World Best Lamb Recipes: August 2015

Monday, August 31, 2015

gluten free sausage gravy

Ingredients

Servings: 16
1 pound bulk lamb sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
salt to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. reduce heat to low.
stir butter into cooked sausage until melted; whisk in flour. cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. season with 1 teaspoon salt and 30 grinds of black pepper.
increase heat to medium and pour in 3 cups milk. bring to a simmer, stirring constantly. stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. season with 30 grinds of black pepper and salt to taste.

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Bbq Lamb For Sandwiches

Ingredients

Servings: 12
1 (14 ounce) can beef broth
3 pounds boneless lamb ribs
1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour can of beef broth into slow cooker, and add boneless lamb ribs. cook on high heat for 4 hours, or until meat shreds easily. remove meat, and shred with two forks. it will seem that it's not working right away, but it will.
preheat oven to 350 degrees f (175 degrees c). transfer the shredded lamb to a dutch oven or iron skillet, and stir in barbeque sauce.
bake in the preheated oven for 30 minutes, or until heated through.

Breakfast Casserole Iii

Ingredients

Servings: 8
6 baking potatoes
1 pound ground lamb sausage
2 tablespoons butter
1 onion, sliced
2 teaspoons seasoning salt
1 cup shredded cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. remove from heat, cool, peel, and cube.
cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain.
melt butter in a large saucepan over medium heat. stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. sprinkle with seasoning salt. place potato mixture in the prepared baking dish. cover with sausage. sprinkle with cheese, top with eggs, and season with salt and pepper.
bake 30 minutes in the preheated oven, or until eggs are fully cooked.

Sunday, August 30, 2015

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Maple Baked Lamb Loin Roast

Ingredients

Servings: 1
1 tablespoon canola oil
1 (4 pound) boneless lamb loin roast
salt and pepper to taste
all-purpose flour for dredging
3/4 cup maple syrup
3/4 cup ketchup
1/3 cup water
1 tablespoon minced garlic

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat the oil in a large skillet over medium-high heat until smoking. meanwhile, season the lamb roast with salt and pepper, then dredge in flour, and shake off excess. sear in hot oil until browned on all sides, about 1 minute per side.
place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. stir together the maple syrup, ketchup, water, and garlic. pour 3/4 of this sauce over the lamb. fold the foil over the lamb, and seal to form a packet.
bake in preheated oven until the internal temperature reaches 170 degrees f (75 degrees c), about 2 hours. carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. serve with remaining sauce.

Lamb Meatballs And Spinach Pasta

Ingredients

Servings: 4
1 1/2 pounds ground lamb
1/4 cup pine nuts
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 (16 ounce) package mini penne pasta
1 teaspoon olive oil
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

set oven rack about 6 inches from the heat source and preheat the oven's broiler.
mix lamb, pine nuts, cinnamon, 1/2 teaspoon salt, and black pepper in a bowl; shape lamb mixture into 1/2-inch meatballs and arrange on a baking sheet.
bake meatballs in the preheated oven until browned and center is no longer pink, 3 to 4 minutes per side. turn the tray around once to be sure the meatballs roast evenly; flip meatballs halfway through cooking.
bring a large pot of lightly salted water to a boil. cook mini penne in the boiling water for about 5 minutes, stirring occasionally. add spinach and continue cooking until pasta is cooked through but firm to the bite, about 3 minutes more. reserve about 1/4 cup pasta cooking water and drain remaining water.
return pasta and spinach to the pot and stir in olive oil, parmesan cheese, and reserved cooking water. top pasta with meatballs before serving.

Chinese Lamb Dumplings

Ingredients

Servings: 50
1/2 cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as sriracha®)
1 pound ground lamb
3 cloves garlic, minced
1 egg, beaten
2 tablespoons finely chopped chinese chives
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 quart water, or more as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. set aside.
mix lamb, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. wet the edge with a little water and crimp together forming small pleats to seal the dumpling. repeat with remaining dumpling wrappers and filling.
heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. pour in 1 cup of water, cover and cook until the dumplings are tender and the lamb is cooked through, about 5 minutes. repeat for remaining dumplings. serve with soy sauce mixture for dipping.

Baked Beans, Texas Ranger

Ingredients

Servings: 6
1 (28 ounce) can baked beans with lamb
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy lamb sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
in a dutch oven, combine the baked beans, onion, bell pepper, and sausage. season with chili powder, worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. add a dash of cayenne if desired.
cover and bake for one hour in the preheated oven.

Saturday, August 29, 2015

Tater Tot Casserole I

Ingredients

Servings: 8
1 pound ground lamb breakfast sausage
2 cups shredded cheddar cheese
2 cups milk
2 eggs
2 pounds tater tots

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and spread evenly in the bottom of a 9x13 inch pan. spread cheese over sausage.
in large bowl, beat together milk and eggs. pour over cheese. (may be refrigerated overnight at this point).top with tater tots.
bake in preheated oven for 35 to 45 minutes. cool for 5 to 10 minutes before serving.

Sausage And Apple Stuffing

Ingredients

Servings: 12
1/2 pound ground lamb breakfast sausage
2 tablespoons butter
1/2 cup chopped celery
1/4 cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
1 (12 ounce) package herb-seasoned dry bread stuffing mix
3 apples - peeled, cored and cubed
1 tablespoon chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ground lamb breakfast sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
melt butter in a medium saucepan over medium heat. stir in celery, onion and water chestnuts. cook and stir until tender. remove from heat.
preheat oven to 325 degrees f (165 degrees c).
prepare herb-seasoned dry bread stuffing mix according to package directions. mix in sausage, celery mixture, apples and chicken broth.
transfer mixture to a medium baking dish. bake in the preheated oven 30 minutes, or until lightly browned.

Bulba Kosha

Ingredients

Servings: 12
1 tablespoon vegetable oil
1/2 pound diced salt lamb
5 pounds potatoes, shredded
2 medium onions, grated
3 eggs, beaten
1/2 cup butter, melted
1/2 cup milk, scalded
1 1/2 teaspoons salt
1/2 teaspoon pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 450 degrees f (230 degrees c).
heat vegetable oil in a skillet over medium-high heat. add salt lamb cubes, and fry until browned on the outside.
in a large bowl, mix together the salt lamb, potatoes, onions, eggs, butter, milk, salt and pepper. pat the mixture into a 9x13 inch baking dish.
bake for 20 minutes in the preheated oven, then reduce the oven temperature to 375 degrees f (190 degrees c), and continue baking for an additional 40 minutes. let cool slightly before serving.

Souvlaki

Ingredients

Servings: 12
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds lamb tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add lamb, onions, and green peppers, and stir to coat. cover, and refrigerate for 2 to 3 hours.
preheat grill for medium-high heat. thread lamb, peppers, and onions onto skewers.
lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Souvlaki

Ingredients

Servings: 12
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds lamb tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add lamb, onions, and green peppers, and stir to coat. cover, and refrigerate for 2 to 3 hours.
preheat grill for medium-high heat. thread lamb, peppers, and onions onto skewers.
lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Sausage And Apple Stuffing

Ingredients

Servings: 12
1/2 pound ground lamb breakfast sausage
2 tablespoons butter
1/2 cup chopped celery
1/4 cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
1 (12 ounce) package herb-seasoned dry bread stuffing mix
3 apples - peeled, cored and cubed
1 tablespoon chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ground lamb breakfast sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
melt butter in a medium saucepan over medium heat. stir in celery, onion and water chestnuts. cook and stir until tender. remove from heat.
preheat oven to 325 degrees f (165 degrees c).
prepare herb-seasoned dry bread stuffing mix according to package directions. mix in sausage, celery mixture, apples and chicken broth.
transfer mixture to a medium baking dish. bake in the preheated oven 30 minutes, or until lightly browned.

Lamb Tenderloin With Mustard Sauce

Ingredients

Servings: 8
1/3 cup red wine
1/3 cup soy sauce
2 tablespoons light brown sugar
2 pounds lamb tenderloin
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tablespoons mustard powder
1 tablespoon minced fresh chives (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine wine, soy sauce, and brown sugar in a large resealable plastic bag. place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
in a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. mix in minced chives if you wish. chill until ready to serve.
preheat oven to 325 degrees f (165 degrees c). place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. temperature of meat should register 145 degrees f (63 degrees c). let rest for a few minutes, then cut into 1/2 inch thick slices. serve with mustard sauce.

Lamb Tenderloin With Mustard Sauce

Ingredients

Servings: 8
1/3 cup red wine
1/3 cup soy sauce
2 tablespoons light brown sugar
2 pounds lamb tenderloin
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tablespoons mustard powder
1 tablespoon minced fresh chives (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine wine, soy sauce, and brown sugar in a large resealable plastic bag. place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
in a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. mix in minced chives if you wish. chill until ready to serve.
preheat oven to 325 degrees f (165 degrees c). place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. temperature of meat should register 145 degrees f (63 degrees c). let rest for a few minutes, then cut into 1/2 inch thick slices. serve with mustard sauce.

Simple Carnitas

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Sausage Brunch Casserole

Ingredients

Servings: 12
1 1/2 pounds ground lamb sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. preheat oven to 425 degrees f (220 degrees c).
lightly grease a 9x13 inch baking pan. lay crescent rolls flat in the bottom of the pan. combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Sausage Brunch Casserole

Ingredients

Servings: 12
1 1/2 pounds ground lamb sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. preheat oven to 425 degrees f (220 degrees c).
lightly grease a 9x13 inch baking pan. lay crescent rolls flat in the bottom of the pan. combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Baked Beans, Texas Ranger

Ingredients

Servings: 6
1 (28 ounce) can baked beans with lamb
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy lamb sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
in a dutch oven, combine the baked beans, onion, bell pepper, and sausage. season with chili powder, worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. add a dash of cayenne if desired.
cover and bake for one hour in the preheated oven.

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Peking Lamb Chops

Ingredients

Servings: 6
6 thick cut lamb chops (1 inch)
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1 clove garlic, crushed
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim excess fat from lamb chops and place in slow cooker. mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. cover, turn to low and cook 4 to 6 hours, or until tender. season with salt and pepper, if needed.

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Friday, August 28, 2015

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Baked Beans, Texas Ranger

Ingredients

Servings: 6
1 (28 ounce) can baked beans with lamb
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy lamb sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
in a dutch oven, combine the baked beans, onion, bell pepper, and sausage. season with chili powder, worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. add a dash of cayenne if desired.
cover and bake for one hour in the preheated oven.

Onion Sauce

Ingredients

Servings: 1
2 tablespoons butter
3 medium onions, coarsely chopped
1 teaspoon sugar
1/2 teaspoon paprika
1 tablespoon vinegar
1 cup chicken broth
1 slice dark rye bread, torn into pieces
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large skillet over medium heat. add onions, cook and stir until lightly browned. sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. stir in the chicken broth and vinegar and season with paprika. mix in the bread until dissolved. bring to a boil, then simmer over low heat for 3 minutes.
transfer the mixture to a blender or food processor, and blend until smooth. serve with lamb or beef.

Simple Carnitas

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Onion Sauce

Ingredients

Servings: 1
2 tablespoons butter
3 medium onions, coarsely chopped
1 teaspoon sugar
1/2 teaspoon paprika
1 tablespoon vinegar
1 cup chicken broth
1 slice dark rye bread, torn into pieces
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large skillet over medium heat. add onions, cook and stir until lightly browned. sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. stir in the chicken broth and vinegar and season with paprika. mix in the bread until dissolved. bring to a boil, then simmer over low heat for 3 minutes.
transfer the mixture to a blender or food processor, and blend until smooth. serve with lamb or beef.

Peking Lamb Chops

Ingredients

Servings: 6
6 thick cut lamb chops (1 inch)
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1 clove garlic, crushed
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim excess fat from lamb chops and place in slow cooker. mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. cover, turn to low and cook 4 to 6 hours, or until tender. season with salt and pepper, if needed.

Sauerkraut Sausage Balls

Ingredients

Servings: 30
1 pound spicy ground lamb sausage
1 onion, diced
1 (2 ounce) package dried beef, shredded
1 (16 ounce) can sauerkraut, drained and minced
1 teaspoon prepared mustard
1 tablespoon dried parsley
1 (8 ounce) package cream cheese, softened
1 teaspoon garlic salt
2 quarts oil for frying
1 1/2 cups all-purpose flour
1 1/4 cups milk
1 egg, lightly beaten
2 cups seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

place spicy ground lamb sausage, onion and dried beef in a large, deep skillet. cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. drain and transfer to a large bowl.
mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. cover and chill in the refrigerator approximately 2 hours.
heat oil in deep-fryer to 375 degrees f (190 degrees c).
place flour in a small bowl. blend milk and egg together in another small bowl. place seasoned bread crumbs in a medium bowl.
roll the chilled sausage mixture into 1 inch balls. dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.
in small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. drain on paper towels and serve warm, or freeze for later use.

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Sauerkraut Sausage Balls

Ingredients

Servings: 30
1 pound spicy ground lamb sausage
1 onion, diced
1 (2 ounce) package dried beef, shredded
1 (16 ounce) can sauerkraut, drained and minced
1 teaspoon prepared mustard
1 tablespoon dried parsley
1 (8 ounce) package cream cheese, softened
1 teaspoon garlic salt
2 quarts oil for frying
1 1/2 cups all-purpose flour
1 1/4 cups milk
1 egg, lightly beaten
2 cups seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

place spicy ground lamb sausage, onion and dried beef in a large, deep skillet. cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. drain and transfer to a large bowl.
mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. cover and chill in the refrigerator approximately 2 hours.
heat oil in deep-fryer to 375 degrees f (190 degrees c).
place flour in a small bowl. blend milk and egg together in another small bowl. place seasoned bread crumbs in a medium bowl.
roll the chilled sausage mixture into 1 inch balls. dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.
in small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. drain on paper towels and serve warm, or freeze for later use.

Simple Carnitas

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Simple Carnitas

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Grilled Lamb With Brown Sugar Glaze

Ingredients

Servings: 4
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. rub lamb chops with the seasonings, and place on a plate. cover, and refrigerate for 1 hour.
preheat grill for high heat.
brush grill grate lightly with oil, and arrange lamb chops on grill. cook 5 minutes on each side, or to desired doneness.

Spicy Peach-glazed Lamb Chops

Ingredients

Servings: 4
1 cup peach preserves
1 1/2 tablespoons worcestershire sauce
1/2 teaspoon chile paste
4 boneless lamb chops
1 teaspoon ground ginger
1 pinch ground cinnamon
salt and pepper to taste
2 tablespoons vegetable oil
1/2 cup wine

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together the peach preserves, worcestershire sauce, and chile paste. rinse lamb chops, and pat dry. sprinkle the chops with ginger, cinnamon, salt, and pepper.
heat oil in a large skillet over medium-high heat. sear the chops for about 2 minutes on each side. remove from the pan, and set aside.
pour wine into the pan, and stir to scrape the bottom of the pan. stir in the peach preserves mixture. return the chops to the pan, and flip to coat with the sauce. reduce heat to medium low, and cook the lamb chops for about 8 minutes on each side, or until done.

Thursday, August 27, 2015

Grilled Lamb With Brown Sugar Glaze

Ingredients

Servings: 4
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. rub lamb chops with the seasonings, and place on a plate. cover, and refrigerate for 1 hour.
preheat grill for high heat.
brush grill grate lightly with oil, and arrange lamb chops on grill. cook 5 minutes on each side, or to desired doneness.

Emily's Easy Sausage And Spicy Tomato Dip

Ingredients

Servings: 12
1 (16 ounce) package lamb sausage
1 (15 ounce) can diced tomatoes with mild green chilies, undrained
2 (8 ounce) packages cream cheese, room temperature

Recipe

Cook Time:

Ready Time:

cook the sausage in a skillet over medium heat until evenly browned and no longer pink. drain. reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. cook just until heated through. serve warm.

Natchitoches Meat Pies

Ingredients

Servings: 15
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound bulk lamb sausage
1 pound ground beef
1 teaspoon cajun seasoning
1 pinch garlic powder
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 quart vegetable oil for deep frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from to a nutty brown color, 2 to 3 minutes. stir in onion and cook until transparent, about 5 minutes. add meats and brown until no longer pink, 10 to 12 minutes; stir in cajun seasoning and garlic powder; drain fat. cool to room temperature.
on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. place a heaping tablespoon of meat filling in the center of each round. fold dough over filling and seal edges closed by pressing with a fork or fingers. repeat to make 15 pies, re-rolling dough scraps as needed.
heat oil for frying in deep fryer to 375 degrees f (190 degrees c).
deep fry pies in small batches until golden brown, 3 to 4 minutes. drain on paper towels. or bake pies on greased cookie sheets in preheated 350 degree f (175 degrees c) oven 15 to 20 minutes, or until golden brown.

Simple Carnitas

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Emily's Easy Sausage And Spicy Tomato Dip

Ingredients

Servings: 12
1 (16 ounce) package lamb sausage
1 (15 ounce) can diced tomatoes with mild green chilies, undrained
2 (8 ounce) packages cream cheese, room temperature

Recipe

Cook Time:

Ready Time:

cook the sausage in a skillet over medium heat until evenly browned and no longer pink. drain. reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. cook just until heated through. serve warm.

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Natchitoches Meat Pies

Ingredients

Servings: 15
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound bulk lamb sausage
1 pound ground beef
1 teaspoon cajun seasoning
1 pinch garlic powder
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 quart vegetable oil for deep frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from to a nutty brown color, 2 to 3 minutes. stir in onion and cook until transparent, about 5 minutes. add meats and brown until no longer pink, 10 to 12 minutes; stir in cajun seasoning and garlic powder; drain fat. cool to room temperature.
on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. place a heaping tablespoon of meat filling in the center of each round. fold dough over filling and seal edges closed by pressing with a fork or fingers. repeat to make 15 pies, re-rolling dough scraps as needed.
heat oil for frying in deep fryer to 375 degrees f (190 degrees c).
deep fry pies in small batches until golden brown, 3 to 4 minutes. drain on paper towels. or bake pies on greased cookie sheets in preheated 350 degree f (175 degrees c) oven 15 to 20 minutes, or until golden brown.

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Colombian Turmada Potatoes (papa Turmada)

Ingredients

Servings: 6
6 large potatoes, peeled and sliced
2 tablespoons vegetable oil
6 links lamb sausage links, sliced
1/4 cup diced onion
1/4 cup chopped green onion
1/2 cup diced fresh tomato
1 teaspoon ground cumin
1/2 teaspoon ground dried thyme
salt and pepper to taste
3 slices sandwich bread, cut into 1-inch pieces
1/2 cup milk
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
2 tablespoons vegetable oil
6 hard-boiled eggs, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch glass baking dish.
place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. add the onions and green onions; cook another 5 minutes. stir in the tomato, cumin, and thyme. season with salt and pepper. reduce heat to low and simmer 10 minutes.
place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
arrange about half of the potato slices into the bottom of the prepared dish. spread the sausage mixture over the potatoes. top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the parmesan cheese.
bake in the preheated oven until heated completely, about 30 minutes.

Meaty Holiday Stuffing

Ingredients

Servings: 10
1 pound ground beef
1 pound ground lamb
1/2 pound butter
2 cups chopped celery
2 cups chopped onion
1 1/2 (16 ounce) packages saltine crackers, crushed
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/2 cup cooking sherry
7 cups chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
brown the beef and lamb in a large skillet over medium heat; drain and set aside.
melt the butter in the skillet over medium heat. cook and stir the celery and onion in the melted butter until soft. stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. pour the sherry into the mixture; stir. add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. transfer the stuffing to the prepared baking dish; cover with aluminum foil.
bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.

Finger Licking Ribs

Ingredients

Servings: 8
4 pounds lamb spareribs, sawed in thirds across bones
2 tablespoons garlic powder, divided
1 tablespoon vegetable oil
1/2 cup kikkoman less sodium soy sauce
1/4 cup dry sherry
2 tablespoons packed brown sugar

Recipe

cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. brown half of ribs in hot oil in dutch oven over medium-high heat; remove. brown remaining ribs. drain fat from pan. return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. cover and simmer 1 hour, or until ribs are done, stirring occasionally.

Meaty Holiday Stuffing

Ingredients

Servings: 10
1 pound ground beef
1 pound ground lamb
1/2 pound butter
2 cups chopped celery
2 cups chopped onion
1 1/2 (16 ounce) packages saltine crackers, crushed
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/2 cup cooking sherry
7 cups chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
brown the beef and lamb in a large skillet over medium heat; drain and set aside.
melt the butter in the skillet over medium heat. cook and stir the celery and onion in the melted butter until soft. stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. pour the sherry into the mixture; stir. add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. transfer the stuffing to the prepared baking dish; cover with aluminum foil.
bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.

Colombian Turmada Potatoes (papa Turmada)

Ingredients

Servings: 6
6 large potatoes, peeled and sliced
2 tablespoons vegetable oil
6 links lamb sausage links, sliced
1/4 cup diced onion
1/4 cup chopped green onion
1/2 cup diced fresh tomato
1 teaspoon ground cumin
1/2 teaspoon ground dried thyme
salt and pepper to taste
3 slices sandwich bread, cut into 1-inch pieces
1/2 cup milk
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
2 tablespoons vegetable oil
6 hard-boiled eggs, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch glass baking dish.
place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. add the onions and green onions; cook another 5 minutes. stir in the tomato, cumin, and thyme. season with salt and pepper. reduce heat to low and simmer 10 minutes.
place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
arrange about half of the potato slices into the bottom of the prepared dish. spread the sausage mixture over the potatoes. top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the parmesan cheese.
bake in the preheated oven until heated completely, about 30 minutes.

Cola Chops

Ingredients

Servings: 8
8 lamb chops
1 cup cola-flavored carbonated beverage
1 cup ketchup
4 tablespoons brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place lamb chops in a 9x13 inch baking dish. in a small bowl, mix together the cola and ketchup. pour over chops and sprinkle with brown sugar. bake uncovered for about 1 hour, or until lamb is cooked through and internal temperature has reached 145 degrees f (63 degrees c).

Cola Chops

Ingredients

Servings: 8
8 lamb chops
1 cup cola-flavored carbonated beverage
1 cup ketchup
4 tablespoons brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place lamb chops in a 9x13 inch baking dish. in a small bowl, mix together the cola and ketchup. pour over chops and sprinkle with brown sugar. bake uncovered for about 1 hour, or until lamb is cooked through and internal temperature has reached 145 degrees f (63 degrees c).

Wednesday, August 26, 2015

Finger Licking Ribs

Ingredients

Servings: 8
4 pounds lamb spareribs, sawed in thirds across bones
2 tablespoons garlic powder, divided
1 tablespoon vegetable oil
1/2 cup kikkoman less sodium soy sauce
1/4 cup dry sherry
2 tablespoons packed brown sugar

Recipe

cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. brown half of ribs in hot oil in dutch oven over medium-high heat; remove. brown remaining ribs. drain fat from pan. return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. cover and simmer 1 hour, or until ribs are done, stirring occasionally.

Superbowl Sausage Snacks

Ingredients

Servings: 15
12 ounces ground lamb sausage
12 ounces spicy ground lamb sausage
1 (16 ounce) jar processed cheese sauce
1 (1 pound) loaf sliced pumpernickel party bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the broiler.
place ground lamb sausage and spicy ground lamb sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain sausage. mix in processed cheese sauce. arrange pumpernickel party bread slices in a single layer on a medium baking sheet. place even amounts of the sausage mixture on each slice.
broil the bread slices 3 to 5 minutes, checking frequently, until toasted.

Honey Glazed Lamb Tenderloin

Ingredients

Servings: 6
1/3 cup honey
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 (3/4 pound) lamb tenderloins

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
in a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
place the lamb tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
remove lamb from oven, and baste with the honey sauce. reduce oven temperature to 350 degrees f (175 degrees c), and continue roasting lamb 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees f (63 degrees c).

Braised Collard Greens

Ingredients

Servings: 8
2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
1/2 pound salt lamb
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
1/4 teaspoon red pepper flakes
2 tablespoons sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ham hocks, salt lamb, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. bring to a boil, reduce heat to simmer, and cook for 30 minutes.
stir collard greens into the pot, and bring to a boil. reduce heat to simmer, and cook for 30 minutes, or until greens are tender. season with red wine vinegar and salt and pepper to taste.

Roasted Lamb Shoulder With Pomegranate Sauce

Ingredients

Servings: 4
1 (3 pound) bone-in lamb shoulder roast
2 teaspoons minced garlic
kosher salt and ground black pepper to taste
2 pomegranates with the seeds removed
1/2 cup water
2 tablespoons balsamic vinegar
2 tablespoons turbinado sugar
1/4 teaspoon ground cinnamon

Recipe

preheat the oven to 325 degrees f (165 degrees c). season the lamb roast with garlic, kosher salt and pepper. place in a roasting pan.
bake the roast for 1hour in the preheated oven. while the roast is baking, combine the pomegranate seeds and water in a large saucepan. bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. press through a strainer to get as much juice as possible. you should have about 3/4 cup of juice.
pour the juice from the pomegranate into a saucepan and bring to a boil. simmer over medium heat until reduced by half. remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
after the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. continue to roast the lamb until the internal temperature has reached 180 degrees f (80 degrees c). remove from the oven and allow to rest for 20 minutes before carving and serving.

Meaty Holiday Stuffing

Ingredients

Servings: 10
1 pound ground beef
1 pound ground lamb
1/2 pound butter
2 cups chopped celery
2 cups chopped onion
1 1/2 (16 ounce) packages saltine crackers, crushed
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/2 cup cooking sherry
7 cups chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
brown the beef and lamb in a large skillet over medium heat; drain and set aside.
melt the butter in the skillet over medium heat. cook and stir the celery and onion in the melted butter until soft. stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. pour the sherry into the mixture; stir. add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. transfer the stuffing to the prepared baking dish; cover with aluminum foil.
bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.

Cola Chops

Ingredients

Servings: 8
8 lamb chops
1 cup cola-flavored carbonated beverage
1 cup ketchup
4 tablespoons brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place lamb chops in a 9x13 inch baking dish. in a small bowl, mix together the cola and ketchup. pour over chops and sprinkle with brown sugar. bake uncovered for about 1 hour, or until lamb is cooked through and internal temperature has reached 145 degrees f (63 degrees c).

Braised Collard Greens

Ingredients

Servings: 8
2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
1/2 pound salt lamb
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
1/4 teaspoon red pepper flakes
2 tablespoons sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ham hocks, salt lamb, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. bring to a boil, reduce heat to simmer, and cook for 30 minutes.
stir collard greens into the pot, and bring to a boil. reduce heat to simmer, and cook for 30 minutes, or until greens are tender. season with red wine vinegar and salt and pepper to taste.

Amazing Ribs

Ingredients

Servings: 12
6 pounds lamb baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut ribs into small portions of 2 or 3 bones each. bring a large pot of water to a boil. season water a pinch each of salt, black pepper, and crushed red pepper to the water. boil ribs in seasoned water for 20 minutes. drain, and let the ribs sit for about a half an hour.
meanwhile, preheat an outdoor grill for high heat.
lightly coat the ribs with barbecue sauce. cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
place grilled ribs in a slow cooker. pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. cover, and cook on high for 3 hours. check ribs every hour or so, and add more beer if needed to dilute sauce. stir to get the ribs on top into the sauce. the ribs are done when the meat is falling off the bone. the ribs were cooked completely in the first process, the rest is about flavor and texture.

Tuesday, August 25, 2015

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Tom's Down To The Bone Lamb Chops!

Ingredients

Servings: 6
cooking spray
1 (8 ounce) package panko bread crumbs
6 (1-inch thick) bone-in lamb chops, at room temperature
1/2 cup mayonnaise, or as needed
1 pinch cajun seasoning, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
rinse lamb chops and pat dry with paper towels.
mix mayonnaise and cajun seasoning in a bowl; brush mayonnaise mixture over lamb chops. gently press lamb chops into bread crumbs to coat, shaking off excess crumbs. arrange breaded lamb chops in the prepared baking dish. repeat with remaining chops.
bake in the preheated oven until lamb is slightly pink in the center, about 35 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). loosely cover lamb chops with aluminum foil and let rest for 10 to 15 minutes before serving.

Iowa Lamb Steak

Ingredients

Servings: 4
2 tablespoons vegetable oil
4 lamb steaks
onion powder
garlic powder
salt and ground black pepper to taste
1 large onion, chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can water
1 (1 ounce) package dry onion soup mix
1 tablespoon worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a large heavy skillet over medium-high heat. brown steaks for 3 to 5 minutes on each side. while browning, season both sides with onion powder, garlic powder, salt and pepper. transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.
in a small bowl, combine condensed mushroom soup, water, onion soup mix and worcestershire sauce. mix until smooth, and pour over steaks. cover pan with aluminum foil.
bake in preheated oven for 90 minutes.

Amazing Lamb Tenderloin In The Slow Cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Hawg Wild Black-eyed Peas

Ingredients

Servings: 16
2 pounds dried black-eyed peas
1 1/2 pounds smoked lamb jowl, cut into 4 pieces
1 pound tasso ham, cut into 1/2-inch pieces
1 onion, chopped
1 stalk celery
2 cloves garlic, minced
3 bay leaves
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon worcestershire sauce
8 strips bacon
2 cups chopped onion
2 cups chopped celery
2 cups chopped green bell pepper
3 cloves garlic, minced
2 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®), drained
1 1/2 pounds smoked andouille sausage, sliced on the bias
1 1/2 tablespoons sugar
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. drain and rinse.
place black-eyed peas into a large pot and fill with water 1/2-inch above the peas; bring to a simmer. add lamb jowl, tasso ham, 1 chopped onion, 1 stalk celery, 2 cloves minced garlic, bay leaves, parsley, basil, and worcestershire sauce; cook at a simmer until peas are tender, 2 to 3 hours.
remove and discard lamb jowl, celery stalk, and bay leaves from the pea mixture.
cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels, leaving 2 to 3 tablespoons bacon drippings in the skillet. crumble bacon when cooled.
cook and stir 2 cups onion, 2 cups celery, green bell pepper, and 3 cloves garlic in the hot bacon drippings over medium heat until onion is tender, about 10 minutes.
mix onion mixture, tomatoes with green chiles, bacon, and andouille sausage into pea mixture. season with sugar, salt, and pepper. simmer pea mixture until flavors have blended, 1 1/2 hours.

Monday, August 24, 2015

Lamb Chops And Scalloped Potatoes

Ingredients

Servings: 6
3 tablespoons butter, divided
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
6 lamb chops
6 cups thinly sliced potatoes
1 dash paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in sauce pan melt 1 tablespoon butter over medium heat. add salt, pepper and flour. pour in the chicken broth, cook and stir until mixture boils. remove from heat and set aside.
in skillet brown lamb chops in 1 tablespoon butter. grease a cooking dish with the remaining tablespoon butter and layer potatoes. pour mixture over potatoes and place browned chops on top. sprinkle paprika on top.
cover and bake for 1 hour. uncover and bake for an additional 30 minutes.

Lamb Chop And Feta Skillet

Ingredients

Servings: 4
1 teaspoon crushed dried rosemary
1 teaspoon dried basil
1 teaspoon minced garlic
1 pinch black pepper
2 tablespoons olive oil
4 lamb chops
1 cup fresh lemon juice
1/2 cup crumbled feta cheese with basil and sun-dried tomatoes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, stir together rosemary, basil, garlic, and pepper.
heat olive oil in a large skillet over medium heat. dip lamb chops in lemon juice, and sprinkle both sides with herb mixture. place lamb chops in skillet, and sear both sides, about 7 minutes per side. reduce heat to low. sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

Maureen's Baked Beans

Ingredients

Servings: 20
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can butter beans, drained
1 (15 ounce) can kidney beans, drained
1 (16 ounce) can baked beans with lamb
1 tablespoon mustard powder
3/4 cup packed brown sugar
1 tablespoon chili powder
1 teaspoon worcestershire sauce
1 (15 ounce) can tomato sauce
1 (10.75 ounce) can condensed tomato soup
1 (16 ounce) package ground lamb breakfast sausage
2 medium onions, chopped
2 cloves garlic, crushed

Recipe

preheat the oven to 300 degrees f (150 degrees c).
in a small roaster or dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. mix in the dry mustard, brown sugar, chili powder, worcestershire sauce, tomato sauce, and tomato soup.
heat a large skillet over medium-high heat. brown the lamb sausage, crumble, and drain the excess fat from the pan. saute the onion and garlic with the lamb until tender, about 5 minutes. stir the lamb mixture into the bean mixture.
bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.