World Best Lamb Recipes: July 2016

Sunday, July 31, 2016

virgil's "top secret" lamb chop marinade

Ingredients

Servings: 8
2/3 cup worcestershire sauce
1/2 cup canola oil
1/3 cup soy sauce
2 tablespoons vinegar
1/4 teaspoon garlic powder
5 drops hot pepper sauce (such as tabasco®)

Recipe

Preparation Time:

Ready Time:

whisk worcestershire sauce, canola oil, soy sauce, vinegar, garlic powder, and hot pepper sauce together in a bowl.

ez pizza for kids

Ingredients

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

Recipe

Preparation Time:

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

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

grilled bbq meatloaf

Ingredients

Servings: 2
1 1/2 pounds ground beef
1 1/2 pounds ground lamb
2 cups dry bread crumbs
1 cup finely chopped sweet onion (such as vidalia®)
1 egg, beaten
1 teaspoon worcestershire sauce
1 teaspoon minced garlic
1 teaspoon dried tarragon
1 teaspoon sea salt
1 teaspoon ground black pepper
1/2 cup barbeque sauce
1/2 cup ketchup

Recipe

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preheat an outdoor grill for medium heat, and scrape the grates clean. spray grates with nonstick cooking spray.
in a bowl, mix together the ground beef, ground lamb, bread crumbs, onion, egg, worcestershire sauce, garlic, tarragon, sea salt, and black pepper. divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. in a small bowl, mix the barbecue sauce with ketchup until well combined.
place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees f (73 degrees c), about 1 hour.

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.

Easy Roast Leg Of Lamb

Ingredients

Servings: 4
1 (4 pound) leg of lamb, deboned and tied
1 tablespoon ground black pepper
1 teaspoon salt
5 cloves garlic, cut into slivers
2 sprigs fresh rosemary
1 (15 ounce) can tomato sauce

Recipe

Preparation Time:

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preheat the oven to 375 degrees f (190 degrees c).
rub the leg of lamb all over with salt and pepper. use a small knife to make punctures in the lamb about 1 inch apart. press slivers of garlic into each hole so that they are about 1/2 inch below the surface. place the meat in a roasting pan. you can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. pour the can of tomato sauce over the whole thing.
bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees f (160 degrees c), and continue roasting until the internal temperature of the meat is at least 160 degrees f (70 degrees c), about 15 minutes. if you want the meat well done, wait until the internal temperature reaches 170 degrees f (75 degrees c).

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.

lamb tenderloin with creamy herb sauce

Ingredients

Servings: 6
1 tablespoon vegetable oil
1/2 cup minced carrots
1 1/2 pounds lamb tenderloin medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon beef bouillon granules
2/3 cup light cream
1/4 cup dry white

Recipe

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heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. add lamb, and cook until lightly browned. remove only lamb, and keep warm.
in the skillet, stir together flour, basil, parsley, pepper, and beef granules. whisk in light cream, stirring until thick. stir in . return lamb to pan, reduce heat to low, and cover. simmer for 20 minutes, stirring occasionally.

Caramel Apple Lamb Chops

Ingredients

Servings: 4
4 (3/4 inch) thick lamb chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

Recipe

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preheat oven to 175 degrees f (80 degrees c). place a medium dish in the oven to warm.
heat a large skillet over medium-high heat. brush chops lightly with oil and place in hot pan. cook for 5 to 6 minutes, turning occasionally, or until done. transfer to the warm dish, and keep warm in the preheated oven.
in a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. add butter to skillet, and stir in brown sugar mixture and apples. cover and cook until apples are just tender. remove apples with a slotted spoon and arrange on top of chops. keep warm in the preheated oven.
continue cooking sauce uncovered in skillet, until thickened slightly. spoon sauce over apples and chops. sprinkle with pecans.

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.

Green Chili Stew

Ingredients

Servings: 6
1 1/2 pounds lamb neck bones
2 (7 ounce) cans diced green chiles
2 pounds potatoes, cubed
28 ounces chopped stewed tomatoes
1 large sweet onion, cubed
3 stalks celery, chopped
1 teaspoon ground cumin
2 tablespoons chili powder
4 cups water

Recipe

preheat oven to 400 degrees f (200 degrees c). place bones into a heavy roasting pan and add enough water to cover bottom of pan. cover pan with a tight fitting lid and cook until browned. you may need to add more water while it is cooking so be sure to check.
in a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. simmer for 5 to 6 hours.
remove bones from soup, remove any meat, and place meat back into soup. once vegetables are tender, serve.

ez pizza for kids

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

andy's barbeque lamb

Ingredients

Servings: 18
10 pounds lamb shoulder roast
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
1 (18 ounce) bottle barbeque sauce
2 yellow onions, quartered
1/4 cup worcestershire sauce
8 cloves garlic, halved
2 cups burgundy
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper

Recipe

Cook Time:

Ready Time:

thoroughly rub lamb shoulder roast with black pepper, cayenne pepper and barbeque sauce. place on a medium baking sheet. chill uncovered in the refrigerator 8 hours, or overnight.
preheat an outdoor smoker to a temperature of 225 degrees f (110 degrees c) to 300 degrees f (150 degrees c).
place onions, worcestershire sauce, garlic, burgundy , black pepper and cayenne pepper in the water pan of the smoker. cover with enough water to make approximately a gallon of liquid in the pan. place pan in the smoker.
center lamb over water pan in the prepared smoker. smoke 6 hours, or until the internal temperature of the lamb has reached 145 degrees f (63 degrees c).

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Maple Plank-grilled Italian Stuffed Lamb Chops

Ingredients

Servings: 4
1 large, maple grilling plank
4 (6 ounce) boneless lamb loin chops, about 2 inches thick
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped garlic
1 stalk celery, chopped
2 cups fresh spinach leaves
1 (14.5 ounce) can chicken broth
2 cups garlic seasoned croutons
1/2 cup shredded italian cheese blend
2 tablespoons freshly grated parmesan cheese
2 teaspoons fresh rosemary, chopped
salt and ground black pepper to taste

Recipe

Preparation Time:

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preheat outdoor grill for medium-high heat. prepare a maple grilling plank by soaking in water according to manufacturer's directions.
place the lamb chops on a clean, flat surface, and cut from one side through the middle to within one-half inch of the other side. open the two sides and spread them out like an open book. set aside until needed.
melt the butter in a large skillet over medium-high heat. stir in the onion, garlic, and celery; cook and stir until the onion is soft and transparent, about 5 minutes. add the spinach, and cook until wilted, 3 to 5 minutes. pour in the chicken broth, and add the croutons: stir until croutons absorb the broth. remove from heat, and stir in the italian cheese blend and the parmesan cheese. spoon the vegetable-cheese mixture into the pockets of each lamb chop. close one side of the lamb chop over the filling. place lamb chops on the prepared grilling plank. sprinkle with fresh rosemary, and season with salt and pepper to taste.
cover and grill, turning once, until lamb chops are no longer pink in the center and juices run clear, about 30 minutes.

Bbq Lamb For Sandwiches

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Sheila's Grilled Lamb Tenderloin

Ingredients

Servings: 5
1/3 cup soy sauce
1/3 cup honey
1 1/2 teaspoons chopped garlic
1 teaspoon dry mustard
2 (1 1/4 pound) lamb tenderloins, cut into 2-inch pieces

Recipe

Preparation Time:

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place soy sauce, honey, garlic, and dry mustard into a large resealable plastic bag. squeeze the bag to thoroughly mix the marinade and add lamb tenderloin pieces to the bag. squeeze bag several times to coat lamb with marinade, squeeze air from bag, and seal. refrigerate lamb at least 1 hour or up to overnight.
preheat an outdoor grill for high heat and lightly oil the grate. remove lamb from marinade and discard used marinade.
grill lamb on the preheated grill until seared and the juices run clear, 4 to 5 minutes per side. an instant-read meat thermometer inserted into the lamb should read at least 145 degrees f (65 degrees c).

armenian shish kabob

Ingredients

Servings: 6
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary leaves
1 bay leaf
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12 mushrooms, stems removed
2 large tomatoes, cut into 8 wedges

Recipe

Cook Time:

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stir together olive oil, lemon juice, , and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
position oven rack to its top setting and set oven to broil.
remove lamb from marinade and thread metal skewers; reserve marinade. thread onion wedges, green peppers, and mushrooms separate metal skewers. brush vegetables with reserved marinade.
broil the skewers on a broiler pan, turning frequently. cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. remove from oven, and allow to cool until cool enough to handle.
remove skewers from ingredients and set aside. reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. place broiler pan and brush again with marinade. discard remaining marinade.
broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

South African Lamb Sosaties(kebabs)

Ingredients

Servings: 8
1 cup plain yogurt
2 teaspoons curry powder
1 tablespoon white sugar
1 tablespoon vegetable oil
1 large onion
1 cup cubed lamb stew meat
12 ounces dried apricots
8 kabob skewers

Recipe

Preparation Time:

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make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. taste and adjust seasonings to your liking.
peel and cut the onion into 1 inch cubes. thread skewers alternating lamb cubes, onion dried apricot halves. place them into a large resealable bag and pour in the sauce. make sure the kabobs are evenly well coated. refrigerate and allow to marinate overnight or for at least 8 hours.
preheat grill to medium heat and lightly oil grate.
grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

chinese roast lamb

Ingredients

Servings: 8
4 pounds bone-in lamb roast
3/4 cup soy sauce
1/2 cup dry
1/3 cup honey
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water

Recipe

to marinate: pierce meaty sides of meat with fork; place roast in a large plastic bag. in a medium bowl combine the soy sauce, , honey, garlic and ginger. mix well and pour mixture into bag with lamb. press air out of the bag and tie securely. refrigerate at least 8 hours or overnight, turning bag over occasionally.
preheat oven to 325 degrees f (165 degrees c).
remove roast and marinade from refrigerator. reserving marinade, remove roast and place in a 9x13 inch baking dish. roast in the preheated oven for 1 hour. brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees f (63 degrees c), brushing several times with marinade.
remove roast from oven and let stand 15 minutes. combine pan drippings with remaining marinade. in a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. boil marinade mixture for 4 to 5 minutes, or until mixture thickens. serve with roast.

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.

fiery lamb skewers

Ingredients

Servings: 4
2 tablespoons teriyaki sauce
1 tablespoon red vinegar
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound lamb tenderloin, cut into 1 inch cubes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix teriyaki sauce, red vinegar, vegetable oil, brown sugar and red pepper flakes. place lamb tenderloin cubes in the mixture. toss to coat.
preheat an outdoor grill for high heat and lightly oil grate.
place lamb on skewers. cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. cook 10 to 12 minutes, or to desired doneness.

Cranberry Salad Ii

Ingredients

Servings: 8
1 (12 ounce) package fresh cranberries
2 large oranges, peeled and seeded
2 apples, cored and chopped
1/2 cup chopped walnuts
2 tablespoons honey

Recipe

Preparation Time:

Ready Time:

in a food processor, combine the cranberries and oranges. coarsely chop until mixed; place in salad bowl.
add apples to the food processor and coarsely chop. combine apples with cranberry and orange mixture.
add chopped nuts to fruit mixture, stir and sweeten to taste. refrigerate and serve chilled.

crown roast of lamb with sausage stuffing

Ingredients

Servings: 8
5 1/2 pounds crown roast of lamb
2 tablespoons butter
12 ounces lamb sausage
1 onion, chopped
4 cups dry french breadcrumbs
1 (7 ounce) can steamed chestnuts, chopped
1/2 cup low-sodium chicken broth
1/2 cup chopped parsley
2 teaspoons dried sage
2 teaspoons dried thyme
salt and pepper to taste
2 cups low-sodium chicken broth
1 1/2 cups dry
3 slices bacon
3 tablespoons butter, softened
1 1/2 tablespoons all-purpose flour

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c). butter one 8x8x2 inch glass baking dish and set aside.
cover roasting rack with aluminum foil and place in roasting pan. place crown roast, bone ends up, on foil lined rack. bake at 350 degrees f (175 degrees c) for 1 hour.
prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. add sausage and onion; cook until sausage is crumbled and fully cooked. remove from heat. stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. mix well.
boil 2 cups broth and in large saucepan until reduced by half.
place the bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
in the same skillet over medium high heat, melt 3 tablespoons butter. add flour; mix and cook until golden brown. add broth mixture and boil until slightly thickened, about 5 minutes. add bacon; season with salt and pepper.
remove lamb from oven and fill cavity with stuffing; cover stuffing with foil. transfer remaining stuffing to prepared baking dish.
place roast and extra stuffing in oven. bake until thermometer inserted into center of lamb registers 145 degrees f (63 degrees c), about 1 hour. baste roast occasionally with drippings. transfer roast to serving platter and cover.
carve lamb between the bones into chops. serve with stuffing and gravy.

Fabulous Football Dip

Ingredients

Servings: 16
1 pound sausage
1 (10 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) packages cream cheese, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet, cook sausage over a medium heat until it is browned and cooked through.
mix tomatoes and cream cheese into the skillet. stir and continue cooking the mixture over a medium heat until the cheese has melted.

North Carolina Bbq Sauce

Ingredients

Servings: 1
1 gallon white vinegar
1 1/3 cups cayenne pepper
1 1/8 cups ground black pepper
3/4 cup mustard powder
1/2 cup salt
3 lemons
2 (10 fluid ounce) bottles worcestershire sauce

Recipe

Preparation Time:

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combine the vinegar, cayenne pepper, black pepper, mustard powder, salt, lemons, and worcestershire sauce in a large pot; bring to a simmer. bring to a boil, then turn heat to low and simmer for at least 30 minutes.

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.

bacon mushroom swiss meatloaf

Ingredients

Servings: 6
12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 pounds extra-lean ground beef
1 egg
1/4 cup evaporated milk
6 ounces shredded swiss cheese, divided
1/2 cup corn flake crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place bacon in a skillet and cook over medium heat until the pieces are browned. remove with a slotted spoon to paper towels. discard all but 1 tablespoon of bacon grease. stir in onions and mushrooms, and cook until soft. remove from heat.
in a large bowl, stir together beef, egg, and milk. stir in the onion and mushrooms. mix in about 4 ounces of swiss cheese, and all but 1 tablespoon of bacon. stir in cornflake crumbs, and mix until well blended. shape into a loaf, and place in a meatloaf pan.
bake in a preheated oven for 1 hour. drain fat, and sprinkle with remaining cheese and bacon. return to oven, and bake until cheese is melted, about 5 minutes.

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

gluten free sausage gravy

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Caramel Apple Lamb Chops

Ingredients

Servings: 4
4 (3/4 inch) thick lamb chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 175 degrees f (80 degrees c). place a medium dish in the oven to warm.
heat a large skillet over medium-high heat. brush chops lightly with oil and place in hot pan. cook for 5 to 6 minutes, turning occasionally, or until done. transfer to the warm dish, and keep warm in the preheated oven.
in a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. add butter to skillet, and stir in brown sugar mixture and apples. cover and cook until apples are just tender. remove apples with a slotted spoon and arrange on top of chops. keep warm in the preheated oven.
continue cooking sauce uncovered in skillet, until thickened slightly. spoon sauce over apples and chops. sprinkle with pecans.

lamb chops with balsamic reduction

Ingredients

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

Recipe

Preparation Time:

Cook Time:

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

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Grilled Lamb Chops And Onions

Ingredients

Servings: 6
6 bone-in lamb chops (3/4-inch to 1-inch thick)
1 large yellow onion, cut into 3/4-inch thick rounds
1 1/2 cups goya mojo chipotle, divided
goya adobo all-purpose seasoning with pepper, to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a zip-top bag* or a large container with a lid, combine the lamb, onions and 1 cup mojo. seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. remove lamb and onions from the marinade; discard any leftover liquid. season lamb with adobo. cook lamb until golden brown and internal temperature registers 145 degrees f (63 degrees c) on a quick-read thermometer, basting with remaining mojo, flipping once, 15 to 20 minutes. cook onions until soft and golden brown, about 10 minutes.
divide lamb and onions evenly among serving dishes.

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.

dj's outdoor lamb loin with veggies

Ingredients

Servings: 8
2 tablespoons packed dark brown sugar
2 teaspoons sea salt
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon rubbed sage
1 (2 pound) lamb loin
1/2 cup olive oil
4 red potatoes, quartered
2 sweet potatoes, quartered
5 carrots, cut into 1-inch chunks
1 large onion, quartered
2 tablespoons sea salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
3 large apples, cored and sliced
3 cups fresh orange juice
1/2 cup lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix the brown sugar, 2 teaspoons sea salt, paprika, cumin, 1/2 teaspoon black pepper, cayenne pepper, garlic powder, and sage in a small bowl. pat the lamb loin completely dry with paper towels. rub the mixture the lamb loin to coat completely.
pour the olive oil into a large resealable plastic bag. add the seasoned loin to the bag and seal. allow to marinate in the refrigerator for 24 hours, turning the bag once to assure an even flavor.
place the red potatoes, sweet potatoes, carrots, and onion in a large pot and cover with water. add the 2 tablespoon salt, 1 teaspoon pepper, and cilantro to the water. bring to a boil, reduce heat to low and allow to continue on a slow boil for 25 minutes; drain, reserving the water.
preheat an outdoor grill for high heat and lightly oil grate.
remove the lamb loin from the bag. sear on the preheated grill, 4 to 5 minutes per side; remove and set aside. reduce grill heat to medium.
place a 12-inch cast-iron skillet on the grill. lay the apple slices on the bottom of the skillet. pour the orange juice and lemon juice into the skillet. place the lamb loin on the apples. arrange the drained vegetables around the lamb loin. pour reserved water into the skillet to fill within 1/2 inch of top.
cook on grill for 1 hour, pouring more of reserved water over the lamb after 30 minutes.

Saturday, July 30, 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.

braised lamb with a sour orange marinade

Ingredients

Servings: 16
6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white in a large bowl. place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
in a large pot, heat oil over medium high heat. place meat into the pan, and sear on all sides. decrease heat to low. pour marinade over meat in the pan, and cover. cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching.

the amazing swedish meatball

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

barbecued lamb kebabs

Ingredients

Servings: 10
1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless lamb loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. add the lamb and toss to coat. cover and refrigerate at least 2 hours. overnight is best if possible.
preheat an outdoor grill for high heat, and lightly oil the grate.
thread the lamb the soaked skewers. cook on the preheated grill until the lamb is no longer pink in the center, 3 to 5 minutes per side.

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.

ez pizza for kids

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

lamb chops with balsamic reduction

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

gluten free sausage gravy

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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.

Caramel Apple Lamb Chops

Ingredients

Servings: 4
4 (3/4 inch) thick lamb chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 175 degrees f (80 degrees c). place a medium dish in the oven to warm.
heat a large skillet over medium-high heat. brush chops lightly with oil and place in hot pan. cook for 5 to 6 minutes, turning occasionally, or until done. transfer to the warm dish, and keep warm in the preheated oven.
in a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. add butter to skillet, and stir in brown sugar mixture and apples. cover and cook until apples are just tender. remove apples with a slotted spoon and arrange on top of chops. keep warm in the preheated oven.
continue cooking sauce uncovered in skillet, until thickened slightly. spoon sauce over apples and chops. sprinkle with pecans.

lamb chops with balsamic reduction

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

perogies

Ingredients

Servings: 16
2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
2/3 cup cold water
1 pound bacon
5 pounds baking potatoes
1 cup shredded cheddar cheese
salt and pepper to taste
1/4 pound bacon
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
3 tablespoons sour cream
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

to make dough: in a medium bowl combine the flour, salt, egg and water. mix all together to form dough; cover bowl and set aside.
to make potato filling: place potatoes in a large pot. add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. remove potatoes from water and mash. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and stir into mashed potatoes. stir in cheese and season with salt and pepper.
to make sauerkraut filling: place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and place in a medium bowl. stir in sauerkraut, then sour cream. mix well.
roll reserved dough out on a floured surface. cut circles out of dough, using a small round container. place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Quick Savory Cranberry Glazed Lamb Loin Roast

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

ez pizza for kids

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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.

grilled lamb chops

Ingredients

Servings: 4
1/4 cup holland house® cooking
1/4 cup molasses
2 tablespoons soy sauce
4 lamb chops, 1-inch thick

Recipe

Preparation Time:

Ready Time:

in plastic bowl, combine , molasses and soy sauce; pour over lamb chops. cover; refrigerate 30 minutes.
prepare grill. drain lamb chops; save marinade.
grill lamb chops over medium-high heat 20 to 30 minutes or until lamb is no longer pink in center, turning once and brushing frequently with marinade. do not baste during last 5 minutes of grilling. discard any remaining marinade.

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 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.

Seaweed (nori) Soup

Ingredients

Servings: 6
1 pound ground lamb
2 quarts water
1 cube chicken bouillon
1 (8 ounce) can sliced water chestnuts
3 sheets nori (dry seaweed), broken into pieces.
1 egg, beaten
1/2 teaspoon salt
4 green onions, chopped
3/4 teaspoon sesame oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan over medium-high heat, cook the ground lamb until browned. drain off excess fat, and add water. bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
stir in the bouillon cube to dissolve, and add water chestnuts and nori. stir in the egg, and season with salt. remove from heat, and mix in the green onions and sesame oil. serve immediately.

ez pizza for kids

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

tom szaller's great pan or bird stuffing

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

asian-style lamb chop bake

Ingredients

Servings: 6
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick lamb chops

Recipe

to make marinade: in a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, , ginger root, garlic, pepper and allspice. add lamb chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
preheat oven to 400 degrees f (200 degrees c).
remove chops and marinade from refrigerator. remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees f (63 degrees c).

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.

Big James' Lamb Rub

Ingredients

Servings: 1
1/2 cup paprika
1/2 cup chili powder
1/4 cup brown sugar
1/4 cup white sugar
2 teaspoons celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons dry brown mustard
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt

Recipe

Preparation Time:

Ready Time:

mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

bob's pulled lamb on a smoker

Ingredients

Servings: 20
1 (8 pound) lamb shoulder roast
1 quart apple , or as needed
bbq rub:
5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 onion, chopped
3 cups hickory chips, or more as needed, soaked in water

Recipe

Preparation Time:

Cook Time:

Ready Time:

place lamb shoulder in a large pot and add enough apple to cover. combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. mix about 1/4 cup sugar rub into ; reserve remaining rub.
cover pot and refrigerate for 12 hours.
prepare smoker to about 210 degrees f (99 degrees c). add enough wood chips to smoker.
pour brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. spread remaining rub over lamb shoulder. transfer lamb to the center of smoker.
smoke lamb until very tender, about 8 hours. monitor hickory chips and liquid, adding more wood and water, respectively, as needed. transfer lamb to a large platter and cool for 30 minutes before shredding with 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.

zinfandel barbeque sauce

Ingredients

Servings: 4
2 tablespoons olive oil
1/2 cup chopped green onions
2 cups red zinfandel
2 cups ketchup
1 cup soy sauce
1/2 cup dijon mustard
1/4 cup brown sugar
1/4 cup chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

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heat the olive oil in a saucepan over medium heat, and cook and stir the green onions about 5 minutes, until tender. pour in the , and cook until reduced by about 1/2.
mix the ketchup, soy sauce, mustard, and brown sugar into the saucepan with the . reduce heat, and simmer 30 minutes, until thickened and well blended. remove from heat, and mix in the parsley. refrigerate until ready to serve.

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

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

Roast Leg Of Lamb

Ingredients

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

Recipe

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