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Category: Dinner (Page 35 of 38)

Leg of Lamb Recipe

Ingredients:
1 boneless leg of lamb, 4 to 6 lbs.
1 tablespoon freshly ground pepper
8 cloves garlic, peeled and minced
Leaves from 4 sprigs fresh rosemary
3/4 cup olive oil
2 cups of a good full-bodied dry red wine (merlot)
2 teaspoon kosher or coarse sea salt

Instructions:
Rub the lamb all over with the pepper and the minced garlic. Chop half the rosemary and rub it on the lamb.

Place the lamb, olive oil, and Merlot in a glass or stainless steel baking pan that will hold the meat comfortably. Turn the lamb in the marinade and cover it with the remaining rosemary. Cover the pan and place it in the refrigerator. Marinate overnight, turning the meat occasionally.

Preheat the over to 350 degrees. Remove the lamb from the marinade and wipe the rosemary and garlic from the surface. Place the lamb on a rack in a shallow roasting pan and season it well with the salt.

Roast the lamb for 20 minutes per pound, or until the internal temperature reaches 145 degrees for medium-rare. Transfer the lamb to a cutting board and let it rest for 5 to 10 minutes before carving.

Serves 8 to 10


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Middle Eastern Lamb Salad Recipe

Ingredients:
Lamb: 1/2 leg of lamb, butter fried
1 tablespoon of olive oil
Salt and pepper to taste
1 teaspoon ground cumin
2 garlic cloves, pressed

Salad: 1/2 cup almond pieces
4 ounces feta cheese, crumbled
1/4 cup olive oil
1-1/2 tablespoons fresh lemon juice
2 cups baby spinach leaves
1 cup mint leaves, chopped course
Salt and pepper to taste

Instructions:

Rub the lamb all over with the oil and then with the salt and pepper, cumin and garlic. Grill the lamb, turning once, until it reaches an internal temperature of 135 degrees for medium-rare. This will take about 40 minutes on a charcoal or gas-fired grill.

While the lamb is cooking, make a salad. Toast the almond pieces on a baking sheet in a 325 degree oven for about 10 minutes or until they smell toasty. Mix the remaining ingredients together in a salad bowl and toss well. Scatter the almond over the top. Serve thin slices of the warm grilled lamb over the salad.

Serves 4


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Pepper Steak Recipe

Ingredients:
2 porterhouse steaks, 6 to 8 oz. each
Kosher or sea salt
1 to 2 tbsp cracked – not ground – peppercorns
4 tbsp unsalted butter
2 tbsp cognac or brandy
3 tbsp heavy cream

Instructions:

Pat the steaks dry and season them well with salt.

Spread the peppercorns on a plate and press the steaks into them to coat each steak lightly on both sides.

Place a heavy skillet over high heat.

Add half the butter and melt it. Add the steaks and cook for 2 to 3 minutes on each side.

Pour in the cognac, and ignite. When the flames subside, remove the steaks from the pan and keep them warm on a plate.

Pour off the fat from the pan and add the cream. Bring to a simmer and whisk in the remaining 2 tbsp of butter until mixed. Pour the sauce over the steaks and serve immediately.


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Cantalonian Pork Brochettes Recipe

Ingredients:
1 lbs. of pork, cut into 1 1/2-inch cubes
1/2 cup olive oil
1 tbsp paprika
2 tbsp ground cumin
1 tsp. chopped fresh thyme
2 tsp. cayenne pepper
1 tbsp fresh oregano, or 1 tsp. dried
2 tsp. minced fresh garlic

Instructions:

Place the pork in a glass bowl

Place a small skillet over low heat. Add the oil, then all of the remaining ingredients.  Warm gently, without browning, for about 1 minute; remove from the heat and cool to room temperature. Rub the herb and spice mixture evenly over the pork, cover, and refrigerate overnight

When ready to cook, allow the meat to return to room temperature. Meanwhile, preheat the broiler or charcoal fire.

Divide the pork cubes among 4 metal skewers and place them over the fire or on the broiler pan. Cook, turning  once, until done to taste, about 4 minutes per side for medium-rare, 5 minutes for medium. Take care not to overcook. Transfer to a warmed platter and serve.


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Roast Pork & Cabbage Recipe

Ingredients:
2 cups of cooked pork roast, chopped (good for leftovers)
1/2 head of cabbage
2 large onions, chopped
juice of 1 fresh lemon
pepper and cayenne pepper to taste

Instructions:

Saute cabbage, pork and onions in olive oil. Add lemon juice, and seasonings and cook covered until vegetables are tender.


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Rosemary Pork Recipe

Ingredients:
1 or more sprigs of rosemary
6 cloves of garlic, crushed and peeled
1 loin of pork, about 2 1/2 lbs. with bones (more flavorful)
2 tbsp extra virgin olive oil
1 tbsp unsalted butter, at room temperature
1/2 cup dry white wine
Salt
Freshly ground pepper

Instructions:

Preheat oven to 400 degrees F

Remove the rosemary leaves from the sprigs and chop the leaves. Mix the rosemary and garlic with salt to taste and generous amount of pepper. Rub this mixture all over the meat. Tie the roast securely to the chine with kitchen twine.

Place the roast in a heavy baking pan, roasting pan, or cast-iron skillet. Rub with the oil and butter. Roast for about 1 1/2 hours, turning and basting several times. When done, the meat should be nicely browned and cooked through, but not dry.

Remove the twine, separate the meat from the chine bone, and let the meat rest in a warm spot. With a spoon, carefully remove some of the excess fat from the roasting pan, then place the pan on the stovetop over medium-high heat.

Pour in the wine, scraping up any browned bits from the bottom of the pan. Season to taste. Cut the pork into thick slices, arrange on a serving platter, and serve with the pan sauce.

(The meat can be cut entirely away from the rib bones before carving, or these bones can be served with the slices.)


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Crown of Roasted Lame with Rosemary Recipe

Ingredients:
1/4 cup chopped rosemary
12 garlic cloves, minced
2 tablespoons oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together)
2 1/2 tablespoons extra-virgin olive oil
Fresh parsley

Instructions:

Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.

Preheat oven to 450°F.

Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).

Transfer lamb to a platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.

Serves 5.


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Stewed Lamb Recipe

Ingredients:
Lamb steaks
Lettuce
Salt
Cayenne
Powdered nutmeg
Green mint
Butter

Instructions:

Place at the bottom of a large stew-pot a fresh lettuce split into long quarters. Season the steaks with a little salt and cayenne, and some powdered nutmeg. Lay them upon the lettuce, pour on just sufficient water to cover the whole, and let it stew gently for an hour, skimming it occasionally.

Put in a sprig of fresh green mint, and some bits of butter.

Let it cook slowly about half an hour longer, until well-done. In sending it to table, place the meat upon the lettuce.


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Deviled Swiss Steak Recipe

Ingredients:
3 pounds beef round steak
2 tablespoons cooking oil
2 teaspoons dry mustard
1 (4 ounce) can mushrooms, sliced
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper

Instructions:

Cut round steak into serving size pieces.

Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet.

Brown steak quickly in oil in large frying pan. Pour off drippings.

Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time.

Remove steak to warm serving platter and top with mushrooms.

10 Servings.


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Tenderloin and Vegetables Recipe

Ingredients:
3 tablespoons olive oil
2 tablespoons grated lemon rind
2 teaspoons dried thyme leaves
1 teaspoon dried marjoram
1-1/2 teaspoons dried marjoram
1-1/2 teaspoons salt
1 teaspoon pepper
1 (4-pound) trimmed beef tenderloin roast
1 small red bell pepper, cut into 1-inch wedges
1 small yellow bell pepper, cut into 1-inch wedges
8 green onions, cut into 2 pieces

Instructions:

Heat oven to 425 F. In a bowl, combine olive oil, lemon rind, thyme, marjoram, salt and pepper. Rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat.

Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant-read (or meat) thermometer inserted in tenderloin registers 135 F for medium rate or 145 F for medium doneness.

Transfer roast to a cutting board. Let rest 5 minutes before slicing.


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