World Best Lamb Recipes: February 2016

Monday, February 29, 2016

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.

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.

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.

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.

Sunday, February 28, 2016

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.

broccoli and cheese brunch casserole

Ingredients

Servings: 8
8 ounces lamb sausage
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 1/2 cups shredded cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
1/4 cup milk
1 teaspoon ground black pepper
1/2 teaspoon salt
1 roma (plum) tomato, thinly sliced

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 350 degrees f (175 degrees c). lightly grease a 7x11 inch baking dish.
in a bowl, mix cooked sausage, broccoli, and 1/2 cup cheddar cheese. in a separate bowl, mix 1/2 cup cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. spoon the sausage mixture into the prepared baking dish. spread the cheddar and ricotta mixture over the sausage mixture. sprinkle with remaining cheddar. arrange tomato slices on top.
cover with aluminum foil, and bake 30 minutes in the preheated oven. uncover, and bake for an additional 15 minutes. let stand for 10 minutes before serving.

Easy Sauerkraut And Sausage Balls

Ingredients

Servings: 10
1 (20 ounce) can sauerkraut
1 pound bulk lamb sausage

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil. place a wire rack on top of the aluminum foil.
place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. flake sauerkraut into a large bowl and add sausage; mix well. form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
bake in the preheated oven until cooked through and browned, 30 to 40 minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

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.

Saturday, February 27, 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.

slow cooker potluck spareribs

Ingredients

Servings: 12
6 pounds lamb spareribs, cut into serving-size pieces
1 1/2 cups ketchup
3/4 cup packed brown sugar
1/2 cup vinegar
1/2 cup honey
1/3 cup soy sauce
1 1/2 teaspoons ground ginger
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper.
cook on high for 5 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.

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).

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.

Friday, February 26, 2016

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.

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.

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.

Awesome Honey Pecan Lamb Chops

Ingredients

Servings: 4
1 1/4 pounds boneless lamb loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish, mix together flour, salt and pepper. dredge lamb cutlets in the flour mixture.
in a large skillet, melt butter over medium-high heat. add chops, and brown both sides. transfer to a warm plate.
mix honey and pecans into the pan drippings. heat through, stirring constantly. pour sauce over cutlets.

Thursday, February 25, 2016

cherry pepper poppers

Ingredients

Servings: 12
1 cup extra virgin olive oil
12 fresh cherry peppers
6 ounces sharp provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 teaspoon salt

Recipe

Preparation Time:

Ready Time:

slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. wrap a cube of cheese with prosciutto, and stuff into a pepper. if there is still room inside the pepper, stuff in more prosciutto. repeat with remaining peppers.
place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. pour in enough olive oil to cover the peppers. cover, and let stand for 1 hour before eating. refrigerate leftovers.

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.

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.

Amazing Calavacita And Lamb

Ingredients

Servings: 8
1 tablespoon olive oil
2 pounds boneless lamb roast, cubed
5 medium zucchini, cubed
1 onion, diced
2 tablespoons worcestershire sauce
salt and pepper to taste
2 cups water, or as needed
1 (11 ounce) can whole kernel corn, drained
8 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet, and stir in the lamb meat. cook until evenly brown.
mix zucchini, onion, and worcestershire sauce into the skillet with the lamb. season with salt and pepper. pour in enough water to cover ingredients, and continue cooking 15 minutes over medium-high heat. mix in corn 5 minutes before end of cook time. serve with tortillas.

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.

Quick Dirty Rice

Ingredients

Servings: 8
1/2 pound bulk lamb sausage, or more to taste
1 onion, finely chopped
1 green bell pepper, finely chopped
1/2 cup chopped celery
2 cups chicken broth (such as swanson®)
1 cup white rice
1/2 cup yellow rice

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat a saucepan over medium-high heat. cook and stir sausage, onion, bell pepper, and celery together in the hot skillet until sausage is browned and vegetables are tender, 7 to 10 minutes; drain and discard grease.
pour chicken broth into the pot; add white rice and yellow rice. bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the rice is tender and the moisture is absorbed, 20 to 30 minutes.

Oven-fried Lamb Chops

Ingredients

Servings: 4
4 lamb chops, trimmed
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). pour butter into a 9x13 inch baking pan.
stir together egg, milk and pepper. dip lamb chops in egg mixture, coat with stuffing mix and place in pan.
bake in preheated oven for 10 minutes. turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Wednesday, February 24, 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.

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.

Maple Apple Bourbon Glaze

Ingredients

Servings: 0
2/3 cup apple juice
1/3 cup grade b maple syrup
3 tablespoons bourbon
2 tablespoons light brown sugar
2 tablespoons liquid amino acid (such as bragg®)
1 1/2 tablespoons dijon mustard
1 pinch granulated garlic, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. let glaze cool.

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.

Tuesday, February 23, 2016

quick and easy sausage stuffing

Ingredients

Servings: 12
1/4 cup butter
1 large onion, diced
2 apples - peeled, cored, and diced
2 (6 ounce) boxes dry stuffing mix
2 1/2 cups boiling water, or more if needed
1 pound bulk lamb sausage

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat butter in a skillet over low heat; cook and stir onion until slightly tender, about 5 minutes. add apples to onion and cook until onion and apples are tender, 5 to 10 minutes more.
mix stuffing mix and boiling water together in a bowl. cover bowl and let sit until water is absorbed, about 5 minutes. add more water if stuffing is too dry.
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.
mix sausage and onion-apple mixture together with the stuffing.

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Easter Meat Pie

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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.

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.

Monday, February 22, 2016

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.

Amazing Calavacita And Lamb

Ingredients

Servings: 8
1 tablespoon olive oil
2 pounds boneless lamb roast, cubed
5 medium zucchini, cubed
1 onion, diced
2 tablespoons worcestershire sauce
salt and pepper to taste
2 cups water, or as needed
1 (11 ounce) can whole kernel corn, drained
8 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet, and stir in the lamb meat. cook until evenly brown.
mix zucchini, onion, and worcestershire sauce into the skillet with the lamb. season with salt and pepper. pour in enough water to cover ingredients, and continue cooking 15 minutes over medium-high heat. mix in corn 5 minutes before end of cook time. serve with tortillas.

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.

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.

Sunday, February 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.

irish stew, my way

Ingredients

Servings: 8
2 tablespoons olive oil
1 small sweet onion, diced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried italian seasoning
3 cloves garlic, crushed
1 pound cubed lamb stew meat
1 pound cubed lamb stew meat
1 (14.5 ounce) can beef broth
3 carrots, cut into 1/2 inch pieces
1 medium turnip, quartered and cut into 1/2 inch pieces
2 parsnips, peeled and cut into 1/2 inch pieces
1 red bell pepper, seeded and cut into 1 inch pieces
1 yellow bell pepper, seeded and cut into 1 inch pieces
1 green bell pepper, seeded and cut into 1 inch pieces
1 medium sweet onion, cut into large chunks
2 stalks celery, cut into 1/2 inch pieces
1 (12 fluid ounce) can
8 small red potatoes, quartered
2 tablespoons cornstarch

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium heat. place 1 onion in skillet, and season with salt, pepper, and italian seasoning. mix in garlic. cook and stir until tender. mix in the lamb and lamb, and cook until evenly brown. reduce heat to low, and pour in beef broth. simmer 30 minutes.
transfer the skillet mixture to a large pot. mix in the carrots, turnip, parsnips, red bell pepper, yellow bell pepper, green bell pepper, remaining onion, and celery. pour in the . cover, and cook 2 hours over low heat.
remove 1/2 cup stew liquid. stir potatoes into pot, and continue cooking 30 minutes, or until potatoes are tender. about 15 minutes before serving, mix cornstarch into the reserved liquid. stir into the stew to thicken.

Sarge's Ez Pulled Lamb Bbq

Ingredients

Servings: 8
1 (5 pound) lamb butt roast
salt and pepper to taste
1 (14 ounce) can beef broth
1/4 cup brewed coffee

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut roast in half. rub each half with salt and pepper, and place in the slow cooker. pour broth and coffee over the meat.
turn the slow cooker to low, and cover. cook for 6 to 8 hours, or until the roast is fork tender.
carefully remove the roast to a cutting board. pull the meat off the bone with a fork. you may also chop it with a cleaver afterwards, if you like it really finely cut.

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).

lamb chops with raspberry sauce

Ingredients

Servings: 4
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless lamb loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white vinegar
4 sprigs fresh thyme (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool a serving plate, and top with lamb chops. garnish with sprigs of thyme.

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.

john's chili

Ingredients

Servings: 12
1 tablespoon olive oil
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 large red onion, finely chopped
1 stalk celery, chopped
2 pounds ground lamb
2 pounds ground beef
8 serrano chile peppers, diced
3 (14.5 ounce) cans diced tomatoes
1 (4.5 ounce) can diced green chile peppers
3 (6 ounce) cans tomato paste
2 (15 ounce) cans kidney beans
6 tablespoons minced garlic
1 fluid ounce key lime juice
4 fluid ounces tequila
16 fluid ounces
2 1/2 tablespoons chili powder
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a large pot over medium heat. stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. cook until tender. place lamb and beef in the pot, and cook until evenly brown. drain grease.
mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and into the pot. season with chili powder, salt, and pepper. bring to a boil. reduce heat to medium-low, and simmer 5 hours.

Mexican Posole Stew

Ingredients

Servings: 12
2 pounds boneless lamb loin, cubed
8 ounces fried lamb skins
2 pig's feet
1 tablespoon salt
2 (15 ounce) cans white hominy, drained
1 teaspoon dried oregano
2 cloves garlic, crushed
2 tablespoons chopped onion
4 dried hot red chile pepper pods, seeded and diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

place meat, lamb rinds, and lamb shanks in a large kettle and add about 5 quarts of water or enough to cover meat. add approximately 1 tablespoon salt and bring to a boil. cook over medium heat for about 1 1/2 hours.
remove excess grease and set aside. reserve liquid.
wash the posole very carefully until the water is clear so as to remove lime from kernels. put in large kettle and cover with water. boil until posole has popped.
mix meat, posole, rind, and shanks or pigs' feet. add oregano, garlic, onion, and chile pods. let simmer for about 1/2 hour.

Saturday, February 20, 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.

Cuban Green Soup

Ingredients

Servings: 8
2 ounces salt lamb, diced
1 large onion, chopped
5 (15 ounce) cans navy beans, with juice
2 (10 ounce) packages frozen turnip greens with turnip pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a stock pot or dutch oven over medium heat. fry the salt lamb for a few minutes to release some liquid. add onion, and saute until translucent. stir in the navy beans and turnip greens. bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes. serve with home made pepper vinegar and a side of cornbread for restaurant-style dining.

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.

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.

Friday, February 19, 2016

Sausage Balls

Ingredients

Servings: 30
1 pound ground lamb sausage
2 cups biscuit baking mix
1 pound sharp cheddar cheese, shredded

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, combine sausage, biscuit baking mix and cheese. form into walnut size balls and place on baking sheets.
bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.

Mofongo

Ingredients

Servings: 2
3 cups canola oil for frying
3 cloves garlic, or to taste
3 tablespoons olive oil
1/8 cup crushed fried lamb skins
2 green plantains, peeled and sliced into 1/2-inch rounds
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat canola oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). mash the garlic with the olive oil in a mortar and pestle. combine garlic mixture with the lamb rinds in a large bowl; set aside.
fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. transfer the fried plantains into the bowl with the garlic mixture. toss to coat. mash the coated plantains with the mortar and pestle until smooth. season with salt. roll the plantain mixture into two large balls or several small balls before serving.

grilled brown sugar lamb chops

Ingredients

Servings: 6
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for high heat.
in a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. bring to boil. combine water and cornstarch in small bowl, and whisk into brown sugar mixture. stir until thick.
brush grate lightly with oil before placing lamb chops on the grill. cook over hot coals for 10 to 12 minutes, turning once. brush with sauce just before removing chops from grill. serve with remaining sauce.

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.

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.

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.

Thursday, February 18, 2016

bourbon and brown sugar barbeque sauce

Ingredients

Servings: 12
2 cups ketchup
1 (15 ounce) can tomato sauce
1 cup bourbon
3/4 cup brown sugar
3/4 cup molasses
3/4 cup apple vinegar
1/4 cup worcestershire sauce
2 tablespoons soy sauce
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons freshly ground black pepper
1 teaspoon mustard powder
1 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine ketchup, tomato sauce, bourbon, brown sugar, molasses, vinegar, worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, mustard powder, liquid smoke, and cayenne pepper in a saucepan; bring to a boil. reduce heat and simmer, stirring often, until sauce is reduced and smooth, about 45 minutes.

Home-style Tacos Al Pastor (chile And Pineapple Lamb Tacos)

Ingredients

Servings: 6
for the lamb:
5 goya guajillo chiles
5 goya pasilla chiles or goya ancho chiles
1 chipotle pepper from a can of goya chipotle chile in adobo sauce
1 medium white onion, halved
1 (20 ounce) can goya pineapple chunks
1/4 cup goya white vinegar
2 tablespoons goya minced garlic
1 teaspoon goya cumin
goya adobo with pepper, to taste
1 (2 1/2 pound) boneless, skinless lamb butt, cut into 1/2-inch cubes
2 tablespoons goya vegetable oil
for the garnish:
1 (10 ounce) package goya corn tortillas, warmed
2 tablespoons finely chopped fresh cilantro
1 lime, cut into wedges

Recipe

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bring 2 cups water to boil in medium saucepan over medium-high heat. add guajillo and pasilla chiles. reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. remove and discard stem and seeds. meanwhile, coarsely chop one onion half; reserve remaining half. strain pineapples; reserve juice and fruit separately.
transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. puree until smooth, about 2 minutes. transfer chile mixture to saucepan over medium-high heat. bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. season with adobo; cool. in large container with lid, or in large ziptop bag, combine lamb cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. marinate at least 2 hours, or up to 24 hours.
heat oil in large skillet over medium-high heat. strain lamb and pineapples, discarding marinade. add lamb and pineapples to skillet. cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
meanwhile, finely slice remaining onion half. transfer sliced onion to bowl with cilantro. serve lamb and pineapple mixture in warm tortillas. garnish lamb tacos with cilantro, onions and limes.