Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE

1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

• In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
• In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
• Once the meat is cooked, chop it into 1/2 inch pieces.
• Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
• Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE

1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

• Combine all ingredients in a small food processor or with a hand blender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

FBF: Herb Lamb Kabobs

FLASH-BACK FRIDAY

HERB LAMB KABOBS

click on image to see full post from 4/24/12

Greek Lamb and Feta Lasagna

GREEK LAMB AND FETA LASAGNA

(low calorie! about 321 per serving)

2 tsp olive oil
1-1/2 cups onion, chopped
1-1/2 Tblsp garlic, minced
1 Tblsp fresh rosemary, chopped
9 ounces lean ground lamb
9 ounces ground pork [or lean ground beef]
1-1/4 cups unsalted chicken stock
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 (28oz) can crushed tomatoes, undrained
1 (14oz) can crushed tomatoes, undrained
1-1/4 cup part-skim ricotta cheese
1/2 tsp grated lemon rind
9 no-boil lasagna noodles
Cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 Tblsp fresh rosemary, chopped

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through pork); cook 14 minutes or until lamb and beef are browned, stirring to crumble. 
• Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
• Combine ricotta and rind in small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
• Spread 2 cups tomato mixture in bottom of an 11x7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. 
• Cover with foil; bake for 40 minutes. 
• Remove foil; let stand 10 minutes. 
• Sprinkle with rosemary.

recipe directly from CookingLight magazine, Marsh 2013 edition 

Lamb Pizza

LAMB PIZZA

This pizza will take about2-1/2 to 3 hours to make, so plan accordingly!

For the Dough:
1 (1/4 ounce) packet of active dry yeast
2 tsp sugar
2 tblsp extra virgin olive oil, plus more for brushing and drizzling
4 cups all-purpose flour, plus more for dusting
1 cup semolina flour [or use another cup of the all-purpose flour]
2tsp fine salt

For the Topping:
6 tblsp EVOO
1/2 cup pine nuts (optional)
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
6 tblsp tomato paste
1 pound ground lamb [you can also use beef!]
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp red pepper flakes (optional)
1/4 tsp ground allspice
kosher salt
2 plum tomatoes, seeded and finely chopped
1/4 cup Greek yogurt
2 tsp fresh lemon juice
2 tblsp fresh cilantro, chopped
2 tblsp fresh parsley, chopped

For the Sauce:
2/3 cup Greek yogurt
1/4 cup fresh mint, chopped
1 tblsp fresh lemon juice
kosher salt and freshly ground pepper

• MAKE THE DOUGH: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes.
• Whisk both flours and the salt in a large bowl. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
• Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
• Meanwhile, MAKE THE TOPPING: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 tsp salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minutes Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
• MAKE THE SAUCE: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.
• Preheat the grill to medium. Cut 12 9-inch square pieces of parchment paper. Stretch each peice of dough into an 8-inch round, brush with olive oil on both sides and stack with the paper in between.
• Invert the dough onto the the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes. 
• Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce.

this recipe is from "Food Network Magazine" September 2012 issue

Grilled Rosemary Lamb Sirloins

GRILLED ROSEMARY LAMB SIRLOIN

1/4 cup balsamic vinegar
1 tablespoons olive oil
1 tablespoons fresh lemon juice
1 tablespoons minced fresh rosemary or 3 teaspoons dried
2 garlic cloves, minced
1/2 teaspoon ground black pepper
4 1-inch-thick lamb sirloins (or chops), fat trimmed

• Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
• Prepare barbecue (medium-high heat). Season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Rosemary-Lamb-Chops-658#ixzz24zNVdO2d

Lamb & Feta Stuffed Bell Peppers

LAMB & FETA STUFFED BELL PEPPERS

1 tblsp olive oil
1 medium white onion, chopped
1 garlic clove, minced
4-5 medium bell peppers, any color
2 tblsp fresh dill, chopped
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp ground black pepper
1 cup cooked rice
1 lb ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 tblsp fresh lemon juice
1 tsp white granulated sugar

• Preheat oven to 375 degrees F.
• Heat old in large skillet over medium-high heat. Add onion and cook for 4-5 minutes or until just tender. Add in garlic and cook another 1-2 minutes.
• Slice top off peppers and remove seeds. Stand peppers upright in a square baking dish, or rectangle if using more than 4 peppers.
• In a large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb then fold in feta cheese. Stuff peppers with mixtures.
• Mix tomato sauce with water, lemon juice and sugar. Pour over peppers allowing enough to pool in dish. Cover in foil.
• Bake peppers for 45 minutes. Uncover and bake for additional 15 minutes, basting with sauce every 15 minutes. Make sure internal temperatures reach at least 165 degrees F. Serve hot.

Portobello Lamb Chops

PORTOBELLO LAMP CHOPS

3/4 cup peach preserves
1 tblsp balsamic vinegar
1/4 tsp pepper
1/8 tsp salt
4 lamb chops
1/4 cup olive oil
1 tsp dried rosemary, crushed
4 large portobello mushrooms

• In small bowl, combine the first four ingredients. our 1/3 cup of marinade into large resealable plastic bag; add lamb chops. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade.
• In small bowl, combine oil and rosemary; brush over mushrooms.
• Grease grill rack and grill lamb chops and mushrooms, uncovered, over medium heat for 8-10 minutes each side. 
• Baste frequently with reserved marinade.
• Make sure meat reaches 145 degrees for medium, 160 degrees medium and 170 for well done.
• Slice mushrooms and serve with lamb chops.

Grilled Lamb with Brown Sugar Glaze

Why don't we just call this "lamb week" since it seems that it is the only thing I'm cooking recently! Goes to show how much we LOVE it!

GRILLED LAMB

with BROWN SUGAR GLAZE

1/4 cup brown sugar
2 tsp ground ginger
2 tsp dried tarragon
1 tsp ground cinnamon
1 tsp ground black pepper
1 tsp garlic powder
1/2 tsp salt
4 lamb chops

• In a small bowl, mix first 7 ingredients until well blended.
• Rub over chops and place on plate. Cover and refrigerate for 1 hour.
• Preheat grill on high.
• Place lamb chops on grill and cook for 5 minutes on each side, or to desired doneness.

Look later on this week for recipes for the veggies!

FBF: Wine & Mint Lamb Chops

Lamb and mint go together like 2 peas in a pod. It just happens to be another lamb recipe that I cooked at this time last year!

FLASH-BACK FRIDAY

WINE & MINT LAMB CHOPS

Click on image to see full post from 6/2011

Mint-Honey Lamb Skewers

MINT-HONEY LAMB SKEWERS

I added potatoes to my skewers, this recipe is for the lamb pieces only.

1 cup chopped fresh mint

3/4 cup dry white wine

2 tblsp lemon juice

2 tblsp honey

3 lbs cubed lamb stew meat

1 tblsp apricot preserves

2 tblsp cornstarch

1 tblsp water

• In a small bowl combine mint, wine, lemon juice and honey. Stir to combine.
• In a large bowl place the lamb and add the wine mixture and toss until combined. Cover and refridgerate 4 hours to overnight.
• Place lamb on skewers and reserve remaining marinade and set aside.
• Grill skewers until lamb is cooked through, about 8 minutes on each side. Set aside.
• In small saucepan, bring reserved marinade to a simmer. Whisk in apricot preserves until dissolved and then reduce heat to low and simmer for 5 minutes, adding water as needed,
• Dissolve cornstarch in 1 tblsp of water and whisk into sauce to thicken; simmer for 1 minute longer and baste over the lamb skewers, then serve.

Herb Lamb Kabobs

Its getting warmer outside and that means we use the grill a whole lot more...so expect to see quite a few grilling recipes! We got a new grill that has gas/charcoal/smoking option. So cool! Its also a very healthy alternative way of cooking--I take full advantage of that! =) So enjoy!



1 cup canola oil
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 large green pepper, cut into 1-inch pieces

• In a small bowl, combine the first 8 ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours [I forgot to put it in the marinade in in the morning, so it only had about 1-1/2 hours to marinate and it was still amazing!]. Cover and refrigerate remaining marinade for basting.


• Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade.

recipe derived from Taste of Homes "Herb Lamb Kabobs Recipe"

Flash Back Friday #21: Lamb & Olive Pasta

HAPPY 11-11-11 DAY & posted at 11:11am!

FLASH-BACK FRIDAY

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

LAMB AND OLIVE PASTA

Click on image to see full post from 3/6/11

Roast Lamb alla Romana

This dinner is fit for a king. Spectacular! Make sure you have a meat thermometer on hand to make sure you don't over cook or under cook the lamb. Don't forget about the sauce as well--its what really makes this dish so wonderful!

ROAST LAMB ALLA ROMANA

1/2 leg of lamb, about 3 pounds
3 garlic cloves, cut into thin slices
1 tblsp olive oil
1-1/2 tsp chopped fresh rosemary
salt and freshly ground black pepper to taste
1/2 cup red wine
2 cups vegetable stock
1 small onion, coarsely chopped
1-1/2 pounds small yukon gold potatoes
1 tblsp olive oil
1-1/2 tsp chopped fresh parsley
1 pound baby carrots

Make deep slits in the lamb with the point of a sharp knife and insert the garlic slivers into the slits. Rub the lamb all over with 1 tablespoon olive oil and place in a roasting pan. Sprinkle with 1-1/2 teaspoons rosemary and season with salt and pepper. Roast at 450 degrees F for 30 minutes, turning once.

Reduce the heat to 375 degrees F and add the wine, stock and onion to the roasting pan. Roast for 1-1/4 hours longer or until tender (internal temp between 140-155 degrees F), turning several times and basting after each turn.

Combine the potatoes and carrots with 1 tablespoon olive oil and 1-1/2 teaspoon rosemary in another roasting pan. Season with salt and pepper. Place in the oven 1 hour before the lamb is done and roast with the lamb until golden brown and tender, turning several times.

Remove the lamb to a cutting board and tent with foil. Let stand in a warm place for 10 minutes. Cut into thin slices and arrange on a large platter. Arrange the potatoes and carrots around the lamb.

Strain the juices and spoon over the lamb to serve.

Serves 6 to 8.

recipe adapted from "Dining In" with Show Me St. Louis cookbook, 2007

Grilled Lamb Chops with Wine Sauce

This isn't the BEST lamb recipe, but its still really good! Be careful not to over cook the tomatoes, like I did. And having an instant read thermometer is really helpful on getting the lamb to the right doneness. If you like lamb, also try my Wine & Mint Lamb Chops, Lamb & Olive Pasta and my "How to use a guy in 10 day" Rack of Lamb!

GRILLED LAMB CHOPS WITH WINE SAUCE

Click HERE for printable recipe

2 Tbsp finely chopped sweet onion
3 tsp olive oil, divided
1 cup dry red wine
\1 tsp butter
1 tsp minced fresh thyme
1 cup cherry tomatoes
6 whole unpeeled garlic cloves
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
4 lamb rib or loin chops (6oz each)

Directions:
In a small saucepan, saute onion in 1 tsp oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from heat; keep warm.

Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 tsp oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes.

Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6 to 8 minutes on each side or until lamb reaches desired doneness.

[medium-rare 145 F, medium 160 F, well done 170 F]

Open tomato packet carefully to allow steam to escape; place tomatoes in small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve the lamb with tomatoes and wine sauce.

Click HERE for printable recipe

Wine and Mint Lamp Chops

[This marinade would be great on pork chops as well!]

WINE & MINT LAMB CHOPS

 
1/4 cup dry red wine
2 tablespoons soy sauce
2 teaspoons fresh mint, chopped
1 teaspoon fresh basil, chopped
1/2 teaspoon pepper
1 garlic clove, minced
4 bone-in lamb chops

In a large ziplock bag, combine the first 6 ingredients. Then add chops. Seal bag and turn to coat the chops. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill lamb, uncovered, over medium heat for at least 5 minutes [no more than 7] each side. Using a thermometer, temp should real 160 degrees F.

LAMB AND OLIVE PASTA

This is a very quick recipe, which is a bonus, and my kids loved every bite!

LAMB AND OLIVE PASTA

1 red bell pepper
1 tablespoon EVOO
1 lb ground lamb (turkey is also a great substitute if that's your preference)
1/2 carrot, finely grated
1 medium onion, finely chopped
3 to 4 garlic cloves, finely chopped
2 sprig rosemary, finely chopped
salt and pepper
pinch ground cloves
1 fresh bay leaf
1 teaspoon orange zest
about 1/4 cup tomato paste
about 3/4 cup white wine
1 cup chicken stock
1/2 cup whole milk
1/4 cup pitted green olives, chopped
1 lb long fusiolli (pasta)
pecorino-romano cheese, for serving
1/4 cup pistachios, chopped for garnish

Char the bell pepper under the broiler until blackened all over. Transfer to bowl, cover and let cool, then peel, seed and chop.

In a dutch oven, heat EVOO over high heat until smoking. Add the lamb and brown well (keep some big chunks). Add carrot, oinion, garlic and rosemary. Season liberally with salt and pepper. Stir in cloves, bay leaf and orange zest.

Once onion has softened, add tomato paste and stir until fragrant, about 1 min. Stir in the wine to deglaze the pot. Add stock, milk and olives and bell pepper.

Lower heat and simmer.

Meanwhile, bring large pot of water to boil, and cook the pasta until al dente according to the package. Drain.

Remove bay leaf from sauce, then toss pasta in. Serve in shallow bowls and top with cheese and pistachios.

"How to loose a guy in 10 Days" Rack Lamb with Cherries Recipe

One of my "All time favorite" movies is "How to Loose a Guy in 10 Days," with Kate Hudson. Even if you haven't seen the movie, you KNOW the seen where Matthew Mcconaughy cooks Kate dinner, Lamb with a cherry sauce, while the TV is showing Basketball game..and she looks at him with a fake "sad" face and starts singing "Mary had a little lamb...." HAHA I still laugh every time!

Anyway--has anyone been curious about the meal itself? I HAVE! I found this good recipe, and changes just a few things--whether its because I'm not a professional chef and probably doing something wrong...or just because of things I prefer. So, here it is!

RACK OF LAMB WITH MERLOT GLAZE & CHERRY SAUCE

2 cups merlot 
2 cups fresh cherries, pitted
2 cloves garlic, chopped 
1 shallot, chopped
4 cups lamb stock (or chicken stock, which I used)
1 tablespoon unsalted butter
salt & fresh ground pepper 


1 bottle  merlot (750 ml)
1 1/2 cups good quality balsamic vinegar
1 shallots, chopped
1 clove garlic, chopped


4 lamb racks, excess fat trimmed
salt & freshly ground pepper
1 tablespoon extra virgin olive oil
rosemary springs, for garnish

To prepare the sauce, combine wine, cherries, garlic and shallot in saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.

Add the stock, decrease the heat to medium and reduce until the sauce is think and coats the spoon [about 10 to 15 minutes]

Add butter and stir until melted. Season with s&p to taste.

Preheat oven to 300 degrees F.

To prepare glaze, combine the wine, vinegar, shallot and garlic in saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes. Set aside until ready to use.

To prepare lamb, season well with s&p.

Heat the oil in a large saute pan over high heat until smoking hot. Add as many racks as will fit, meat side down, and sear well [3 to 4 minutes]. Transfer to sheet pan. Continue searing racks.

Baste the racks well with the glaze. Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches 135 degrees F internally. About 20 minutes for med-rare doneness.

Remove racks from oven and let sit for 5 minutes, then slice. [mine were too rare at this point, so I sliced them all individually, then seared them again on each side, which gave a better doneness for my taste]

Place on platter to serve and drizzle the some of the sauce. Garnish with rosemary springs and serve warm, with extra sauce on side.

**This was absolutly FABULOUS! Must try! Start the sauces all at the same time, it will help save time. Also plan a little more time for cooking, just incase the degree of doneness is to your liking.

**I also couldn't find fresh cherries that week, so I used a canned kind. Then I waited to add the cherry until the very end of making the sauce, so just enough time to soften them and heat them through.