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.
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: 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).
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
- 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.
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.
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.
