Showing posts with label oven roasted Lamb recipes. Show all posts
Showing posts with label oven roasted 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.


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


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.


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


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