Rice Balls (arancini)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 tablespoons butter
• 1 cup arborio rice
• 1 pinch saffron (optional)
• 1/3 cup dry wine
• salt and pepper
• 1 cup grated parmesan cheese, plus extra for garnish
• 5 large eggs
• 2 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 4 garlic cloves, chopped
• 1/2 lb lean ground beef
• 1/2 lb ground lamb
• 5 large fresh sweet basil leaves, chopped
• 2 tablespoons tomato paste
• 4 ounces tomato sauce
• 2 1/2 cups boiling water, for rice, plus 1/2 cup water, for sauce
• 1 teaspoon sugar
• 1/4 cup frozen peas
• 1 cup seasoned bread crumbs
• 2 cups vegetable oil

Recipe

• 1 melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. add saffron, if using and pour in wine until wine evaporates. begin stirring in boiling water until rice is tender. cook rice uncovered. add salt and pepper, to taste. when rice is cooked take off heat, mix in cheese and 2 eggs. place in refrigerator, covered, for 2 hours or overnight. rice must be chilled.
• 2 in a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and lamb, and brown. remove excess grease. add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. add peas while still warm, take off heat and set aside. add salt and pepper, to taste.
• 3 take 2 tablespoons of the rice mixture, place in hand and form a small cup.
• 4 place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. roll the rice ball in the remaining eggs and then roll that into the bread crumbs. heat vegetable oil to 360 degrees f. deep-fry rice balls until browned, place on a paper towel lined plate or dish.
• 5 before serving garnish with cheese and/or the extra sauce.

Lamb Loin With Mushroom (lomo Con Champinones)

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

Ingredients

• Servings: 4
• 8 boneless lamb loin chops (or cut a large loin into 8 slices, 1/2-inch thick)
• 1 lb mushroom (or 1 1/2 portabella mushrooms)
• 1 yellow onion
• 1 carrot
• 1/2 lemon, juice of
• 4 ounces wine
• 2 tablespoons tomato sauce
• 1 tablespoon thyme
• 1/2 tablespoon granulated sugar
• virgin olive oil
• salt and pepper

Recipe

• 1 rinse and clean mushrooms under cold running water. cut into 1/2-inch thick slices. peel and cut carrot into very thin round slices. peel the onion and chop coarsely.
• 2 in a large, heavy-bottomed frying pan, pour 3-4 tablespoons of olive oil and heat over medium. add onion and carrot slices and sauté 3-5 minutes. turn heat up to medium-high. add mushroom slices, lemon juice, wine and tomato sauce. stir while adding crushed thyme and granulated sugar. continue to stir constantly while mixture cooks for 5-7 minutes. if wine evaporates, add a bit of water to prevent mixture from burning.
• 3 salt both sides of lamb slices. heat 3-4 tablespoons of olive oil in a separate large frying pan and cook lamb. if you prefer, cook chops over an open flame grill.
• 4 serve loin accompanied by the mushroom mixture, and rice or fried potatoes.

Lamb Loin With Fresh Mozzarella, Basil And Tomatoes

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

Ingredients

• Servings: 6
• 3 lbs lamb tenderloin
• 1 tablespoon olive oil
• 20 -30 basil leaves
• 1/2 cup basil pesto
• 4 roma tomatoes, thinly sliced
• 2 garlic cloves
• 1 (15 ounce) can tomato sauce
• 8 ounces fresh mozzarella cheese, thinly sliced

Recipe

• 1 preheat oven to 400 degrees.
• 2 trim the lamb tenderloins to remove "silver skin," then slice into 3/4-inch thick rounds.
• 3 in a hot skillet, brown the tenderloins on both sides in olive oil. set aside.
• 4 in a 9 x 13-inch baking pan, arrange the lamb slices face up.
• 5 on top of each slice of lamb, top with a small dollop of basil pesto, a slice of tomato and a fresh basil leaf. repeat until all slices of lamb are covered.
• 6 in a small bowl, combine garlic and tomato sauce. pour into baking dish, being careful of lamb slices. sauce can cover lamb.
• 7 top each slice of lamb with a thin slice of mozarella cheese.
• 8 bake at 400 degrees for 15-20 minutes, or until cheese is melted and golden brown. cheese may be slid under the broiler for a few minutes for extra browning if desired.

Lamb Loin With Apples

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

Ingredients

• Servings: 8
• 3 -4 lbs boneless lamb loin roast
• 6 ounces stovetop lamb stuffing mix
• 1 cup all-purpose flour, for flouring
• 1 egg
• 1 cup breadcrumbs, for breading
• 2 -3 tablespoons butter
• 1 apple (peeled and diced)
• 2 cups apple cider (see note)
• 1/2 cup sour cream

Recipe

• 1 slice pocket in boneless lamb roast.
• 2 set aside.
• 3 making enough to fill the pocket in the lamb roast, mix the stuffing mix according to directions on box, except use apple cider in place of water, and add one peeled and diced apple.
• 4 stuff the roast.
• 5 bread the stuffed roast by carefully rolling in flour, then beaten eggs (which you can thin down with a splash of cider), then in breadcrumbs.
• 6 melt butter in large pan or dutch oven. brown roast thoroughly.
• 7 add apple cider to pan, bringing it 1/2 way up the side of the roast.
• 8 reduce heat to simmer, cover,and steam for about 20-30 minutes.
• 9 when the roast is tender, it is done. remove roast from pan, and let set while you reduce the juices to about 1/3.
• 10 mix in sour cream to taste.
• 11 serve sauce on the side.
• 12 the roast is also excellent cold, and makes a very pretty presentation.
• 13 notes: the amount of cider varies.
• 14 you can also use apple wine or apple juice if you prefer.

Slow-roasted Beef Pot Roast With Italian Sausage

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 (2 1/2-3 lb) trimmed boneless beef chuck roast or 1 (2 1/2-3 lb) trimmed boneless lamb shoulder
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 teaspoon fresh ground black pepper
• 10 -12 ounces italian sausage, removed from casing (hot or mild or a combination of both)
• 1 large red onions or 1 large yellow onion, cut into 1/2-inch pieces
• 1 (28 ounce) can crushed tomatoes with basil
• 1/2 cup red wine
• 2 anaheim chilies or 2 poblano peppers or 1 large green bell pepper, cored and cut into 1/2-inch pieces
• 1 cup thickly sliced mushroom, such as cremini (optional)
• 1/2 teaspoon oregano
• 1/4 teaspoon fennel seed (optional)
• cooked pasta, for serving
• flat leaf parsley

Recipe

• 1 pat beef dry. season on all sides with salt and pepper. heat oil in a large nonstick skillet over medium-high heat. brown beef (or lamb) in the oil until well browned on both sides, 10-12 minutes total. transfer meat to the slow cooker.
• 2 add sausage and onion to skillet. cook, breaking up sausage with a spoon, until browned, about 10 minutes. drain off excess fat. stir in tomatoes, wine, chilies, mushrooms, oregano and fennel. pour over beef in slow cooker. cook on low until beef is fork-tender, about 8 hours. (you can use the high setting for 4 hours, but the beef won't be quite as tender). (if working in advance, the cooked dish can be refrigerate covered up to 2 days. skim off solidified fat; reheat gently in a large saucepan on low heat.).
• 3 carefully remove roast to a serving platter; tent with foil. skim off fat from pan juices. taste and season with salt, if necessary. serve roast thinly sliced over the pasta. top beef slices and pasta with tomato mixture. garnish with parsley sprigs.

Lamb Loin With Apples And Pancetta

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 green apples, cored and diced
• 2 leeks, and tender green parts, thinly sliced
• 3 tablespoons olive oil
• 1/4 cup cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• salt
• pepper
• 1 (4 lb) lamb loin roast, butterflied, debonded
• 12 slices pancetta, thinly sliced

Recipe

• 1 saute the apples and leeks into in the oil over high heat until softened, about 3 minuts.
• 2 add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.
• 3 season to taste with the salt and pepper.
• 4 allow the mixture to cool slightly.
• 5 preheat oven to 450°f.
• 6 spread the mixture in the center of the lamb loin, roll to close and tie with kitchen string.
• 7 liberally season the outside of the lamb loin, slightly overlapping them (lamb loin and pancetta.).
• 8 roast in a baking pan for 10 minutes and then lower the heat to 325°f.
• 9 cook for about 25 minutes per pound.

Lamb Loin With Lemon

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 (3 lb) center-cut boneless lamb loin
• 1 teaspoon grated lemon zest
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons olive oil
• salt
• fresh ground black pepper
• 1/2 cup dry wine

Recipe

• 1 position a rack in the center of the oven; preheat the oven to 425° ; oil a roasting pan just large enough to hold the meat.
• 2 in a small bowl, mix together the lemon zest, garlic, parsley, oil, and salt and pepper to taste.
• 3 pat the meat dry with paper towels.
• 4 to butterfly the lamb, place it on a cutting board; with a long sharp knife such as a boning knife or chef's knife, cut the lamb almost in half lengthwise, stopping about 3/4 inch from one long side.
• 5 open the meat like a book; spread the lemon and garlic mixture over the side of the meat; roll up the lamb from one long side to the other like a sausage and tie it with kitchen string at 2-inch intervals.
• 6 sprinkle the outside with salt and pepper.
• 7 place the meat fat-side up in the prepared pan; roast for 20 minutes.
• 8 decrease oven temperature to 350°; roast 40 minutes more; add the wine and roast 15-30 minutes longer, or until the temperature on an instant-read thermometer reaches 150°.
• 9 transfer the roast to a cutting board; cover the meat loosely with foil; let rest for 10 minutes before slicing.
• 10 place the pan on the stove over medium heat and reduce the pan juices slightly.
• 11 slice the lamb and transfer it to a serving platter; pour the juices over the meat; serve hot.

Lamb Loin With Orange Marmalade Glaze

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

Ingredients

• 3 1/2-4 lbs lamb loin roast (center-cut)
• 1 tablespoon olive oil
• salt & freshly ground black pepper
• 2 teaspoons rosemary (fresh)
• 1 cup wine (dry)
• 1 cup water
• 1/2 cup orange marmalade

Recipe

• 1 preheat oven to 350 degrees.
• 2 place the lamb loin on a rack in a shallow roasting pan. brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. pour the wine and water into the roasting pan. roast for 1 hour.
• 3 remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. add the marmalade and mix well. pour this mixture over the meat and return it to the oven.
• 4 continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees f.
• 5 let the meat rest 15 minutes before serving. skim any fat from the pan drippings and serve with the roast.

Lamb Loin With Brown Sugar Glaze (crock Pot)

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

Ingredients

• Servings: 6
• 1 (4 -6 lb) boneless lamb loin roast
• 1 garlic clove, halved
• salt and pepper
• 1 1/3 cups brown sugar, divided
• 1 tablespoon dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon

Recipe

• 1 wash lamb roast, trim excess fat, pat dry, and rub with garlic halves. sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
• 2 in a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. rub all over the roast.
• 3 cover and cook on low for 7 to 8 hours.
• 4 pour off the excess juices.
• 5 combine the remaining 1/3 cup brown sugar with cinnamon; spread the mixture over the top of the roast.
• 6 cover and continue cooking on low for 1 hour longer.

Lamb Loin With Mustard Glaze

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

Ingredients

• Servings: 4
• 1 cup karo light corn syrup or 1 cup dark corn syrup
• 1/3 cup brown sugar
• 1/4 cup brown mustard
• 3 -4 lbs lamb loin

Recipe

• 1 in a small bowl combine karo syrup, brown sugar and mustard.
• 2 cook lamb loin according to package directions.
• 3 brush glaze on meat during the last 20 minutes of cooking.

Slow-cooker Sweet And Savory Fruited Lamb

Total Time: 6 hrs 40 mins Preparation Time: 10 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 2 lbs lamb roast
• 1 medium onion, sliced
• 1 (14 ounce) can tropical fruit salad, drained
• 1 (18 7/8 ounce) can butternut squash soup
• 1/2 cup low sodium chicken broth
• 1 tablespoon cornstarch
• 1/4 cup cold water
• salt and pepper, to taste

Recipe

• 1 layer the onion slices on the bottom of the slow-cooker.
• 2 generously salt and pepper the lamb roast on both sides, then place the seasoned roast on top of the layer of onions.
• 3 dump the can of fruit on top of the roast.
• 4 pour the soup and the chicken broth over all.
• 5 cover and cook on low at least 6 hours.
• 6 remove roast from slow-cooker to cutting board and let rest.
• 7 combine the cornstarch and water and whisk until smooth.
• 8 stir cornstarch mixture into the sauce in the slow-cooker.
• 9 with a potato masher, lightly mash the fruit and onions in the broth, leaving some large chunks (if you don't like texture, you can use an immersion blender in this step for a smoother result).
• 10 with two forks, shred the lamb and return to slow-cooker.
• 11 add salt and pepper, to taste; stir and cover.
• 12 cook on high for an additional 30 minutes.
• 13 serve over rice, with sugar snap peas or broccoli.

Lamb Loin With Herb Crust

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

Ingredients

• Servings: 6
• 4 -5 lbs loin lamb rib racks, bone-in
• 1 tablespoon olive oil
• 3 large garlic cloves, minced or 3/4 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons parsley
• 1 1/2 teaspoons rosemary
• 1 tablespoon coarse black pepper
• 3/4 cup butter, cut up (or margarine)
• 1/2 cup all-purpose flour
• 4 cups chicken stock
• 2 teaspoons tomato paste
• 1 teaspoon rubbed sage
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 350 degrees. combine the olive oil with the garlic, salt, basil, thyme, parsley, rosemary and black pepper.
• 2 rub the lamb all over with olive oil and herb mixture.
• 3 place the lamb on a rack and roast at 350 degrees for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest portion registers 150 degrees. the temperature will rise about 10 degrees while resting. if you prefer a higher than 160 degree final temp., cook longer as desired.
• 4 transfer to a serving tray, cover and let rest while making the sauce.
• 5 for the sauce, pour the pan drippings into a skillet. add the butter; cook over medium heat until melted. whisk in the flour until smooth and bubbly.
• 6 gradually whisk in the stock, tomato paste, sage and pepper; cook over medium heat, whisking constantly, 2 to 3 minutes or until the mixture is thickened.
• 7 slice the roast between the bones and serve the sauce over the lamb, under the lamb or on the side.

Lamb Loin With Lingonberry Sauce

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 lbs lamb loin, boneless
• 1 tablespoon rapeseed oil
• 2 tablespoons dijon mustard
• 1/2 teaspoon thyme, dried
• 1/2 teaspoon oregano, dried
• salt, to taste
• pepper, to taste
• 1 bay leaf
• 1/2 cup ruby port or 1/2 cup grape juice
• 1/2 cup beef broth
• 3 garlic cloves, halved
• 1/2 cup ruby port or 1/2 cup grape juice
• 1/2 cup chicken stock
• 1/2 cup whipping cream
• 1/2 teaspoon thyme, dried
• 1/2 cup lingonberry jam or 1/2 cup raspberry jam or 1/2 cup blackberry jam
• 1 tablespoon red wine vinegar
• 1/2 teaspoon orange peel, grated
• salt, to taste
• pepper, to taste

Recipe

• 1 brown lamb in oil-wipe out oil if any left and you are using same pan for roasting.
• 2 place meat in either a roasting pan or crock pot (line your crock pot).
• 3 spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
• 4 add port/grape juice, stock, and garlic.
• 5 roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. concerning the crock pot timing it depends upon your crock pot size and model, i would go with almost 8 hours as mine is old one.
• 6 let the lamb rest tented with foil for 15 minutes before slicing, or it will be dry for sure.
• 7 reserve juices into sauce pan that is separate from sauce.
• 8 sauce:.
• 9 get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
• 10 start to boil reserved juices from meat to degrease.
• 11 add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce.
• 12 taste and season with salt and pepper.
• 13 slice lamb thinly and serve with sauce.

Lamb Loin With Hoisin

Total Time: 2 hrs 7 mins Preparation Time: 2 hrs Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 1/4 lbs lamb loin
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 1/2 tablespoons rice vinegar
• 1/2 teaspoon hot chili paste
• 3 tablespoons ketchup
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 green onion, chopped

Recipe

• 1 cut the lamb into 1/4" slices.
• 2 in a large bowl, combine the soy sauce, rice vinegar, chili paste, garlic, ginger and green onion.
• 3 add lamb and toss in the marinade.
• 4 refrigerate for a few hours.
• 5 heat a large non stick skillet over medium heat. cook lamb with the marinade for 7 -10 minutes, turning occasionally.

Lamb Loin With Caramelized Onions

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

Ingredients

• Servings: 4
• 1 large sweet onion, thinly sliced
• 1 teaspoon sugar
• 2 teaspoons olive oil
• 1 (1 lb) lamb tenderloin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 in a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
• 2 place the lamb in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
• 3 sprinkle with salt and pepper.
• 4 top with onion mixture.
• 5 bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
• 6 let stand for 5 minutes before slicing.

Lamb Loin Roast With Huckleberry Sauce

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

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin
• 3 tablespoons olive oil, divided
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon sage
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 cups frozen blueberries
• 1/3 cup sugar
• 2 tablespoons raspberry vinegar, may substitute red vinegar
• 1/4 cup wine

Recipe

• 1 lightly rub the lamb with 2 tbls of olive oil.
• 2 combine herbs, salt and pepper in a medium shallow dish.
• 3 roll the lamb loin in the herb mixture.
• 4 refrigerate.
• 5 in a medium saucepan, combine the berries, sugar, vinegar and wine; bring to boil.
• 6 lower the heat and simmer until slightly thickened.
• 7 preheat oven to 400 degrees f.
• 8 heat remaining oil in a dutch oven over medium-high heat and saute the lamb on all sides until golden brown.
• 9 place in the oven for about 12 to 15 minutes or until internal temperature reaches 150 degrees f.
• 10 transfer the lamb to a serving platter and spoon a generous amount of huckleberry sauce over the lamb.

Lamb Loin With German Beer Sauce

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• 1/2 cup dijon mustard
• 1 large onion, chopped
• 1/2 cup honey
• 3 cups beer, light colored german
• 3 1/2 lbs boneless lamb loin, tied 3 to 3 1/2 inches wide
• 2 tablespoons vegetable oil
• 1 beurre manie made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour

Recipe

• 1 make marinade:.
• 2 in a large saucepan stir together marinade ingredients. bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. in a blender purée marinade in 2 batches, transferring it as puréed to bowl. cool marinade to room temperature and spoon off any remaining foam.
• 3 in a large heavy resealable plastic bag combine lamb and marinade and seal bag, pressing out any excess air. put bag in a baking pan and marinate lamb, chilled, turning bag once or twice, at least 8 hours and up to 24. let lamb in marinade come to room temperature, about 40 minutes. transfer marinade to a saucepan and bring just to a boil.
• 4 preheat oven to 375°f
• 5 pat lamb dry with paper towels and season with salt and pepper. in a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown lamb on all sides. roast lamb in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155°f for slightly pink meat, 1 to 1 1/2 hours. transfer lamb to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.
• 6 while lamb is standing, skim and discard fat from pan and add remaining marinade. deglaze roasting pan over moderately high heat, scraping up brown bits. bring sauce just to a boil and strain through a fine sieve into another saucepan. bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
• 7 serve lamb, sliced, with sauce.

Lamb Loin With Creamy Dijon Yogurt Sauce

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

Ingredients

• Servings: 8
• 2 1/4 lbs lamb loin
• 2 sprigs fresh rosemary
• 1 1/2 tablespoons fresh thyme
• 2 garlic cloves, minced
• salt and pepper
• 1 1/2 cups non-fat vanilla yogurt or 1 1/2 cups low-fat vanilla yogurt
• 1/2 teaspoon lemon juice
• 2 tablespoons prepared horseradish cream
• 3 tablespoons dijon mustard
• 3 tablespoons barbecue sauce
• 1 teaspoon dried dill weed

Recipe

• 1 preheat oven to 375°f place lamb in small roasting pan. sprinkle with herbs, garlic, salt and pepper. cover tightly and bake about 1 hour or until inside is 160 degrees (*or place all previous ingredients in a foil pack and grill for about 30 minutes or until inside is 160 degrees ).
• 2 while lamb cooks, whisk together all sauce ingredients in a small bowl; allow to come to about room temperature. when lamb is done, slice and top with sauce. garnish with more dill, if desired.

Lamb Loin With Asparagus (schweinelendchen Mit Spargel)

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

Ingredients

• 1 lb lamb loin
• 1 ounce butter
• salt and pepper
• 3 lbs asparagus (can substitute green asparagus for slightly different taste)
• 2 tablespoons sugar
• 1 small onion
• 1/2 pickle
• 2 hard-boiled eggs
• 1/2 cup creme fraiche
• chervil

Recipe

• 1 cut the lamb loin in slices.
• 2 heat the butter in a frying pan and fry the lamb loin slices for 3 minutes on each side, season with salt and pepper and keep warm.
• 3 peel the asparagus.
• 4 bring water to a boil in a large saucepan and add a teaspoon of both salt and sugar.
• 5 cook asparagus for about 15 minutes, then remove, allow to drain and keep warm.
• 6 peel the onion and pickle and puree in a blender.
• 7 peel the hard-boiled eggs and chop finely.
• 8 mix together the eggs, crème fraîche and the onion, pickle mixture.
• 9 season with salt, pepper and chervil.
• 10 pour the sauce on to the asparagus and serve with the lamb loin and boiled potatoes.

Lamb Liver & Bacon Casserole

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

Ingredients

• Servings: 3
• 3/4 kg lamb liver
• 1/2 kg wiltshire smoked bacon (or any smoked bacon but not streaky)
• 450 ml worcestershire sauce
• 1 tablespoon tomato paste
• 250 g sliced mushrooms
• 1 small onion, chopped
• 2 celery ribs, chopped
• 5 garlic cloves, chopped
• 50 g butter
• 2 tablespoons vegetable oil
• 1 pinch black pepper
• 30 g bisto, gravy granules

Recipe

• 1 lay the liver & bacon into a large casserole dish & add the beef stock, worcestershire sauce, tomato paste & black pepper.
• 2 in a wok or large frying pan heat the vegetable oil & butter.
• 3 add the chopped garlic, chopped celery & onions & fry for around 3 minutes.
• 4 add the mushrooms & fry for another 3 minutes or so until cooked through.
• 5 pour fried vegetables into the casserole dish & stir & cover.
• 6 preheat oven to around 170°c & bake for 2 hours.
• 7 if required, season to taste & serve.

Lamb Loin Chops With Garlic Sauce

Total Time: 27 mins Preparation Time: 7 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 bonless lamb loin chops, 1 1/2 in thick
• salt and pepper
• 2 teaspoons butter
• 2 teaspoons oil
• 1/2 cup flour
• 1 teaspoon minced garlic
• 1/2 cup heavy cream
• 1 teaspoon butter

Recipe

• 1 salt and pepper lamb.
• 2 heat oil and butter in skillet.
• 3 dredge chops in flour.
• 4 fry on med-hi until browned on both sides.
• 5 reduce heat to low, cover and simmer for 10 minutes.
• 6 remove chops and keep warm.
• 7 to skillet add garlic.
• 8 cook 1 minute until garlic is soft.
• 9 add cream, cook for 1 minute.
• 10 add 1 t butter, stir to mix well.
• 11 serve chops with sauce on top.

Lamb Kebabas With Mango Salsa

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 15 ounces black beans
• 1 mango, peeled and diced
• 1 red bell pepper, diced
• 1/2 red onion, chopped
• 3 tablespoons cilantro
• 4 ounces green chilies, diced or 1 jalapeno, seeded and minced
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1/8 teaspoon salt
• 3/4 lb lamb tenderloin, cut into chunks
• 2 tablespoons wine vinegar
• 1 tablespoon dried oregano
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon olive oil

Recipe

• 1 to make the salsa, whisk the lime juice, honey, mustard and salt in a medium bowl. add the beans, mango, bell pepper, onion, cilantro and jalapeno or green chilis. mix well. cover and refridgerate until ready to serve.
• 2 preheat the broiler.
• 3 add the lamb, vinegar, oregano, chili powder, cumin and oil in a gallon sized zip top baggie. shake until well mixed and coated. thread the lamb onto 4 metal skewers.
• 4 broil 4 inches from the heat, turning often, until the meat is cooked, about 8 minutes. serve with the mango salsa.

Lamb Loin Braised In Milk

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 boneless lamb chops (1.5 lbs.)
• coarse salt
• fresh ground pepper
• 2 cups milk
• 5 sprigs thyme, plus
• 1 teaspoon fresh thyme leave
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

• 1 begin by heating the oil over medium heat.
• 2 season the lamb chops and then cook for three minutes on each side or until the meat is browned.
• 3 remove from skillet and put on a baking sheet.
• 4 drain fat from skillet and return to low heat.
• 5 place lamb back in the skillet and then add the milk and thyme sprigs.
• 6 bring this to a boil over high heat, cover and reduce the heat to low.
• 7 simmer for 22 minutes, then turn lamb and simmer for 22 more minutes.
• 8 remember the heat should be on low.
• 9 remove lamb to a serving platter and cover to keep warm.
• 10 return skillet to medium heat and bring juices to a boil.
• 11 pour whisked combination of water and cornstarch into the skillet and bring together to a boil for just 1 minute.
• 12 you can use a food processor to puree the gravy or if you don't mind it lumpy just serve it as is poured over the meat.

Lamb Kebabs With Pineapple

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

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 tablespoons soy sauce
• salt and black pepper, to taste
• 2 lbs boneless center cut lamb chops, thick chops cut into 1-1/4-inch cubes
• 1 large fresh pineapple, cut into 1-inch chunks
• 2 red bell peppers, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• salt and black pepper, to taste

Recipe

• 1 combine 1/4 cup oil, garlic, soy sauce, salt and black pepper in a medium bowl.
• 2 add lamb, tossing to coat.
• 3 marinade for 30 minutes or up to 4 hours.
• 4 toss pineapple, peppers, and onion with 2 tablespoons olive oil in another bowl and season with salt and black pepper.
• 5 thread red pepper, then onion, then pineapple, then lamb onto 8 skewers. repeat until all pieces are used up.
• 6 brush with remaining marinade.
• 7 grill kebabs over high heat, turning until lamb is well browned and cooked through, about 10 minutes.

Slow-roasted Lamb Belly With Cider And Apple Sauce

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

Ingredients

• Servings: 4
• 1 7/8 kg lamb belly, skin scored with a sharp knife
• handful table salt
• 12 sage leaves
• 1 lemon
• fresh ground black pepper, to taste
• 500 g bramley apples, peeled, cored, chopped
• 30 g butter
• 2 tablespoons water
• 2 tablespoons cider
• 30 g soft dark brown sugar (to taste)
• 20 g butter (for the pan juices)
• 2 tablespoons cider (for the pan juices) (optional)

Recipe

• 1 preheat the oven to 250c, or as hot as you can get the oven.
• 2 score the skin diagonally both ways to create diamond shape grooves with a stanley knife, be careful!
• 3 rub the table salt into the grooves that you have cut into the lamb skin.
• 4 turn the meat over and place fresh sage leaves and three slices of lemon onto the meat, season with the pepper and roll up, tie the lamb at intervals with string to ensure it doesn't unroll during cooking.
• 5 place the lamb on a wire rack that fits over an empty roasting tin, and roast for half an hour.
• 6 reduce the oven temperature to 150c and roast for a further three hours.
• 7 for the cider and apple sauce; put them into a pan with the butter, sugar, water and cider; cover and heat for 4-5 minutes, or until the apples are soft enough to beat to a purée. keep warm.
• 8 remove the crackling (skin) and then cover the meat with foil and rest for about 15 minutes.
• 9 drain the fat from the roasting tin keeping the meat juices in the tin.
• 10 put the roasting tin with the meat juices in onto the hob and add a small cube of butter (20g) and a splash of cider (optional).
• 11 slice the lamb, remember to remove the string, and serve with the apple sauce and a small drizzle of pan juices.

Onion Crusted Lamb Tenderloin

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 3
• 1/2 cup melted butter
• 1 tablespoon worcestershire sauce
• 1 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 -1 1/2 lb lamb tenderloin
• 3 ounces french-fried onions, crushed

Recipe

• 1 in a shallow bowl, mix together the first 5 ingredients.
• 2 place the onions in a second bowl.
• 3 roll the tenderloin in the butter mixture, coating all sides, then coat with crushed onions.
• 4 place in a foil-lined baking pan and top with any remaining onions.
• 5 drizzle with any remaining butter mixture.
• 6 bake, covered, in a preheated 350-degree oven for approx 35 - 40 minutes.
• 7 uncover and bake approximately 10 more minutes, untill the onions are lightly browned and crispy.

Lamb Loin Stuffed With Figs And Oka

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

Ingredients

• Servings: 4
• 750 g lamb loin or 1 kg rib-end lamb loin roast
• 30 ml melted butter
• 125 ml chopped dried figs
• 1 garlic clove, minced
• 1 shallot, chopped
• 125 ml fresh breadcrumbs
• 125 g swiss cheese or 125 g cheddar cheese or 125 g gouda cheese or 125 g blue cheese or 125 g oka cheese, shredded
• salt & freshly ground black pepper, to taste
• 15 ml butter
• 1 shallot, chopped
• 75 ml fortified wine, like port
• 15 ml flour
• 250 ml beef broth
• 10 ml chopped fresh thyme or 3 ml dried thyme
• 15 ml chopped fresh parsley
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat oven to 200 c or 400°f.
• 2 combine all the stuffing ingredients. generously salt and pepper the mixture. set aside.
• 3 butterful the roast by slicing it lengthwise without going all the way through and open it up.
• 4 put the stuffing into the roast and close and tie it up with string. baste with melted butter.
• 5 cook in a buttered ovenproof dish in the centre of the oven for about 30-35 minutes, basting with remaining butter.
• 6 to make sauce:.
• 7 melt butter over medium heat in a saucepan and cook the chopped shallots.
• 8 deglaze the saucepan with the fortified wine and reduce the liquid by half.
• 9 add in the flour, whisking and add the broth to the saucepan, whisking all the time till smooth.
• 10 bring to a boil and add in the thyme and parsley.
• 11 add salt and pepper to taste.
• 12 simmer till thickened.
• 13 serve the lamb roast with the sauce and whatever sides you like.

Lamb Lo Mein

Lamb In Salsa Verde

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

Ingredients

• Servings: 6
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 teaspoon salt
• 2 1/2 lbs boneless lamb loin, trimmed of all fat and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 fresh jalapeno peppers, stems removed and seeded
• 3 (11 ounce) cans each tomatillos, drained
• 1 cup chicken broth
• 1/2 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro or 1/4 cup parsley

Recipe

• 1 in small bowl, mix the cumin, half the garlic and the salt.
• 2 in medium bowl, combine the lamb with the cumin mixture and toss well to coat the meat with seasonings. cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
• 3 heat the olive oil in a large nonstick skillet over medium heat.
• 4 add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
• 5 scape the mixture into a blender or food processor.
• 6 add the jalapeno peppers, tomatillos, chicken broth and oregano. puree until smooth 1 -2 minutes.
• 7 spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
• 8 add half the lamb cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
• 9 with a slotted spoon, remove the meat to a plate and brown the remaining lamb.
• 10 return all the meat to the skillet.
• 11 add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
• 12 stir in the cilantro and serve.

Lamb Loin Chop Marinade, Old South African

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

Ingredients

• Servings: 4
• 1 cup dried apricot, loosely thrown in, not pressed into the cup
• 3 large onions or 4 small onions, sliced into thin rings
• 2 cups vinegar, which can be 1 cup wine and 1 cup apple cider vinegar
• 12 well-bruised lemon leaves or 6 slices lemon peel
• 1 tablespoon fresh mild curry powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon turmeric
• 1 tablespoon spices, such as cardamom, cumin, anise and peppercorns or 1 tablespoon genuine fresh masala

Recipe

• 1 boil the apricots in water until soft. enough water should be in the pot to allow you to pureé the apricots in a blender when soft.
• 2 at the same time, boil the onions in the vinegar until tender.
• 3 in the meantime, crush and mix together the spices mentioned, plus the sugar. exact spices or quantities are not that important.
• 4 the apricots cook quickly. mash or pureé them, add to the boiling onion mixture, then add the spice-sugar mixture.
• 5 cool mixture to room temperature. do not worry about the extreme sourness of the mixture -- you are not going to eat it!
• 6 this is enough to marinate 8 - 12 loin chops, depending on size and thickness. i prefer fairly thick chops.
• 7 use a glass, ceramic or porcelain dish, and ladle some of the mixture into the bottom and spread it all over. if your mixture is very thick, add a little water, but it must be fairly thick and not watery!
• 8 pack in a layer of chops tightly together. layer over more marinade, and add the rest of the chops. top with the last of the marinade.
• 9 how you do it, will depend on the size of your container and number of chops. make sure all chops are in contact with the marinade.
• 10 cover with plastic film and keep in the fridge. it's a good idea to turn and re-pack them once, to make sure every bit is marinated.
• 11 you can safely marinate them for at least 3 days and up to 7, 8 days in the fridge. they only get better!
• 12 to use: scrape off the marinade with a spatula, and discard. you don't have to scrape them frantically, just get rid of most of the marinade.
• 13 it's by far the best to grill them over coals or charcoal. don't overcook! only use salt after grilling.

Lamb Loin Chops With Pineapple Relish

Total Time: 34 mins Preparation Time: 5 mins Cook Time: 29 mins

Ingredients

• Servings: 2
• 1 1/2 cups fresh pineapple, chopped
• 1/2 cup sweet onion, chopped
• 2 teaspoons finely chopped fresh serrano chilies, including seeds
• 1 teaspoon thyme, chopped
• 1 teaspoon distilled vinegar
• 1 teaspoon coriander seed
• 2 boneless lamb loin chops (1-inch-thick)
• 2 tablespoons olive oil
• 2 tablespoons dark rum

Recipe

• 1 toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt.
• 2 grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). pat lamb dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• 3 heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté lamb, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.
• 4 transfer lamb to plates. add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. serve lamb with relish.

Lamb Loin Chops, With Mushroom Gravy, And Green Beans

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

Ingredients

• Servings: 2
• 2 lamb loin chops
• 1 (10 1/2 ounce) can mushroom gravy
• 1 small onion, chopped
• 8 ounces fresh sliced mushrooms
• 1 (14 ounce) can green beans, drained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon herbes de provence
• 1 tablespoon olive oil
• bacon bits
• additional salt and pepper, to taste

Recipe

• 1 in a medium bowl, mix together salt, pepper, cumin, and cayenne pepper.
• 2 coat lamb loin chops with mixture.
• 3 heat olive oil in electric skillet over med-high to high heat.
• 4 add onion and mushrooms and saute for 1 minute.
• 5 add lamb loin chops.
• 6 brown chops for 4 minutes per side, stirring veggies often.
• 7 pour mushroom gravy over chops and veggies, and stir well.
• 8 salt and pepper to taste.
• 9 turn down to low, cover, and allow to simmer for 20 minutes.
• 10 in the meantime, pour green beans into microwavable dish.
• 11 sprinkle liberally with salt, pepper, and herbes de provence.
• 12 add bacon bits (to taste) and stir well.
• 13 cover.
• 14 microwave for 2-3 minutes.
• 15 serve chops with mushroom gravy on top, with an extra serving of mushrooms and gravy on the side.
• 16 add green beans to plate and serve.

Lamb In Tangy Pepperoni And Cashew Sauce

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

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 2 boneless lamb chops
• 2 garlic cloves, minced
• 1/2 onion, cut into chunks
• 1/2 green bell pepper, chopped
• 1 sprig fresh basil, for garnish
• 1/3 cup chicken broth
• 1/2 cup wine
• 1 tablespoon tomato paste
• 1 dash worcestershire sauce
• 1 pinch dried thyme
• 1 pinch dried parsley
• salt and pepper
• 1/2 cup chopped pepperoni
• 1 tomato, chopped
• 1/3 cup cashews

Recipe

• 1 heat the oil in a wok over med-high heat and evenly brown lamb chops. set aside.
• 2 mix garlic, onion and pepper into wok, and cook until tender. stir in broth, wine, and tomato paste. mix in worcestershire sauce, thyme, parsley, salt and pepper. cook until heated through, then stir in pepperoni.
• 3 return chops to wok. cover wok and continue cooking 15 minutes over med heat until sauce has thickened and chops are cooked to desired doneness. mix in tomato and cashews and cook until heated through. scoop sauce over chops and garnish with basil sprig.

Slow-cooker Lamb Loin With Cider And Prunes

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 10
• 1 (4 1/2-5 lb) boneless lamb loin roast, tied
• 4 teaspoons vegetable oil
• 2 onions, chopped medium
• 3 garlic cloves, minced
• 1 cup dry wine
• 2 cups low sodium chicken broth
• 1 cup apple cider
• 1 cup pitted prunes
• 2 bay leaves
• 2 tablespoons minced fresh thyme (or 2 t. dried)
• 1 lb carrot, peeled and cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 3 tablespoons dijon mustard
• 2 tablespoons fresh lemon juice
• 1/4 cup minced fresh parsley

Recipe

• 1 dry the roast with paper towels, then season with salt and pepper.
• 2 heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
• 3 brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
• 4 add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
• 5 add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• 6 stir in the garlic and cook for about 15 seconds.
• 7 stir in the wine, scraping up any browned bits.
• 8 simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
• 9 add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
• 10 nestle the carrots into the slow cooker around the edges.
• 11 cover and cook on low 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
• 12 transfer the lamb to a carving board and tent loosely with foil.
• 13 let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• 14 discard the bay leaves.
• 15 set the slow cooker to high.
• 16 whisk the flour with the cream until smooth, then stir into the slow cooker.
• 17 continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
• 18 stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
• 19 untie the roast and slice 1/2 inch thick.
• 20 arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
• 21 serve passing the remaining sauce separately.

Rabbit Sausage

Total Time: 25 hrs 5 mins Preparation Time: 24 hrs Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 2 lbs rabbit, ground
• 1 lb lamb butt or 1 lb lamb shoulder, ground
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon pepper
• 1/2 teaspoon ground cumin
• 2 teaspoons fresh thyme, minced
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, minced
• 3 tablespoons fresh parsley, minced (flat-leaf preferred)
• 1 tablespoon garlic, peeled and minced
• 1 cup green onions or 1 cup shallot, thinly sliced
• 1/2 cup onion, minced
• 1 egg
• 3/4 cup chicken stock or 3/4 cup rabbit stock
• 1/2 cup fine breadcrumbs
• 2 tablespoons parmesan cheese, grated
• casing (you'll need 7 natural lamb casings)

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 combine all ingredients except the casings in a large bowl; blend thoroughly with your hands.
• 4 transfer mixture to a plastic container, cover and refrigerate 24 hours.
• 5 fill the casings and make links by twisting the sausage where you wish the links to be.
• 6 four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
• 7 preheat oven to 300°f.
• 8 place the sausage links in a shallow pan with an inch of water; bake uncovered for an hour.
• 9 place sausage links under broiler and cook until brown on top, about 5 minutes.
• 10 serve hot.

Lamb Loin In Mushroom Sauce

Total Time: 38 mins Preparation Time: 3 mins Cook Time: 35 mins

Ingredients

• 3 lamb loin chops
• 1 small onion
• 1 teaspoon olive oil
• 1 (10 ounce) can low-fat cream of mushroom soup
• 1/2 cup milk

Recipe

• 1 trim fat off of lamb chops and cut up the onion into bite size pieces. preheat the oven to 400°f.
• 2 pour the olive oil into an oven friendly pan and brown the lamb chops and onions in it (about 2 1/2 minutes per side).
• 3 add mushroom soup and milk to the pan and transfer it to the oven. cook at 400°f for approximately 30 minutes. it goes really good over potatoes!

Lamb In Olive Oil Marinade

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 1/2 lbs lamb tenderloin, cut into bite-size pieces
• 2 cloves garlic, minced
• 4 sprigs fresh cilantro, chopped
• 3 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 2 tablespoons port wine
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch cayenne pepper

Recipe

• 1 heat olive 2 tablespoons olive oil in a large heavy skillet over high heat.
• 2 saute lamb until evenly browned, and fully cooked.
• 3 transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.
• 4 in a small bowl, combine 3 tablespoons olive oil, vinegar and port.
• 5 season with salt, black pepper, and cayenne.
• 6 whisk until consistency is creamy.
• 7 stir into cooked lamb, and serve immediately.

Lamb Loin Roast

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

Ingredients

• Servings: 4
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon bell's poultry seasoning
• 1 1/2-2 lbs lamb loin roast
• 1/2 cup chicken broth
• 1/4 cup sesame ginger marinade with mandarin orange juice (i used lawry"s)
• 1 tablespoon olive oil

Recipe

• 1 mix first 4 ingredients in a small bowl.
• 2 rub mix all over roast, and wrap in plastic and put in fridge approximately. 2 hours or longer (if you want to).
• 3 heat olive oil over med. hi heat. and brown roast on all sides (approx. 6-8 mins).
• 4 place in a small baking dish and add 1/2 cup of chicken stock (can use water).
• 5 pour marinade on top of roast (if you want a hint of sweetness).
• 6 cover with foil bake a 325 degrees for 1 1/2 hrs (depending on oven).
• 7 boil drippings and add cornstarch mixed w/water to make gravy. good with mashed potatoes or baked potatoes with sour cream and chives.

Lamb In Lime Cream Sauce

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

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 3 tablespoons butter, divided
• 1 1/4 lbs lamb tenderloin
• 4 tablespoons chopped yellow onions
• 2 cloves garlic, minced
• 2 tablespoons chopped green onions
• 1/4 cup dry wine
• 1/4 cup sherry wine
• 1 cup chicken broth
• 1/2 cup beef broth
• 1 cup half-and-half
• 3 tablespoons fresh lime juice
• salt
• pepper, to taste
• 2 tablespoons chopped fresh fresh basil or 2 tablespoons cilantro, for garnish (basil preferred)

Recipe

• 1 preheat oven to 400 degrees.
• 2 in a large ovenproof skillet, heat oil and 1 tbsp butter over high heat; add lamb and brown on all sides, turning.
• 3 remove skillet from stovetop and place in preheated oven, and bake lamb until cooked through, about 20 minutes.
• 4 while lamb is baking, melt the remaining butter in a large skillet over medium heat; add onion, garlic, and green onion and saute for 3 minutes.
• 5 add wine and sherry and boil until liquid is reduced by half, stirring occasionally, for about 5 minutes.
• 6 add the chicken and beef broths and boil, stirring frequently, until liquid is reduced to 6 tbsp, about 10 to 15 minutes.
• 7 add the half and half and simmer, stirring, until sauce is reduced to 1 cup, stirring frequently, about 7 minutes.
• 8 whisk in the fresh lime juice.
• 9 season sauce to taste with salt and pepper.
• 10 cut lamb diagonally into 1/4-inch thick slices.
• 11 spoon sauce onto serving plate; fan lamb on top of the sauce, garnish with basil or cilantro, and serve with any extra sauce on the side.
• 12 tweaked and adapted from a recipe posted to gail's recipe swap by debby bradford, who got it from the november 1991 bon appetit.

Slow-cooker Sausage Stuffing

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

Ingredients

• Servings: 16
• 1 lb lamb sausage
• 1 lb lean ground beef
• 1 cup butter or 1 cup margarine
• 2 cups chopped onions
• 2 cups chopped celery
• 2 cups chopped carrots
• 2 cups olives, sliced (black)
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 1/2 cups chicken broth (as needed)
• 2 eggs, beaten

Recipe

• 1 melt butter or margarine in a skillet over medium heat. cook onion, celery, mushroom, carrots and parsley in butter, stirring frequently.
• 2 cook sausage and drain fat, set aside.
• 3 spoon cooked vegetables over bread cubes in a very large mixing bowl. season with poultry seasoning, sage, thyme, marjoram, and salt and pepper.
• 4 pour in enough broth to moisten, and mix in eggs. add sliced olives.
• 5 transfer mixture to slow cooker, and cover.
• 6 cook on high for 45 minutes, then reduce heat to low, and cook for 4 to 8 hours.

Lamb Loin Rib Ends Seared, Braised And Glazed

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

Ingredients

• Servings: 6
• 3 lbs lamb loin rib ends (country style ribs)
• 1/4 cup olive oil
• 1 tablespoon worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon chili flakes, chipotle
• 1/2 teaspoon smoked paprika
• 1/2 cup chopped scallion
• 2 -3 garlic cloves
• 3 slices bacon, chopped
• 1 onion, rough chopped
• 3 carrots, sliced
• 2 celery ribs, sliced thick
• 3 garlic cloves, sliced
• 3 sprigs fresh thyme
• 1 cup hot water
• 12 ounces beer
• 1/3 cup braising liquid
• 1 tablespoon honey
• 1/2 cup orange marmalade or 1/2 cup apricot jam

Recipe

• 1 in a blender add all the marinade ingredients and blend till chunky smooth.
• 2 rub into ribs all the marinade, place in a zip lock bag.
• 3 refrigerate for 6 hours or over night.
• 4 preheat grill to 350.
• 5 over direct heat cook bacon in a heavy bottom pot. i use mu cast iron.
• 6 meanwhile sear ribs just to brown.
• 7 add the onion, carrots, celery, garlic and cook for 3-5 minutes.
• 8 add hot water, thyme, and seared ribs.
• 9 add beer just to rim of ribs.
• 10 place top on pot and move to indirect heat.
• 11 close grill top. grill for 1 1/2 -2 hours till tender.
• 12 go enjoy a drink and a dip in the pool.
• 13 mix braising liquid, honey and marmalade.
• 14 brush ribs with glaze.
• 15 place over direct heat to bubble and brown. just a couple minutes each side.
• 16 serve the veggies along side the ribs.

Lamb Loin Chops And Yams In Spicy Orange Sauce

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

Ingredients

• Servings: 6
• 6 boneless lamb loin chops, 3/4-inch thick
• 1/3 cup flour
• 1/2-1 teaspoon fresh ground black pepper
• 1 tablespoon garlic powder
• 3 tablespoons olive oil
• 3 -5 yams
• 1 onion, minced
• 2 -3 garlic cloves, minced
• 1 cup beef stock
• 1 1/2 cups fresh orange juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon oregano
• 1/4-1/2 teaspoon cumin
• 2 teaspoons orange peel, grated
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 orange, peeled and thinly sliced

Recipe

• 1 yams: cut into 2" chunks and boil until lightly tender. drain, rinse in cold water, peel and set aside.
• 2 mix granulated garlic and pepper with flour in plastic bag. dredge lamb chops and saute in oil in large pan until lightly browned. remove from pan and set aside.
• 3 in the pan the lamb was cooked in, saute onions and garlic until onions are translucent. to pan add beef stock, orange juice, red pepper flakes, cumin and oregano. return lamb to pan. bring to a boil, reduce heat and simmer covered for 40 minutes, turning lamb halfway through. add yams and cover, simmer for another 5 minutes.
• 4 remove lamb and yams from pan, set aside and keep warm.
• 5 whisk together lemon juice, cornstarch and orange peel. pour into pan juices. bring to a boil and simmer, stirring, until thickened, about 3 minutes. return lamb and yams to pan. cover and simmer for 3-5 minutes.
• 6 plate lamb and yams with generous helping of pan juices. garnish with orange slices and serve.

Slow-roasted Chipotle Lamb

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

Ingredients

• Servings: 4
• 2 tablespoons kosher salt
• 1 tablespoon dried chipotle powder
• 1 lamb shoulder (about 3 1/2 lbs.)
• 24 small corn tortillas
• 2 limes
• 1/4 cup minced fresh cilantro

Recipe

• 1 in a small bowl mix together the kosher salt and chipotle powder and rub it into the lamb, being sure to cover the entire surface of the meat with the mixture.
• 2 put the lamb in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 274 degrees. (if you are using a clay roaster, do not preheat the oven.) cook until the lamb falls apart when you press it with the back of a fork, 3 ½ to 4 hours. remove the lamb from the oven and let rest, covered, for 15 minutes.
• 3 heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft. wrap them in a tea towel and place them in a basket. transfer the lamb to a large serving platter and use two forks to pull it into chunks. add the lime wedges to the platter, place the cilantro in a small serving bowl, and serve immediately with the tortillas on the side.

Lamb Kabobs

Lamb Kidneys In Mushroom Sauce

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

Ingredients

• Servings: 6
• 1 3/4 lbs lamb kidneys, trimmed
• 2 shallots
• 10 ounces mushrooms
• 3/4 cup heavy cream
• 1/2 teaspoon paprika
• 2 tablespoons parsley
• salt and pepper

Recipe

• 1 rinse and slice mushrooms.
• 2 peel shallot and finely chop both the shallot and parsley.
• 3 sauté the shallots and kidneys in a frying pan over medium-high heat until they give off their liquid.
• 4 remove shallots and kidney and set aside.
• 5 sauté the mushrooms over medium heat.
• 6 return the kidneys and shallots to the frying pan, add the cream, paprika and salt and reduce heat.
• 7 simmer for 3-5 minutes until sauce and kidneys are both hot.
• 8 season with pepper and sprinkle with chopped parsley.

Lamb Loin Casserole

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 slices lamb loin (can use lamb chops)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 2/3 cup chicken broth
• 1/2 teaspoon ginger
• 8 ounces sour cream, divided
• 1 (2 7/8 ounce) can french-fried onions, divided

Recipe

• 1 combine flour, salt and pepper in a shallow bowl; dredge lamb chops.
• 2 heat oil in a large skillet; cook lamb loin slices for 4-5 minutes per side or until browned.
• 3 place in a single layer in an ungreased 13 x 9 x 2 pan. combine soup, broth, ginger and 4 ounces sour cream; pour over lamb.
• 4 sprinkle with half of the onions.
• 5 cover and bake at 350 degrees for 45-50 minutes.
• 6 stir remaining sour cream into sauce.
• 7 top lamb with remaining onions.
• 8 return to the oven; uncovered, for 10 minutes.

Lamb Kabobs

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

Ingredients

• Servings: 4
• 1/4 cup sliced green onion
• 1/4 cup water
• 1/4 cup soy sauce
• 3 tablespoons sugar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon pepper
• 1 teaspoon grated fresh gingerroot
• 1 lb lamb chop suey meat
• 1 teaspoon cornstarch
• 1/4 teaspoon garlic salt
• 1 dash pepper
• 1/3 cup chicken broth
• 1/3 cup milk
• 3 tablespoons peanut butter
• 2 tablespoons sliced green onions

Recipe

• 1 in a large resealable bag, combine the first eight ingredients; add lamb. seal bag and turn to coat; refrigerate overnight.
• 2 drain and discard marinade. thread the lamb onto metal or soaked wooden skewers. grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink.
• 3 in a saucepan, combine the cornstarch, garlic salt and pepper. stir in broth until smooth.
• 4 add milk, peanut butter and onion; stir until blended. bring to a boil; cook and stir for 2 minutes or until thickened. serve with the kabobs.

Lamb Loin Cutlets With Lemon-thyme Sauce

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

Ingredients

• Servings: 4
• 8 thin-cut boneless lamb chops
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons grated lemons, rind of
• 2 cloves garlic, pressed
• 1 1/2 tablespoons all-purpose flour
• 2 teaspoons olive oil
• 3/4 cup 1% low-fat milk

Recipe

• 1 place lamb in 15 x 10 x 2-inch glass baking dish.
• 2 combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.
• 3 rub mixture over both sides of lamb chops.
• 4 cover and refrigerate at least 1 hour and but no longer than 1 day.
• 5 place lamb chops onto baking sheet.
• 6 with flour, sprinkle each chop lightly.
• 7 add salt and pepper to taste.
• 8 over high heat, warm oil in large nonstick skillet.
• 9 working in batches, add lamb to skillet and cook until brown, about 1 minute per side.
• 10 place all lamb back into skillet.
• 11 add milk and boil about 1 minute until lamb is cooked through and sauce thickens slightly.
• 12 place lamb chops onto platter.
• 13 whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.
• 14 add salt and pepper to taste.
• 15 pour sauce over lamb and serve.

Lamb Loaf (an Old Time Recipe)

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

Ingredients

• 2 lbs lamb (i assume they mean "ground lamb")
• 1 pint breadcrumbs
• 2 eggs
• 1 cup milk
• salt, pepper & sage (to taste?)

Recipe

• 1 soak the bread crumbs in the milk.
• 2 add seasonings & eggs (unbeaten).
• 3 form into a loaf with the hands & bake in a moderate (350°) oven for 2 hours.
• 4 apples or potatoes are very nice cooked around the lamb.

Lamb Loin Roast With Roasted Root Vegetables

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 -5 lbs boneless rolled lamb loin roast
• 3 cloves garlic, crushed
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons fresh rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium baking potato, peeled and quartered
• 1 medium sweet potato, peeled and quartered
• 1 turnip, peeled and quartered
• 2 carrots, scraped and quartered
• 2 parsnips, peeled and quartered
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon fresh rosemary, crushed

Recipe

• 1 roast: place roast on rack in a roasting pan.
• 2 rub crushed garlic over roast.
• 3 brush roast with olive oil, sprinkle with herbs.
• 4 cover and refrigerate for at least two hours.
• 5 sprinkle roast with salt and pepper.
• 6 bake at 500º for 15 minutes.
• 7 reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
• 8 vegetables: combine all ingredients in a ziplock bag, toss well.
• 9 place vegetables around lamb after you have reduced the heat to 325º.
• 10 bake until roast is done.
• 11 serve with the pan juices.

Lamb Loin

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

Ingredients

• Servings: 4
• 5 lbs boneless lamb loin roast, rolled
• 1 teaspoon salt
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper

Recipe

• 1 combine the salt, garlic, thyme, ginger and pepper; rub over the entire roast.
• 2 place roast with fat side up on a rack in a shallow roasting pan.
• 3 bake, uncovered, at 350º for 2 hours or until a meat thermometer reads 160º.
• 4 let stand 10 minutes before slicing.

Lamb Liver Kabob, Swiss Style, With Celery Sauce

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

Ingredients

• 1 lb onion
• salt water
• 1 lb sliced bacon, halved crosswise
• 2 lbs lamb liver, in one piece
• 1/4 cup flour
• 1 teaspoon crumbled sage
• 1 teaspoon paprika
• 1 1/2 cups rice

Recipe

• 1 peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes. drain onions; set aside.
• 2 fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in the skillet.
• 3 remove fine, outer membranous skin from liver; cut into 1-inch cubes.
• 4 toss cubes in a mixture of flour, sage and paprika.
• 5 saute liver quickly, a few cubes at a time, in bacon fat remaining in the skillet.
• 6 wrap each cube with bacon slice.
• 7 cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers.
• 8 broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly.
• 9 meanwhile, cook rice accordin to package directions.
• 10 place kabobs on a bed of cooked rice; serve with celery sauce.

Slow-roasted Lamb Shoulder And Roasted Lamb Stock

Total Time: 18 hrs 25 mins Preparation Time: 25 mins Cook Time: 18 hrs

Ingredients

• Servings: 10
• 1 (7 -8 lb) lamb, picnic shoulder bone-in, skin-on
• 7 garlic cloves
• 1 tablespoon coarse salt
• 1 tablespoon italian seasoning, blend
• 1/2 teaspoon fresh ground pepper
• 1 onion, peeled and sliced thickly
• 1 carrot, rinsed and sliced thickly
• 2 cups red wine
• 5 cups chicken broth
• 2 onions, peeled and sliced thickly
• 2 carrots, rinsed and sliced thickly
• 5 sprigs thyme
• 2 bay leaves
• 4 garlic cloves, peeled, roughly chopped
• 10 cups water

Recipe

• 1 for the roast:.
• 2 rinse lamb and pat dry. score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart.
• 3 in a mortar and pestle crush garlic, salt, seasoning, and pepper into a coarse paste. rub all over roast, into score marks especially. set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
• 4 roast in a 450° oven until deep golden brown, 40 to 45 minutes.
• 5 remove pan from oven, scatter onion and carrot slices around lamb. pour 1 cup of the wine and 2 cups of the broth into pan. baste lamb with some of the pan juices. reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170°, 8 to 9 hours.
• 6 about 30 minutes before serving, transfer lamb to a carving board. cover lamb loosely with foil and set in a warm place. pour the remaining broth and wine into the roasting pan (drippings will be dark) and set on a burner over high heat. bring to a boil, scraping up browned bits from bottom of pan. boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. pour through a wire strainer set over a bowl, pressing on vegetables (reserve vegetables for the stock making); you should have 1 to 1 1/3 cups drippings. skim off fat.
• 7 peel skin off roast and set aside for stock making. slice meat across the grain and arrange on platter. drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.
• 8 for the stock:.
• 9 preheat oven to 400°.
• 10 remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn't eat), add to the roasting pan. add in the reserved lamb skin and cooked vegetables from making the roast along with the fresh onions, carrots.
• 11 roast in the oven for 20-30 minutes until the it gets a nice golden crisp to it.
• 12 place the bone, pan drippings and veggies in a stock pot, add in thyme, bay, garlic then cover with water by about an inch. cover pot, then bring to boil, then reduce to a simmer for 8-9 hours. (yes, that's right).
• 13 remove from heat allowing to return to room temperature. refrigerate overnight. remove from fridge and skim off hardened fat.
• 14 at this point the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. strain thru mesh strainer, throw out solids. you now have quite possibly the best lamb stock you will ever have.

Rice And Sausage Casserole

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

Ingredients

• Servings: 4
• 2 tablespoons flour
• 2 tablespoons margarine (melted)
• 1 1/2 cups milk
• 1 (385 ml) can 1% low-fat evaporated milk
• 1 teaspoon oregano
• 1 teaspoon parsley
• 2 roasted garlic cloves
• 2 tablespoons soy sauce
• 1 lb italian sausage (i use venison, it's leaner, cooked halved and sliced)
• 1 1/2 cups cooked rice (basmati is good)
• 2 cups mushrooms (halved)
• 2 cups broccoli florets
• 1 cup carrot (julienned)
• 1 medium onion (chopped)
• 2 cups cheddar cheese (optional)

Recipe

• 1 combine flour, margarine, milk, evaporated milk, oregano, parsley, garlic and soy sauce in blender.
• 2 blend until well mixed.
• 3 pour into medium pot and heat until thick and bubbly (about 10 min).
• 4 if using cheese add to sauce and stir until melted.
• 5 put rest of ingredients into medium casserole dish.
• 6 pour sauce over veggies and meat and stir to coat.
• 7 add more milk if necessary, mixture should be fairly liquidy but not overly runny and should cover all ingredients.
• 8 cover and bake at 375 for 45 minutes to an hour.
• 9 remove and let cool for 10-15 minutes before serving.

Onion Dip Lamb Chops

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon vegetable oil
• 4 boneless lamb chops
• 1 teaspoon garlic powder
• 1 tablespoon onion soup
• 1 (10 ounce) can cream of mushroom soup
• 1 cup sour cream
• 1 lb cooked pasta (i prefer rotini or fettucini)

Recipe

• 1 cook pasta to directions on box.
• 2 brown lamb chops on both sides in oil.
• 3 add garlic powder, onion soup, soup, sour cream.
• 4 add a little water if necessary if the sauce is too thick.
• 5 cook until lamb chops cooked through.
• 6 place on top of pasta.
• 7 i serve with steamed broccoli as well.

Lamb Loin Roast With Cranberry Glaze (super Delicious)

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

Ingredients

• Servings: 6
• 3 -5 lbs boneless lamb loin or 3 -5 lbs any lamb roast
• 3 teaspoons cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon minced onion
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon granulated garlic powder
• 6 tablespoons orange juice
• 1 (16 ounce) can whole berry cranberry sauce

Recipe

• 1 preheat oven to 325 degrees.
• 2 in a small saucepan, combine cornstarch, cinnamon, minced onion, salt, pepper and garlic powder.
• 3 stir in orange juice and cranberry sauce.
• 4 cook over medium heat, stirring, until thickened, and set aside.
• 5 place lamb in a shallow roasting pan and cover with about half of the cranberry mixture.
• 6 insert a meat thermometer.
• 7 cover with either lid or aluminum foil.
• 8 roast 1 to 1 1/2 hours, basting occasionally with the remaining half of the sauce.
• 9 meat is done when thermometer reads 160 degrees.
• 10 remove meat from oven and allow to rest 10 minutes before carving, so that the juices will redistribute themselves.