in the centre.

Pasta Bucatini With Bacon Sauce And Meatballs

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

Ingredients

• Servings: 8
• 7 -8 slices regular bacon
• 1 large onion, diced
• 1 garlic clove, minced
• salt & freshly ground black pepper
• oil, for greasing pan
• 1 1/2 lbs ground turkey, plus
• 1 lb italian sausage
• 3/4 cup breadcrumbs (made from day old italian bread)
• 3/4 cup freshly grated parmigiano-reggiano cheese, plus more for serving
• 3/4 cup fresh parsley leaves, chopped
• 2 -3 garlic cloves, minced (not too fine)
• 2 eggs
• salt & freshly ground black pepper
• 1 lb bucatini pasta

Recipe

• 1 directions.
• 2 for the bacon sauce: cut the bacon into pieces. using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. don't drain the fat. add the onions to the pan. when the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. reduce the heat, cover and simmer on low for about an hour to an hour and a half.
• 3 for the meatballs: preheat the oven to 425 degrees f. grease a baking sheet. in a large bowl, combine the ground turkey, sausage, breadcrumbs, parmigiano-reggiano, parsley, garlic, eggs and some salt and pepper. form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. bake for 5 minutes. then turn the oven down to 350 degrees f and bake for an additional 10 minutes. make sure to turn every few minutes to brown on all sides.
• 4 cook the bucatini according to the package directions.
• 5 serve the bacon sauce over the pasta with the meatballs on the side. garnish with freshly grated parmigiano-reggiano.

Roasted Lamb Loin With Rosemary , Lavender And Garlic

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 (2 3/4 lb) boneless lamb loin
• 1 tablespoon minced fresh rosemary
• 1/2 tablespoon lavender flowers
• 4 garlic cloves, minced
• salt
• fresh ground black pepper
• 1 cup dry wine

Recipe

• 1 preheat the oven to 350°f 2. rub the lamb loin with rosemary, lavender, garlic, salt and pepper and place it in a roasting pan. pour the wine into the bottom of the pan.
• 2 roast the lamb for about 1 1/2 hours, basting occassionally with the wine and juices from the bottom of the pan. the lamb is cooked when a meat thermometer measures 160°f
• 3 remove it from the oven and let the meat rest about 15 minutes before slicing.

Roasted Lamb Enchiladas

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

Ingredients

• Servings: 4
• 2 cups chicken stock
• 1 cup sour cream
• 1 cup salsa verde, roasted lamb tamales with salsa verde filling
• salt and pepper, to taste
• 12 corn tortillas
• 1 cup water
• 1 teaspoon olive oil
• 1/2 lb queso fresco, crumbled
• 1 tablespoon chopped fresh cilantro leaves
• 3 cups roasted lamb, roasted lamb tamales with salsa verde filling
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1/2 cup canned diced green chiles
• 1/2 lb queso fresco (or any melt-able cheese, such as monterey jack)

Recipe

• 1 in a mixing bowl, combine the chicken stock, sour cream and salsa. season with salt and pepper. mix well. spread 1 cup of the sour cream mixture over the bottom of the prepared pan. spread 1/4 cup of the roasted lamb filling over 1/4 of each tortilla. roll the tortillas up firmly. place the tortillas, seam side down, next to each other in the prepared pan. spread the remaining sour cream mixture over the rolled tortillas. cover the pan with parchment paper and aluminum foil. place in the oven and cook for 10 minutes. remove the foil and continue to cook for 15 minutes. remove from the oven and cool slightly before serving.
• 2 place 2 of the enchiladas in the center of each serving plate. spoon some of the pan sauce over the top of the enchiladas. crumble the cheese over the top. garnish with the cilantro. serve warm.
• 3 for the roasted lamb and caramelized onion filling:.
• 4 in a large sauté pan, over medium heat, add the oil. when the oil is hot, add the onions. season with salt and pepper. sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. remove from the heat and cool completely. when the lamb is cool, remove any excess fat and the bone. shred the meat into bite-size pieces. in a mixing bowl, combine the lamb, onions, chilies and cheese. season with salt and pepper. mix thoroughly.

Quesadilla Crepes

Total Time: 15 mins Preparation Time: 2 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 4 burrito-size flour tortillas
• 6 -8 ounces market pantry® pepper jack cheese, shredded
• 8 ounces market pantry® deli-thin slices black forest ham (12 slices)
• 1/2 cup pickled jalapeno pepper, drained (optional)

Recipe

• 1 heat a grill to low.
• 2 place the tortillas on the grill. sprinkle half of the cheese over one side of each of the tortillas and top with the ham and jalapenos, if desired. sprinkle the remaining cheese on top and fold each of the tortillas in half to enclose the filling.
• 3 grill, turning once, until the cheese melts and the tortillas are golden brown, about 3 minutes. fold each tortilla in half again and serve immediately or wrap in foil.

Secret Illuminati Colorado Green Chile

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 lbs lamb
• 1 lb green chili pepper (hatch in this case)
• 1 large onion
• 32 ounces chicken stock
• 32 ounces beer (lager is fine, water is fine also)
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 1/2 tablespoons mexican oregano
• 1 tablespoon red chili pepper flakes
• 2 tablespoons garlic (minced)
• 1 tablespoon red pepper sauce, i use chipotle (of choice)
• 10 ounces tomatoes (ro-tel hot in this case with habenaros)
• 2 ounces milk chocolate (fun-size hershey's bar)

Recipe

• 1 peel, seed, and dice (roughly 1/4 inch) roasted green chile's and set aside.
• 2 peel and dice onion to roughly same as chile's.
• 3 in a 2-4 quart mixing bowl combine onions, chile's, oregano, pepper flakes, garlic, hot sauce, and cumin. set aside.
• 4 place cast iron dutch oven over medium heat.
• 5 brown lamb in small batches.
• 6 transfer to crock-pot or slow cooker of choice.
• 7 place cast iron back on burner (time to get the goodies off the bottom!).
• 8 add bowl of onions, chile's, oregano, pepper flakes, garlic, hot sauce, and cumin to the cast iron.
• 9 stir, cover and wait 5 minute (don't peek!).
• 10 open and add ro-tel tomatoes stir and cover 5 minute more. (dont peek!).
• 11 open and add beer, and chili powder. stir, cover, and simmer 5 more minutes.
• 12 transfer cast iron contents/ingredients at this point to crock-pot.
• 13 cover ingredients with remaining beer and chicken stock and on a cook on low setting for 6-8 hours.

Sarah's Lamb Hash

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

Ingredients

• Servings: 4
• fresh rosemary
• olive oil
• black pepper
• 1 lb lamb loin
• 5 potatoes (or to your liking)
• 2 onions
• 2 (8 ounce) cans mushroom gravy (a handy shortcut, but you can make lamb gravy if you like)
• 6 ounces beer
• mushroom (optional)
• garlic (optional)
• salt (optional)

Recipe

• 1 preheat oven to 350, heat a flat frying pan to medium/high, and boil a pot of water.
• 2 dice potatoes in 1'' or smaller cubes and boil till tender.
• 3 while they potatoes are boiling, dice onions, drizzle olive oil in frying pan, and soften onions. remove them from the pan when they begin to carmelize.
• 4 slice the lamb loin into 3/4'' chops. chop fresh rosemary and sprinkle in bottom of still hot frying pan. place chops directly on rosemary, no oil. (the fat in the chops will be plenty of grease.) grind pepper on raw tops of lamb. after the bottoms have slightly carmelized, flip the chops.
• 5 after they are nicely browned on both sides but still rare in the middle, place on baking sheet and in oven while you complete the rest of the steps. remember to take them out to test the centers in about 5-10 minutes, depending how well you panfried them.
• 6 when the potatoes are done, drain them and put them in the frying pan with the lamb juices and fat. sautee on high heat to add some texture and flavor to the cooked potatoes. add the onions whenever you like.
• 7 when the desired consistency is reached for the potatoes, dice the lamb chops and add them to the potatoes and onions.
• 8 add the canned (or home-made) gravy. i like mushroom gravy for the mushrooms in it, but find that adding mushrooms myself makes the dish more complicated that i think it needs to be. add pepper and rosemary as desired. salt will probably not be needed, but season to taste.
• 9 add beer to taste. i like to add half a beer and drink the other half with the dinner, it's a great match! nearly any beer will do.
• 10 simmer for at least a half hour, if you can. the lamb will become even more tender, the potatoes will soften and thicken the sauce, and the onions will both add and absorb flavor.
• 11 i know this seems long, but it is satisfying to make and the prep can be done in a half hour to an hour, simmering afterwards as long as you like. it's definitely worth it!

Quiche Lorraine

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

Ingredients

• Servings: 16
• 2 (9 inch) pie crusts
• 4 slices bacon
• 1 cup swiss cheese, cubed
• 1/4 cup parmesan cheese
• 4 eggs, lightly beaten
• 2 cups evaporated milk
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion, chopped fine

Recipe

• 1 bake the piecrusts for 5 minutes.
• 2 cook the bacon, drain and crumble.
• 3 sprinkle the bacon, cheese, and onion on the bottom of the piecrusts.
• 4 mix the eggs, milk, nutmeg, salt and pepper.
• 5 pour the egg mixture into the piecrusts.
• 6 bake on 450 degrees for 15 minutes.
• 7 reduce temperature to 350 degrees and bake until a knife comes out clean, approximately 10 minutes.

Seasoned Lamb Roast With Mushroom Sauce

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 teaspoons fresh rosemary, crushed
• 1 teaspoon black peppercorns, crushed
• 1 1/2 teaspoons dried sage
• 3/4 teaspoon thyme
• 1 teaspoon coarse salt
• 1/2 teaspoon coriander seed
• 3 garlic cloves, minced
• 1 (4 lb) boneless lamb loin roast, rolled and tied
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 shallot, sliced
• 1 lb mushroom, sliced
• 1 1/2 cups chicken stock, divided
• 1/2 cup red wine
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch, dissolved in 1 tablespoon water
• salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 425°f
• 2 mix all the spices together in a small bowl.
• 3 coat the roast with the spices, patting to keep on meat.
• 4 insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
• 5 roast for 15 minutes.
• 6 reduce the temperature to 325f and continue to roast until the center temperature registers 150f; about 1 1/2 hours.
• 7 allow the meat to rest for 10 minutes before carving.
• 8 serve with mushroom sauce.
• 9 mushroom sauce: heat the oil in a medium skillet. saute the garlic and shallot for 1 minute.
• 10 add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
• 11 add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
• 12 add the chicken stock and soy sauce.
• 13 bring to a boil.
• 14 stir in the cornstarch mixture and simmer for 2 to 3 minutes.
• 15 season with salt and pepper, if desired.

Quesadillas - My Style

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

Ingredients

• 8 large flour tortillas
• 4 slices baked ham (i use 98% fat-free)
• 4 slices monterey jack cheese (or use pepper jack cheese)
• 4 slices cheddar cheese (2% fat-free)
• 1/4 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1 tablespoon salsa

Recipe

• 1 heat a griddle on the stove and place one tortilla to warm and then place a slice of cheddar cheese, a slice of ham and a slice of jack cheese in the tortilla.
• 2 add some onion y green pepper if you like, and place another tortilla on top the cheese.
• 3 let the tortilla brown slightly from one side and turn it over to brown from the other side and until cheeses are melted.
• 4 cut in four wedges like a personal pizza and repeat the same procedure with the other tortillas.
• 5 serve with red or green mexican salsa on top, and enjoy because they are delicious -- !.

Red Devil Hot Dogs

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 large sweet onion, finely chopped
• 2 minced garlic cloves
• 4 tablespoons margarine
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 tablespoons prepared mustard
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoons sugar
• 1/2 cup chili sauce
• 1 lb hot dog
• 8 hot dog buns

Recipe

• 1 cook onion & garlic over medium-low heat until onion is tender, about 10 minutes, stirring frequently.
• 2 add salt, pepper, worcestershire, mustard, sugar, and chili sauce. continue heating until flavors are well blended, about 5 minutes.
• 3 split each hot dog lengthwise, and arrange split-side up in shallow pan.
• 4 spoon sauce over hot dogs and heat under broiler for 3-5 minutes, until sauce is bubbly.
• 5 serve hot on buns, spoon on extra sauce.

Quick (for Me) Brunswick Stew

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

Ingredients

• 1 large onion, chopped
• 2 cups frozen lima beans
• 2 (15 ounce) cans whole tomatoes, tomatoes cut in half
• 1 (11 ounce) can green giant canned corn niblets or 1 (15 ounce) can sweet whole kernel corn, drained
• 3 cups water
• 1 (6 ounce) can tomato paste
• 4 tablespoons worcestershire sauce
• 1 teaspoon liquid smoke
• 2 cups of your favorite barbecue sauce (i use pop's "hot" for the adults, and kraft's brown sugar for the children)
• 1 (10 ounce) can sweet sue barbecued chicken (smoke flavor)
• 1 (10 ounce) can castleberry barbecued lamb (hickory smoke flavor)
• 1 (10 ounce) can castleberry barbecued beef
• 1 (24 ounce) can castleberry brunswick beef stew
• additional water, if needed

Recipe

• 1 in large stew pot add first ten ingredients.
• 2 bring to a rapid boil on high heat, then decrease heat to medium.
• 3 stir occasionally.
• 4 boil for one hour or until onions are clear and tomatoes have broken up.
• 5 add a little more water if needed.
• 6 i prefer thick and saucy.
• 7 add canned meats and brunswick stew.
• 8 decrease heat to low cook for an additional 30 minutes.
• 9 add additional water if you desire a soupier stew.
• 10 or for a thicker stew either add 1/2 teaspoon cornstarch to a cooled cup of the cooked liquid or let simmer to desired thickness.

Orange Teriyaki Ribs

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

Ingredients

• Servings: 4
• 1 cup teriyaki sauce (your choice)
• 4 -6 lbs lamb spareribs (2 slabs)
• 1/2 cup orange marmalade
• pepper

Recipe

• 1 place ribs in large baking dish; pour teriyaki sauce over meat. cover with plastic wrap and refrigerate 3-4 hours, turning ribs occasionally.
• 2 remove ribs 30 min prior to grilling. prepare grill. place ribs on grill. combine ¼ cup of reserved sauce with orange marmalade. brush marmalade on ribs. cover and cook till tender.

Potato Ham Chowder

Total Time: 47 mins Preparation Time: 20 mins Cook Time: 27 mins

Ingredients

• Servings: 2
• 3/4 cup cubed ham
• 1/4 cup onion, chopped
• 2 tablespoons celery, chopped
• 1 tablespoon butter
• 1 cup chicken broth
• 1 cup peeled potato, cubed
• 4 teaspoons all-purpose flour
• 1 1/3 cups milk
• 1/4 teaspoon dill weed
• 1/8 teaspoon black pepper

Recipe

• 1 in a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is slightly browned and vegetables are tender. add the broth and potatoes; bring to a boil. reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
• 2 in a small bowl, combine flour and milk until smooth; stir into the chowder. add the dill and pepper. bring to a boil, stirring constantly; cook for 1 minute or until thickened.

Pasta And Peas

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

Ingredients

• Servings: 2
• 6 ounces ditalini, small elbow or small shells
• 1/2 onion, diced
• 1/4 cup olive oil
• 1 can peas, undrained
• 1 pinch dried basil, oregano,or both
• 1 cup water (from cooking the pasta)
• salt and pepper

Recipe

• 1 start the water for the pasta.
• 2 meanwhile,heat a little of the oil in a sauce pan.
• 3 add the onions and cook until golden.
• 4 (do not burn).
• 5 add the herbs, peas,and 1/2 cup of water and the rest of the oil.
• 6 keep warm.
• 7 drain the cooked pasta and put it in a bowl.
• 8 add the peas and mix.
• 9 add the rest of the water, if needed.
• 10 i have also used great northern or lamb and beans--all undrained.
• 11 you may add a diced tomato to the onions and peas, if you like.
• 12 add the rest.

Potato Onion Lamb Chops

Total Time: 32 mins Preparation Time: 7 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 3/4 inches lamb loin chops
• 1 (10 ounce) can cream of potato soup
• 1 (1 1/4 ounce) package onion soup mix
• milk
• stove top stuffing mix, crushed (1/2 pkg.)

Recipe

• 1 preheat oven to 400 degrees.
• 2 mix milk (amount depends on how thick you want it), soup, and soup mix in a small bowl until well blended.
• 3 lay your lamb chops in a baking dish big enough to fit them and pour the soup mixture over them.
• 4 top with crushed stuffing and bake for 25-30 minute or until done.

Pasta And Sausage Soup

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

Ingredients

• Servings: 6
• 1 1/2 lbs sweet italian sausage
• 1 medium onion, chopped
• 1 medium green pepper, cut into strips
• 1 garlic clove, minced
• 1 (28 ounce) can crushed tomatoes
• 2 1/2 cups bow tie pasta, uncooked
• 6 cups water
• 1 tablespoon worcestershire sauce
• 2 chicken bouillon cubes (or 1 14 1/2 oz can chicken broth)
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon salt

Recipe

• 1 remove casings from sausage. cut sausage into 1/2-inch pieces. brown. drain off any fat.
• 2 add green pepper, onion and garlic to sausage and saute until tender.
• 3 add remaining ingredients.
• 4 cook until pasta is done, about 15-20 minutes.