Ingredients
- Servings: 8
- 1 (2 pound) boneless lamb loin, cut into 1/2 inch strips
- 1 cup soy sauce
- 3/4 cup water
- 1 teaspoon minced fresh ginger root
- 1 tablespoon coarsely ground black pepper
- 2 bunches watercress - rinsed, dried, cut into 1/2 inch lengths, thick stems discarded
- 8 ounces bean sprouts
- 1 (16 ounce) package firm tofu, drained and cubed
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- place lamb in a wok or skillet over medium heat. cook and stir until lamb is browned on all sides, about 5 minutes. stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
- stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. mix in the tofu, cover, and simmer 5 minutes more.
Ingredients
- Servings: 10
- 2 pounds ground lamb
- 1 onion, finely chopped
- 1 (32 ounce) carton chicken broth, or as needed
- 1 (16 ounce) package seasoned dry stuffing mix (such as bell's traditional stuffing®)
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 25 mins
- preheat oven to 350 degrees f (175 degrees c).
- bring lamb, onion, and chicken broth to a simmer in a large pot; cook, stirring occasionally to break up large pieces of lamb, until lamb is no longer pink at the center, about 30 minutes.
- remove pot from heat; stir in stuffing mix until evenly moistened. pour mixture into a baking dish with a lid.
- bake in the preheated oven until stuffing is heated through and flavors are blended, about 45 minutes.
Ingredients
- Servings: 3
- 5 tablespoons kosher salt
- 6 tablespoons paprika
- 10 tablespoons dark brown sugar
- 3 tablespoons file powder (powdered sassafras leaves)
- 2 tablespoons ground dried thyme
- 2 tablespoons dried dill weed
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons ground black pepper
- 10 tablespoons garlic powder
- 10 tablespoons onion powder
- 1 tablespoon cayenne pepper
- 2 tablespoons dry mustard powder
- 2 tablespoons ground allspice
- 2 tablespoons ground dried sage
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. store the rub at room temperature in an airtight container.
- to use: liberally coat lamb butt or brisket with some of the rub, massaging it into the meat. wrap tightly with plastic wrap and refrigerate for at least 24 hours. smoke meat as you normally would.
Ingredients
- Servings: 6
- 1 (2 pound) lamb tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red wine
- 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, wine, 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.
Ingredients
- Servings: 10
- 2 pounds ground lamb
- 1 onion, finely chopped
- 1 (32 ounce) carton chicken broth, or as needed
- 1 (16 ounce) package seasoned dry stuffing mix (such as bell's traditional stuffing®)
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 25 mins
- preheat oven to 350 degrees f (175 degrees c).
- bring lamb, onion, and chicken broth to a simmer in a large pot; cook, stirring occasionally to break up large pieces of lamb, until lamb is no longer pink at the center, about 30 minutes.
- remove pot from heat; stir in stuffing mix until evenly moistened. pour mixture into a baking dish with a lid.
- bake in the preheated oven until stuffing is heated through and flavors are blended, about 45 minutes.
Ingredients
- Servings: 6
- 1 (2 pound) lamb tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red wine
- 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, wine, 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.
Ingredients
- Servings: 8
- 1 pound bulk lamb sausage
- 1 pound ground beef
- 1 large onion, diced
- 4 cups water
- 3 (15 ounce) cans black-eyed peas, drained
- 1 (28 ounce) can diced tomatoes
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®), undrained
- 1 teaspoon worcestershire sauce
- 3/4 teaspoon garlic salt
- 1/2 teaspoon salt
- 1 (4 ounce) can chopped green chilies
- 4 teaspoons molasses
- 4 beef bouillon cubes
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- in a large dutch oven, cook and stir the lamb sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
- bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
