peppered shrimp alfredo

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar alfredo sauce
• 1/2 cup grated romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste
• 1/4 cup chopped parsley

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Chicken Fettuccini Alfredo

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

Grilled Lamb Chops With Pomegranate-port Reduction

Ingredients

• Servings: 8
• 1 lemon, zested and juiced
• 2 tablespoons chopped fresh oregano
• 2 cloves garlic, minced
• salt and black pepper to taste
• 8 (3 ounce) lamb chops
• 1/2 cup fresh unsweetened pomegranate juice
• 1 cup port wine
• 2 tablespoons pomegranate seeds

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. set aside to marinate.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. stir in the pomegranate seeds and set aside.
• remove the lamb from the marinade, and shake off excess. discard the remaining marinade. cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. serve the chops drizzled with the pomegranate-port reduction.

Asian-style Lamb Chop Bake

Ingredients

• Servings: 6
• 1/2 cup teriyaki sauce
• 1/2 cup orange juice
• 1/4 cup dry sherry
• 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, sherry, 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).

Gyros

Ingredients

• Servings: 1
• 1/4 cup chopped red onion
• 1 tablespoon minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon ground dried rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound 93%-lean ground beef
• 1 pound ground lamb

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• process red onion in a food processor until finely minced. scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. return onion to food processor; add garlic and process until the garlic is well integrated. blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
• gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
• firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
• bake in the preheated oven until no longer pink in the center, about 75 minutes. an instant-read thermometer inserted into the center should read at least 175 degrees f (80 degrees c). drain grease and slice thinly to serve.

Prawns Curry

Ingredients

• Servings: 6
• 1/2 cup rice flour
• 1/2 teaspoon ground turmeric
• salt to taste
• 1 pound peeled and deveined prawns
• 3 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 2 large onions, sliced thin
• 2 green chile peppers, halved lengthwise
• 1 tablespoon ginger-garlic paste
• 3 cups pureed tomato
• 1/2 teaspoon kashmiri red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/4 cup heavy cream (optional)
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• stir the rice flour, turmeric, and salt together in a bowl; add the prawns and turn in the flour mixture to evenly coat.
• heat 3 tablespoons oil in a large skillet over medium heat; fry the cumin seeds in the hot oil until they splutter. add the onions, green chile peppers, and ginger-garlic paste; cook until the onions are browned, about 5 minutes. stir the pureed tomato, kashmiri red chili powder, garam masala, and ground cumin into the mixture. season with salt and continue cooking until the gravy thickens and the oil is released, 10 to 15 minutes. pour the cream into the skillet and stir; lie the prawns into the mixture and continue cooking until the prawns are cooked through, 3 to 5 minutes more. garnish with the cilantro to serve.

Bopis

Ingredients

• Servings: 10
• 1/2 pound lamb liver
• 1/2 pound lamb lung
• 1/2 pound lamb heart, cut into bite-size pieces
• 2 bay leaves
• 1/2 cup distilled vinegar
• 1/2 cup water
• salt and pepper to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• place the lamb liver and the lamb lung in two separate pots and cover with water. bring each pot to a boil; cook at a boil until tender, about 10 minutes. drain both and allow to cool before chopping into bite-size pieces. set aside.
• combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. season with salt and pepper. bring the mixture to a simmer and cook for 5 minutes.
• meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. stir the tomatoes into the mixture and simmer 5 minutes. pour the lamb liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. serve hot.

Warm Greek Pita Sandwiches With Turkey And Cucumber-yogurt Sauce

Ingredients

• Servings: 4
• 1/2 cup sour cream
• 1/2 cup plain low-fat yogurt
• 1/2 cup cucumber, peeled, grated and squeezed as dry as possible
• 2 teaspoons red or rice wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt and pepper, to taste
• 4 large pitas
• 2 tablespoons olive oil
• 1 large onion, peeled, halved and cut into chunky wedges
• 3 cups leftover roast turkey, pulled into bite-sized pieces
• 1 teaspoon oregano
• 1 1/2 cups shredded lettuce (preferably romaine)
• 1 cup cherry tomatoes, halved and lightly salted

Recipe

• adjust oven rack to middle position. heat oven to 300 degrees.
• in a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside.
• place pitas in oven; bake until warm and pliable, 7 minutes. cut in half. meanwhile, heat oil in a large skillet over high heat. carefully add onion; saute until spotty brown but still crisp, 2 to 3 minutes. add turkey, oregano and remaining minced garlic; continue to saute until heated through, another 2 minutes.
• serve, letting guests fill their own pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce.

Greek Lamb Kabobs With Yogurt-mint Salsa Verde

Ingredients

• Servings: 8
• lamb skewers:
• 8 6-inch rosemary sprigs
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1/3 cup extra virgin olive oil
• 1/4 cup sherry vinegar
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 1 1/2 pounds lamb tenderloin, cut into 2-inch pieces
• salsa verde:
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1/3 cup greek yogurt
• 1 crushed garlic clove
• 1/4 teaspoon sea salt
• 2 teaspoons chopped fresh mint
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh parsley
• 1 teaspoon small capers
• 1 anchovy filet

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 1 hr 13 mins


• soak the rosemary skewers in water for 30 minutes. meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. after the lamb has marinated, thread onto the rosemary sprigs.
• while the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. blend until smooth, then pour into a serving dish and set aside.
• preheat an outdoor grill for medium heat.
• cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. serve with salsa verde.

Snack Crackers

Ingredients

• Servings: 12
• 1 (1 ounce) package ranch dressing mix
• 1 teaspoon garlic powder
• 1/2 teaspoon dried dill weed
• 1/2 cup vegetable oil
• 1 (12 ounce) package oyster crackers

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• mix together ranch dressing mix, garlic powder, dill and vegetable oil. add crackers and mix gently until the crackers are coated with the mixture. stir every 10 minutes for 1 hour. store in an airtight jar.

Lime Glazed Leg Of Lamb

Ingredients

• Servings: 10
• 1 (6 ounce) can frozen limeade concentrate
• 1/2 cup dry wine
• 1 large clove garlic, pressed
• 2 tablespoons butter
• salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1 (4 pound) leg of lamb, butterflied

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat an outdoor grill for medium heat.
• in a saucepan over medium heat, combine the limeade concentrate, wine, garlic, salt, pepper, and thyme. cook, stirring, until the butter is melted. remove from heat.
• place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees f (62 degrees c).

Chef John's Roasted Leg Of Lamb

Ingredients

• Servings: 8
• 1/4 cup pomegranate molasses
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon aleppo pepper
• 1 teaspoon dried mint
• 1 teaspoon ground cumin
• 1 (5 pound) boneless leg of lamb, butterflied
• kitchen twine
• salt to taste
• water as needed
• 1 tablespoon pomegranate molasses, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 10 hrs 20 mins


• stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, aleppo pepper, mint, and cumin together in a bowl.
• arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. cut 2 deep slashes in each of the the fleshy ends of the meat. flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. fold meat together and turn into a large bowl. spread remaining pomegranate mixture over the fatty side of the meat. cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). place a roasting rack in the bottom of a roasting pan.
• remove lamb from marinade and discard excess marinade. gather roast and place onto a work surface with fatty side facing upwards. tie the center section of the roast with kitchen twine to cinch the roast together. repeat ties four times along the length of the roast.
• season roast with salt and transfer to prepared roasting pan. pour water below the rack to cover the bottom of the pan.
• roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. an instant-read thermometer inserted into the center should read at least 135 degrees f (57 degrees c). rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

Easy Indian Curried Lamb

Ingredients

• Servings: 4
• 3 tablespoons canola oil
• 1 onion, finely chopped
• 4 cloves garlic, crushed
• 1/2 teaspoon cumin seeds, or to taste
• 1 pound lamb stew meat, cubed
• 3 tablespoons tomato paste
• 2 teaspoons ground coriander
• 2 teaspoons salt, or to taste
• 2 teaspoons garam masala
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon red chile powder, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• heat canola oil in a saucepan over medium heat. cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Curried Lamb

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil, or as needed
• 2 pounds cubed lamb stew meat
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tablespoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 tablespoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 2 cups beef stock
• salt to taste
• 1/4 cup plain yogurt
• 1 teaspoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 5 mins


• heat 2 tablespoons of vegetable oil in a dutch oven over medium-high heat. cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. set aside. heat the remaining 2 tablespoons of vegetable oil in the dutch oven over medium heat. stir in the onions; cook until tender and golden brown, about 10 minutes. add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
• return the lamb to the dutch oven; pour in the beef stock and season with salt to taste. bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
• once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. stir in the yogurt and lemon juice before serving.

Bopis

Ingredients

• Servings: 10
• 1/2 pound lamb liver
• 1/2 pound lamb lung
• 1/2 pound lamb heart, cut into bite-size pieces
• 2 bay leaves
• 1/2 cup distilled vinegar
• 1/2 cup water
• salt and pepper to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• place the lamb liver and the lamb lung in two separate pots and cover with water. bring each pot to a boil; cook at a boil until tender, about 10 minutes. drain both and allow to cool before chopping into bite-size pieces. set aside.
• combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. season with salt and pepper. bring the mixture to a simmer and cook for 5 minutes.
• meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. stir the tomatoes into the mixture and simmer 5 minutes. pour the lamb liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. serve hot.

Sweet Sausage Marsala

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 pound mild italian sausage links
• 1/3 cup water
• 1 clove garlic, minced
• 1/2 large onion, sliced
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 tablespoon marsala wine
• 1 (14.5 ounce) can italian-style diced tomatoes, undrained
• 1 pinch dried oregano
• 1 pinch black pepper

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta for 8 to 10 minutes, or until al dente; drain.
• place whole sausages and 1/3 cup water in a skillet over medium-high heat. cover, and cook 5 to 8 minutes. drain and thinly slice.
• return sausage to skillet. stir in garlic, onions, peppers, and marsala wine. cook over medium-high heat, stirring frequently, until sausage is cooked through. stir in diced tomatoes, black pepper, and oregano. cook about 2 minutes more, then remove from heat. serve over cooked pasta.

Italian Semolina Dumplings

Ingredients

• Servings: 4
• 5 tablespoons semolina flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon italian seasoning
• 1 egg
• 1 tablespoon olive oil
• 1 pinch salt

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• bring a large pot of lightly salted water to a boil over high heat.
• stir together the semolina flour, garlic powder, and italian seasoning in a small bowl; set aside. whisk together the egg, olive oil, and salt in a larger bowl until smooth. slowly whisk in the semolina until a soft dough has formed.
• drop the dumpling dough by the teaspoonful into the boiling water. boil until the dumplings float to the surface and have grown in size, about 4 minutes. remove with a slotted spoon and serve immediately.

Bopis

Ingredients

• Servings: 10
• 1/2 pound lamb liver
• 1/2 pound lamb lung
• 1/2 pound lamb heart, cut into bite-size pieces
• 2 bay leaves
• 1/2 cup distilled vinegar
• 1/2 cup water
• salt and pepper to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• place the lamb liver and the lamb lung in two separate pots and cover with water. bring each pot to a boil; cook at a boil until tender, about 10 minutes. drain both and allow to cool before chopping into bite-size pieces. set aside.
• combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. season with salt and pepper. bring the mixture to a simmer and cook for 5 minutes.
• meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. stir the tomatoes into the mixture and simmer 5 minutes. pour the lamb liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. serve hot.

Cassandra's Yummy Lamb Chops

Ingredients

• Servings: 2
• 2 lamb chops
• 2 bulbs roasted garlic
• 1/2 teaspoon dried thyme
• salt and ground black pepper to taste
• 1 1/2 cups olive oil for marinating
• 1 cup red wine
• 3 tablespoons olive oil
• 1 small onion, chopped

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 5 hrs


• place lamb chops in a shallow dish, and smear both sides with roasted garlic. season with thyme, salt, and pepper. cover with 1 1/2 cups olive oil, and refrigerate overnight.
• remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. place the chops back in the dish, and cover with red wine. refrigerate for 4 hours.
• heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. saute chopped onion until tender. place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

Moong Dal

Ingredients

• Servings: 6
• 2 1/2 cups dried yellow split peas
• 2 1/2 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon grated fresh ginger root
• 1 teaspoon diced jalapeno chile pepper
• 1/2 cup diced tomatoes
• 3 teaspoons lemon juice
• 1/2 teaspoon ground turmeric
• 2 teaspoons vegetable oil
• 1 teaspoon cumin seed
• 1/2 dried red chile pepper
• 1 pinch asafoetida
• 2 cloves garlic, finely chopped
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• rinse split peas; add to saucepan with 2 1/2 cups water. allow split peas to soak for 30 minutes.
• heat split peas and water, with salt, until boiling. reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. add more water, if necessary, to prevent drying out. stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• heat oil in a small saucepan and add cumin seed and red chile pepper. when pepper is heated, add asafoetida powder and garlic. stir mixture into split peas and add cilantro; mix well.

Lamb Chops With Preserved Lemon (moroccan Style)

Ingredients

• Servings: 4
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 4 cloves garlic, minced
• 1/4 cup chopped moroccan preserved lemon
• 1 tablespoon olive oil
• ground black pepper to taste
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1/4 cup slivered kalamata olives
• 1 red bell pepper, thinly sliced

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 55 mins


• stir cilantro, parsley, and mint together in a small saucepan. remove half of the herb mixture, and set aside. stir the garlic, lemon, olives, olive oil, and black pepper into the remaining herbs. spread 2 tablespoons of this mixture onto the lamb rack. wrap the exposed bones with aluminum foil to keep them from burning. stir the olives and bell pepper into the reserved mixture and keep warm over low heat.
• preheat an outdoor grill for medium heat.
• cook the lamb rack on the preheated grill until cooked to desired degree of doneness, about 4 minutes per side for medium-rare. baste occasionally with the warmed relish. once cooked, remove from grill, and allow to rest for 5 minutes before slicing into individual chops.
• to serve, arrange lamb chops on a platter, spoon some of the warmed relish over them, and sprinkle with the reserved chopped herbs.

Lamb Stew In Green Salsa (guisado De Puerco Con Tomatillos)

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 (3 pound) boneless lamb shoulder roast, trimmed of excess fat and cut into 1-inch cubes
• 2 tablespoons olive oil, or more if needed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped fresh tomatillos
• 1 (7 ounce) can diced green chiles, drained
• 2 fresh jalapeno peppers, seeded and chopped
• 2 teaspoons dried marjoram
• 1/2 cup chopped fresh cilantro
• 1 cup water
• 1 pinch salt, or to taste (optional)
• 2 tablespoons sour cream, divided
• 6 sprigs cilantro

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 50 mins


• stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. place the cubed lamb into the mixture, and stir well to coat the meat with the seasonings.
• heat the olive oil in a large, heavy pan or dutch oven over medium-high heat until the oil shimmers. working in batches if necessary, place the meat into the hot pan in a single layer. pan-fry the lamb until brown on all sides, about 15 minutes. remove the lamb to a bowl, and cover to keep warm.
• cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. check seasoning and add 1 pinch of salt to taste, if needed. cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

Moong Dal

Ingredients

• Servings: 6
• 2 1/2 cups dried yellow split peas
• 2 1/2 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon grated fresh ginger root
• 1 teaspoon diced jalapeno chile pepper
• 1/2 cup diced tomatoes
• 3 teaspoons lemon juice
• 1/2 teaspoon ground turmeric
• 2 teaspoons vegetable oil
• 1 teaspoon cumin seed
• 1/2 dried red chile pepper
• 1 pinch asafoetida
• 2 cloves garlic, finely chopped
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• rinse split peas; add to saucepan with 2 1/2 cups water. allow split peas to soak for 30 minutes.
• heat split peas and water, with salt, until boiling. reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. add more water, if necessary, to prevent drying out. stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• heat oil in a small saucepan and add cumin seed and red chile pepper. when pepper is heated, add asafoetida powder and garlic. stir mixture into split peas and add cilantro; mix well.

Cassandra's Yummy Lamb Chops

Ingredients

• Servings: 2
• 2 lamb chops
• 2 bulbs roasted garlic
• 1/2 teaspoon dried thyme
• salt and ground black pepper to taste
• 1 1/2 cups olive oil for marinating
• 1 cup red wine
• 3 tablespoons olive oil
• 1 small onion, chopped

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 5 hrs


• place lamb chops in a shallow dish, and smear both sides with roasted garlic. season with thyme, salt, and pepper. cover with 1 1/2 cups olive oil, and refrigerate overnight.
• remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. place the chops back in the dish, and cover with red wine. refrigerate for 4 hours.
• heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. saute chopped onion until tender. place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

Greek Lamb And Orzo

Ingredients

• Servings: 6
• 1 pound ground lamb
• 2 (14.5 ounce) cans stewed tomatoes, undrained
• 1 stalk celery, cut into 1/2 inch pieces
• 1 cup uncooked orzo pasta
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a large saucepan over medium-high heat. stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

Lamb Chops With Preserved Lemon (moroccan Style)

Ingredients

• Servings: 4
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 4 cloves garlic, minced
• 1/4 cup chopped moroccan preserved lemon
• 1 tablespoon olive oil
• ground black pepper to taste
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1/4 cup slivered kalamata olives
• 1 red bell pepper, thinly sliced

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 55 mins


• stir cilantro, parsley, and mint together in a small saucepan. remove half of the herb mixture, and set aside. stir the garlic, lemon, olives, olive oil, and black pepper into the remaining herbs. spread 2 tablespoons of this mixture onto the lamb rack. wrap the exposed bones with aluminum foil to keep them from burning. stir the olives and bell pepper into the reserved mixture and keep warm over low heat.
• preheat an outdoor grill for medium heat.
• cook the lamb rack on the preheated grill until cooked to desired degree of doneness, about 4 minutes per side for medium-rare. baste occasionally with the warmed relish. once cooked, remove from grill, and allow to rest for 5 minutes before slicing into individual chops.
• to serve, arrange lamb chops on a platter, spoon some of the warmed relish over them, and sprinkle with the reserved chopped herbs.

Lamb Stew In Green Salsa (guisado De Puerco Con Tomatillos)

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 (3 pound) boneless lamb shoulder roast, trimmed of excess fat and cut into 1-inch cubes
• 2 tablespoons olive oil, or more if needed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped fresh tomatillos
• 1 (7 ounce) can diced green chiles, drained
• 2 fresh jalapeno peppers, seeded and chopped
• 2 teaspoons dried marjoram
• 1/2 cup chopped fresh cilantro
• 1 cup water
• 1 pinch salt, or to taste (optional)
• 2 tablespoons sour cream, divided
• 6 sprigs cilantro

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 50 mins


• stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. place the cubed lamb into the mixture, and stir well to coat the meat with the seasonings.
• heat the olive oil in a large, heavy pan or dutch oven over medium-high heat until the oil shimmers. working in batches if necessary, place the meat into the hot pan in a single layer. pan-fry the lamb until brown on all sides, about 15 minutes. remove the lamb to a bowl, and cover to keep warm.
• cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. check seasoning and add 1 pinch of salt to taste, if needed. cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

Greek Lamb And Orzo

Ingredients

• Servings: 6
• 1 pound ground lamb
• 2 (14.5 ounce) cans stewed tomatoes, undrained
• 1 stalk celery, cut into 1/2 inch pieces
• 1 cup uncooked orzo pasta
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a large saucepan over medium-high heat. stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

Green Onion Dip I

Ingredients

• Servings: 2
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup green onions, sliced
• 1/2 cup fresh parsley
• 1 teaspoon dijon-style prepared mustard
• 1 clove garlic, minced

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• in an electric blender or food processor, combine mayonnaise, sour cream, green onion, parsley, mustard, and garlic. blend until smooth. cover and chill before serving.

Keema Matar

Ingredients

• Servings: 4
• 1 pound ground lamb
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 1 clove garlic, pressed
• 1 (6 ounce) can tomato paste
• 3 tablespoons mild curry paste
• 1 1/2 cups water
• 1 cup fresh or frozen peas, thawed
• 3 sprigs cilantro, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat a skillet over medium-high heat. stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. drain off excess grease, and set meat aside. heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. stir in garlic, and continue cooking 1 minute more.
• stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. stir in peas, cover, and simmer 5 minutes more. pour into a serving dish and garnish with cilantro.

Keema Matar

Ingredients

• Servings: 4
• 1 pound ground lamb
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 1 clove garlic, pressed
• 1 (6 ounce) can tomato paste
• 3 tablespoons mild curry paste
• 1 1/2 cups water
• 1 cup fresh or frozen peas, thawed
• 3 sprigs cilantro, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat a skillet over medium-high heat. stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. drain off excess grease, and set meat aside. heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. stir in garlic, and continue cooking 1 minute more.
• stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. stir in peas, cover, and simmer 5 minutes more. pour into a serving dish and garnish with cilantro.

Curried Stew With Lamb

Ingredients

• Servings: 8
• 1 cup yogurt
• 1 tablespoon minced garlic
• 2 pounds lamb sirloin, cut into cubes
• 2 cups water
• 1 cup uncooked rice
• 1 tablespoon vegetable oil
• 1 large onion, grated
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 3/4 teaspoon ground cayenne pepper
• 3 tablespoons curry powder
• 2/3 cup slivered almonds, toasted
• 1 cup currants
• 8 cups vegetable broth

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs


• in a medium bowl, combine yogurt and garlic. stir in the lamb cubes until coated. cover, and refrigerate overnight.
• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. remove from heat, and set aside.
• heat oil in a large skillet over medium high heat. saute onions until tender. stir in marinated lamb mixture. season with cloves, ginger, cumin, cayenne and curry powder. stir in raisins, reduce heat, and simmer for 2 hours. stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

Curried Stew With Lamb

Ingredients

• Servings: 8
• 1 cup yogurt
• 1 tablespoon minced garlic
• 2 pounds lamb sirloin, cut into cubes
• 2 cups water
• 1 cup uncooked rice
• 1 tablespoon vegetable oil
• 1 large onion, grated
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 3/4 teaspoon ground cayenne pepper
• 3 tablespoons curry powder
• 2/3 cup slivered almonds, toasted
• 1 cup currants
• 8 cups vegetable broth

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs


• in a medium bowl, combine yogurt and garlic. stir in the lamb cubes until coated. cover, and refrigerate overnight.
• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. remove from heat, and set aside.
• heat oil in a large skillet over medium high heat. saute onions until tender. stir in marinated lamb mixture. season with cloves, ginger, cumin, cayenne and curry powder. stir in raisins, reduce heat, and simmer for 2 hours. stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

South Jersey Oyster Pie

Ingredients

• Servings: 1
• 1/2 pound bacon
• 1 double crust ready-to-use pie crust
• 1 small onion, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 1 small green bell pepper, chopped
• 3 tablespoons all-purpose flour
• 3/4 cup heavy cream
• 24 oysters, shucked with liquid reserved
• 1/2 teaspoon seafood seasoning (such as old bay®), or more to taste

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. crumble the bacon.
• preheat an oven to 350 degrees f (175 degrees c). line a 9-inch pie pan with 1 of the pie crusts.
• heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion, celery, garlic, and green pepper to the hot drippings, cover, and cook until tender, about 5 minutes. remove the cooked vegetables to a bowl. increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. pour the mixture into the prepared pie crust. cover with the remaining crust.
• bake in the preheated oven until golden brown, about 30 minutes.

Green Onion Dip I

Ingredients

• Servings: 2
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup green onions, sliced
• 1/2 cup fresh parsley
• 1 teaspoon dijon-style prepared mustard
• 1 clove garlic, minced

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• in an electric blender or food processor, combine mayonnaise, sour cream, green onion, parsley, mustard, and garlic. blend until smooth. cover and chill before serving.

South Jersey Oyster Pie

Ingredients

• Servings: 1
• 1/2 pound bacon
• 1 double crust ready-to-use pie crust
• 1 small onion, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 1 small green bell pepper, chopped
• 3 tablespoons all-purpose flour
• 3/4 cup heavy cream
• 24 oysters, shucked with liquid reserved
• 1/2 teaspoon seafood seasoning (such as old bay®), or more to taste

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. crumble the bacon.
• preheat an oven to 350 degrees f (175 degrees c). line a 9-inch pie pan with 1 of the pie crusts.
• heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion, celery, garlic, and green pepper to the hot drippings, cover, and cook until tender, about 5 minutes. remove the cooked vegetables to a bowl. increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. pour the mixture into the prepared pie crust. cover with the remaining crust.
• bake in the preheated oven until golden brown, about 30 minutes.

Leg O' Lamb With Lemon And Rosemary

Ingredients

• Servings: 8
• 1 (6 pound) leg of lamb, at room temperature
• 1/4 cup butter, softened
• 6 cloves garlic, halved
• 4 sprigs fresh rosemary, chopped
• 1/2 teaspoon freshly ground black pepper
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (1 ounce) package dry onion and mushroom soup mix

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c).
• spread butter generously over the lamb, and distribute garlic clove halves over the meat. sprinkle with rosemary and pepper. place the lamb on a rack inside a roasting pan.
• roast the lamb in the preheated oven for 1 hour.
• mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. a meat thermometer inserted into the thickest part of the lamb should read 120 degrees f/58 degrees c for medium-rare or 145 degrees f/68 degrees c for medium-well. allow the roast to stand for about 20 minutes before slicing.

Spinach And Tomato Rotini

Ingredients

• Servings: 2
• 1 (9 ounce) box frozen creamed spinach, thawed
• 1/2 pound uncooked rotini pasta
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 2 plum tomatoes, diced

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring a pot of water to a rolling boil over high heat. remove creamed spinach pouch from the box and place pouch in boiling water. boil until heated through, 35 to 40 minutes, rotating serving times during heating.
• meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• combine garlic, olive oil, and tomatoes in a large bowl. stir in the heated creamed spinach. serve over rotini.

Spinach And Tomato Rotini

Ingredients

• Servings: 2
• 1 (9 ounce) box frozen creamed spinach, thawed
• 1/2 pound uncooked rotini pasta
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 2 plum tomatoes, diced

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring a pot of water to a rolling boil over high heat. remove creamed spinach pouch from the box and place pouch in boiling water. boil until heated through, 35 to 40 minutes, rotating serving times during heating.
• meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• combine garlic, olive oil, and tomatoes in a large bowl. stir in the heated creamed spinach. serve over rotini.

Leg O' Lamb With Lemon And Rosemary

Ingredients

• Servings: 8
• 1 (6 pound) leg of lamb, at room temperature
• 1/4 cup butter, softened
• 6 cloves garlic, halved
• 4 sprigs fresh rosemary, chopped
• 1/2 teaspoon freshly ground black pepper
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (1 ounce) package dry onion and mushroom soup mix

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c).
• spread butter generously over the lamb, and distribute garlic clove halves over the meat. sprinkle with rosemary and pepper. place the lamb on a rack inside a roasting pan.
• roast the lamb in the preheated oven for 1 hour.
• mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. a meat thermometer inserted into the thickest part of the lamb should read 120 degrees f/58 degrees c for medium-rare or 145 degrees f/68 degrees c for medium-well. allow the roast to stand for about 20 minutes before slicing.

Slow Cooker Roasted Leg Of Lamb

Ingredients

• Servings: 6
• 1 (3 pound) bone-in leg of lamb, or more to taste
• 1/2 cup red wine
• 1 lemon, juiced
• 2 tablespoons raw honey
• 2 tablespoons dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked pepper

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 7 hrs 25 mins


• bring leg of lamb to room temperature, about 2 hours.
• pour wine into a slow cooker. mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. massage paste into the lamb using your hands; gently place into the slow cooker.
• cook on low, without removing the cover, for 5 hours. an instant-read thermometer inserted near the bone should read 145 degrees f (65 degrees c). let lamb rest for 15 to 20 minutes.

Creamy Garlic Dip

Ingredients

• Servings: 1
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tablespoon garlic powder
• 1/2 teaspoon crushed red pepper
• 1/2 tablespoon dried parsley

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. serve immediately or refrigerate overnight for full flavor.

Slow Cooker Roasted Leg Of Lamb

Ingredients

• Servings: 6
• 1 (3 pound) bone-in leg of lamb, or more to taste
• 1/2 cup red wine
• 1 lemon, juiced
• 2 tablespoons raw honey
• 2 tablespoons dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked pepper

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 7 hrs 25 mins


• bring leg of lamb to room temperature, about 2 hours.
• pour wine into a slow cooker. mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. massage paste into the lamb using your hands; gently place into the slow cooker.
• cook on low, without removing the cover, for 5 hours. an instant-read thermometer inserted near the bone should read 145 degrees f (65 degrees c). let lamb rest for 15 to 20 minutes.

Classic Barbecued Ribs

Ingredients

• Servings: 4
• 1 (4 pound) package lamb spareribs
• 1 pinch garlic salt, or to taste
• 1 cup ketchup
• 1/2 cup vinegar
• 1/4 cup sugar
• 4 teaspoons celery salt
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• sprinkle ribs with garlic salt and place into a roasting pan.
• stir ketchup, vinegar, sugar, celery salt, chili powder, salt, dry mustard, paprika, and black pepper together in a bowl; pour over the ribs.
• cook, basting with the pan drippings every half-hour, until the meat pulls away easily from the bone, about 90 minutes.

Sunflower Seed Pate In Collard Wrap

Ingredients

• Servings: 2
• 2/3 cup raw sunflower seeds
• water to cover
• 1 large celery rib
• 1/4 cup extra-virgin olive oil
• 1 large lemon, zested and juiced
• 2 teaspoons dried thyme
• 1 large clove garlic, peeled
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1 collard green leaf, rib removed, or more to taste

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. drain.
• blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. spread pate onto collard green leaf.

Asian Barbequed Butterflied Leg Of Lamb

Ingredients

• Servings: 10
• 2/3 cup hoisin sauce
• 6 tablespoons rice vinegar
• 1/2 cup minced green onions
• 1/4 cup mushroom soy sauce
• 4 tablespoons minced garlic
• 2 tablespoons honey
• 1/2 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon ground pepper
• 1/2 teaspoon freshly ground black pepper
• 1 (5 pound) boneless butterflied leg of lamb

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 9 hrs


• in a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, pepper, and black pepper. place lamb in bag, seal, and turn to coat. refrigerate for 8 hours, or overnight.
• preheat grill for high heat.
• oil the grill grate. place lamb on the grill, and discard marinade. cook 15 minutes on each side, to a minimum internal temperature of 145 degrees f (63 degrees c), or to desired doneness. transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.

Linguine With Clam Sauce I

Ingredients

• Servings: 5
• 1 (16 ounce) package linguini pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 (6.5 ounce) cans minced clams, with juice
• 1/4 cup clam juice
• 1 tablespoon chopped fresh parsley
• salt to taste
• ground black pepper to taste

Recipe

• in a large pot with boiling salted water cook linguini pasta until al dente.
• meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. add chopped clams, clam juice or water, and chopped parsley. add salt and ground black pepper to taste. bring to a boil. lower heat and simmer for 3 minutes.
• toss pasta with clam sauce. serve warm.

Baby Back Ribs With Spicy Papaya Sauce

Ingredients

• Servings: 4
• 1 clove garlic, minced
• 1 cup papaya - peeled, seeded and cubed
• 1/2 cup water
• 1/2 cup wine
• 1/2 cup honey
• 1/4 cup tomato paste
• 4 pounds lamb spareribs

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 50 mins

Ready Time: 8 hrs


• place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. pulse until until the mixture is finely chopped, about 15 seconds. place the ribs into a 9x13 inch glass baking dish, and pour the marinade overtop. mix the ribs around in the marinade to ensure they are evenly coated. cover with plastic wrap, and refrigerate 6 hours to overnight (overnight is best).
• preheat an oven to 400 degrees f (200 degrees c).
• remove the ribs from the marinade, and shake off excess. scrape the marinade into a small saucepan and bring to a boil over high heat. reduce heat to medium-low, and simmer for 10 minutes; set aside.
• bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. baste every 15 minutes with the reserved marinade.

Classic Barbecued Ribs

Ingredients

• Servings: 4
• 1 (4 pound) package lamb spareribs
• 1 pinch garlic salt, or to taste
• 1 cup ketchup
• 1/2 cup vinegar
• 1/4 cup sugar
• 4 teaspoons celery salt
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• sprinkle ribs with garlic salt and place into a roasting pan.
• stir ketchup, vinegar, sugar, celery salt, chili powder, salt, dry mustard, paprika, and black pepper together in a bowl; pour over the ribs.
• cook, basting with the pan drippings every half-hour, until the meat pulls away easily from the bone, about 90 minutes.

Baby Back Ribs With Spicy Papaya Sauce

Ingredients

• Servings: 4
• 1 clove garlic, minced
• 1 cup papaya - peeled, seeded and cubed
• 1/2 cup water
• 1/2 cup wine
• 1/2 cup honey
• 1/4 cup tomato paste
• 4 pounds lamb spareribs

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 50 mins

Ready Time: 8 hrs


• place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. pulse until until the mixture is finely chopped, about 15 seconds. place the ribs into a 9x13 inch glass baking dish, and pour the marinade overtop. mix the ribs around in the marinade to ensure they are evenly coated. cover with plastic wrap, and refrigerate 6 hours to overnight (overnight is best).
• preheat an oven to 400 degrees f (200 degrees c).
• remove the ribs from the marinade, and shake off excess. scrape the marinade into a small saucepan and bring to a boil over high heat. reduce heat to medium-low, and simmer for 10 minutes; set aside.
• bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. baste every 15 minutes with the reserved marinade.

Linguine With Clam Sauce I

Ingredients

• Servings: 5
• 1 (16 ounce) package linguini pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 (6.5 ounce) cans minced clams, with juice
• 1/4 cup clam juice
• 1 tablespoon chopped fresh parsley
• salt to taste
• ground black pepper to taste

Recipe

• in a large pot with boiling salted water cook linguini pasta until al dente.
• meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. add chopped clams, clam juice or water, and chopped parsley. add salt and ground black pepper to taste. bring to a boil. lower heat and simmer for 3 minutes.
• toss pasta with clam sauce. serve warm.

Asian Barbequed Butterflied Leg Of Lamb

Ingredients

• Servings: 10
• 2/3 cup hoisin sauce
• 6 tablespoons rice vinegar
• 1/2 cup minced green onions
• 1/4 cup mushroom soy sauce
• 4 tablespoons minced garlic
• 2 tablespoons honey
• 1/2 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon ground pepper
• 1/2 teaspoon freshly ground black pepper
• 1 (5 pound) boneless butterflied leg of lamb

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 9 hrs


• in a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, pepper, and black pepper. place lamb in bag, seal, and turn to coat. refrigerate for 8 hours, or overnight.
• preheat grill for high heat.
• oil the grill grate. place lamb on the grill, and discard marinade. cook 15 minutes on each side, to a minimum internal temperature of 145 degrees f (63 degrees c), or to desired doneness. transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.

Baby Back Ribs With Spicy Papaya Sauce

Ingredients

• Servings: 4
• 1 clove garlic, minced
• 1 cup papaya - peeled, seeded and cubed
• 1/2 cup water
• 1/2 cup wine
• 1/2 cup honey
• 1/4 cup tomato paste
• 4 pounds lamb spareribs

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 50 mins

Ready Time: 8 hrs


• place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. pulse until until the mixture is finely chopped, about 15 seconds. place the ribs into a 9x13 inch glass baking dish, and pour the marinade overtop. mix the ribs around in the marinade to ensure they are evenly coated. cover with plastic wrap, and refrigerate 6 hours to overnight (overnight is best).
• preheat an oven to 400 degrees f (200 degrees c).
• remove the ribs from the marinade, and shake off excess. scrape the marinade into a small saucepan and bring to a boil over high heat. reduce heat to medium-low, and simmer for 10 minutes; set aside.
• bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. baste every 15 minutes with the reserved marinade.

Classic Savory Deviled Eggs

Ingredients

• Servings: 12
• 6 hard-cooked eggs, halved
• 1/4 cup mayonnaise
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon chopped fresh dill
• 1 teaspoon dijon mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 12 sprigs fresh dill (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• scoop egg yolks into a bowl and set egg whites aside. mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, dijon mustard, garlic powder, and salt. spoon yolk mixture into egg whites. garnish with dill sprigs. refrigerate until ready to serve.

Yogurt Spinach Dip

Ingredients

• Servings: 3
• 1 cup chopped fresh spinach
• 1 cup plain yogurt
• 1 cup mayonnaise
• 2 teaspoons seasoning salt
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground dry mustard
• 1/4 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. chill until serving.

Orange Glazed Ham

Ingredients

• Servings: 24
• 1 (10 pound) bone-in spiral-cut ham
• 1 cup orange marmalade
• 1 teaspoon mccormick® mustard, ground
• 1/2 teaspoon mccormick® garlic powder
• 1/4 teaspoon mccormick® black pepper, ground
• 1/4 teaspoon mccormick® cloves, ground

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ready Time: 1 hr 55 mins


• preheat oven to 325 degrees f. place the ham on its side in roasting pan. mix marmalade and spices in small bowl until well blended. brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. cover loosely with foil.
• bake 1 hour, basting occasionally with pan drippings. remove foil. brush with remaining marmalade mixture. bake 45 minutes longer. serve ham with pan drippings.

Chipotle Peach Salsa With Cilantro

Ingredients

• Servings: 4
• 1 cup sliced canned peaches, drained and chopped
• 1/3 cup chopped red onion
• 2 cloves garlic, minced
• 1 1/2 teaspoons minced fresh ginger root
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1/3 cup chopped fresh cilantro
• 1/2 lime, juiced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. season with salt and pepper. chill until serving.

Sesame Seed Baked Tofu

Ingredients

• Servings: 6
• 10 ounces firm tofu, cut into 6 slices
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 2 teaspoons minced fresh ginger root
• 1 clove garlic, minced
• 1/2 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 green onion, minced

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange tofu slices into a square baking dish in a single layer.
• stir water, soy sauce, balsamic vinegar, brown sugar, ginger, garlic, and cornstarch together in a small saucepan; bring to a boil while stirring continually. pour sesame oil into the boiling mixture while stirring to incorporate fully; remove from heat and pour over the tofu.
• marinate tofu for 15 minutes.
• heat a small skillet over medium heat. cook sesame seeds in skillet until fragrant, about 5 minutes.
• bake tofu in preheated oven until it looks glazed, about 25 minutes. garnish with sesame seeds and green onion.

Baked Tofu Bites On A Bed Of Leafy Romaine

Ingredients

• Servings: 4
• 1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick
• cooking spray
• 1/2 cup teriyaki sauce
• 1 tablespoon sesame seeds
• 1 clove garlic, minced
• 1 teaspoon hot sauce
• 1/2 teaspoon sugar
• 1 small head romaine lettuce, or to taste, torn
• 3 strawberries, or more to taste, sliced
• 1/4 cup raspberry vinaigrette dressing

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• lay tofu slices onto several layers of paper towel; top with more paper towel. place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
• preheat oven to 375 degrees f (190 degrees c). prepare a baking sheet with cooking spray.
• stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. cover bowl with plastic wrap and marinate 5 to 10 minutes.
• spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
• prepare a bed of romaine lettuce on a salad platter. arrange strawberry slices around the edge of the lettuce bed. spritz or drizzle raspberry vinaigrette over the lettuce. pile warm baked tofu onto the lettuce.

Vegetable Dip

Ingredients

• Servings: 1
• 1 cup mayonnaise
• 1 teaspoon curry powder
• 1 teaspoon crushed garlic
• 1 tablespoon tarragon vinegar
• 1 teaspoon grated onion
• 1 teaspoon prepared horseradish

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. mix together, cover, and chill overnight to allow the flavors to blend.

Mustard Pomegranate Lamb Tenderloin

Ingredients

• Servings: 4
• 1/4 cup pomegranate juice
• 1/4 cup fresh orange juice
• 1 1/2 tablespoons dijon mustard
• 1 tablespoon honey
• 1 teaspoon minced garlic
• 1 teaspoon orange zest
• 1 dash cayenne pepper
• 1 (1 1/2 pound) lamb tenderloin
• 4 tablespoons pomegranate seeds

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• in a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. tighten lid, and shake until everything is mixed well. pour over lamb tenderloin in a large resealable plastic bag. seal bag, and refrigerate for at least one hour and up to 3 hours.
• preheat oven to 350 degrees f (175 degrees c). coat a large roasting pan with cooking spray. remove tenderloin from marinade, reserving the marinade. place meat in roasting pan, and arrange pan on center rack in oven.
• pour marinade into a small saucepan. bring to a boil, reduce heat to simmer, and reduce volume by half. remove from heat. place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.
• roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 145 degrees f (63 degrees c) when measured in the thickest part of the tenderloin. remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.

Smothered Lamb

Ingredients

• Servings: 4
• 4 lamb chops
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 small onion, sliced
• garlic salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place lamb chops in a cooking dish. cover with mushroom soup and sliced onion rings. sprinkle with garlic salt if desired. cover with foil and bake in oven for 50 minutes or until pink is gone.

Country Club Prime Rib

Ingredients

• Servings: 8
• 5 pounds prime rib roast
• 1 cup kosher salt
• 2 teaspoons garlic powder
• 1 tablespoon coarsely ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• trim the prime rib roast of excess fat and any connective tissue. lightly score the entire roast in a criss-cross pattern (about 1/8 inch deep).
• preheat the oven to 400 degrees f (200 degrees c). in a small bowl, mix together the kosher salt, garlic powder, and black pepper. rub the mixture into the roast until it develops a crust. really pack it on.
• place the roast into a roasting pan, and pour water into the bottom of the pan to 1/2 inch deep. cover the roast with a lid or aluminum foil.
• roast in the oven for about 1 1/2 to 2 hours, then check the internal temperature using a meat thermometer. the internal temperature should be at least 145 degrees f (63 degrees c). hold the roast in an oven at 200 degrees f (110 degrees c) until ready to carve. let stand for a few minutes before carving if not holding. put on your silly hat, set up the buffet carving station, and watch the hungry people line up!

Baked Tofu Slices

Ingredients

• Servings: 12
• 1 (18 ounce) package extra-firm tofu, slice 1/2-inch thick
• 1 tablespoon olive oil
• 1 pinch salt
• 1 pinch ground black pepper
• 2 tablespoons soy sauce
• 2 tablespoons sriracha hot sauce, or to taste
• 1 1/2 teaspoons sesame oil
• 1 teaspoon chile-garlic sauce
• 1 teaspoon sesame seeds
• 1/2 teaspoon minced garlic
• 1 green onion, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 450 degrees f (230 degrees c).
• arrange tofu slices onto a baking sheet. brush olive oil over the top of each slice. sprinkle salt and pepper over the tofu.
• bake tofu in preheated oven until lightly browned on top, 8 to 10 minutes.
• stir soy sauce, sriracha, sesame oil, chile-garlic sauce, sesame seeds, garlic, and green onion together in a bowl; spoon atop the tofu slices.
• return baking sheet to oven and continue baking tofu until topping is warmed, 3 to 5 minutes more.

Lamb Shawarma

Ingredients

• Servings: 8
• 1/2 cup plain yogurt
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon distilled vinegar
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 teaspoon ground mace
• 1 teaspoon cayenne pepper
• 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 12 hrs 50 mins


• place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. mix in the lamb strips to coat. cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
• heat a large skillet over high heat. cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Easy Lettuce Wraps

Ingredients

• Servings: 4
• 1/3 cup kikkoman stir-fry sauce
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1 pound ground lamb
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup coarsely chopped cilantro leaves
• 1/2 teaspoon oriental sesame oil
• iceberg lettuce leaves

Recipe

• combine stir-fry sauce, sherry and cornstarch; set aside.
• stir-fry lamb, onion and garlic together in hot wok or large skillet over high heat until lamb is no longer pink; drain excess fat. add stir-fry sauce mixture; cook, stirring, until lamb is evenly coated with sauce. remove from heat; stir in cilantro and sesame oil. to serve, place desired amount of meat mixture in lettuce leaf and wrap to enclose.