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Category: Dinner (Page 31 of 38)

Lamb Cutlets With Mint & Mustard Recipe

Ingredients:
1 rack of lamb (6 cutlets) trimmed of all fat
1 juice of 1/2 lemon
1 salt
1 pepper
2 tablespoon moutard de meaux (coarse french mustard)
2 tablespoon finely chopped mint

Instructions:

Moutard de meaux is thick and slightly “nutty” in flavor.

Pre-heat oven to 220’C. Rub lemon juice, salt and pepper into the flesh side of the rack of lamb and spread liberally with mustard to make a thick coating. Place meat, mustard side up, on a rack in an oven dish. Bake the meat on the top shelf of the oven for 20 minutes.

Remove and cool slightly, before pressing chopped mint into the crusty surface of the meat. Cover and refrigerate overnight before cutting into individual cutlets.


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Lamb Chops with Mustard Sauce Recipe

Ingredients:
1/4 cup dijon style mustard
2 tablespoon cooking oil
1/4 cup dry vermouth
1/4 teaspoon freshly ground black pepper
4 lamb chops, 3/4 thick

Instructions:

Combine mustard, oil, vermouth and black pepper. Coat chops with mixture. Broil or grill chops , basting frequently, until cooked as desired.


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Leg of Lamb Nicoise Recipe

Ingredients:
3 lb leg of lamb
1 salt
1 pepper
4 garlic cloves
1/3 cup parsley leaves, fresh packed
2 tablespoon anchovy paste
2 tablespoon red wine vinegar
1/2 teaspoon rosemary, dried
1/2 teaspoon majoram
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 cup olive oil

Instructions:

Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.

Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets.

Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper. Set aside.

Mince garlic and parsley by adding to food processor with motor on. Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 teaspoon (5mL) pepper. Add oil very slowly through feed tube with motor running.

Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it. Cover and marinate in refrigerator several hours or overnight. Bring out to room temperature 3 minutes before cooking.

Place leg, meaty side up, on rack in broiler pan and place so meat is 4 inches (10cm) from preheated (as hot as possible) element. Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side, or until internal temperature is 140F(60C). Alternatively, grill about 12 minutes a side.

Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices.


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Braised Lamb Shanks Recipe

Ingredients:
2 tablespoon olive oil
4 lamb shanks, about 12 oz ea.
1 medium onion, finely diced
2 celery stalks, thinly sliced
1 tablespoon finely minced garlic
1 1/2 cup dry red wine
1 cup water
1 lemon, cut in half
1/2 tablespoon Salt
1/2 teaspoon freshly ground black pepper

Instructions:

Preheat oven to 325 F.

Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side.

Pour off all but 2 tablespoons fat; add the onion, and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and pepper.

Cover and place in the oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated. If the pan is dry, add another cup of water.

When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. To serve, arrange the shanks on a platter and serve the braising liquid on the side.


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Lamb Shish Kebab Recipe

Ingredients:
2 green peppers
2 large yellow onions
2 lb leg of lamb or shoulder of lamb, cut into 1 1/2 cubes
1/2 cup olive oil
1/2 teaspoon oregano
1/2 teaspoon dried mint or 1 tablespoon fresh mint
2 garlic cloves, crushed
1 tablespoon light soy sauce

Instructions:

Cut the green peppers first in halves and then in thirds the long way. Remove the seeds and cut each piece across. You now have 12 squares of green pepper.

Peel the yellow onions and cut in half across the middle. Cut each piece in quarters. Peel the layers so that you have 6 pieces about the same size as the green pepper squares.

Place the green peppers and onions in a large mixing bowl along with the lamb. Make a sauce of the olive oil, oregano, mint (more if fresh mint), garlic and soy sauce. Mix well, and pour over the meat and vegetables. Mix well again and let sit for 3 hours.

Arrange on skewers in this order: onion, meat, green pepper, meat, onion, meat, green pepper, meat. End with an onion.

Grill until lightly browned on all sides, approximately 15 minutes (don’t overcook). These can also be broiled in the oven.


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Lamb Meatballs and Spinach Recipe

Ingredients:
1 chicken breast (2 halves) ground
4 teaspoons olive oil
1 egg, slightly beaten
2 tablespoons pork rind flour
8 cup chicken broth
Salt freshly ground
Black pepper
1 dash nutmeg
2 1/2 lb lamb, breast or rib chops
2 garlic cloves, sliced
2 parsley, Italian sprigs coarsely chopped
2 lb spinach,cooked and slightly drained
1/2 cup pork rinds crumbled.

Instructions:

Combine ground chicken, 1 tablespoon olive oil, egg, pork rind flour and 2 tablespoon’s broth in small bowl. Add salt, pepper and nutmeg to taste and mix well.

In large pot, place the lamb with remaining oil, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water.

Add the ground chicken mixture gently to pot with lamb. Cover and simmer 1 to 1 1/2 hours.

Add spinach and 1 tablespoon salt and simmer, covered, 15 minutes longer.

Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm.

Add remaining broth to pot and bring to a boil. Add crumbled pork rind pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup.

Serve the lamb and spinach as the main dish.

SERVES: 6-8


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Lemon-Rosemary Shoulder Lamb Chops Recipe

Ingredients:
4 Lamb shoulder chops
1 teaspoon lemon zest, grated
1/3 cup lemon juice, fresh
1/4 cup olive oil
1 tbsp rosemary, fresh, chopped
1 garlic clove, minced
Salt
Pepper

Instructions:

Dry chops well, slash edges once and arrange in shallow glass baking dish just big enough to hold them in single layer.

In small bowl, whisk together lemon zest, lemon juice, olive oil, rosemary and garlic. Pour over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour or up to 6 hours. Bring to room temperature 30 minutes before grilling.

Sprinkle chops with salt and pepper, place on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill about 5 minutes per side, turning once and brushing often with marinade, until chops feel soft but springy.


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Thyme and Spice Rubbed Roast Beef Tenderloin Recipe

Ingredients:
1 tablespoon chopped fresh thyme, divided
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 3/4 pounds beef tenderloin, trimmed
Cooking spray
1/3 cup brandy
1/4 cup minced shallots
1 1/2 cups beef broth

Instructions:

Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours.

Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides.

Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400° for 26 minutes or until a thermometer registers 135° or desired degree of doneness.

Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.

Heat skillet over medium heat. Coat skillet with cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve with beef.

Serves 7 (3-oz servings)


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Black Pepper and Herb Roasted Rack of Lamb Recipe

Ingredients:
4 Lamb racks, defrosted
1 1/2 teaspoon olive oil
1 garlic clove, minced
1 tablespoon black pepper, coarse crushed
1 tablespoon chervil, minced, fresh
1/2 teaspoon Rosemary, dried
1/2 teaspoon coarse salt
1/4 teaspoon Thyme, dried

Instructions:

Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil, rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at least 2 hours.

Set shallow roast pan in oven and preheat to 475F(240C). Place lamb racks in pan fat side up and roast for 10 minutes. Reduce heat to 375F(190C) and roast another 20 minutes or until internal temperature reaches 130F(54C).

Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes. Carve between ribs to serve.


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Brisket with Peppercorns Recipe

Ingredients:
1 Beef brisket, trimmed of fat
1 cup soy sauce
1 cup sater
1 cup cracked black peppercorns
Vegetable oil

Instructions:

Marinate brisket in soy sauce and water for 24 hours. Before cooking, rinse in water, blot dry.

Spread cracked peppercorns on counter, oil one side of brisket and press oiled side onto peppercorns .Peppercorns should completely coat one side of brisket.

Place brisket on broiler pan, peppercorn side up and broil for 10 minutes so that peppercorns are charred. Then, without turning meat, lower rack and roast the brisket at 325 degrees for 10 minutes (rare) to 20 minutes (medium rare).

Allow to cool. Serve, thinly sliced, at room temperature.


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