Tag Archives: lamb

There’s no need to be intimidated about cooking an entire rack of lamb. For many of us, it’s a meal reserved for ordering in a restaurant. Or maybe grandma roasted a rack for Easter dinner every year. Sure, it’s not often in the weekday dinner plans, but a roasted rack of lamb is a special treat to serve at dinner parties or holiday meals.

Rosemary and Garlic Roasted Rack of Lamb

Just because lamb isn’t a common dish on your table doesn’t mean it should cause you any apprehension. This recipe is easy and most of the prep work entails making the rosemary and garlic rub, and even then the food processor does all the work!

A simple overnight marinade in a balsamic vinegar mixture makes the meat more flavorful, removing the gaminess usually detected in lamb. When you’re ready to roast, just coat the meaty side of the rack with dijon mustard and the rosemary-garlic crumb mixture. Cook to medium-rare (about 30-35 minutes at 425˚).

Rosemary and Garlic Roasted Rack of Lamb 


Rosemary and Garlic Roasted Rack of Lamb
SERVES: 6

Ingredients
2 (about 1 1/2 lbs. each) racks of lamb
3 Tablespoons balsamic vinegar
1 sprig fresh rosemary
2 garlic cloves, minced
1 bag (5 oz.) herb croutons
Leaves of 3 sprigs fresh rosemary
3 garlic cloves
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 Tablespoons spicy mustard
Instructions
1. Place lamb, vinegar, 1 rosemary sprig and minced garlic in a gallon size zipper-lock plastic bag. Seal and shake bag. Refrigerate overnight.
2. Using S-blade, with food processor running, add croutons, rosemary leaves, 3 garlic cloves, salt and pepper to food chute. Process until fine crumbs are formed.
3. Preheat oven to 425°F.
4. Remove lamb from plastic bag; place lamb bone side down in roasting pan sprayed with nonstick cooking spray. Spread mustard on meaty side of lamb. Press crumb mixture into mustard.
5. Bake 30 to 35 minutes for medium-rare. Let stand 10 minutes before cutting.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print


Stack & Snap Food Processor - Hamilton Beach

We used the easy-to-assemble Stack & Snap Food Processor to make the rosemary and garlic crumb mixture. Its unique design requires no difficult twisting and locking, and a simple function guide shows you which blade to use and which button to press.

 



Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach

Shepherd’s pie is one of those delicious comfort foods that tastes like home whether your parents made it for you as a kid or not. With savory beef, peas, corn and carrots in a rich gravy on the bottom and mashed potatoes on the top, it’s the quintessential casserole that appeals to everyone in the family because it doesn’t lean too far in any one direction. It’s comforting and warming without being too heavy, so it’s perfect for this transition to spring.

Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach
 

Traditional British versions of Shepherd’s pie use lamb. Here, we’ve used ground beef, but you can use either as both versions taste great! Feel free to serve it with garlic bread, but it’s not necessary since you can use the potatoes to scoop up all the yummy gravy. Save time by chopping your carrots and onion with a food processor and use your hand mixer to whip up perfect mashed potatoes. You can even assemble the pie ahead of time and stick it in the oven a half hour before dinnertime.

Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 

 


Shepherd's Pie
SERVES: 6

Ingredients
1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes
1/2 cup sour cream
2 Tablespoons butter
2 Tablespoons milk
1/2 teaspoon salt
1 pound lean ground beef
2 medium carrots, peeled and chopped
1 large onion, chopped
1 garlic clove, minced
3 Tablespoons flour
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon cracked black pepper
1 can (15 oz.) beef broth
1 Tablespoon Worcestershire sauce
1 cup frozen corn, thawed
1 cup frozen peas, thawed
Instructions
Cook potatoes in water in a medium saucepot over high heat until fork tender; drain water and return potatoes to saucepot. Add sour cream, butter, milk and 1/2 teaspoon salt. Beat with a hand mixer until mixture is smooth and well blended. Set aside.
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside.
Spray large skillet with cooking spray; heat over medium-high heat. Add beef. Stir and cook 4 minutes. Add carrots, onion and garlic; cook an additional 4 minutes or until onions are clear.
Stir in flour, salt, thyme and black pepper; stirring for 1 minute until flour is blended with beef mixture. Gradually stir in broth and Worcestershire sauce, cooking 3 to 5 minutes or until mixture comes to a boil and thickens. Stir in corn and peas.
Pour mixture into prepared dish. Carefully, spread mashed potatoes over the meat mixture.
Bake 25 minutes or until mixture potatoes start to brown and mixture is bubbling along the sides of the dish.
Notes
Substitute leftover mashed potatoes if you have them, and bake 5 minutes longer.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print



Moroccan Spiced Lamb Stew from Everyday Good Thinking, the official blog of @HamiltonBeach

A vibrant blend of Moroccan spices makes a perfect complement to lamb and apricot stew. Ginger, cinnamon, salt and pepper mixed with aromatic nutmeg and cloves make this warming stew both homey and exotic. Lamb is commonly used in Moroccan cuisine, and marries well to this blend of spices. Let the stew come together in the slow cooker, and make your rice in the rice cooker, to create a meal that looks and tastes like it was prepared by a world-traveled chef. This recipe would also be good with chicken, and quinoa could easily be substituted for the rice.

Moroccan Spiced Lamb Stew from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 


Slow Cooker Moroccan Spiced Lamb Stew
SERVES: 8

Ingredients
1 Tablespoon olive oil
1 large onion, halved, sliced
2 garlic cloves, minced
4 lbs. boneless lamb, cut into 2-inch pieces
8 carrots, peeled, cut into 2-inch pieces
1 bag (6 oz.) dried apricots, chopped
2 cans (15.5 oz. each) chicken broth
1/3 cup honey
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
ections
Heat olive oil in stovetop-safe Slow Cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes. Remove to a bowl.
Add half of the lamb; brown on all sides. Remove to bowl. Repeat with remaining lamb.
Add remaining ingredients; stir until well blended.
Cover and cook on HIGH for 4 hours or LOW for 8 hours.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print



School is about to start up again and we will soon fall back into our normal routines. This means more extracurricular activities, homework and tighter schedules will be in store for most of us. Fitting in a good dinner with the family can be tough as our calendars fill up, leaving us less time to play in the kitchen. Sometimes, we just want (need) dinner to be ready at the end of the day. This is one of those exceedingly easy slow cooker meals you can set in the morning and eat when you get home. Plus, it’s tasty and well-rounded – the perfect weeknight meal.

Slow Cooker Greek Gyro from Everyday Good Thinking | @HamiltonBeach

 


Greek Gyros
SERVES: 10

The Set & Forget® 6 Qt. Programmable Slow Cooker (33863) has three choices for easy, automatic cooking: program, probe and manual mode. On busy days, program the cooking time and it automatically shifts to keep warm when the cooking time is up.
Cucumber Yogurt Sauce
1 cup plain yogurt
1 small cucumber, peeled and chopped
1 teaspoon chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon ground pepper
Meat Ingredients
5 lbs lamb, shoulder chops or cuts from the leg
1/4 cup lemon juice
3 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Other ingredients
pita bread
chopped onion
sliced tomatoes
Instructions
Stir yogurt, cucumber, mint, salt and pepper in a small bowl. Refrigerate until ready to serve.
Combine lemon juice, garlic, oregano, salt and pepper. Layer lamb and lemon juice mixture.
Cover and cook on HIGH 3 to 4 hours or LOW 6 to 7 hours until lamb is tender. Remove lamb; discard fat and bone. Thinly slice lamb.
Serve on warmed pita bread topped with onion, tomatoes and cucumber yogurt sauce.
Notes
If you don’t like lamb, substitute pork or beef instead.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print