just wondering how do you cook yours? i know many people have there own little ways of doing things? starting from scratch like turning oven on?
thanks :-)
Answer
Here's three of my tried and true favorites...you didn't say what cut so I've included rack of lamb and leg of lamb recipes.
Rack of Lamb with parsley and garlic crust
Ingredients
2 single racks of lamb, frenched
2 Tablespoons unsalted butter
2 large garlic cloves, very finely chopped
1/4 cup finely chopped parsley (curly)
1/4 cup dry bread crumbs
3 Tablespoons Dijon mustard
salt & freshly ground pepper
Preheat oven to 450°F.
1. Season the lamb with salt and freshly ground pepper.
2. Heat the butter in a nonstick skillet over med-high heat.
3. Sear the top of the meat until light golden. Remove from pan, but do not discard the butter.
4. Add the garlic and parsley to the pan and toss for 1-2 minutes.
5. Mix in the breadcrumbs, remove from heat and allow to cool in the pan.
6. Brush each rack with 1-1/2 Tablespoons of the mustard.
7. Spread the prepared topping equally over the two racks.
8. Set the racks in a roasting pan, and turn the oven down to 400°F. Roast until meat thermometer registers 120°F. (20-25 minutes).
To serve: Allow the rack to rest until the internal temperature has reached 130°F. Then slice between the ribs. This is a traditional Easter dish that is served with tiny green beans and butter fried potatoes.
RACK OF LAMB WITH HERB CRUSTÂ
1 rack of lamb
1 c. white bread crumbs
1/2 c. finely chopped parsley
1 clove garlic, minced
2 tbsp. Dijon mustard
2 tbsp. olive oil
1 tsp. salt
Freshly ground pepper to taste
Preheat oven to 400 degrees. Trim the lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut criss crosses in the fat. Combine all of the remaining ingredients. Put the lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees. Pat the bread crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 15 minutes. The lamb should be served very pink.
ROAST LEG OF LAMB WITH POTATOES, ARTICHOKES AND OLIVES
1/2 cup (packed) fresh oregano leaves (about 3 bunches)
8 large garlic cloves
1 tablespoon coarse salt
1 tablespoon ground black pepper
1 4-pound semi-boneless leg of lamb, fat trimmed
4 tablespoons olive oil
5 tablespoons fresh lemon juice
4 medium artichokes, stems and tops trimmed
1 lemon, halved
24 brine-cured black olives (such as Kalamata)
6 8-ounce white potatoes, each cut lengthwise into 6 wedges
Fresh oregano sprigs
Finely mince 1/2 cup oregano, garlic, salt and pepper in processor. Place lamb in large roasting pan. Rub lamb with 2 tablespoons olive oil. Spread 4 tablespoons oregano mixture over lamb, reserving remainder. Arrange lamb so that fat side is up. Let stand at room temperature 1 hour.
Meanwhile, fill large pot with cold water. Add 4 tablespoons lemon juice to water. Cut 1 artichoke lengthwise into 8 wedges. Rub cut surfaces of artichoke with lemon half to prevent discoloring. Cut away choke and discard, leaving artichoke wedges intact. Place artichokes in pot with water . Repeat with remaining artichokes. Boil artichokes until almost tender, about 15 minutes. Drain. Transfer to large bowl. Add olives, 1 tablespoon lemon juice and 1 teaspoon oregano mixture to artichokes; toss to coat. Set aside.
Preheat oven to 450°F. Roast lamb 10 minutes. Reduce temperature to 350°F.
Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl.
Arrange potatoes around lamb in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 140°F, about 50 minutes.
Transfer lamb to large platter. Add artichoke mixture to roasting pan with potatoes; mix well. Continue roasting vegetables until tender, about 20 minutes. Surround lamb with vegetables. Garnish with oregano sprigs and carve roast at table.
Serves 8.
Need a good easy dinner using ground beef.?
czechmate
I have a 4 year old and a 2 year old. Whats a good easy dinner to make using ground beef BESIDES hamburger helper, sloppy joes and tacos. Thnx in advance.
Answer
Beefy Gravy Potatoes
Ingredient
4 baking potatoes, scrubbed
1 pound ground beef
1 small onion, diced
1 cup condensed cream of mushroom soup
1/2 teaspoon garlic powder
salt and pepper to taste
1 cup shredded Cheddar cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Place potatoes directly on the oven rack, and bake for 1 hour in the preheated oven, or until tender.
While the potatoes are baking, place ground beef and onion in a large skillet, and cook over medium-high heat until evenly browned. Drain grease, then stir in the soup and garlic powder. Season with salt and pepper to taste. Heat through until bubbly, then set aside and wait for the potatoes.
When the potatoes are ready, reduce the oven temperature to 350 degrees F (175 degrees C). Place the potatoes into a 9x13 inch baking dish, and split them in half lengthwise. Break up the centers of the potatoes with a fork, then pour the ground beef mixture over the top. Sprinkle with shredded cheese.
Bake for 10 to 15 minutes in the preheated oven, until cheese is melted.
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Cheeseburger and Fries Casserole
Ingredients
1 pound lean ground beef
1/2 medium onion, chopped
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (16 ounce) package frozen French fries
2 cups shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Serve with ketchup.
--------------------------------------------
Tater-Tot Casserole
Ingredients
1 1/2 pounds lean ground beef
1/2 onion, chopped
4 cups frozen mixed vegetables
1 (19 ounce) can cream of chicken soup
1 (32 ounce) package frozen potato rounds
1 cup cheddar cheese, grated
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 glass baking dish with cooking spray.
Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with diced onions. Layer frozen veggies as next layer. Cover with the soup, straight from the can, carefully spreading with spatula to cover entirely.
Layer tater tots on top, covering entire top with tots. Bake at 375 degrees F (190 degrees) for 45 minutes, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F (190 degrees C).
Top with grated cheese, return to oven for 5 minutes.
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Sweet N Sour Meatballs
Ingredients
1 egg
1 medium onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
2 tablespoons vegetable oil
SAUCE:
1 (20 ounce) can pineapple chunks, undrained
2 medium green peppers, julienned
1/2 cup sugar
3 tablespoons cider vinegar
1 tablespoon vegetable oil
1 tablespoon soy sauce
3 tablespoons cornstarch
1/3 cup cold water
Directions
In a bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain.
To skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink.
Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over hot cooked rice.
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Skillet Meatloaf
Ingredients
1 (14 oz) can tomato sauce
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg, lightly beaten
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon pepper
1/4 cup water
1/2 teaspoon prepared yellow mustard
1/2 cup shredded mozzarella cheese
Directions
In a large bowl, mix together 1/4 cup of the tomato sauce, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
Drain the fat from the skillet, and stir in the remaining sauce, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.
Serve over mashed potatoes, noodles or rice.
--------------------------------------â¦
Beef Taco Bake
Ingredients
1 pound ground beef
1 (10.75 ounce) can Condensed Tomato Soup
1 cup Chunky Salsa
1/2 cup milk
6 (6 inch) corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese
Directions
Cook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.
----------------------------
Beefy Rice Mess
Ingredient
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 green bell pepper, seeded and chopped
1 cup uncooked long grain white rice
1 (14 ounce) can beef broth
2/3 cup water
1 cube beef bouillon
1 (12 ounce) can diced tomatoes
1 (11 ounce) can sweet corn, drained
1/2 teaspoon ground black pepper
1 (6 ounce) package (1 ounce each) mozzarella cheese
1 (16 ounce) package shredded Monterey Jack cheese
Directions
Place the ground beef, onion, garlic, and green bell pepper in a saucepan over medium heat, and cook until beef is evenly brown. Drain grease.
Mix rice, broth, water, bouillon, tomatoes, and corn into the saucepan. Season with pepper. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes. Top with mozzarella and Monterey Jack cheeses to serve.
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