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Category: Dinner (Page 31 of 38)

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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Garlic Dill Meatballs

Ingredients:
1 pound ground chicken
1/2 pound ground pork
1 small onion, finely chopped
1/2 cup ground pork rinds (optional)
1 egg
2 garlic cloves, pressed
2 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoon olive oil

Instructions:

Heat oven to 375 degrees.

Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 (1 1/2-inch) meatballs.

Heat oil in a large ovenproof skillet over medium-high heat until very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.

Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.

4 servings.


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Meatballs with Caraway Seeds Recipe

Ingredients:
2 cup lean ground round
1 onion, minced fine
1 egg
1 teaspoon lemon peel, grated fine
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon parsley flakes, dried
2 1/2 cups water
4 beef bouillon cubes
1 teaspoon caraway seeds
1 tablespoon water

Instructions:

Mix ground round, onion, egg lemon peel, pepper, salt and parsley flakes; form into 16 meatballs.

Bring water to boil; dissolve bouillon cubes in water. Add meatballs; cover tightly. Gently boil about 30 minutes.

Remove meatballs from broth; stir caraway seeds into 1 tablespoon water; stir into broth with some parsley. ( Store remaining “gravy” in tightly covered in refrigerator for later use)


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Patties Moroccan Style With Harissa Sauce Recipe

Ingredients:
1 1/2 lb ground lean lamb
1 tsp paprika
1/4 tsp crushed dried hot peppers
1/4 tsp ground black pepper
1 teaspoon ground cumin
2 teaspoon chopped garlic
2 tablespoon grated onion
4 tablespoon chopped parsley
1 salt to taste
1 tablespoon vegetable oil
1 harissa sauce*

Instructions:

Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers.

Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.

Drain on paper towels and serve with the harissa sauce on the side.

*A Tunisian hot sauce made from chiles, garlic, cumin, coriander, and olive oil.


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Pheasant Roast Recipe

Ingredients:
1 Pheasant
1 bay leaf
Few celery leaves
4 slices bacon
Butter
1 Onion, sliced
1 cup chicken broth
Salt and pepper to taste
2 cloves garlic, crushed
1 lemon, sliced
2 oz salted butter
1 small can of mushrooms

Instructions:

Sprinkle pheasant inside and out with salt and pepper. Put bay leaf, garlic, celery leaves and lemon in cavity. Tie legs together with string. Turn wings under. Cover breast with bacon and cheesecloth soaked in melted butter.

Place bird in baking pan and arrange onions around bird. Pour chicken broth over bird. Roast in pre-heated oven for one hour or until tender. Baste frequently with liquid.


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Basil Stuffed Lamb Roast Recipe

Ingredients:
3/4 cup chopped onion
1/3 cup chopped celery
2 cloves garlic, minced
1/4 cup olive oil
2 beaten eggs
10 oz frozen chopped spinach, thawed
1/4 cup snipped parsley
3 tablespoon fresh snipped basil
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1/2 cup water
1/4 cup grated parmesan cheese
1 5-7 pound leg of lamb, boned and butterflied
1 teaspoon dried rosemary, crushed
Sprigs of Fresh mint (opt)
Sprigs of fresh marjoram (op

Instructions:

For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown.

In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in the cheese. Drizzle with water to moisten, tossing lightly. Set aside.

If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat. Pound meat to an even thickness. Sprinkle with rosemary. Spread the stuffing over the roast. Roll up and tie meat securely.

Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat. Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 150 F.

Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram.


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Beef Roulades German Style Recipe

Ingredients:
3 lb round steaks, 1/4 inch thick
Salt and pepper, to taste
2 teaspoon mustard, hot or mild
1 onion, chopped
6 slices bacon, halved cross wise
2 large dill pickles, cut in strips
1/4 cup vegetable oil
1 can beef broth, undiluted

Instructions:

Definition: Roulades – Rolled slices of meat or pastry which are stuffed with cheese

Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces. Flatten steak to about 1/8 inch thickness.

Sprinkle lightly with salt and pepper. Spread each steak with 1/4 teaspoon mustard. Sprinkle onions on top. Place bacon and a pickle strip on narrow end of each piece. Roll up and tie.

Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes. Add broth,
bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until tender.

Put Roulades to heated platter. Remove string.


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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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