Low Carb Ground Lamb Recipe?
I made a modification of an old weigh****chers recipe that my family likes:
Lamb cassarole
2 lbs ground lamb
1 lrg onion chopped
2 packet frozed green beans, sliced french style (thin slices)
1 small can frozen organce juice
several slices of orange zest (don't get any of the white)
salt and pepper to taste
In a large skillet, brown lamb and onions. Add 1/2 can orange juice and both packets of green beans. Sprinkle with salt and pepper. Cover and cook on low for 25 -30 minutes. I serve with rice or noodles for them--I ust eat the cassarole.
Lamb cassarole
2 lbs ground lamb
1 lrg onion chopped
2 packet frozed green beans, sliced french style (thin slices)
1 small can frozen organce juice
several slices of orange zest (don't get any of the white)
salt and pepper to taste
In a large skillet, brown lamb and onions. Add 1/2 can orange juice and both packets of green beans. Sprinkle with salt and pepper. Cover and cook on low for 25 -30 minutes. I serve with rice or noodles for them--I ust eat the cassarole.
Probably too late now, but for next time. :-)
Gyro Meat with Tzatziki Sauce
Recipe courtesy Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html
* 1 medium onion, finely chopped or shredded (I used 1 T dried, minced)
* 2 pounds ground lamb
* 1 tablespoon finely minced garlic (I used ¼ tsp powder)
* 1 tablespoon dried marjoram
* 1 tablespoon dried ground rosemary
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* Tzatziki Sauce, recipe follows
Preheat oven to 325
My directions, simplified. (Alton's are below)
Put all dried herbs in a Magic Bullet and whir away until powdered.
Add meat to food processor and add powdered herbs. (Don't skip this or the texture will be all wrong)
Process until it’s a paste consistancy, scraping sides as needed.
Place meat mixture in a loaf pan, pressing to the sides of the pan.
Place loaf pan into a water bath and bake for 60 – 75 miutes.
Remove any fat from loaf pan.
Wrap a brick in aluminum foil (I use 2 heavy cans in a smaller loaf pan) and place on top of the meat.
Allow to sit 15 – 20 minutes.
Carve and serve. I skip the tzatziki sauce.
Alton’s Directions:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
Gyro Meat with Tzatziki Sauce
Recipe courtesy Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html
* 1 medium onion, finely chopped or shredded (I used 1 T dried, minced)
* 2 pounds ground lamb
* 1 tablespoon finely minced garlic (I used ¼ tsp powder)
* 1 tablespoon dried marjoram
* 1 tablespoon dried ground rosemary
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* Tzatziki Sauce, recipe follows
Preheat oven to 325
My directions, simplified. (Alton's are below)
Put all dried herbs in a Magic Bullet and whir away until powdered.
Add meat to food processor and add powdered herbs. (Don't skip this or the texture will be all wrong)
Process until it’s a paste consistancy, scraping sides as needed.
Place meat mixture in a loaf pan, pressing to the sides of the pan.
Place loaf pan into a water bath and bake for 60 – 75 miutes.
Remove any fat from loaf pan.
Wrap a brick in aluminum foil (I use 2 heavy cans in a smaller loaf pan) and place on top of the meat.
Allow to sit 15 – 20 minutes.
Carve and serve. I skip the tzatziki sauce.
Alton’s Directions:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
---jan---
(deactivated member)
on 1/18/09 5:41 am
on 1/18/09 5:41 am
My favorite thing to do with ground lamb is just make lamb-burger patties. The meat is so rich that a little onion on top and some really good flavored mustard is heavenly. I've grilled them and pan fried them, they are better grilled or broiled over a rack-otherwise they are too greasy for my taste.
I little mint jelly instead of mustard is kind of nice too.
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