World Best Lamb Recipes: 2016

Saturday, August 27, 2016

summer lamb kabobs

Ingredients

Servings: 20
5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons dijon mustard
4 tablespoons white vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1/3 cup melted butter or margarine

Recipe

Preparation Time:

Cook Time:

Ready Time:

place lamb in a large bowl.
in a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. pour over lamb, and mix to coat meat. cover, and refrigerate overnight.
preheat outdoor grill for direct heat.
add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. reserve some of the juice from pineapple chunks and cherries.
in a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Friday, August 26, 2016

braised lamb shanks

Ingredients

Servings: 4
2 large white onions, chopped
4 lamb shanks
2 cups dry red
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
place the onions in a layer in the bottom of a dutch oven or medium roasting pan with a lid. arrange the lamb shanks on top of the onions. pour the , balsamic vinegar and olive oil over the lamb. place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. pour the tomatoes over everything, then season with salt, pepper and basil.
cover and place in the preheated oven. cook for 3 hours. use juices from the pan to make a nice flavorful gravy.

kalamata lamb tenderloin with rosemary

Ingredients

Servings: 4
1 pound lamb tenderloin medallions
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
1/2 cup dry red
1/2 cup chicken stock
1/8 cup sliced kalamata olives
1 tablespoon minced lemon zest

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound the meat to 1/4 inch thickness. in a shallow bowl, combine the flour, salt, and pepper. dredge lamb in flour to coat.
heat 1 tablespoon olive oil in a skillet over medium-high heat. cook lamb in olive oil until browned, turning once. transfer meat to a warmed plate.
reduce the heat to low, and add rosemary and garlic to the pan. pour in , and bring to a boil. boil until the liquid is thick. pour in chicken stock, and boil until volume is reduced by half. stir in olives and lemon zest. pour sauce over the meat, and serve.

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 pie

Ingredients

Servings: 8
1 1/2 pounds ground beef
1/4 cup diced onion
1/4 teaspoon ground black pepper
2 (15 ounce) cans baked beans with lamb
1 teaspoon worcestershire sauce
1 cup barbeque sauce
1 cup biscuit baking mix
1/2 cup milk
1 egg
1/4 cup shredded cheddar cheese
1 tablespoon barbecue sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
crumble the ground beef into a large skillet over medium heat. when it is starting to brown, stir in the onion and season with pepper. continue to cook and stir until beef is browned and the onion is tender.
drain off the grease from the beef, and stir in the baked beans, worcestershire sauce and 1 cup of barbeque sauce. transfer to a large casserole dish. in a separate bowl, mix together the baking mix, milk and egg. pour this mixture evenly over the beef and beans in the dish.
bake for 40 to 45 minutes in the preheated oven, until the biscuit toping is golden brown. spread a small amount of barbeque sauce over the top and sprinkle with cheddar cheese while hot from the oven.

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 white 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.

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.

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.

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.

cantonese barbecued lamb

Ingredients

Servings: 6
2 tablespoons dry
2 slices fresh ginger root
1 tablespoon oyster sauce
1/2 teaspoon chinese five-spice powder
4 1/2 teaspoons soy sauce
1 tablespoon white sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1/2 teaspoon ground cinnamon
1 1/2 pounds lamb shoulder roast
1 tablespoon honey

Recipe

Preparation Time:

Cook Time:

Ready Time:

in bowl, stir together , ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
cut lamb into 5x2 inch strips. place strips flat in a shallow baking dish. pour marinade over lamb strips. let lamb marinate at least 6 hours in refrigerator.
drain, reserving marinade. mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. preheat oven to 350 degrees f (175 degrees c).
fill a shallow roasting pan with water and place in bottom of oven. carefully place lamb strips on a roasting rack above roasting pan so all sides are exposed to heat. if you don't have a roasting rack, insert the curved end of an s-shaped hook, paper clip, or drapery hook in lamb strips and hang them from the top shelf.
roast for 30 minutes. baste lamb strips with honey mixture. roast 15 minutes and baste again. roast 10 minutes longer or until lamb strips are crisp and golden brown. remove from oven and let cool.

hyderabadi nargisi kofta

Ingredients

Servings: 8
1 1/4 pounds ground lamb
1 cup water
1 cinnamon stick
1/4 teaspoon ground turmeric
salt to taste
1 onion, minced
1 egg, beaten
3 tablespoons chickpea flour
1 tablespoon ginger garlic paste
3 green chile peppers, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
8 eggs
oil for deep frying
1 teaspoon chaat masala
1/2 cup chopped fresh cilantro
8 wedges lime, as garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the lamb, water, cinnamon stick, turmeric, and salt in a large skillet over medium heat; cook while breaking the lamb into small pieces until the meat is no longer pink and the liquid has evaporated, about 20 minutes. set aside until cool enough to handle; remove and discard the cinnamon stick.
mix the cooked lamb, onion, beaten egg, chickpea flour, ginger garlic paste, green chile peppers, coriander, garam masala, cumin, and ground red pepper together in a large bowl until evenly mixed. refrigerate at least 30 minutes.
place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil over high heat. once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. pour out the hot water, then cool the eggs under cold running water in the sink. peel once cold.
divide the lamb mixture into 8 even portions. take one portion of meat and flatten the meat in your palm like a cutlet. put a hard boiled egg in the center and wrap the meat tightly around it. tie a piece of food-safe string around the wrapped egg. repeat with the rest of the eggs and meat. refrigerate the eggs again overnight or 8 hours.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). fry each kofta in the hot oil until slightly crispy on the outside, 10 to 15 minutes. cut and remove the string. halve the koftas lengthwise and sprinkle with chaat masala and cilantro. serve with lime wedges on the side.

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.

harira

Ingredients

Servings: 6
1 pound cubed lamb meat
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. stir frequently for 5 minutes. pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
pour tomato juice, 7 cups water, and the lentils into the pot. bring the mixture to a boil, then reduce the heat to simmer. let soup simmer, covered, for 2 hours.
about 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). stir in lemon and eggs, let eggs cook 1 minute.

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.

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.

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, , 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.

best lamb chop marinade

Ingredients

Servings: 2
2 large lamb chops
1/4 cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 tablespoons lemon juice
2 tablespoons spicy brown mustard
4 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon worcestershire sauce
1 teaspoon white vinegar
1 teaspoon mesquite-flavored seasoning
1/2 teaspoon dried parsley flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Ready Time:

cut each lamb chop from one side through the middle horizontally to within 1/2 inch of the other side. open the two sides and spread them out like an open book.
whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. add lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator, 6 to 8 hours.

Turkey Stuffing

Ingredients

Servings: 20
5 quarts chicken broth
10 cups uncooked white rice
1 1/2 cups chopped celery
1 1/2 cups chopped onion, divided
1 tablespoon garlic, minced
1 pound bulk lamb sausage
1 pound ground beef
1 tablespoon dried thyme
1 tablespoon dried parsley
1 tablespoon dried oregano

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken broth, rice, celery, and 1 cup of chopped onion into a large pot. bring to a boil over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
meanwhile, place the remaining 1/2 cup of onion into a large skillet along with the garlic, lamb sausage, and ground beef. cook and stir over medium-high heat until the meat is brown and crumbly; pour off excess grease, then stir the meat into the cooked rice along with the thyme, parsley, and oregano. stir well.

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.

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.

apricot lamb tenderloin

Ingredients

Servings: 6
2 pounds lamb tenderloin
1/4 cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
1/4 cup dry

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
spread butter all over the lamb tenderloin. season with salt, pepper, and thyme. combine garlic powder, apricot preserves, honey, and in a separate bowl.
roast the lamb in the preheated oven for 30 to 40 minutes. remove the lamb from the oven and brush with the apricot sauce. return the lamb to the oven. continue roasting, basting occasionally with the remaining sauce, until the lamb is no longer pink in the center, about 15 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

ham hocks with lima beans

Ingredients

Servings: 5
4 ounces dried lima beans
2 1/2 pounds ham hocks
1 (2 inch) piece fresh ginger root, sliced
1 large tomato, diced
1 onion, chopped
2 fresh green chile peppers
1 tablespoon tamarind soup base
3 cups water
salt to taste
1 bunch fresh spinach

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the lima beans into a large container and cover with several inches of warm water; let stand 1 hour. drain.
fill a large pot with lightly salted water and bring to a rolling boil over high heat. add the ham hocks and return to a boil; cook at a boil for 1 minute. drain and rinse.
combine the lima beans and ham hocks in a stockpot; add the ginger, tomato, onion, green chile peppers, tamarind powder, and 3 cups water. season with salt to taste. bring the mixture to a boil; reduce heat to medium-low and simmer the soup until the lamb is tender and the lima beans are soft and bursting from their skins, about 20 minutes. add the spinach to the soup and cook until the spinach has just wilted.

ez pizza for kids

Ingredients

Servings: 1
1 pound bulk lamb sausage
1 teaspoon italian seasoning blend
1/2 teaspoon red pepper flakes, or to taste (optional)
1 (8 ounce) package refrigerated crescent rolls
1/2 cup pizza sauce
1 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
cook the sausage in a skillet over medium-high heat until crumbly and evenly browned. stir in the italian seasoning. drain, and set aside.
place the crescent roll dough on a baking sheet and roll into 9x13 inch rectangle. spoon pizza sauce over the middle of dough, and top with mozzarella cheese, then cooked sausage. fold two opposite sides of the dough in towards the center to cover the sausage mixture; pinch edges of dough together in a few places to seal.
bake in preheated oven until crust is browned, 11 to 14 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.

ez pizza for kids

Ingredients

Servings: 1
1 pound bulk lamb sausage
1 teaspoon italian seasoning blend
1/2 teaspoon red pepper flakes, or to taste (optional)
1 (8 ounce) package refrigerated crescent rolls
1/2 cup pizza sauce
1 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
cook the sausage in a skillet over medium-high heat until crumbly and evenly browned. stir in the italian seasoning. drain, and set aside.
place the crescent roll dough on a baking sheet and roll into 9x13 inch rectangle. spoon pizza sauce over the middle of dough, and top with mozzarella cheese, then cooked sausage. fold two opposite sides of the dough in towards the center to cover the sausage mixture; pinch edges of dough together in a few places to seal.
bake in preheated oven until crust is browned, 11 to 14 minutes.

the amazing swedish meatball

Ingredients

Servings: 6
1 pound ground beef
1/2 pound ground lamb
1/2 cup chopped onion
3/4 cup bread crumbs
1 egg
1/2 cup milk
1 tablespoon dried parsley
1 tablespoon worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 teaspoon paprika
1 tablespoon salt
1 teaspoon pepper
2 cups boiling water
3/4 cup sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
in a large bowl, combine ground beef, ground lamb, chopped onion, bread crumbs, egg, and milk. season with parsley, worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. mix well with your hands. shape into walnut-size balls, and place on baking dish.
bake for 30 minutes in preheated oven. turn frequently so they brown evenly on all sides.
to make the sauce: in a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. cook over medium heat until sizzling. stir in hot water and sour cream until smooth and heated through.
when meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

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.

Quick Savory Cranberry Glazed Lamb Loin Roast

Ingredients

Servings: 1
1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4 pound) boneless lamb loin roast
1 teaspoon salt
1 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 425 degrees f (220 degrees c).
combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
line a large baking pan with foil. place lamb loin in pan, fat side up. sprinkle evenly with salt and pepper. use a pastry brush and a small spoon to completely coat the lamb with sauce.
cook until the lamb is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees f (63 degrees c), about 45 minutes, basting every 10 minutes with remaining sauce.

chef john's porchetta

Ingredients

Servings: 6
1 (2 1/2 pound) boneless lamb shoulder blade roast
olive oil
1 tablespoon kosher salt, divided
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh rosemary
1 orange, zested
6 cloves garlic, minced
2 teaspoons fennel seeds, lightly crushed
2 teaspoons olive oil
vinegar sauce:
1/2 anchovy fillet
1 teaspoon red pepper flakes, or to taste
1/4 cup white vinegar
1/4 cup chopped italian parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

place lamb roast on a work surface. use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. open the meat flat along the cut. keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (you can also ask your butcher to butterfly the roast for you.) when the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
drizzle cut surface with 2 teaspoons olive oil. rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. press seasonings in firmly with your hand, roll up the lamb roast, and tie the roast in several places with kitchen twine.
place the lamb roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. refrigerate the roast uncovered overnight to dry-age.
preheat oven to 450 degrees f (230 degrees c). lightly oil a baking dish and place roast into dish. rub meat with 2 teaspoons olive oil.
bake in the preheated oven until outside is seared, 15 minutes. reduce oven heat to 250 degrees f (120 degrees c) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees f (65 degrees c), about 1 hour more. loosely cover roast with foil and let rest for 10 minutes. slice thinly to serve.
mash anchovy fillet in a small bowl and add red pepper flakes, white vinegar, and italian parsley. stir to combine. serve drizzled on lamb.

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.

smoked lamb butt

Ingredients

Servings: 16
7 pounds fresh lamb butt roast
2 tablespoons ground new mexico chile powder
4 tablespoons packed brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

if desired, soak the lamb butt in a brine solution for at least 4 hours or overnight. there's a recipe for a brine on this site titled 'basic brine for smoking meat'. you should do this covered and in the refrigerator.
preheat an outdoor smoker for 200 to 225 degrees f (95 to 110 degrees c).
in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. apply this liberally to the meat and rub it in with your fingers. place a roasting rack in a drip pan and lay the meat on the rack.
smoke at 200 to 225 degrees f (95 to 110 degrees c) for 6 to 18 hours, or until internal lamb temperature reaches 145 degrees f (63 degrees c).

moroccan couscous

Ingredients

Servings: 8
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
1/2 cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 1/2 cups chicken broth
1/2 cup orange juice
1 1/2 cups couscous
3 tablespoons chopped fresh mint

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a large, heavy bottomed pot over medium heat. stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. stir in oil and onion, cook until softened. stir in the bell pepper, and zucchini; cook for 5 minutes. stir in the raisins, salt, zest, and garbanzos.
pour in the chicken broth and orange juice; turn heat to high and bring to a boil. when the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. fluff with a fork, and fold in chopped mint.

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.

lamb chops with balsamic reduction

Ingredients

Servings: 4
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.

moroccan-style lamb shanks with apricots

Ingredients

Servings: 2
2 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds
1 onion, thinly sliced
4 cloves garlic, crushed
1 sweet potato, peeled and diced
2 (1 pound) lamb shanks
1 (14.4 ounce) can chopped canned tomatoes
1 1/4 cups chopped dried apricots
1 1/2 teaspoons harissa
salt and pepper to taste
2 tablespoons slivered almonds
1 cup quick-cooking couscous
2 tablespoons extra-virgin olive oil

Recipe

heat 2 tablespoons olive oil in a heavy pot over medium heat. add cumin seeds and cook until they release their aroma for about 1 minute. stir in the onions, garlic, and sweet potatoes. reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
put the lamb shanks in the pot and brown on all sides, about 8 minutes. add tomatoes, apricots, and harissa. season with salt and pepper. if mixture seems a bit dry, add a splash of water. bring to a boil, then lower heat and cover. simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. stir occasionally.
heat a small skillet over low heat and add the slivered almonds. stir and cook until almonds are lightly browned, about 5 minutes. remove from heat and set aside.
place couscous in a large bowl and slowly pour in lukewarm water until just covered. let sit until water is absorbed, about 10 minutes. toss couscous with 2 tablespoons olive oil and toasted almonds. transfer to a serving dish. spoon the lamb over the couscous and serve.

Sweet And Sour Lamb Ii

Ingredients

Servings: 8
1/4 cup shortening
2 cups water
2 cubes chicken bouillon
1/2 teaspoon salt
3 (20 ounce) cans pineapple chunks, drained with juice reserved
3/4 cup brown sugar
1 tablespoon cornstarch
3 tablespoons soy sauce
3/4 cup white vinegar
1 1/2 teaspoons salt
2 green bell pepper, cut into 1 inch long strips
1/2 cup thinly sliced onions
3 pounds lean and boneless lamb loin, cut into 2 1/2 inch strips

Recipe

Preparation Time:

Cook Time:

Ready Time:

slice the lamb into 2 inch by 1/2 inch strips. melt the shortening in a large frying pan or skillet over medium heat. add lamb and cook, stirring constantly, until lamb browns. add water, bouillon cubes and 1/2 teaspoon salt. mix well and cover; simmer until tender, about 1 hour.
in a medium saucepan, combine brown sugar and cornstarch. stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. cook over medium heat, stirring occasionally, until thickened.
add sauce cooked lamb; mix well. stir in pineapple, green pepper and onion. cook over low heat until vegetables are tender, about 20 minutes.

lamb wonton soup

Ingredients

Servings: 4
1 tablespoon rice
1/2 teaspoon cornstarch
3/4 pound ground lamb
2 tablespoons finely chopped green onion (white and light green parts)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon white sugar
salt to taste
25 wonton wrappers
1 egg, beaten
3 heads bok choy, sliced
10 sugar snap peas, sliced
1 carrot, thinly sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups chicken broth
1 cup water
1/4 cup finely chopped green onion (white and light green parts)

Recipe

Cook Time:

Ready Time:

whisk rice and cornstarch together in large bowl. add ground lamb, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. cover and refrigerate for 1 hour.
place about 1 tablespoon lamb mixture in the middle of a wonton wrapper. brush edges with beaten egg and pinch edges to seal, creating a small pouch. repeat with remaining wonton wrappers and lamb mixture. refrigerate until ready to use.
place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. remove and distribute evenly among 4 soup bowls.
place wontons in steamer basket and steam until lamb is no longer pink inside, about 10 minutes. remove and place in soup bowls alongside vegetables.
heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. pour hot broth mixture evenly into soup bowls atop vegetables and wontons. sprinkle 1/4 cup chopped green onion evenly over each bowl.

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.

Sausage Cheese Balls

Ingredients

Servings: 6
2 pounds lamb sausage
1 1/2 cups buttermilk baking mix
16 ounces shredded cheddar cheese
1/2 cup diced onion
1/2 cup chopped celery
1/2 teaspoon garlic powder

Recipe

preheat oven to 375 degrees f (190 degrees c).
combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. mix well and form into 1 inch balls.
place on ungreased cookie sheet 1/2 inch apart. bake for 15 minutes or until golden brown.

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.

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.

Honey Ribs

Ingredients

Servings: 6
1 (10.5 ounce) can beef broth
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey barbeque sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back lamb ribs

Recipe

Preparation Time:

Cook Time:

Ready Time:

in the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. slice ribs apart, leaving an even amount of meat on each side of the bone. place them into the slow cooker so that they are covered by the sauce. if there is not enough sauce, you may add a little water or beef broth to compensate.
cover, and cook on high for 5 hours, or until the meat falls easily from the bones.

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 white 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.

vienna schnitzel

Ingredients

Servings: 6
1 quart oil for deep frying
6 (6 ounce) fillets lamb sirloin
1 cup cake flour
2 cups dry bread crumbs
2 eggs
1/4 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat deep-fryer to 350 degrees f (175 degrees c).
place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
place the flour and bread crumbs in separate dishes. soup plates are useful. lightly beat the eggs and add the milk. lightly season with salt and pepper and put this into another soup plate.
coat the meat in flour, patting lightly by hand. using a fork to hold the meat, dip into the egg mixture and drain slightly. next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. when each piece of meat has been prepared, deep fry in cooking oil until golden brown.

Thursday, August 25, 2016

Chop Suey

Ingredients

Servings: 4
1/4 cup shortening
1 1/2 cups diced lamb loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
1/3 cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat shortening in a large, deep skillet. sear lamb until it turns white, then add onion and saute for 5 minutes. add celery, hot water, salt and pepper. cover skillet and simmer for 5 minutes. add sprouts and heat to boiling.
in a small bowl combine the cold water, cornstarch, soy sauce and sugar. mix together and add to skillet mixture. cook for 5 minutes, or until thickened to taste.

harira

Ingredients

Servings: 6
1 pound cubed lamb meat
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. stir frequently for 5 minutes. pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
pour tomato juice, 7 cups water, and the lentils into the pot. bring the mixture to a boil, then reduce the heat to simmer. let soup simmer, covered, for 2 hours.
about 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). stir in lemon and eggs, let eggs cook 1 minute.

Ham Bone Soup

Ingredients

Servings: 4
1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. dissolve the bouillon cubes in water, and pour into the slow cooker.
cover, and cook on high until warm. reduce heat to low, and continue to cook for 5 to 6 hours.

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.

bry's chocolate lamb chili

Ingredients

Servings: 6
1 medium onion, chopped
1 pound lean ground lamb
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 tablespoon dried basil
1 teaspoon cumin
1/8 teaspoon cinnamon
2 large cloves garlic, minced
3 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar
1 bay leaf
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
4 cups red beans, with liquid

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot, cook onions and ground lamb in olive oil over medium heat.
when onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. cook for 1 or 2 minutes. stir in tomatoes and beans. increase heat to bring soup to a boil. reduce heat, and simmer for 15 minutes.

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.

ez pizza for kids

Ingredients

Servings: 1
1 pound bulk lamb sausage
1 teaspoon italian seasoning blend
1/2 teaspoon red pepper flakes, or to taste (optional)
1 (8 ounce) package refrigerated crescent rolls
1/2 cup pizza sauce
1 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
cook the sausage in a skillet over medium-high heat until crumbly and evenly browned. stir in the italian seasoning. drain, and set aside.
place the crescent roll dough on a baking sheet and roll into 9x13 inch rectangle. spoon pizza sauce over the middle of dough, and top with mozzarella cheese, then cooked sausage. fold two opposite sides of the dough in towards the center to cover the sausage mixture; pinch edges of dough together in a few places to seal.
bake in preheated oven until crust is browned, 11 to 14 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.

ez pizza for kids

Ingredients

Servings: 1
1 pound bulk lamb sausage
1 teaspoon italian seasoning blend
1/2 teaspoon red pepper flakes, or to taste (optional)
1 (8 ounce) package refrigerated crescent rolls
1/2 cup pizza sauce
1 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
cook the sausage in a skillet over medium-high heat until crumbly and evenly browned. stir in the italian seasoning. drain, and set aside.
place the crescent roll dough on a baking sheet and roll into 9x13 inch rectangle. spoon pizza sauce over the middle of dough, and top with mozzarella cheese, then cooked sausage. fold two opposite sides of the dough in towards the center to cover the sausage mixture; pinch edges of dough together in a few places to seal.
bake in preheated oven until crust is browned, 11 to 14 minutes.

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.

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.

Roast Leg Of Lamb

Ingredients

Servings: 1
4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. place lamb on roasting pan.
roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. do not overcook the lamb, the flavor is best if meat is still slightly pink. let rest at least 10 minutes before carving.

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.

sausage cake

Ingredients

Servings: 1
1 pound lamb sausage
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
2 eggs, beaten
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon spice
1 cup cold, strong, brewed coffee
1 cup raisins
1 cup chopped walnuts

Recipe

preheat oven to 350 degrees f (175 degrees c) grease and flour a 9 inch bundt pan. pour boiling water over raisins and let stand 5 minutes. drain well and dry raisins with a cloth towel.
in large bowl, combine sausage, brown sugar and white sugar. stir until mixture is well blended. add eggs and beat well.
in a separate bowl, sift together flour, ginger, baking powder and spice.
stir baking soda into coffee.
add flour mixture and coffee alternately to sausage mixture, beating well after each addition. fold raisins and walnuts into cake batter.
pour batter into greased and floured 9 inch bundt pan. bake at 350 degrees f (175 degrees c) for 1 1/2 hours or until toothpick inserted into cake comes out clean. cool in pan 15 minutes, then turn out wire rack.

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

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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.

Grandma Me's Clove-studded Leg Of Lamb

Ingredients

Servings: 8
1 (6 pound) bone-in leg of lamb, trimmed
1 tablespoon whole cloves
1 (12 ounce) can apricot nectar
1 teaspoon salt
1 pinch black pepper
1/4 teaspoon soy sauce
4 slices lemon, for garnish
2 teaspoons cornstarch
1/2 cup water
1 cube vegetable bouillon, crushed

Recipe

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preheat oven to 325 degrees f (165 degrees c).
using a sharp knife, cut through the narrow end of the lamb leg about 3 inches from the end. cut through the meat around the bone. remove and discard this piece, leaving clean exposed bone. you may be able to have your butcher do this for you. stick cloves into the lamb leg in an even pattern, then place into a shallow, metal roasting pan.
bake in preheated oven for 2 hours, then drain off fat and drippings. whisk together apricot nectar, salt, pepper, and soy sauce in a small bowl; pour over lamb leg. return the lamb to the oven, and bake until a meat thermometer inserted into the thickest part registers 160 degrees f (71 degrees c) for medium-well doneness, basting frequently. top the roast with lemon slices, and bake 5 minutes longer.
remove the lamb to a serving platter, and cover with aluminum foil. allow to rest 10 to 15 minutes before slicing. meanwhile, place the roasting pan on the stove over medium heat. dissolve the cornstarch in the water, and pour into the roasting pan along with the bouillon cube. cook and stir until the bouillon dissolves, and the sauce thickens and clears, about 1 minute. remove the cloves and lemon slices before slicing the lamb and serving with the sauce.

lamb chops with balsamic reduction

Ingredients

Servings: 4
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter

Recipe

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in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.