World Best Lamb Recipes: December 2015

Thursday, December 31, 2015

greek sausage: sheftalia

Ingredients

Servings: 3
1 pound ground lamb
1 large onion, finely chopped
1/2 cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
1/2 pound caul fat
10 skewers

Recipe

Cook Time:

Ready Time:

in a medium bowl, mix together the ground lamb, onion, parsley, salt and pepper.
fill a bowl with warm water, and add the vinegar. dip the caul fat into the water, and keep submerged for 1 minute to wash. rinse in cold water. carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
place a small compressed handful of the sausage near the edge of one square. fold the sides over, and roll up firmly. repeat with remaining meat and fat until you have about 10 sausages.
prepare a charcoal grill for high heat. place sausages skewers.
grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

famous lamb chops

Ingredients

Servings: 4
1 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
3 eggs, beaten
4 lamb chops
1/2 cup butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. in a separate bowl beat eggs.
dip your lamb chops in the egg batter and then in the cracker mixture. place the lamb chops in a casserole dish. place chunks of the butter around the lamb chops. cover and bake for 45 minutes.

lamb fried rice

Ingredients

Servings: 2
1 tablespoon butter
1 (6 ounce) boneless lamb loin chop, cut into small pieces
1/4 cup chopped carrot
1/4 cup chopped broccoli
1 green onion, chopped
1/4 cup frozen peas
1 egg, beaten
1 cup cold cooked rice
4 1/2 teaspoons soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger

Recipe

Preparation Time:

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melt butter in a large non-stick skillet over medium heat. cook and stir lamb, carrot, broccoli, and green onion in melted butter until lamb is cooked through, 7 to 10 minutes. remove lamb mixture to a bowl and return skillet to medium heat.
scramble egg in the skillet until completely set. return the lamb mixture to the skillet. stir rice, soy sauce, garlic powder, and ground ginger into the lamb mixture; cook and stir until heated through, 7 to 10 minutes.

lamb, apple, and ginger stir-fry with hoisin sauce

Ingredients

Servings: 3
2 tablespoons hoisin sauce
2 tablespoons brown sugar
6 tablespoons soy sauce
1/2 cup applesauce
1 pound lamb loin, sliced and cut into thin strips
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 tablespoon chopped fresh ginger root
3 cups broccoli florets

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
combine the lamb and cornstarch in a bowl. mix until the cornstarch evenly coats the lamb; set aside.
heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. cook the lamb in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. remove lamb to a plate lined with paper towels to drain, reserving the oil. add the ginger to the skillet; cook and stir for 30 seconds. stir in the broccoli and cook until tender. return the lamb to the skillet and pour in the sauce; toss to coat. cook until all ingredients are hot.

Mushroom Lamb Chops

Ingredients

Servings: 4
4 lamb chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

Recipe

Preparation Time:

Cook Time:

Ready Time:

season lamb chops with salt, pepper, and garlic salt to taste.
in a large skillet, brown the chops over medium-high heat. add the onion and mushrooms, and saute for one minute. pour cream of mushroom soup over chops. cover skillet, and reduce temperature to medium-low. simmer 20 to 30 minutes, or until chops are cooked through.

coddle

Ingredients

Servings: 8
1 pound bacon
2 pounds lamb sausages
2 large onion, chopped
2 cloves garlic
1 teaspoon caraway seeds
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 bay leaf
4 large potatoes, thinly sliced
2 carrots, thickly sliced
3/4 cup apple , or more as needed
2 tablespoons chopped fresh parsley, or to taste

Recipe

Preparation Time:

Cook Time:

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cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; transfer to a large pot, reserving the drippings in the skillet.
cook sausages in the hot bacon drippings until evenly browned, 3 to 5 minutes per side; add to the pot with the bacon.
cook and stir onion and garlic cloves in the bacon drippings until tender, 5 to 7 minutes; transfer to the pot with the bacon and sausages.
place the caraway seeds, rosemary, sage, thyme, and bay leaf the center of a 8-inch square piece of cheesecloth. gather together the edges of the cheesecloth and tie with kitchen twine to secure.
layer the potatoes and carrots atop the mixture so the spice satchel rests in the middle of the ingredients.
pour enough apple into the pot to cover the ingredients completely.
place the pot over medium heat; bring to a simmer and cook, taking care to not boil, about 90 minutes.
garnish with parsley to serve.

tom szaller's great pan or bird stuffing

Ingredients

Servings: 25
6 ounces sliced bacon
1 pound ground lamb sausage
1 1/2 pounds sweet onions, peeled and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 cup fresh mushrooms, sliced
1/2 cup butter
1 tablespoon ground black pepper
2 tablespoons celery salt
1 tablespoon seasoning salt
2 1/2 tablespoons poultry seasoning
1 tablespoon dried basil
2 tablespoons garlic powder
4 cups water
3 (1 pound) loaves white bread, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
place sausage in a large dutch oven. cook over medium high heat, stirring to crumble, until evenly brown. drain.
add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
gradually place the bread into the mixture, thoroughly blending until all pieces are coated. transfer to a large baking dish or two medium baking dishes.
bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

Balsamic Roasted Lamb Loin

Ingredients

Servings: 2
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless lamb loin roast

Recipe

Preparation Time:

Cook Time:

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dissolve steak seasoning in balsamic vinegar, then stir in olive oil. place lamb into a resealable plastic bag and pour marinade overtop. squeeze out air and seal bag; marinate 2 hours to overnight.
preheat oven to 350 degrees f (175 degrees c).
place lamb into a glass baking dish along with marinade. bake in preheated oven, basting occasionally until the lamb reaches an internal temperature of 145 degrees f (65 degrees c), about 1 hour. let the roast rest for 10 minutes before slicing and serving.

All Protein Meatloaf

Ingredients

Servings: 8
1 1/2 pounds ground beef
1 tablespoon worcestershire sauce
1 (4 ounce) can tomato sauce
1/3 cup crushed fried lamb skins
2 eggs
2 1/2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon garlic pepper seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c).
in a large bowl, mix together the ground beef, worcestershire sauce. tomato sauce, crushed lamb skins, and eggs. season with chili powder, garlic salt, and garlic pepper. mix until well blended. form into a loaf, and place into a greased loaf pan.
bake, uncovered for 35 to 40 minutes in the preheated oven. let stand for at least 5 minutes before slicing and 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:

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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 skewers.
lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Wednesday, December 30, 2015

scott hibb's amazing grilled baby back ribs

Ingredients

Servings: 4
2 (2 pound) slabs baby back lamb ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degree f (150 degrees c).
cut each full rack of ribs in half, so that you have 4 half racks. sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. wrap each half rack in aluminum foil. bake for 2 1/2 hours.
meanwhile, heat oil in a medium saucepan over medium heat. cook and stir the onions in oil for 5 minutes. stir in water, tomato paste, vinegar, brown sugar, honey, and worcestershire sauce. season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. bring mixture to a boil, then reduce heat. simmer for 1 1/4 hours, uncovered, or until sauce thickens. remove from heat, and set sauce aside.
preheat an outdoor grill for high heat.
remove the ribs from the oven, and let stand 10 minutes. remove the racks from the foil, and place on the grill. grill the ribs for 3 to 4 minutes on each side. brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

simple stromboli

Ingredients

Servings: 3
1/2 pound bulk lamb sausage (optional)
1 (1 pound) loaf frozen bread dough, thawed
4 slices hard salami
4 slices thinly sliced ham
4 slices american cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste
1 egg white, lightly beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. lay salami, ham, and american cheese slices in center of dough. sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
bake in preheated oven until dough is baked and lightly browned, 17 to 20 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
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, , 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
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, , 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.

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
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, , 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.

Easter Meat Pie

Ingredients

Servings: 2
4 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
1/2 pound genoa salami, chopped
1/4 pound prosciutto, chopped
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. line two 9 inch pans with pastry. spoon half of mixture into each pan. sprinkle half of the parmesan cheese over each pie, then cover with top pastry. crimp edges and cut steam vents in tops.
bake in preheated oven for 1 hour, until crust is golden brown. cool on racks.

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.

tom szaller's great pan or bird stuffing

Ingredients

Servings: 25
6 ounces sliced bacon
1 pound ground lamb sausage
1 1/2 pounds sweet onions, peeled and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 cup fresh mushrooms, sliced
1/2 cup butter
1 tablespoon ground black pepper
2 tablespoons celery salt
1 tablespoon seasoning salt
2 1/2 tablespoons poultry seasoning
1 tablespoon dried basil
2 tablespoons garlic powder
4 cups water
3 (1 pound) loaves white bread, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
place sausage in a large dutch oven. cook over medium high heat, stirring to crumble, until evenly brown. drain.
add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
gradually place the bread into the mixture, thoroughly blending until all pieces are coated. transfer to a large baking dish or two medium baking dishes.
bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

Tuesday, December 29, 2015

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.

lamb, apple, and ginger stir-fry with hoisin sauce

Ingredients

Servings: 3
2 tablespoons hoisin sauce
2 tablespoons brown sugar
6 tablespoons soy sauce
1/2 cup applesauce
1 pound lamb loin, sliced and cut into thin strips
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 tablespoon chopped fresh ginger root
3 cups broccoli florets

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
combine the lamb and cornstarch in a bowl. mix until the cornstarch evenly coats the lamb; set aside.
heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. cook the lamb in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. remove lamb to a plate lined with paper towels to drain, reserving the oil. add the ginger to the skillet; cook and stir for 30 seconds. stir in the broccoli and cook until tender. return the lamb to the skillet and pour in the sauce; toss to coat. cook until all ingredients are hot.

Guisado De Cerdo

Ingredients

Servings: 8
1 pound dry garbanzo beans
1 pig's tail, cut into 1 inch pieces
2 pig's ears, chopped
1 pound chorizo, sliced into chunks
1/2 pound lamb shoulder, cubed
6 ounces pancetta bacon, diced
1 onion, chopped
3 carrots, coarsely chopped
4 stalks celery, chopped
6 cloves garlic, chopped
1 red bell pepper, chopped
1 1/2 teaspoons hungarian sweet paprika
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place garbanzo beans in a large container and fill with water to cover. let soak overnight.
drain beans and place soaked beans in a large stock pot. add the pig's tail, pig's ears, pig's shoulder, chorizo, pancetta, onion, carrots, celery, garlic, bell pepper, paprika and salt and pepper to taste.
fill pot with water to cover and bring to a boil. reduce heat and let simmer until beans are tender, about 1 1/2 hours. skim fat from liquid's surface, as needed and serve!

All Protein Meatloaf

Ingredients

Servings: 8
1 1/2 pounds ground beef
1 tablespoon worcestershire sauce
1 (4 ounce) can tomato sauce
1/3 cup crushed fried lamb skins
2 eggs
2 1/2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon garlic pepper seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c).
in a large bowl, mix together the ground beef, worcestershire sauce. tomato sauce, crushed lamb skins, and eggs. season with chili powder, garlic salt, and garlic pepper. mix until well blended. form into a loaf, and place into a greased loaf pan.
bake, uncovered for 35 to 40 minutes in the preheated oven. let stand for at least 5 minutes before slicing and serving.

stuffed lamb chops with gorgonzola and apple

Ingredients

Servings: 2
1 tablespoon butter
1/2 tablespoon dried thyme
1/2 cup chopped granny smith apples
ground black pepper to taste
1/4 cup gorgonzola cheese at room temperature, crumbled
2 thick cut lamb chops
1/2 teaspoon olive oil
2 cloves garlic
1/4 cup gorgonzola cheese
3 tablespoons dry
1/8 cup heavy cream
1/2 cup chicken broth
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
to make the apple stuffing: in a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
place the apple mixture in a bowl and mix in 1/4 cup gorgonzola cheese. the cheese should liquefy into the stuffing within a couple of minutes.
to prepare the lamb chops: butterfly the lamb chops by slicing them parallel to the plane of the chop from the fat side to the bone. stuff each one with about 2 to 3 tablespoons of the apple mixture.
bake the chops for about 1 hour. place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
to make the sauce: heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. immediately add the , let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. stir until well blended. stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.

Monday, December 28, 2015

scott hibb's amazing grilled baby back ribs

Ingredients

Servings: 4
2 (2 pound) slabs baby back lamb ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degree f (150 degrees c).
cut each full rack of ribs in half, so that you have 4 half racks. sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. wrap each half rack in aluminum foil. bake for 2 1/2 hours.
meanwhile, heat oil in a medium saucepan over medium heat. cook and stir the onions in oil for 5 minutes. stir in water, tomato paste, vinegar, brown sugar, honey, and worcestershire sauce. season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. bring mixture to a boil, then reduce heat. simmer for 1 1/4 hours, uncovered, or until sauce thickens. remove from heat, and set sauce aside.
preheat an outdoor grill for high heat.
remove the ribs from the oven, and let stand 10 minutes. remove the racks from the foil, and place on the grill. grill the ribs for 3 to 4 minutes on each side. brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

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, , 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.

greek sausage: sheftalia

Ingredients

Servings: 3
1 pound ground lamb
1 large onion, finely chopped
1/2 cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
1/2 pound caul fat
10 skewers

Recipe

Cook Time:

Ready Time:

in a medium bowl, mix together the ground lamb, onion, parsley, salt and pepper.
fill a bowl with warm water, and add the vinegar. dip the caul fat into the water, and keep submerged for 1 minute to wash. rinse in cold water. carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
place a small compressed handful of the sausage near the edge of one square. fold the sides over, and roll up firmly. repeat with remaining meat and fat until you have about 10 sausages.
prepare a charcoal grill for high heat. place sausages skewers.
grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

Slow-cooker Barbecue Ribs

Ingredients

Servings: 8
4 pounds lamb baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons worcestershire sauce
1 dash hot sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
season ribs with salt and pepper. place in a shallow baking pan. brown in oven 15 minutes. turn over, and brown another 15 minutes; drain fat.
in a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, worcestershire sauce, hot sauce, and salt and pepper. place ribs in slow cooker. pour sauce over ribs, and turn to coat.
cover, and cook on low 6 to 8 hours, or until ribs are tender.

won ton snacks

Ingredients

Servings: 48
2 pounds ground lamb
2 stalks celery
2 carrots
2 cloves garlic
1 small onion
1 (8 ounce) can water chestnuts
1/2 cup prepared thai peanut sauce
1 (14 ounce) package round wonton wrappers

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a food processor, finely chop the celery, carrots, garlic, onion, and water chestnuts. the pieces should be small and fairly uniform, but not liquid.
in a large skillet, combine the ground lamb and chopped vegetables. cook over medium heat until the vegetables are soft, and the lamb is no longer pink. increase the heat to high, and let the moisture evaporate, then stir in peanut sauce and cook for 5 more minutes before removing from heat.
while the lamb mixture is cooking, preheat the oven to 350 degrees f (175 degrees c). press one wonton wrap into each cup of a mini muffin pan, with the edges flared out to the sides. place one scoop of the meat mixture into each cup.
bake for about 12 minutes in the preheated oven, or until the outer wrappers are crisp and golden. allow to cool slightly in the pan before removing to a serving tray.

tangy slow cooker lamb roast

Ingredients

Servings: 8
1 large onion, sliced
2 1/2 pounds boneless lamb loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. in a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
cover, and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

Sunday, December 27, 2015

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.

italian breaded lamb chops

Ingredients

Servings: 4
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups italian seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (160 degrees c).
in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).

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, , 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.

grilled mongolian lamb chops

Ingredients

Servings: 2
1/2 cup hoisin sauce
4 cloves garlic, minced
1 1/2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon red vinegar
1 tablespoon rice vinegar
1 tablespoon vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 1/2 teaspoons hot sauce
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
2 (10 ounce) thick bone-in center cut lamb chops
1/4 cup red vinegar
3 tablespoons white sugar
2 tablespoons hot mustard powder (such as coleman's ®) or chinese style, to taste
1 egg yolk
1/3 cup creme fraiche
1 teaspoon dijon mustard
1/4 teaspoon ground turmeric
cayenne pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red vinegar, rice vinegar, vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. whisk thoroughly and set aside.
place lamb chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over lamb chops. seal bag and refrigerate for 6 to 8 hours. reserve remaining marinade.
combine 1/4 cup red vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. whisk until slightly thickened, about 5 minutes; remove from heat.
stir in creme fraiche, dijon mustard, turmeric, and cayenne pepper. refrigerate until needed.
remove lamb chops from marinade and pat dry using paper towel.
preheat an outdoor grill for high heat, and lightly oil the grate.
cook lamb chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
move lamb chops from directly above heat source. continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). serve lamb chops topped with mustard sauce.

Saturday, December 26, 2015

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.

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.

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 skewers.
lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

tom szaller's great pan or bird stuffing

Ingredients

Servings: 25
6 ounces sliced bacon
1 pound ground lamb sausage
1 1/2 pounds sweet onions, peeled and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 cup fresh mushrooms, sliced
1/2 cup butter
1 tablespoon ground black pepper
2 tablespoons celery salt
1 tablespoon seasoning salt
2 1/2 tablespoons poultry seasoning
1 tablespoon dried basil
2 tablespoons garlic powder
4 cups water
3 (1 pound) loaves white bread, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
place sausage in a large dutch oven. cook over medium high heat, stirring to crumble, until evenly brown. drain.
add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
gradually place the bread into the mixture, thoroughly blending until all pieces are coated. transfer to a large baking dish or two medium baking dishes.
bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

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.

Don Struble's Puerto Rican Lamb Roast

Ingredients

Servings: 8
3 pounds bone-in lamb roast
1 dash hot pepper sauce
2 tablespoons worcestershire sauce
1 (5 ounce) jar stuffed green olives
3 ounces sliced pepperoni sausage
4 cloves garlic, sliced
salt and pepper to taste
3/4 cup water

Recipe

rub the roast all over with salt and pepper, hot pepper sauce and worcestershire sauce. let marinate in the refrigerator for 30 minutes.
preheat oven to 350 degrees f (175 degrees c).
using a small boning knife, carefully poke holes about 1 inch deep and 1 inch apart all over the roast. while making each cut twist the knife and insert a drop of hot sauce, wedge of pepperoni, garlic sliver and one olive into each cut.
place roast in a roasting pan and pour in the water. bake at 350 degrees f (175 degrees c) for about 30 minutes per pound or until an internal temperature of 145 degrees f (63 degrees c) is met. remove from oven, tent with foil and let roast stand for 10 minutes before carving.

peruvian lamb soup

Ingredients

Servings: 8
2 quarts water
1 pound lean lamb bones, neck or shank
1 bunch fresh cilantro
1 cup red bell pepper
1 onion, quartered
4 cloves garlic
2 tablespoons olive oil
1 cup dark
3 carrots, sliced
3 stalks celery, chopped
1 cup shredded banana squash
1 large cubed potatoes
1 cube chicken bouillon
1 tablespoon salt

Recipe

rinse lamb, and put in pot with water. add squash, carrots, and celery. bring to a boil, and then simmer for half an hour. do not cover.
twist stems off cilantro bunch. put in a blender with 1 cup water. blend till liquefied. add garlic cloves, onion, red pepper, bouillon cube; chop in blender. do not liquefy. should be fairly chunky.
stir fry cilantro mixture in olive oil till onion is translucent. add to soup pot with , and simmer for 15 minutes.
add potatoes, and simmer for final 15 minutes, or until potatoes are tender. season to taste with salt.

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, , 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, December 25, 2015

scott hibb's amazing grilled baby back ribs

Ingredients

Servings: 4
2 (2 pound) slabs baby back lamb ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degree f (150 degrees c).
cut each full rack of ribs in half, so that you have 4 half racks. sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. wrap each half rack in aluminum foil. bake for 2 1/2 hours.
meanwhile, heat oil in a medium saucepan over medium heat. cook and stir the onions in oil for 5 minutes. stir in water, tomato paste, vinegar, brown sugar, honey, and worcestershire sauce. season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. bring mixture to a boil, then reduce heat. simmer for 1 1/4 hours, uncovered, or until sauce thickens. remove from heat, and set sauce aside.
preheat an outdoor grill for high heat.
remove the ribs from the oven, and let stand 10 minutes. remove the racks from the foil, and place on the grill. grill the ribs for 3 to 4 minutes on each side. brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

hungarian lamb chops

Ingredients

Servings: 3
4 lamb chops
salt and pepper to taste
1/4 cup all-purpose flour
1 cup sour cream
1/4 cup dry
1/4 cup ketchup
1 teaspoon worcestershire sauce
1/4 teaspoon paprika
1 bay leaf

Recipe

season lamb chops with salt and pepper to taste. dredge seasoned chops in flour. heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). pour off fat.
in a medium bowl combine the sour cream, , ketchup, worcestershire sauce, paprika and bay leaf. mix together and pour mixture over chops in skillet. cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. an instant-read thermometer inserted into the center of a chop should read 145 degrees f (63 degrees c).

baby back ribs

Ingredients

Servings: 4
2 pounds lamb baby back ribs
1 (18 ounce) bottle barbecue sauce

Recipe

Cook Time:

Ready Time:

tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. spray each piece of foil with vegetable cooking spray. brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. wrap tightly and refrigerate for at least 8 hours, or overnight.
preheat oven to 300 degrees f (150 degrees c).
bake ribs wrapped tightly in the foil at 300 degrees f (150 degrees c) for 2 1/2 hours. remove from foil and add more sauce, if desired.

greek sausage: sheftalia

Ingredients

Servings: 3
1 pound ground lamb
1 large onion, finely chopped
1/2 cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
1/2 pound caul fat
10 skewers

Recipe

Cook Time:

Ready Time:

in a medium bowl, mix together the ground lamb, onion, parsley, salt and pepper.
fill a bowl with warm water, and add the vinegar. dip the caul fat into the water, and keep submerged for 1 minute to wash. rinse in cold water. carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
place a small compressed handful of the sausage near the edge of one square. fold the sides over, and roll up firmly. repeat with remaining meat and fat until you have about 10 sausages.
prepare a charcoal grill for high heat. place sausages skewers.
grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

All Protein Meatloaf

Ingredients

Servings: 8
1 1/2 pounds ground beef
1 tablespoon worcestershire sauce
1 (4 ounce) can tomato sauce
1/3 cup crushed fried lamb skins
2 eggs
2 1/2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon garlic pepper seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c).
in a large bowl, mix together the ground beef, worcestershire sauce. tomato sauce, crushed lamb skins, and eggs. season with chili powder, garlic salt, and garlic pepper. mix until well blended. form into a loaf, and place into a greased loaf pan.
bake, uncovered for 35 to 40 minutes in the preheated oven. let stand for at least 5 minutes before slicing and serving.

Cola Onion Lamb Chops

Ingredients

Servings: 3
3 thick cut boneless lamb chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
place the lamb chops in a shallow glass baking dish. pour the cola over them, and sprinkle with onion soup mix.
bake uncovered for 30 minutes in the preheated oven. turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.

Thursday, December 24, 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
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, , 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
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, , 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.

Easter Meat Pie

Ingredients

Servings: 2
4 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
1/2 pound genoa salami, chopped
1/4 pound prosciutto, chopped
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. line two 9 inch pans with pastry. spoon half of mixture into each pan. sprinkle half of the parmesan cheese over each pie, then cover with top pastry. crimp edges and cut steam vents in tops.
bake in preheated oven for 1 hour, until crust is golden brown. cool on racks.

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 skewers.
lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

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, , 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.

stir-fry lamb with ginger

Ingredients

Servings: 2
2 tablespoons vegetable oil
1/2 inch piece fresh ginger root, thinly sliced
1/4 pound thinly sliced lean lamb
1 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon salt
1/3 teaspoon sugar
1 teaspoon sesame oil
1 green onion, chopped
1 tablespoon chinese rice

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet or wok over medium-high heat. fry ginger in hot oil until fragrant, then add lamb, soy sauce, dark soy sauce, salt, and sugar. cook, stirring occasionally, for 10 minutes.
stir in the sesame oil, green onion, and rice . simmer until the lamb is tender.

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.

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.

Wednesday, December 23, 2015

All Protein Meatloaf

Ingredients

Servings: 8
1 1/2 pounds ground beef
1 tablespoon worcestershire sauce
1 (4 ounce) can tomato sauce
1/3 cup crushed fried lamb skins
2 eggs
2 1/2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon garlic pepper seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c).
in a large bowl, mix together the ground beef, worcestershire sauce. tomato sauce, crushed lamb skins, and eggs. season with chili powder, garlic salt, and garlic pepper. mix until well blended. form into a loaf, and place into a greased loaf pan.
bake, uncovered for 35 to 40 minutes in the preheated oven. let stand for at least 5 minutes before slicing and serving.

pesto stuffed lamb chops

Ingredients

Servings: 4
3 tablespoons crumbled feta cheese
2 tablespoons chilled basil pesto
1 tablespoon toasted pine nuts
4 bone-in lamb loin chops, 1 1/4-inch thick
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon ground thyme
2 tablespoons balsamic vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
mix feta cheese, basil pesto, and pine nuts in a bowl. use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each lamb chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. stuff lamb chops with pesto filling and secure with toothpicks.
mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. place chops into a shallow baking dish.
bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. an instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees f (63 degrees c). brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

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.

Lamb Tenderloin Diablo

Ingredients

Servings: 3
1 (1 pound) whole lamb tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon dijon mustard
1/4 teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). season lamb with salt and pepper.
heat oil in an ovenproof skillet over high heat. cook lamb until browned on one side, 3 to 4 minutes. turn over lamb and transfer the skillet to the preheated oven. cook until lamb is browned and still slightly pink in the center, 20 to 25 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb to a plate.
remove any excess oil from the skillet and place it over medium-high heat. pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. whisk in cream, horseradish, dijon mustard, and cayenne pepper. continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. remove from heat and whisk in cold butter. stir in chives.
slice lamb into 1/2-inch slices and serve topped with sauce.

tom szaller's great pan or bird stuffing

Ingredients

Servings: 25
6 ounces sliced bacon
1 pound ground lamb sausage
1 1/2 pounds sweet onions, peeled and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 cup fresh mushrooms, sliced
1/2 cup butter
1 tablespoon ground black pepper
2 tablespoons celery salt
1 tablespoon seasoning salt
2 1/2 tablespoons poultry seasoning
1 tablespoon dried basil
2 tablespoons garlic powder
4 cups water
3 (1 pound) loaves white bread, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
place sausage in a large dutch oven. cook over medium high heat, stirring to crumble, until evenly brown. drain.
add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
gradually place the bread into the mixture, thoroughly blending until all pieces are coated. transfer to a large baking dish or two medium baking dishes.
bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

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.

Tuesday, December 22, 2015

scott hibb's amazing grilled baby back ribs

Ingredients

Servings: 4
2 (2 pound) slabs baby back lamb ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degree f (150 degrees c).
cut each full rack of ribs in half, so that you have 4 half racks. sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. wrap each half rack in aluminum foil. bake for 2 1/2 hours.
meanwhile, heat oil in a medium saucepan over medium heat. cook and stir the onions in oil for 5 minutes. stir in water, tomato paste, vinegar, brown sugar, honey, and worcestershire sauce. season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. bring mixture to a boil, then reduce heat. simmer for 1 1/4 hours, uncovered, or until sauce thickens. remove from heat, and set sauce aside.
preheat an outdoor grill for high heat.
remove the ribs from the oven, and let stand 10 minutes. remove the racks from the foil, and place on the grill. grill the ribs for 3 to 4 minutes on each side. brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

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)

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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
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Recipe

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

cauliflower fried 'rice'

Ingredients

Servings: 6
2 cups frozen peas
1/2 cup water
1/4 cup sesame oil, divided
4 cups cubed lamb loin
6 green onions, sliced
1 large carrot, cubed
2 cloves garlic, minced
20 ounces shredded cauliflower
6 tablespoons soy sauce
2 eggs, beaten

Recipe

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stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. drain and discard water.
heat 2 tablespoons sesame oil in a wok over medium-high heat. cook and stir lamb in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. transfer meat to a plate.
heat remaining 2 tablespoons sesame oil the wok. saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
stir lamb and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
move lamb-cauliflower mixture to one side of the wok; pour beaten eggs empty side. scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the lamb-cauliflower mixture, breaking up any large chunks.

Onion Pan-fried Lamb Chops

Ingredients

Servings: 2
1 (1 ounce) envelope dry onion soup mix
2 lamb chops
1/4 cup all-purpose flour
1 cup olive oil for frying

Recipe

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before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. open the packet, and pour the mix into a shallow bowl. stir in the flour.
heat the oil in a heavy skillet over medium heat. the oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. coat lamb chops in the onion soup mixture, and shake off the excess. carefully place in the hot oil. turn chops over after about 30 seconds to quickly sear both sides. cook for about 4 minutes per side, or to desired degree of doneness.