Grilled Leg of Lamb
1 yellow onion, quartered
10 cloves garlic, smashed
3 bay leaves
1 sprig rosemary
8 sprigs thyme
1 lemon, halved
1 cup salt
½ cup white sugar
½ cup balsamic vinegar
1 tsp chile flake
1 tsp fennel seed
1 leg of lamb (bone removed, silver skin and glands trimmed)
For the brine:
1. Carmelize lemon by heating the exposed sides either on a grill or in a dry, hot pan in the oven.
2. Bring all ingredients (except for lamb) to a boil in a large pot.
3. Remove from heat and let cool completely.
For the lamb:
1. Place lamb into a large plastic bag or container, pour brine over top, and refrigerate overnight.
2. Remove lamb from brine and pat dry, letting it come to room temperature for an hour.
3. Tuck one side of the leg under the other and secure tightly with butcher’s twine several times.
4. Prepare a charcoal grill, with a few chunks of hardwood like apple or hickory at the ready.
5. Pull the coals to one side of the grill and put the leg of lamb on the other.
6. Cover grill and turn the leg frequently, especially during the first 20 minutes, adding chunks of wood occasionally, until lamb has an internal temperature of 110 degrees (about 1.5–2 hours).
7. Remove from grill and let rest at room temperature for at least 30 minutes.
8. Remove string, slice thin and enjoy!
Balsamic-Honey Glazed Lamb Chops
1 tablespoon olive oil
1-1/2 teaspoons dried thyme leaves
1-1/2 teaspoons coarse ground black pepper
1 teaspoon salt
1/2 cup balsamic vinegar
1/2 cup honey
4 small apples, pears or figs
1. Brush lamb chops with oil and sprinkle with thyme, pepper and salt. Cook in large skillet over medium-high heat for 10 minutes, turning once.
2. Heat vinegar and honey in another large skillet. Stir and bring to a boil. Core and cut apples or pears into 10 slices. If figs are used, cut them in half. Add fruit to bubbling mixture, turning to coat. Cook until the fruit is glazed and just tender.
3. Place browned lamb chops into the bubbling mixture. Turn the chops every minute to glaze with sauce. Cook to desired degree of doneness. Serve with glazed fruit and a drizzle of sauce.
All-American Lamb Burger
1 can (8 ounces) tomato sauce
1/2 cup rolled oats
1/2 cup finely chopped onion
3 tablespoons chopped fresh basil OR 1 tablespoon dried basil leaves, crushed
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
8 hamburger buns, split and toasted
8 lettuce leaves
4 red onion slices, sliced thin and split into rings
16 tomato slices
1. In large bowl, combine ground lamb, tomato sauce, oats, onion, basil, garlic powder, seasoned salt and pepper. Mix until all ingredients are blended. Shape into 8 patties, each about 1/2 inch thick.
2. To Grill: Cook over medium-hot coals. Grill 4 inches from coals 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done.
To Broil: Place lamb patties on broiler pan. Broil lamb 4 inches from source of heat for 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done.
3. Arrange lettuce leaf on bottom half of each bun. Top with onion rings, 2 tomato slices, cooked lamb patties and bun top.
Spicy Lamb Chili
1 medium onion, diced
1 pound lean ground Lamb
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
4 tablespoons chili powder
1 bay leaf
1 can diced tomatoes with juice (14-1/2 ounces)
3 cups canned kidney beans, rinsed and drained
Salt and pepper
Dry Jack cheese, garnish
Chopped onion, garnish
Preparation time: 15 minutes
Cook time: 30 minutes
1. In a large, heavy-bottomed stock pot, heat olive oil
2. Add onions and ground lamb, cook over medium heat. When onions are soft and meat browned; drain well.
3. Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste. Sauté for 1 to 2 minutes.
4. Add tomatoes and beans; bring soup to a boil. Reduce heat, simmer for 15 minutes.
5. Ladle into bowls and garnish with toppings.
Lamb Shish Kabobs
1 lemon, zested and juiced
¼ cup olive oil
3 cloves garlic, minced
1 tablespoon coarsely fresh rosemary or 2 teaspoons dried rosemary
3 pounds boneless American lamb (from leg or shoulder), cut into 2-inch chunks
28 bamboo skewers, soaked in water for 30 minutes
1 large red onion, cut into 1 ½-inch wedges
2 yellow bell peppers, cut into 3-inch squares
8 ounces medium mushrooms, stems trimmed
6 ripe Roma tomatoes, cut in half
Freshly ground pepper
1. In a medium bowl, whisk together the juices, zests, olive oil, garlic, and rosemary. Arrange the lamb chunks in a in a glass dish and pour the marinade over it. Cover and refrigerate for 1 to 2 hours, stirring every now and again to coat the lamb evenly.
2. When ready to cook, build a charcoal fire or preheat a gas grill.
3. Drain the meat from the marinade (discard marinade). Thread the meat onto 2 skewers. Leave room in between the meat so the pieces cook evenly. You should have about 4 kabobs.
4. Repeat the skewering process with the onion, peppers, mushrooms, and tomatoes, using 2 bamboo skewers for each kabob. Brush all the kabobs with oil and season with salt and pepper.
5. Place the kabobs in the center of the cooking grate over direct medium heat, turning to sear all sides. Cook to the desired degree of doneness, 8 to 10 minutes for the lamb to reach medium-rare. The meat and vegetables will take different amounts of time to cook. The tomatoes will be done first, the mushrooms next, and then the meat, onions, and peppers.
6. As the skewers are done, remove them from the grill. Let the meat rest for 5 minutes while you un-skewer the vegetables. Serve the shish kabobs surrounded by the grilled veggies.
Lamb Stew with Mashed Potato Crust
1 cup flour
1/4 cup chile powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1/4 cup olive oil
1 cup diced onions
1 cup diced celery
1 cup diced carrots
6 cloves garlic
1 cup white wine
4 cups beef broth
2 sprigs thyme
3 sprigs rosemary
2 bay leaves
4 to 5 Yukon Gold Potatoes, peeled and quartered
3 cups heavy cream
4 ounces unsalted butter
6 roasted garlic cloves, pureed
Salt and pepper to taste
Preparation time: 30 minutes
Cooking time: 2-1/2 hours
Mix together flour, chile powder, salt and pepper. Roll lamb shanks in this flour mixture. In a large roasting pan, heat oil; sear shanks. Add onions, celery, carrots and garlic; continue to sear. Add wine, broth, thyme, rosemary and bay leaves. Bring to a boil; reduce to a simmer and cover. Cook for 2-1/4 hours, turning shanks occasionally, until meat is very tender. Pull meat from the bone; continue to simmer over low heat until stew thickens slightly. Strain the sauce from the bottom of the pan and reduce by half. Add back; cool.
Put lamb stew in oven safe bowl; top with warm mashed potatoes. Bake at 375°F for approximately 15 minutes, until stew bubbles over the side and potatoes are golden brown.
In a small pot, boil potatoes until fork slides out of potatoes easily. While potatoes are boiling, in a separate pan, heat cream and butter until hot. Do not boil. Drain water from potatoes; place potatoes in mixer with paddle attachment. Add 1 cup cream mixture; mix until blended. Slowly add garlic cloves and remaining cream while mixer is on medium speed. Add salt and pepper to taste.
Lamb Arugula Salad with Blackberry Vinaigrette
2 bunches arugula, washed and dried
10 ounces soft, mild goat cheese
1/2 cup toasted pecans
Salt and pepper, to taste
2 tablespoons Dijon mustard
1/4 cup blackberry vinegar
1 tablespoon sugar
2 tablespoons blackberry preserves
1/2 cup olive oil
2 tablespoons fresh herbs, such as basil and thyme
Salt and pepper, to taste
Preparation time: 20 minutes
Cook time: 10 minutes
In a bowl, whisk mustard, blackberry vinegar, sugar, blackberry preserves, olive oil, herbs, salt and pepper together; mix well.
Arrange arugula leaves in mounds. Add some goat cheese in the center of each mound. Arrange the lamb slices around the goat cheese and dizzle with blackberry vinaigrette. Garnish with blackberries and toasted pecans, enjoy!
Round Up Meatballs
1 pound ground pork sausage
3 cups quick cooking oatmeal
½ cup cold milk
3 tablespoons Worcestershire sauce
2 tablespoons horseradish sauce
1 tablespoon garlic salt
1 tablespoon dry mustard
1/8 teaspoon hot sauce
½ cup granulated sugar
¾ cup red wine vinegar
1 teaspoon paprika
1½ teaspoon salt
1. Mix ground beef, sausage, oatmeal, milk, Worcestershire sauce, horseradish sauce, garlic salt, and hot sauce together and shape into finger food sized balls. Place in 9×13-inch baking pan sprayed with non-stick cooking spray (coconut oil spray works great).
2. Mix sugar, vinegar, paprika and salt in a small saucepan and bring to a boil.
3. Cover meatballs with sauce, bake at 350° for 30 minutes.
Note: I found that I needed to double the batch of sauce to have enough to cover the meatballs. These meatballs are great to freeze in a big Ziplock, sauce and all. They reheat beautifully and are a real crowd pleaser!
Tenderloin & Garlic-Roasted Vegetables
1 large head garlic
2 tablespoons plus 1 teaspoon olive oil
2-1/4 pounds potatoes (such as fingerling, russet or red potatoes), quartered if large
4 small onions, halved
6 small plum tomatoes, halved
2 medium zucchini, sliced
2 teaspoons dried Italian seasoning, divided
1 teaspoon cracked black pepper, divided
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
Salt to taste
1. Preheat oven to 425°F. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
2. Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place garlic, potatoes and onions on rimmed baking sheet. Roast tenderloin in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. Roast garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145°F for medium rare; 160°F for medium.)
4. Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese and salt, as desired. Carve roast; sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with vegetables.
2 cups oatmeal
2 cups of your favorite BBQ sauce
(I prefer KC Masterpiece)
3 eggs beaten
Salt and pepper to taste
1. In a 9×13 in baking pan combine meat, BBQ sauce, eggs, salt and pepper and mix by hand.
2. Add oats to beef mixture and mix until well combined, but don’t overwork.
3. Firmly pat mass together until you form a nice loaf shape and center in the pan.
4. Add onions on the outside of the loaf and lightly press in.
5. Bake at 350* for 50 minutes to internal temperature of 160°.
* You can split this in to 2 loaves and bake in the same pan.
* This make a nice dense loaf and works well in sandwiches cold or reheated on the griddle with sharp cheddar cheese.
Fiery Beef Satay Skewers
5 to 6 green onions, white part only, cut into 1-inch pieces
1/2 cup country Dijon-style mustard
1/2 cup soy sauce
1/4 cup honey
2 tablespoons fresh lime juice
4 teaspoons bottled minced or fresh crushed garlic
1 tablespoon ground red pepper
1. In large shallow bowl, combine marinade ingredients; whisk until blended. Remove and reserve 1/2 cup for basting. Trim fat from beef steak; cut into 1-1/2-inch cubes. Add beef to remaining marinade in bowl; toss to coat. Cover and marinate in refrigerator 20 minutes.
2. Remove beef from marinade; discard marinade. Alternately thread an equal amount of beef and green onion pieces onto each of four 12-inch metal skewers.
3. Place skewers on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, basting frequently with reserved 1/2 cup marinade and turning occasionally. Serve immediately.
Sweet Hawaiian Mini Burgers
1 pound ground beef
1 tablespoon Worcestershire sauce
4 canned pineapple slices, drained
12 Hawaiian sweet or small whole wheat dinner rolls, split
1/4 cup barbecue sauce
1/4 cup pineapple preserves
1 tablespoon packed brown sugar
1. Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick mini patties. Set aside.
2. Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat.
3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
4. Meanwhile brush pineapple slices with sauce and place on grid around patties. Grill pineapple 4 minutes, turning once and brushing with additional sauce. Remove pineapple, keep warm. Brush burgers with remaining sauce after turning.
5. Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece. Close sandwiches.
Pacific Rim Grilled Steak & Noodle Salad
Toasted sesame seeds and sliced green onions (optional)
Marinade & Dressing
2/3 cup teriyaki marinade and sauce
1/2 cup orange marmalade
3 tablespoons creamy peanut butter
2 tablespoons minced fresh ginger
4 garlic cloves, minced
8 ounces uncooked whole grain, whole wheat or regular spaghetti
2 cups broccoli florets
1 medium red bell pepper, cut into 1/4-inch strips
1 cup carrot, cut diagonally into 1/4-inch slices
1/2 cup fresh chopped fresh basil and/or mint
1. Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Cook pasta according to package directions, adding broccoli, bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.
3. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
Beef Steaks with Mustard-Bourbon Sauce
(Can substitute 4 beef tenderloin steaks, cut 3/4 to 1 inch thick)
1/2 teaspoon pepper
1/2 cup whipping cream
1/4 cup country Dijon-style mustard
2 tablespoons bourbon
1 tablespoon finely chopped fresh chives or green onions
1. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
2. Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired.
3. Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives.