If you like lamb?!
any ideas?
Answers: I got a lot of ground lamb for sale at the super market and I was thinking of making a meatloaf with it, I also have fresh mint leaves and i wanted to ad those.
any ideas?
If you are going to the trouble of making lamb, you'll want to taste it, so I'd leave out all the sauces-especially ketchup and bbq sauce as they will completely overpower the lamb and it will not be any different than any other meatloaf you'd make-why not try something different. I'd use either the mint or rosemary. Mix the lamb with minced garlic, a little olive oil, a little chopped onion, maybe some chopped spinach or asparagus if you'd like veggies, and the herb-mint or rosemary, an egg, and I'd add some cooked brown rice or barley if you want [I love this]. Form your loaf, put it into a loaf pan, brush a little olive oil over it for flavor and cook at 400 until cooked through. I've made this with feta crumbles inside, and it is very tasty. Leftovers will go quickly. We've used the leftovers for "burgers" and when using rosemary makes a great starter for lamb and barley [or rice if you added it] stew-which you can do anyway if you still have lamb left over . Happy eating!
http://www.elise.com/recipes/archives/00...
Use a mixture of lamb, veal, and ground beef. Add bread crumbs, egg, and mint leaves and other seasonings as well. A hint: Use barbeque sauce or ketchup to give it an extra nice flavor! Put some of it in the meatloaf, and some on the outside to give it a nice crust. And then put a little potato bread inside the meatloaf to keep it moist!
Mareseatoatsanddoeseatoatsandlittlelambs...
That sounds great! Save some for me!
Moroccan Meat Loaf
2 lbs ground lamb
1 lb ground beef
2 Tbsp olive oil
1 yellow onion, chopped
1 large carrot, peeled and chopped
1 large celery stalk, chopped
2 Tbsp chopped garlic (about 6 cloves)
2 Tbsp minced fresh ginger (3-inch piece)
1 1/4 teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups dried bread crumbs
2 small eggs
1/4 cup chopped fresh cilantro
2 Tbsp chopped fresh mint
1 Preheat the oven to 350°F. Combine the lamb and beef in a large bowl. Set aside.
2 Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.
3 Stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro, and mint. Transfer to a 1 1/2 quart loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan.
4 Bake the meat loaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Unmold onto a plate and slice. Serve with optional Pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
Grilled Marinated Lamb with Mache and Mint Recipe courtesy Tyler Florence
Show: Food 911
Episode: Hail to Greece!
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, butterflied
1 bunch mache
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.
Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices.
Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well. Place the lamb onto a serving board. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.
Lemony Chickpea Puree:
1 cup dried chickpeas, soaked overnight
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish
Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
Yield: 4 cups
Other Recipes from this Episode
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Greek Yogurt with a Fig, Date, and Honey Swirl
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try this. I make a SOW of myself whenever I make this. It is TO DIE FOR!!!!!!!!!!!!!!!
Lamb and Rice Casserole
1lb ground lamb
2 cups Minute Rice
1 cup chopped celery
1 can cream of mushroom soup (don't even think of using reduced fat!!)
10 oz shredded Swiss Cheese
salt and pepper (to taste)
brown lamb and drain
in med casserole combine rest of items (add some milk if needed for liquid)
cover and bake at 350 until rice is tender
I think this should serve 4, but fiance and I devour it........