Lamb
Mexi-Lamb Tortilla Lasagna
(recipe from the American Lamb Board)
1 pound ground lamb
1 cup salsa
1 can (15 ounces) red kidney beans, rinsed and drained
1 cup (8 ounces) light or regular sour cream
¼ cup shredded cheddar cheese
1 tablespoon all-purpose flour
3 flour tortillas (10-inch)
1 cup shredded lettuce
1 medium tomato, chopped
Toppings- shredded cheddar cheese and salsa
1) Cook and crumble ground lamb until no longer pink. Drain well. Stir in salsa and beans; set aside.
2) In a bowl, mix sour cream, cheese and flour.
3) Spray a 10-inch pie plate with nonstick cooking spray. Place one tortilla in bottom of dish. Top with 1/3 of the meat mixture and ½ of the sour cream mixture. Top with a second tortilla and repeat with 1/3 meat and remaining sour cream. Top with a third tortilla and remaining meat.
4) Bake in 350 degrees F oven for 25 minutes or until heated through. Let stand for 5 minutes before cutting into wedges. Top each serving with shredded lettuce and chopped tomato. Garnish with additional cheese and salsa if desired.
Nikki’s notes: If your family does not like sour cream just eliminate it and double the amount of salsa. So we can have leftovers, I usually double the recipe and bake it in a 13X9 pan.
Leg of lamb/leg roast
1) Defrost, remove fell (paper thin, pinkish layer) from outer surface, and cut l/2 inch slices over meat surface.
2) Brush meat and into slices with lemon juice. Insert garlic slivers into pockets and then apply rub. 3) Bake at 325 degrees for approx 2-3 hours for medium to an internal temperature of 160 degrees . Rub recipe: 1 tablespoon parsley flakes; 1 teaspoon dried mint or basil, crushed; ½ teaspoon each of: onion salt, crushed dried rosemary and pepper.
Lamb Shanks & Spinach
¼ cup all purpose flour
1 teaspoon salt
Dash pepper
4 lamb shanks
¼ cup shortening
1 medium-sized onion, sliced
1 can (10 ½ ounces) condensed cream of mushroom soup
½ cup water
1 teaspoon rosemary
1 package (10 ounces) frozen spinach
2 medium-sized tomatoes, cut in wedges
1) Combine flour, salt, and pepper. Coat lamb with flour mixture.
2) Melt shortening; add lamb and cook until browned on all sides.
3) Add onion, soup, water and rosemary.
4) Cover and cook over low heat about1 hour or until lamb is tender. Add spinach and tomatoes. Cover and cook about 15 minutes.
Lamb Kabobs with Honey Marinade
1-2 pound of lamb kabobs or 2-3 pound butterflied leg of lamb
Honey Marinade
¾ cup dry white wine or chicken broth
½ cup honey
½ cup finely chopped onion
2 Tbps grated lemon peel
2 Tbps lemon juice
1 teaspoon salt
½ teaspoon pepper
1) Combine marinade ingredients. Reserve ¼ cup for basting. Place lamb in large sealable plastic bag and pour marinade over lamb. Seal tightly and refrigerate 4 hours or overnight.
2) Remove lamb from marinade and discard marinade. Thread kabob meat with your favorite vegetables on a skewer.
3) Place kabobs or butterflied leg on the grill. Grill over medium heat until meat at the thickest point registers 160 degrees F for medium doneness. Can also bake in a 325 degree oven for 20-25 minutes per pound.
4) Remove lamb from heat and baste with reserved marinade. Cover lightly with foil and let sit for 10 minutes. Internal temperature of the meat with rise approximately 10 degrees.
Beef
MEATLOAF WITH SUN-DRIED TOMATOES, BASIL AND PARMESAN
About 1 cup boiling water
¼ cup sun-dried tomatoes, not packed in oil
1 ½ pounds ground beef
1 cup soft bread crumbs
½ cup finely chopped onion
1/3 cup ketchup
¼ cup shredded Parmesan cheese
¼ cup loosely packed chopped fresh basil
1 egg, slightly beaten
1 Tablespoon minced garlic
½ teaspoon salt
¼ teaspoon pepper
1) Heat oven to 350 degrees.
2) Pour enough boiling water over sun-dried tomatoes in small bowl just to cover; let stand 10 minutes or until tomatoes are softened. Drain well. Finely chop tomatoes.
3) Combine ground beef, tomatoes, bread crumbs, onion, ketchup, cheese, basil, egg, garlic, salt, and pepper in large bowl, mixing lightly but thoroughly.
4) Spray rack of broiler pan with nonstick spray. Shape beef mixture into 8x4 ½ loaf; place on rack. For faster cooking shape meat into a ring instead of loaf.
5) Bake in 350 degree oven to medium (160 degree) doneness. Remove from oven. Tent loosely with foil and let stand 5 minutes before cutting.
SWEET BARBECUE BEEF ROAST
2.5 lb roast (chuck, arm, tip, or rump)
1 ½ cup barbecue sauce
½ cup apricot preserves
1 Tablespoon soy sauce
1) Combine barbecue sauce, apricot preserves, and soy sauce in small bowl. Place beef in 4 ½ to 5 ½ -quart slow cooker. Pour sauce over beef.
2) Cover and cook on HIGH 6 to 7 hours or on LOW 9 to 10 hours, or until beef is tender. DO NOT LIFT THE LID. (No stirring is necessary during cooking.) Stir well before serving. Serve over rice or noodles. Great for sandwiches, too.
WILD MUSHROOM BEEF ROAST
2.5 lb roast (chuck, arm, tip, or rump)
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon thyme leaves, crushed
¾ cup ready-to-serve beef broth
¼ cup tomato paste
¼ cup dry red wine
2 bulbs garlic, minced
8 ounces assorted mushrooms, such as shitake, cremini, oyster and button, cut into quarters
1) Combine flour, salt, pepper and thyme in small bowl. Place beef in 4 ½ to 5 ½ -quart slow cooker. Sprinkle with flour mixture; toss to coat.
2) Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add mushrooms; mix well.
3) Cover and cook on HIGH 6 to 7 hours or on LOW 8 to 10 hours, or until beef is tender. DO NOT LIFT THE LID. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.
PORK
Pork and Peanut Burgers (Better Homes & Garden 5-07)
½ cup finely chopped onion
¼ cup finely chopped roasted peanuts
1 Tbsp. snipped fresh cilantro
1Tbsp. Grated fresh ginger or ½ teaspoon dried ginger
3 cloves garlic, minced
¼ tsp crushed red pepper
1 pound ground pork
1 Tbsp. sesame oil
1/3 cup bottled chili sauce
1 Tbsp. creamy peanut butter (crunchy works OK, also)
8 slices warm French bread or 4 burger buns
1 cup chopped greens (the recipe used bok choy, but I used fresh spinach)
1) In a medium bowl combine onion, peanuts, cilantro, ginger, garlic, red pepper and one teaspoon salt.
2) Add pork: mix well. Shape into four patties. Brush patties with sesame oil.
3) Grill for 10-13 minutes. Instant-read thermometer should register 160 degrees F.
4) For sauce mix together chili sauce and peanut butter.
On bread or bun place spinach or bok choy. Top with patty, sauce and the bun top.
Pork Roast with Mushroom Sauce
Adapted from “Not Your Mother’s Slow Cooker Cookbook”
2-3 pound pork roast (Boston Butt, Picnic or Sirloin)
10 ¾ ounce can of cream of mushroom soup
¾ cup white wine
4 ounce can of mushrooms (drained)
2 tsp. Worcestershire sauce
¼ tsp. minced garlic
¾ tsp. dried thyme
1) Coat the slow cooker with nonstick cooking spray
2) Combine all the sauce ingredients in a bowl. Place roast in slow cooker and pour sauce over meat.
3) Cover and cook on high for 5-6 hours or on low for 8-9 hours: do not lift the lid while cooking. After cooking, remove meat from cooker and pull roast apart into large chunks. Return meat to cooker for another 10-30 minutes, so it can soak up the sauce.
4) Can serve over brown rice or egg noodles
Fall-off-the-bone Pork BBQ Ribs
From ”Good Housekeeping October 2006”
1 medium onion chopped
½ cup ketchup
¼ cup cider vinegar
¼ cup packed brown sugar
¼ tomato paste
2 tablespoons paprika
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
Salt and ground black pepper
4 pounds pork spare ribs or country style ribs
1) Coat the 4 ½ to 6 quart slow cooker with nonstick cooking spray
2) Stir onion, ketchup, vinegar, sugar, tomato paste, paprika, Worcestershire, mustard, 1 teaspoon salt, and 1 teaspoon pepper until mixed.
3) Layer spare ribs or country style ribs in cooker and cover with sauce. Cook for 8 hours on low. Do not lift lid while cooking
