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summer lamb kabobs

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 8 hrs 32 mins


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

braised lamb shanks

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


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

kalamata lamb tenderloin with rosemary

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


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

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


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

bbq pie

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


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

Simple Carnitas

Ingredients

• Servings: 2
• 1 (3 1/2) pound boneless lamb shoulder, trimmed and cut into 2 inch chunks
• 2 oranges, quartered
• 1 large white onion, quartered
• 6 cloves garlic, peeled and crushed
• 1/4 cup kosher salt
• 1 tablespoon ground cumin
• 1 tablespoon whole black peppercorns
• 2 bay leaves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ready Time: 3 hrs


• place the lamb shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large dutch oven. add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. skim off any foam that rises to the top. cover loosely, and simmer until the meat is tender, about 1 1/2 hours. allow the lamb to cool, covered, in the broth for 1 hour. shred the meat with two forks.

Easter Meat Pie

Ingredients

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

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


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

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• 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: 20 mins Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs


• 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: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


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

cantonese barbecued lamb

Ingredients

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

Recipe

Preparation Time: 6 mins Cook Time: 1 hr

Ready Time: 1 hr 6 mins


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

hyderabadi nargisi kofta

Ingredients

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

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 9 hrs 40 mins


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

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


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

harira

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 45 mins


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

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


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

Breakfast Casserole Iii

Ingredients

• Servings: 8
• 6 baking potatoes
• 1 pound ground lamb sausage
• 2 tablespoons butter
• 1 onion, sliced
• 2 teaspoons seasoning salt
• 1 cup shredded cheddar cheese
• 12 eggs, lightly beaten
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. remove from heat, cool, peel, and cube.
• cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain.
• melt butter in a large saucepan over medium heat. stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. sprinkle with seasoning salt. place potato mixture in the prepared baking dish. cover with sausage. sprinkle with cheese, top with eggs, and season with salt and pepper.
• bake 30 minutes in the preheated oven, or until eggs are fully cooked.

gluten free sausage gravy

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


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

amazing lamb tenderloin in the slow cooker

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• 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: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 45 mins


• 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.