Show: Everyday ItalianEpisode: Friday Night Dinner
Recipe courtesy Giada De Laurentiis
Ingredients
1/2 cup plain dried bread crumbs
1/4 cup chopped fresh flat-leaf Italian parsley
1 large egg, lightly beaten
2 tablespoons whole milk
1/2 cup grated Pecorino Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground lamb
6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
1/4 cup olive oil
Fresh basil leaves, for topping each burger
Fresh tomato slices, for topping each burger
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Directions
In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6 (1-inch) thick burgers. Place the slices of prosciutto on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.
Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more.
Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Saturday, January 23, 2010
Spicy Lamb Stew with Butternut Squash
Posted by Elise on Oct 15, 2006
Filed under Lamb, Main Course, Soup and Stew, Wheat-free
With shorter days and colder nights, this richly flavorful lamb stew with butternut squash is a great way to fill up and stay warm.
Spicy Lamb Stew with Butternut Squash
INGREDIENTS
1/2 teaspoon freshly ground black pepper
1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp Sweet Hungarian paprika
1/8 teaspoon red pepper flakes
4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups)
1 large tomato, peeled, seeded and chopped
1 medium garlic clove, minced
Salt
1/4 cup fresh lemon juice
2 teaspoons Sweet Hungarian paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 teaspoons dried mint
METHOD
1 Sprinkle 1/2 teaspoon of black pepper on the meat. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the meat and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes.
2 Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes.
3 Add the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.
4 Stir in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish.
5 Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant. Swirl the seasoned oil into the stew, stir once and serve hot.
Serves 6.
Filed under Lamb, Main Course, Soup and Stew, Wheat-free
With shorter days and colder nights, this richly flavorful lamb stew with butternut squash is a great way to fill up and stay warm.
Spicy Lamb Stew with Butternut Squash
INGREDIENTS
1/2 teaspoon freshly ground black pepper
1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp Sweet Hungarian paprika
1/8 teaspoon red pepper flakes
4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups)
1 large tomato, peeled, seeded and chopped
1 medium garlic clove, minced
Salt
1/4 cup fresh lemon juice
2 teaspoons Sweet Hungarian paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 teaspoons dried mint
METHOD
1 Sprinkle 1/2 teaspoon of black pepper on the meat. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the meat and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes.
2 Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes.
3 Add the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.
4 Stir in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish.
5 Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant. Swirl the seasoned oil into the stew, stir once and serve hot.
Serves 6.
Lamb Chop Casserole
Cook Time: 1 hour, 20 minutes
Ingredients:
4 shoulder lamb chops, about 1 1/2 pounds total
6 carrots, cut in 2-inch pieces
4 medium onions, peeled and halved
1 bay leaf
1/2 teaspoon dried leaf thyme, crumbled
1/2 teaspoon dried oregano
dash pepper
2 beef bouillon cubes or equivalent base or granules
1 cup boiling water
Preparation:
Directions for lamb chop casserole
Trim excess fat from lamb chops; wash and pat dry with paper towels. In a non stick skillet over medium heat, brown lamb chops well on both sides - about 15 minutes. Arrange lamb chops in a single layer in a shallow, 2-quart baking dish. Add carrots, onions, and bay leaf. Sprinkle lamb chops with thyme, oregano and pepper. Dissolve bouillon or beef base in the boiling water; pour over lamb chops. Cover with foil; bake at 375° for 45 minutes. Uncover and drain off fat; bake 20 minutes longer. Serve lamb chops with pan juices.
Lamb chop casserole recipe serves 4.
Ingredients:
4 shoulder lamb chops, about 1 1/2 pounds total
6 carrots, cut in 2-inch pieces
4 medium onions, peeled and halved
1 bay leaf
1/2 teaspoon dried leaf thyme, crumbled
1/2 teaspoon dried oregano
dash pepper
2 beef bouillon cubes or equivalent base or granules
1 cup boiling water
Preparation:
Directions for lamb chop casserole
Trim excess fat from lamb chops; wash and pat dry with paper towels. In a non stick skillet over medium heat, brown lamb chops well on both sides - about 15 minutes. Arrange lamb chops in a single layer in a shallow, 2-quart baking dish. Add carrots, onions, and bay leaf. Sprinkle lamb chops with thyme, oregano and pepper. Dissolve bouillon or beef base in the boiling water; pour over lamb chops. Cover with foil; bake at 375° for 45 minutes. Uncover and drain off fat; bake 20 minutes longer. Serve lamb chops with pan juices.
Lamb chop casserole recipe serves 4.
Lamb Chops with Mushrooms
These tasty lamb chops are served with a sauce made with beef broth and red wine.
Ingredients:
8 lamb chops, about 2 1/2 pounds
salt and pepper
1 tablespoon olive oil
flour
8 ounces mushrooms, sliced
6 green onions, sliced
4 medium cloves garlic, minced
1 tablespoon butter
1 cup beef broth
1/2 cup dry red wine, such as pinot noir
Preparation:
Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium.
To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.
Serves 4.
Ingredients:
8 lamb chops, about 2 1/2 pounds
salt and pepper
1 tablespoon olive oil
flour
8 ounces mushrooms, sliced
6 green onions, sliced
4 medium cloves garlic, minced
1 tablespoon butter
1 cup beef broth
1/2 cup dry red wine, such as pinot noir
Preparation:
Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium.
To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.
Serves 4.
Dijon Lamb Chops
Great lamb chops with Dijon mustard and garlic, along with herbs.
Cook Time: 20 minutes
Ingredients:
4 to 6 large rib chops
1 lemon, halved
garlic powder
freshly ground pepper
chopped fresh parsley
Dijon mustard
wheat bran or plain bread
non-stick cooking spray
Preparation:
Trim excess fat from lamb chops. Rub both sides of chops with lemon halves; sprinkle lightly with garlic powder and pepper.Combine parsley, mustard, and bran; mix well, and press on all sides of chops. Preheat oven to 500°. Place chops in a 9 x 13 x 2-inch baking pan sprayed with cooking spray, or use nonstick foil to line pan. Bake lamb chops, uncovered, at 500° for 4 minutes. Reduce heat to 350°, and bake chops an additional 15 minutes or to desired doneness.
Serves 4 to 6.
Cook Time: 20 minutes
Ingredients:
4 to 6 large rib chops
1 lemon, halved
garlic powder
freshly ground pepper
chopped fresh parsley
Dijon mustard
wheat bran or plain bread
non-stick cooking spray
Preparation:
Trim excess fat from lamb chops. Rub both sides of chops with lemon halves; sprinkle lightly with garlic powder and pepper.Combine parsley, mustard, and bran; mix well, and press on all sides of chops. Preheat oven to 500°. Place chops in a 9 x 13 x 2-inch baking pan sprayed with cooking spray, or use nonstick foil to line pan. Bake lamb chops, uncovered, at 500° for 4 minutes. Reduce heat to 350°, and bake chops an additional 15 minutes or to desired doneness.
Serves 4 to 6.
Thursday, January 21, 2010
Southwest Marinade
1/4 cup olive oil
1 tsp minced garlic
1/4 cup apple cider
1/4 cup lime juice
1 tsp honey
1/4 tsp chili powder
1/8 tsp cumin
Dash of hot pepper sauce
Salt and pepper to taste
Combine ingredients. Add lamb. Cover and refrigerate for 2-24 hours.
http://www.superiorfarms.com/PAGES/recipes.htm
1 tsp minced garlic
1/4 cup apple cider
1/4 cup lime juice
1 tsp honey
1/4 tsp chili powder
1/8 tsp cumin
Dash of hot pepper sauce
Salt and pepper to taste
Combine ingredients. Add lamb. Cover and refrigerate for 2-24 hours.
http://www.superiorfarms.com/PAGES/recipes.htm
Lime Honey Marinade
1/2 cup lime juice
5 medium garlic cloves, minced or pressed
1/3 cup oil (corn oil works well)
1/2 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeño pepper,finely chopped
2 T honey
1/2 tsp. cumin
Makes enough for 2 pounds of meat
Mix all ingredients together (a food processor makes quick work of all the chopping as well as mixing). Marinade meat, refrigerated, for several hous or overnight and grill or broil.
©2005 FabulousFoods.com
This versatile marinade works well for chicken, fish, shrimp or even pork. Marinade your meat, then simply grill it for an easy meal.
5 medium garlic cloves, minced or pressed
1/3 cup oil (corn oil works well)
1/2 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeño pepper,finely chopped
2 T honey
1/2 tsp. cumin
Makes enough for 2 pounds of meat
Mix all ingredients together (a food processor makes quick work of all the chopping as well as mixing). Marinade meat, refrigerated, for several hous or overnight and grill or broil.
©2005 FabulousFoods.com
This versatile marinade works well for chicken, fish, shrimp or even pork. Marinade your meat, then simply grill it for an easy meal.
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