World Best Lamb Recipes: January 2016

Thursday, January 21, 2016

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.

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.

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.

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 with steamed kale

Ingredients

Servings: 4
2 limes, juiced
1 cup olive oil
2 teaspoons dried cilantro
1 teaspoon cracked peppercorns
1 teaspoon garlic salt
1 (1 1/2 pound) lamb tenderloin
1 pound kale, stems removed and leaves coarsely chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). in a small bowl , whisk olive oil with lime juice. season with cilantro, garlic salt, and peppercorns.
brush the lamb tenderloin with three tablespoons of the lime dressing. wrap in aluminum foil, and place on in a large baking dish. roast in preheated oven for 30 to 45 minutes, or until a meat thermometer reads 170 degrees.
while the tenderloin is cooking, place kale in a steamer. cook for 20 minutes, or until tender.
slice the lamb tenderloin into 1 1/2 inch thick slices. serve on top of the kale. whisk the remaining dressing, and drizzle over lamb and kale.

Baked Ziti Iv

Ingredients

Servings: 12
1 pound dry ziti pasta
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground lamb sausage
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
meanwhile, heat olive oil in large, heavy skillet over medium heat. cook onion in oil until tender. stir in rosemary and garlic. transfer to a small bowl.
place ground beef and sausage in the skillet. cook over medium-high heat until evenly brown. stir in the onion mixture and the spaghetti sauce. season with salt. reduce heat to low, and simmer for 10 minutes.
preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish. in the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and parmesan cheese.
bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

egg and sausage casserole

Ingredients

Servings: 12
1 pound lamb sausage
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 teaspoon dried oregano

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 325 degrees f (165 degrees c). lightly grease a 9x13 inch baking dish.
line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. in a large bowl, mix beaten eggs, mozzarella, and cheddar. season the mixture with oregano, and pour over the sausage and crescent rolls.
bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Wednesday, January 20, 2016

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.

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).

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.

Filippino Lechon Kawali

Ingredients

Servings: 4
1 1/2 pounds lamb belly, cut into small pieces
3 cloves garlic, crushed
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
water to cover
oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine lamb belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. drain and let sit at room temperature until lamb has air-dried.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
fry lamb in the hot oil, working in batches, until golden brown, 3 to 5 minutes. remove fried lamb with a slotted spoon and drain on a paper towel-lined plate.

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 roast with sauerkraut and kielbasa

Ingredients

Servings: 12
1 (2 pound) boneless lamb loin roast
2 tablespoons olive oil
2 sprigs fresh thyme leaves
salt and pepper to taste
4 pounds sauerkraut
1 pound kielbasa, cut into 3-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven broiler. place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. place under the broiler for 10 minutes, until lightly browned in several places.
place 2 pounds sauerkraut in a slow cooker. arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. cover with remaining sauerkraut.
cover slow cooker, and cook roast 6 hours on high.

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.

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.

Sour Cream Lamb Chops

Ingredients

Servings: 6
6 lamb chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

season lamb chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. in a skillet over medium heat, lightly brown chops in a small amount of oil.
place chops in slow cooker, and top with onion slices. dissolve bouillon cubes in boiling water and pour over chops. cover, and cook on low 7 to 8 hours.
preheat oven to 200 degrees f (95 degrees c).
after the chops have cooked, transfer chops to the oven to keep warm. be careful, the chops are so tender they will fall apart. in a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. turn slow cooker to high for 15 to 30 minutes, or until sauce is slightly thickened. serve sauce over lamb chops.

comfort soup a la montreal

Ingredients

Servings: 8
4 large russet potatoes, peeled and quartered
4 (4 ounce) links hot italian sausage, casings removed
1 large onion, chopped
1 bunch kale, ribs removed, chopped
3 quarts chicken stock
1/4 cup hot pepper sauce (such as frank's redhot®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the potatoes in a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain.
meanwhile, heat a large dutch oven over medium-high heat and stir in the sausage. break up the sausage with a spatula, and cook and stir until the sausage is crumbly, evenly browned, and no longer pink. remove the sausage to drain on a paper towel-lined plate.
stir the onion into the sausage drippings; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the kale, and cook and stir for 2 minutes. pour in the chicken stock; stir in the sausage and potatoes, and return to a simmer. stir in the hot sauce just before serving.

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.

Sour Cream Lamb Chops

Ingredients

Servings: 6
6 lamb chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

season lamb chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. in a skillet over medium heat, lightly brown chops in a small amount of oil.
place chops in slow cooker, and top with onion slices. dissolve bouillon cubes in boiling water and pour over chops. cover, and cook on low 7 to 8 hours.
preheat oven to 200 degrees f (95 degrees c).
after the chops have cooked, transfer chops to the oven to keep warm. be careful, the chops are so tender they will fall apart. in a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. turn slow cooker to high for 15 to 30 minutes, or until sauce is slightly thickened. serve sauce over lamb chops.

Tuesday, January 19, 2016

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.

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.

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.

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.

Monday, January 18, 2016

Chef John's Irish Stew

Ingredients

Servings: 6
3 pounds lamb shoulder chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
3 cups chicken stock
1/2 teaspoon dried rosemary
2 carrots, chopped
2 stalks celery, chopped
water as needed
1 1/2 pounds baby dutch yellow potatoes
1/4 cup chopped green onions

Recipe

Preparation Time:

Cook Time:

Ready Time:

season lamb shoulder chops with salt and black pepper.
heat oil in a large heavy skillet over high heat. working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. transfer chops to a stock pot.
cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. add water as needed to cover meat completely. bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
transfer meat to a plate. stir potatoes into stew and return meat to stew, placing on top of vegetables. simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
transfer meat to a plate using a slotted spoon. bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
remove meat from bones; discard bones and any pieces of fat. stir meat back into stew. stir green onions into stew and season with salt and pepper to taste.

mike's magic

Ingredients

Servings: 2
2 tablespoons olive oil
1/2 pound lamb loin, sliced and cut into thin strips
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
1 carrot, peeled and chopped
5 brussels sprouts, trimmed and chopped
4 cloves garlic, minced
1/4 cup white onion, chopped
4 sprigs italian flat leaf parsley, chopped
3 stalks celery, chopped
2 (1/2 inch) pieces fresh ginger root, finely chopped
1/2 (8 ounce) can water chestnuts, drained and chopped
2 sprigs fresh mint, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium-high heat. add lamb strips, and fry until almost browned. add red, yellow, and green bell peppers, carrot, and brussels sprouts, and toss to coat with oil. pour in enough water to coat the bottom of the pan, and cook stirring constantly, until the peppers begin to soften, about 5 minutes.
reduce the heat to medium, and stir in garlic, onion, parsley, and celery. simmer for 5 to 7 minutes, add ginger, simmer for a few more minutes, then stir in water chestnuts and mint. simmer for 2 to 3 more minutes to blend flavors. when done, serve and enjoy. your tastebuds will love you for this treat!

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.

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.

egg and sausage casserole

Ingredients

Servings: 12
1 pound lamb sausage
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 teaspoon dried oregano

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 325 degrees f (165 degrees c). lightly grease a 9x13 inch baking dish.
line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. in a large bowl, mix beaten eggs, mozzarella, and cheddar. season the mixture with oregano, and pour over the sausage and crescent rolls.
bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

lamb vindaloo

Ingredients

Servings: 6
1 large onion, roughly chopped
1 (3 inch) piece fresh ginger, peeled and minced
3 cloves garlic, peeled and crushed
2 tablespoons mustard seeds
1 tablespoon cumin seeds
1 cinnamon stick
8 whole black peppercorns
4 whole cloves
1/2 cup vinegar, divided, or to taste
2 tablespoons water
1 pound lean lamb, cut into cubes
3 tablespoons vegetable oil
8 fresh curry leaves
1 pound tomatoes, peeled and chopped
1 1/2 teaspoons ground turmeric
salt to taste
4 cups lamb stock, or as needed
3 sprigs cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
mix remaining vinegar and water together in a large bowl. add lamb cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. pat lamb dry with paper towel.
mix the paste and lamb cubes together in a clean bowl, assuring the lamb cubes are coated in paste. cover bowl with plastic wrap. marinate in refrigerator 8 hours to overnight.
heat vegetable oil in a large skillet over medium-high heat. fry curry leaves in hot oil until golden brown, 2 to 3 minutes. add marinated lamb, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
season the lamb mixture with salt. pour enough lamb stock over the mixture to assure everything is at least half-submerged. bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the lamb is completely tender, 1 to 2 hours.
remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. garnish with cilantro.

Sunday, January 17, 2016

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.

lamb roast with sauerkraut and kielbasa

Ingredients

Servings: 12
1 (2 pound) boneless lamb loin roast
2 tablespoons olive oil
2 sprigs fresh thyme leaves
salt and pepper to taste
4 pounds sauerkraut
1 pound kielbasa, cut into 3-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven broiler. place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. place under the broiler for 10 minutes, until lightly browned in several places.
place 2 pounds sauerkraut in a slow cooker. arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. cover with remaining sauerkraut.
cover slow cooker, and cook roast 6 hours on high.

true bangers and mash with onion gravy

Ingredients

Servings: 4
4 links lamb sausage
2 pounds potatoes, peeled and cubed
1/4 cup butter
2 tablespoons milk (optional)
1 teaspoon dry mustard powder
salt and ground black pepper to taste
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 200 degrees f (95 degrees c).
cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. drain and allow to steam dry for a minute or two. mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. set aside.
melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. pour in the beef broth and red ; boil the mixture down to about half its volume, about 10 minutes. season with salt and black pepper. to serve, place a sausage a serving plate with about 1/2 cup of mashed potatoes. pour the onion gravy over the sausage and potatoes.

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).

Saturday, January 16, 2016

Spicy Island Marinade

Ingredients

Servings: 1
1/2 cup olive oil
1/2 cup orange juice
1/2 mango, peeled and seeded
2 green onions
1/4 cup thyme sprigs
1 scotch bonnet chile pepper
1 lime, juiced
1 tablespoon dry mustard
1 tablespoon sea salt
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Ready Time:

place olive oil, orange juice, mango, green onions, thyme, chile pepper, lime juice, dry mustard, salt, and cinnamon into a food processor or blender; puree.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

armenian pizzas (lahmahjoon)

Ingredients

Servings: 6
1 pound lean ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1/2 green bell pepper, chopped
1 tablespoon freshly ground cumin seed
1 teaspoon ground turmeric
1 teaspoon paprika
1 pinch fenugreek seeds, finely crushed (optional)
1 lemon wedge
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 cup chopped flat-leaf parsley
6 (6 inch) pita bread rounds
1/3 cup crumbled feta cheese (optional)
1 lime, cut into wedges
1 tablespoon chopped fresh mint

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c). season lamb with salt and pepper, and set aside.
heat olive oil in large skillet over medium-high heat. add onion, garlic, and bell pepper and stir until just beginning to brown. stir in the cumin, turmeric, paprika, and fenugreek.
immediately add the ground lamb. squeeze lemon wedge over lamb, and drop the peel into the mixture. break up the meat and stir until it has browned. remove lemon peel.
stir in the tomatoes, ketchup, and parsley. continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. the mixture should be spreadable but not too wet or the pitas will become soggy.
arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. spoon meat mixture pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. sprinkle feta cheese on the meat mixture.
bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

herb roasted lamb

Ingredients

Servings: 8
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless lamb loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
in a bowl, combine sage, salt, pepper, and garlic. rub thoroughly all over lamb. place lamb in an uncovered roasting pan on the middle oven rack.
bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees f (63 degrees c), depending upon your desired doneness.
meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. heat, stirring occasionally, until mixture begins to bubble and thicken slightly. brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. pour remaining glaze over roast, and serve.

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.

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, January 15, 2016

ham stir fry with couscous

Ingredients

Servings: 6
1 1/2 cups water
1 cup couscous
2 cups chicken broth
1/4 cup cornstarch
3 tablespoons soy sauce
3 tablespoons brown sugar
1/8 teaspoon ground ginger
1 tablespoon vegetable oil
2 cloves garlic, minced
1 (16 ounce) package mixed broccoli and cauliflower florets
1 carrot, sliced
1/4 pound cooked ham, cut into strips
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup sliced almonds

Recipe

Preparation Time:

Cook Time:

Ready Time:

to make couscous: in a medium saucepan, bring water to a boil. stir in couscous, reduce heat to medium-low, and simmer for 8 to 10 minutes, until fluffy. cover and set aside.
in a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. mix together and set aside.
heat oil in a large skillet or wok. add garlic, broccoli, cauliflower and carrot; stir-fry for 7 to 8 minutes or until crisp-tender (add water as needed if pan gets too dry).
stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts. cook 2 minutes, stirring frequently. stir in almonds. serve stir fry over hot couscous.

boneless lamb chop with shallot mustard sauce

Ingredients

Servings: 2
2 boneless lamb chops
salt and ground black pepper to taste
1 pinch italian seasoning, or to taste
1 tablespoon butter
1 tablespoon olive oil
1 onion, sliced
2 shallots, sliced
1 tablespoon chicken stock
2 tablespoons white cooking
1 cup half-and-half
2 1/2 tablespoons horseradish mustard
2 teaspoons lemon juice
1/4 teaspoon fresh thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
season lamb chops with salt, pepper, and italian seasoning.
heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook lamb chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. transfer lamb chops to a baking dish, keeping the pan juices in skillet.
bake lamb chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes. pour chicken stock and cooking into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. serve lamb chops drizzled with mustard sauce.

Simple Carnitas

Ingredients

Servings: 2
1 (3 1/2) pound boneless lamb shoulder, trimmed and cut into 2 inch chunks
2 oranges, quartered
1 large 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.

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.

egg and sausage casserole

Ingredients

Servings: 12
1 pound lamb sausage
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 teaspoon dried oregano

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 325 degrees f (165 degrees c). lightly grease a 9x13 inch baking dish.
line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. in a large bowl, mix beaten eggs, mozzarella, and cheddar. season the mixture with oregano, and pour over the sausage and crescent rolls.
bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

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.

Thursday, January 14, 2016

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.

Thai Coconut Lamb Curry

Ingredients

Servings: 5
1 tablespoon vegetable oil
1 1/4 pounds lean lamb, cut into cubes
2 1/2 cups thai-style coconut curry stir-fry sauce (such as kantong®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large saucepan over high heat; cook lamb in hot oil until completely browned, about 5 minutes.
pour stir-fry sauce into the saucepan, bring to a simmer, and cook until the lamb is cooked through, 15 to 20 minutes.

Quick And Easy Pierogies

Ingredients

Servings: 6
3 tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
salt and pepper to taste
6 frozen pierogies, thawed
1 tablespoon dried parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a skillet over medium heat. stir in the onion and garlic; season with salt and pepper to taste. cook and stir until the onion has begun to soften, about 1 minute. add the pierogies, and cook until slightly browned on each side, about 5 minutes per side. sprinkle with dried 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.

lamb roast with sauerkraut and kielbasa

Ingredients

Servings: 12
1 (2 pound) boneless lamb loin roast
2 tablespoons olive oil
2 sprigs fresh thyme leaves
salt and pepper to taste
4 pounds sauerkraut
1 pound kielbasa, cut into 3-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven broiler. place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. place under the broiler for 10 minutes, until lightly browned in several places.
place 2 pounds sauerkraut in a slow cooker. arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. cover with remaining sauerkraut.
cover slow cooker, and cook roast 6 hours on high.

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.

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.

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.

Pj's Sweet Potato Mash

Ingredients

Servings: 8
6 (8 ounce) sweet potatoes
1 1/2 tablespoons prepared horseradish
2 tablespoons honey
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 cup heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c). place potatoes on a baking sheet and bake for 40 to 50 minutes, until tender enough to easily pierce with a fork. cool slightly and remove peels.
place the cooked sweet potatoes into a large bowl and mash with the horseradish, honey, butter and salt. whip with an electric mixer until light and fluffy, adding heavy cream as needed to get the texture you desire. serve immediately, or keep warm in the oven until time to serve.

Wednesday, January 13, 2016

egg and sausage casserole

Ingredients

Servings: 12
1 pound lamb sausage
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 teaspoon dried oregano

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 325 degrees f (165 degrees c). lightly grease a 9x13 inch baking dish.
line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. in a large bowl, mix beaten eggs, mozzarella, and cheddar. season the mixture with oregano, and pour over the sausage and crescent rolls.
bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.