Showing posts with label lamb recipes. Show all posts
Showing posts with label lamb recipes. Show all posts

Thursday, November 6, 2014

Herb Goat Cheese Stuffed Lamb Quesadilla Burgers


"Herb Goat Cheese Stuffed Lamb Quesadilla Burgers" is even better than Applebee's! Add a little Cucumber Tzatziki Sauce on the side and it makes it just awesome.

Ingredients

2-4 lbs. ground lamb
12 (small) flour tortillas 
4 Tablespoons butter; softened
1 large herb goat cheese log
1 medium red onion; sliced
1 lbs. bacon; cooked and chopped
1 tomato; thinly sliced
1/2 cup mint leaves; finely chopped
Garlic powder


Directions

Combine Cajun Seasoning,mint, lamb; mix well.

Use one heaping tablespoon of seasoning mix per pound of lamb meat. 

Mix into hamburger meat until well combined. 

Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. 

Fill the indentation with a heaping tablespoon of the goat cheese mixture. 

Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.

Fry or grill the patties until no longer pink in the center and well done, about 8-10 minutes per side.

Assembling the complete burger:

Heat a large frying pan over medium heat. 

Spread butter on one side of each tortilla and sprinkle with garlic. 

Put one tortilla, butter side down in the hot pan. 

Put the tomato, onion, bacon and add the cooked seasoned burger and cover with the other tortilla butter side up (like a grilled cheese sandwhich). 

When the bottom is browned, about 45-90 seconds, flip the quesadilla and grill the other side. 

Remove the quesidilla from the pan and using a pizza cutter, cut throught the middle. 

Serve with one or two heaping tablespoons of Cucumber Tzatziki Sauce on the side.


Lamb Stew with Orange


"Lamb Stew with Orange" recipe features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots that is just delicious.


Ingredients

3 ½ lbs lamb shoulder, cut into 1-inch pieces
3/4 teaspoon sea salt
1/2 teaspoon  black pepper
1/4 cup red wine vinegar
3/4 cup dry red wine
1/4 teaspoon  allspice
2 Tablespoons olive oil
2 Tablespoons fresh mint; chopped
2 cups onions, chopped
2 cups parsnips, diced
1 cup carrots, sliced
1 cup celery, sliced
3 cloves garlic, chopped
1 1/2 Tablespoons fresh ginger, minced
1 cup orange juice
2 cups Pacific Organic Chicken Broth
1 teaspoon rosemary; minced
1/4 cup fresh parsley, chopped
Tablespoon tomato paste
1 (8 oz.) can tomato sauce

Directions

Heat the oil in a large pot over high heat until hot but not smoking. 

Season the meat lightly with salt and pepper and sear in the oil until browned on all sides, about 5 minutes. 

Add the onions, ginger and garlic and cook an additional 5 minutes. 

Add the tomato paste and stir to incorporate, cooking for 2 to 3 minutes. 

Add the celery, carrots, parsnips, vinegar, wine, chicken broth, tomato sauce, orange zest, juice and allspice. 

Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. 

Season with salt and pepper to taste. 

Remove from heat, cool slightly and ladle into bowls.

Top stew with fresh mint and serve. 


Easy Lamb Recipes


Easy Lamb Recipes



Tuesday, October 28, 2014

BBQ and Grilling Lamb


BBQ & Grilling Lamb Recipes




Grilled Lamb Chops and Portabella Mushrooms



Grilled Lamb Chops and Portabella Mushrooms is a full meal--main course and side--cooks up right on your grill that is absolutely delicious.




INGREDIENTS

3/4 cup peach preserves
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1/8 teaspoon Sea Salt
4 (5 ounce, 2-inch thick) lamb chops
1/4 cup olive oil
1 teaspoon dried rosemary
4 large portobello mushrooms


DIRECTIONS

Stir peach preserves together with vinegar, pepper, and salt in a bowl.

Measure out 1/3 cup and place with the lamb in a large plastic resealable bag.

Seal and refrigerate both the lamb and the rest of the peach mixture for 2-4 hours.

Preheat grill to medium and lightly oil grate.

Whisk olive oil with the rosemary and coat mushrooms with the mixture. 

Drain lamb chops from marinade.

Place mushrooms and lamb on the grill and cook for 16 to 20 minutes, flipping midway through cooking time, until lamb reaches an internal temperature of 145 degrees F for medium rare.
 
Serve.


Grilled Lamb Cutlets

Lamb


Lamb cutlets pack a lot of flavor so try them out on the grill with this easy recipe.


INGREDIENTS

3 tablespoons olive oil
1 garlic clove, finely chopped
1 teaspoon fresh lemon thyme leaves
12 lamb cutlets

DIRECTIONS

Combine olive oil, garlic, and thyme in a large resealable plastic bag. 

Add lamb cutlets, seal, turn to coat, and let stand for 10 minutes.

Preheat grill to medium.

Grill lamb for about 5 minutes, then flip and cook until lamb is cooked through (about another 5 minutes). 

Serve.

Grilled Lamb Chops


Lamb chops grilled to perfection; a true gourmet dinner on the grill. 



Ingredients

2 tablespoons finely chopped sweet onion
3 tablespoons olive oil
1 cup dry red wine
1 teaspoon butter
1/4 teaspoon dried thyme
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) lamb rib chops

Directions

Pour 1 teaspoon onion in a saucepan and set over medium heat.

Add onion and cook, stirring, for about 6 minutes to soften.

Pour wine into the saucepan. 

Simmer until the wine reduces down to 2 tablespoons. 

Add butter and dried thyme. 

Cover.

Preheat grill to medium and lightly oil grate.

In a bowl, stir garlic together with salt and pepper. 

Season pork chops on both sides with the mixture.

Grill lamb chops for about 15 minutes, flipping midway through cooking time, until meat reaches 160 degrees F internally.Allow lamb chops to rest for about 5 minutes. 

Then slice and serve with wine sauce spooned over each serving.



Gyro Burgers


Tonight, turn traditional cookout cuisine on its head with this AWESOME Mediterranean-style Gyro Burgers topped with Cucumber Tzatziki Sauce.

INGREDIENTS

Gyro Burgers

1 pound ground lamb*
2 cloves garlic, minced
1/2 white onion, finely chopped or grated
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried rosemary
Salt and pepper, to taste
1/2 red onion, sliced for garnish
1 tomato, sliced for garnish
2 cups lettuce, shredded for garnish
4 pitas, halved


Tip: We love the bold, earthy flavor of dried herbs in this recipe, but you can use fresh versions of rosemary and marjoram, too. Since dried herbs are stronger, use 1 tablespoon of fresh herbs as a substitute for 1 teaspoon of dried.

DIRECTIONS

In a medium-size mixing bowl, combine the lamb, garlic, onion, marjoram and rosemary with clean hands.

Shape the meat into 4 evenly sized patties. 

Season both sides with salt and pepper. 

Grill over medium high heat for 3 to 4 minutes on each side, or until a meat thermometer registers 160°F.

Place each patty in a halved pita. Garnish with onion, tomato, lettuce and Cucumber Tzatziki Sauce, then serve.

Tip: For perfectly even patties, pat your meat into the bottom of the bowl, then score it into four quadrants with the side of your hand. 



Denver Burger Dogs


This “Denver Burger Dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. The perfect burger dog for your game day party!

Ingredients: Makes 12 Burgers

2 pounds ground lamb
2 jalepeno
2 tablespoon minced, fresh ginger
2 tablespoon minced garlic
2 tablespoons chopped onions
1/2  teaspoon grated lime zest
1/2 cup freshly squeezed lime juice
4 tablespoons chopped fresh parsley leaves
1/2 cup freshly chopped mint
2 teaspoons sea salt
2 teaspoon freshly ground black pepper
1/2  cup olive oil
8 hamburger buns
16 strips bacon cooked, cut in half
lettuce leaves torn into pieces
2 thinly sliced tomatoes
8 slices of pepper jack cheese
Hidden Valley Smoked Bacon Ranch Sandwich Spread & Dip

Directions

Combine the jalapeƱo, ginger, garlic, onion, lime zest, lime juice, parsley, and mint in a small bowl.

Whisk in the vegetable oil.

In a large bowl add lamb and mixture, mix well.

Refrigerate for up to 2 hours.

Make 12 equal burger dogs by rolling them until you have the shape of a hot dog.

Preheat a grill pan or grill to medium.

Season with sea salt and pepper, and drizzle with 1 tablespoons of the olive oil.

Place the patties on the grill or grill pan and cook for 3 to 5 minutes.

Rotate the burger dogs.

Then turn the burger dogs over and repeat, cooking until the patty is cooked through, 10 to 15 minutes total or cook until it is at the desired degree of rareness.

Remove the burger dogs from the grill pan and set it aside

Brush the remaining 2 tablespoons olive oil over the insides of the buns, and cook them on the grill or grill pan until toasted.

Remove from the pan.

To assemble:

Spread the Hidden Valley Smoked Bacon Ranch Sandwich Spread over the inside of the top halves of the buns and over the inside of the bottom halves.

Add a burger dog, 4 pieces of bacon, tomato slices, and lettuce and cheese to each half, and cover with the tops.

Serve immediately.

Cucumber Tzatziki Sauce


Cucumber Tzatziki Sauce is the perfect combination of ingredients tasted fantastic! The recipe is easy and it is delicious with lamb.


Ingredients
1 cup plain yogurt
1/2 medium cucumber, peeled, seeded and finely grated
2 cloves garlic, minced
1 teaspoon olive oil
2 teaspoons white wine vinegar
3 mint leaves, minced
1/2 teaspoon salt

Directions
In a small mixing bowl, combine the ingredients, stirring until well-blended and smooth.

Top with dill.

Serve.

Tip: Many recipes say that you dice or chop the cucumber – this is not the correct way. I actually finely grate mine, I then give it a gently squeeze, then place it in a paper towel in a sieve and allow to strain overnight in the fridge . Also, I love the bold, earthy flavor of dried herbs in this recipe, but you can use fresh versions of rosemary and marjoram, too. Since dried herbs are stronger, use 1 tablespoon of fresh herbs as a substitute for 1 teaspoon of dried. 




Saturday, February 1, 2014

Seattle Burger Dog


This “Seattle Burger Dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. The perfect burger dog for your game day party!


Ingredients: Makes 12 Burgers


2 pounds ground beef
2 tablespoon minced garlic
2 medium red onions, sliced
1 package fresh Portobello mushrooms, sliced
2 teaspoons sea salt
2 teaspoon freshly ground black pepper
1/2  cup olive oil
12 Kaiser roll
12 strips thick black pepper bacon cooked, cut in half
lettuce leaves torn into pieces
2 thinly sliced tomatoes
12 slices of pepper jack cheese

Directions


In a large bowl add beef, sea salt, pepper and garlic, mix well.

Refrigerate for up to 2 hours.

Make 12 equal burger dogs by rolling them until you have the shape of a hot dog.

Preheat a grill pan or grill to medium.

Season with sea salt and pepper, and drizzle with 1 tablespoons of the olive oil.

Place the patties on the grill or grill pan and cook for 3 to 5 minutes.

Rotate the burger dogs like you would a hot dog.

Repeat, cooking until the burger dog is cooked through, 10 to 15 minutes total or cook until it is at the desired degree of rareness.

Remove the burger dogs from the grill pan and set it aside

Brush the remaining 2 tablespoons olive oil over the insides of the buns, and cook them on the grill or grill pan until toasted.

Remove from the pan.

To assemble:

Spread Mayo over the inside of the top halves of the buns and over the inside of the bottom halves.

Add a burger dog, 4 pieces of bacon, tomato slices, mushrooms, onions, and lettuce and cheese to each half, and cover with the tops.

Serve immediately.