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These meatballs are easy peasy, satisfying, and Minnesotan. Our kids often have a contest to see who can eat the most. I think our 7 year old holds the record for eating 8 at one time!
1 lb. ground lamb 1 egg, slightly beaten 1/3 c. onion, finely chopped 1 c. cooked wild rice 1 t. kosher salt 1 t. garlic powder or finely chopped garlic to taste Preheat oven to 375 degrees. Combine all ingredients and shape into 12-15 meatballs, approximately 1½ inches in diameter. Place meatballs on baking sheet lined with parchment paper and bake for 30 minutes or until brown.
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I love using fresh herbs. Sometimes you can get away with substituting dried herbs for fresh, but please don't do it on these chops. Lamb chops are tiny compared to pork or steak, but you will come to savor every little morsel of meat on these things. Since they are so small, they cook very quickly. Just like leg of lamb, they are best eaten rare or medium rare for the most mild flavor and tender texture.
This recipe is fresh and simple, using just enough herbs and spices to bring out the natural lamb flavor. 2 lbs lamb chops (about 8 chops) 5 plump garlic cloves, pressed 2 T. fresh parsley 1 T. fresh thyme 2 T. olive oil 1 t. hot sauce (Tobasco, or your favorite brand) 1 t. kosher salt 1 t. freshly ground black pepper Mix all rub ingredients in a bowl. Massage rub into chops until well coated. Layer in a baking dish, cover with plastic wrap and place in fridge overnight. Heat grill on high to 400 F. Then turn burners to low, and immediately place chops on the grill. Sear them on that side for 2-3 minutes. Flip to sear the other side. Remove from grill when still tender and pink juices are released. They should be done in 5-8 minutes total. Leg of lamb is one of the most special cuts of meat to prepare. It is held in the same regard as beef prime rib, although in the United States, it is very hard to find. Similar to prime rib, it is best eaten rare or medium rare at most. We take ours out of the oven when the internal temp reaches 115-118 F, and then let it rest for 15-20 minutes until we carve it. If you are uncomfortable eating meat this rare, cooking it longer will still be fine but please be warned that the higher the internal temp gets, the stronger the lamb flavor, and the tougher the meat becomes. If you want it to almost literally melt in your mouth like filet mignon, take it out sooner than later!
This recipe is adapted from www.americanlamb.com, the most trustworthy lamb recipe site I have found. 1 leg of lamb, 5-6 pounds 4 garlic cloves, smashed zest from 2 lemons 1/2 tablespoon fresh thyme, chopped 1 tablespoon freshly ground black pepper 2 tablespoons dried oregano 1 tablespoon fresh rosemary, chopped 1 bunch parsley, chopped (about 1/2 cup) 1/2 cup olive oil 2 T. kosher salt In small bowl, combine all rub ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight. Bring lamb to room temperature - at least 30 minutes. Preheat the oven to 325°F. Roast for about 2 hours or until a thermometer inserted into center of leg reads 115°F to 120°F, checking often so that it is not overcooked. Remove from oven and cover loosely with aluminum foil and allow to rest for 20 minutes. Our hams are fully cooked, so you can just thaw and slice to eat. However, the flavor changes and much improves if it is rebaked. The easiest and tastiest way I have found is just to place the ham in a baking dish - can be placed on a rack or directly on the bottom of the dish - and cover it fairly tightly witha layer of tinfoil. Bake at 300 for about 5-6 hours, leaving it fully covered the entire time. The ham gets tender, slightly crispy on some of the edges, and all around delicious. Simply slice to eat - or use it in soups, casseroles, etc.
Ribs are best done low and slow in the oven. We like dry rub ribs better than the sticky BBQ version. Here's my favorite rub:
4 racks pork ribs 1+ cup brown sugar ½ t. chili powder ½ t. paprika 1 t. kosher salt ½ t. freshly ground black pepper ½ t. garlic powder ¼ t. onion powder ¼ t. cayenne pepper ½ t. tarragon ½ t. dried thyme ¼ t. dry mustard Mix all of the rub ingredients in a bowl. You may only use half of the rub. Rub it on/over the ribs, getting them very well covered. This will turn into your spicy, sweet, meaty crust in the oven. Wrap the rib racks in plastic wrap. Leave them in the fridge for a few hours, or better yet, overnight. Take the ribs out 30 minutes before baking them. Preheat your oven to 250° F. Mount the ribs on a rack or something where they are perched, so they can get all the hot air around them. Leave them in the oven for about four hours. Toward the end, turn up the heat to 400 for 10 minutes to give them a little extra crust. Sometimes simple is best. To make the best pork chops, all you need is a grill and salt and pepper. Our kids like to dip theirs in applesauce, but that's about all the additions I allow. NO KETCHUP!!
Summer is too short here in Minnesota, so we pull out our grill year around! Here is my husband's technique for a juicy tender chop. Take pork chops out of fridge 30 minutes before grilling. After they warm up a bit, rub pork chops generously with kosher salt and freshly ground black pepper on both sides. Heat grill on high to 400 F. Turn burners to low, and immediately place chops on the grill. Sear them on that side for 3-4 minutes. Flip, and then continue to flip and check for doneness. You want light pink juices, and for it to be a slightly tender. Should take 12-15 minutes but if not sure, cut into one to check for color.  This is a signature recipe with most of my favorite flavors meshed into one easy satisfying dish! Stew:
1 lamb shoulder roast, 2-3 lb. 32 oz. beef or chicken broth / stock, canned or homemade 1 large can whole tomatoes or diced tomatoes 1 15-oz. can chickpeas (garbanzo beans), drained and rinsed 6-8 large green olives, sliced 1/2 c. raisins, regular or golden 2 T. dried minced onion or 1/2 c. yellow onion, finely chopped 1 T. cumin 2 t. smoked paprika 2 t. ground coriander kosher salt to taste Baked Rice: 1 1/2 c. brown rice - short, medium, or long-grained 2 1/3 c. water 2 t. olive oil or unsalted butter 1/2 t. salt For the stew: Place roast in slow cooker. Add all stew ingredients except for the salt. Cook on low 6-8 hours or high 4-6 hours or until meat is tender enough to fall off the bone. When tender, use tongs to remove meat from the slow cooker and place on a cutting board. Remove and discard excess fat, cartilage, and bone. Shred meat and return to slow cooker. Add salt to taste. For the rice: Preheat oven to 375. In 8 x 8 glass baking dish, pour rice evenly over bottom. Bring water to a boil and pour over rice. Add oil and salt, stir to distribute. Cover tightly with foil. Bake for 1 hour, let sit for 5 minutes, then fluff with a fork. To serve: Place rice in bottom of soup bowls, label stew over rice. |
Recipes by Katrina
If I'm not doing chores, running kids around, or working, you are sure to find me in my kitchen! Feeding my family well is one of my favorite ways I love them. I am also a registered dietitian, so I tend toward recipes that feature whole foods bursting with flavor! Archives
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