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.
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.
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.
Ingredients
- Servings: 4
- 1 cup vegetable oil for frying
- 1/2 cup all-purpose flour
- 1/2 teaspoon seasoning salt, or to taste
- salt and pepper to taste
- 4 (3/4 inch) thick lamb chops
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- heat oil in a large skillet over medium-high heat. combine flour, seasoning salt, salt and pepper in a paper or plastic bag. place lamb chops into the bag, and shake to coat.
- when the oil is nice and hot, shake off excess flour from lamb chops, and fry in the hot oil. cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.
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.
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.
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: 45 mins
Cook Time: 1 hr
Ready Time: 1 hr 45 mins
- 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.
