Steve & Darlene Pinnow
N5784 Johnson Road
Phone & Fax:262-728-9629
Ingredients : 1/4 c. butter 1 tbsp. chopped garlic 1 tbsp. Worcestershire sauce3 to 5 med. red potatoes (quartered with skins on)6 to 9 loin lamb chopsJuice of 1/2 lemon 1 tbsp. dried rosemary leaves Sprinkle of garlic salt3 tbsp. Green Peppercorn sauce mix (dry mix in tube or packet) 3/4 c. water Preparation : In Rosemary and Green Peppercorn Sauce with Garlic-Browned Potatoes. Sprinkle lightly with salt and white pepper and stir over medium high heat to brown the non skin sides well. Remove and place in microwave dish and cover. Turn to coat with left over butter-garlic mixture. Cook chops over medium high heat, turning twice (8 to 10 minutes for medium rare to medium). While chops are cooking, cover and place potatoes in microwave for 5 minutes on high (or untill done, but firm). Let stand with lid on until serving. When chops are about 2 minutes away from being done to your taste, add peppercorn mixture to chops. Cover and cook, turning once, until sauce lightly glazes. Remove to heated serving plates and top with pan juices, serve immediately. Serves 2 to 3 (3 small chops per serving).
Lamb Chops Teriyaki
Ingredients : 4-8 lamb chops, 3/4-inch thick 1/4 c. brown sugar 2 tsp. ground ginger 3/4 c. soy sauce 1/4 c. lemon juice 1 clove garlic Preparation : Arrange chops in glass baking dish. Combine brown sugar, ginger, soy sauce, lemon juice, and garlic. Pour over lamb and marinate for at least 3 hours or overnight in the refrigerator, turning occasionally. Preheat broiler. Place chops on rack in broiling pan 3-5 inches form heat. Broil until desired degree of doneness, turning over.
Spiced Lamb Chops
Ingredients : 8 rib or loin chops, about 1 1/2 inches thick 3 cloves of garlic, peeled & finely chopped 1 tbsp. chopped Italian parsley 1 1/2 tsp. dried mint 3/4 tsp. powdered ginger Preparation : Preheat oven to 400 degrees. Place chops in a shallow baking dish. In a small bowl, mix together garlic, parsley, mint and ginger. Pat mixture onto top of chops. Bake 20 minutes for medium rare. (Weight 4 ounces per serving.) Serve with 1 cup salad. Single serving = 4 ounces protein, 1 cup salad.
Broiled Lamb Chops, Greek Style
Ingredients : 1 tbsp. oregano 1 tsp. spearmint flakes 1/2 tsp. garlic 1/2 tsp. thyme 1 tsp. salt Pepper to taste Garlic powder 1 lemon Allow 2 chops per person Preparation : Mix herbs with salt and pepper in a small bowl. Arrange chops on unslotted broiler pan. Pork chops may be substituted. Sprinkle with some of the herb mixture. Broil 7 minutes (I rub the herbs into the chops after brushing them with olive oil) on one side. Turn over and sprinkle tops with remaining herb mixture. Continue broiling 5 to 8 minutes more depending on how well done you want them to be. Remove chops to a serving platter and squeeze half a lemon over them.
Dijon Lamb Chops
Ingredients : 4 lamb chops (about 1 1/2 lbs.) 1 lemon, cut in half Garlic powder Freshly ground pepper 1 c. chopped fresh parsley 1/3 c. Dijon mustard 1 tbsp. plus 1 tsp. wheat bran Vegetable cooking spray Lemon and lime slices Preparation : Trim fat from lamb chops. Rub both sides with lemon; sprinkle with garlic powder and pepper. Combine next 3 ingredients; mix well, and press on all sides of chops. Place chops in an 8x12x2 inch baking
Lamb Chops with Coriander-Orange Butter
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Ingredients : For the Coriander-Orange Butter 6 tbslp unsalted butter at room temperature. 3 tbslp chopped fresh cilantro 1/2 tsp ground coriander 3/4 tsp grated orange zest salt and freshly ground pepper 12 lamb chops about 3lb total weight, each 1 inch thick trimmed of excess fat. 2 tbslp of olive oil salt and freshly ground pepper fresh cilantro sprigs orange wedges Preparation : To make the butter, in a small bowl using a fork, mash together the butter, chopped cilantro, ground coriander, orange zest, and salt and pepper to taste. Cover and refrigerate for 15 minutes. Remove the Butter from the refrigerator. Place a piece of plastic wrap on a work surface. Using a rubber spatula, mound the butter in center of the plastic wrap. Drape on side of the plastic wrap over the butter and then roll the butter into a tube shape about 1 inch diameter and 3 inches long. Twist the ends of the plastic wrap in opposite directions, like a candy wrapper, and refrigerate the butter until firm. Preheat a broiler. Brush the lamb chops on both sides with the olive oil and season to taste with salt and pepper. Place on a broiler pan. Slip the pan under the broiler about 4 inches from the heat source. Broil until browned on the first side, about 5 minutes. Turn over the lamb chops and continue to broil until browned on the second side and pink when cut in the center, about 5 minutes longer.
Herbed Butterflied Leg of Lamb
Ingredients : 1 5-6 lb. butterflied leg of lamb 3 cloves garlic, minced 1/4 cup onion, grated 1 tbs. Worcestershire sauce 1/2 tsp. ground black pepper 1/2 tsp. diced thyme 1/2 cup olive oil 1/2 cup lemon juice Preparation : Place lamb in shallow dish. Combine remaining ingredients, mix thoroughly and pour over lamb. Refrigerate and marinate for at least one hour; preferably overnight. Remove lamb and reserve marinade. Place lamb on barbecue rack 4 inches from heat source. Baste often with marinade. Grill until lamb registers 140 F for rare or 150-155 F for medium. Makes 8 servings.
Darlene's Holding Sauce
Ingredients : 1 cup soy sauce 1/2 cup cooking sherry 1/3 cup olive oil 3 cloves of garlic, minced 2 tsp. ground ginger Chopped onion to taste Preparation : Darlene's secret recipe can be used as a marinate on a variety of meats. It also can be used as a holding sauce for meat that is waiting to be served. You may also choose to thicken the sauce with 2 tbs. of cornstarch and water to make a gravy.
Spicy Lamb Kebobs
Ingredients : 1 pound cubed lamb 2 medium onions cut into chunks 2 green peppers cut into large chunks 2 tomatoes cut into wedges 4 cloves garlic, minced 2 tbs. lemon juice 1/2 cup vegetable oil Preparation : On skewers alternate the meat and vegetables. Put on low heat of grill. Then mix garlic, juice, oil and brush on the meat and vegetables during grilling. Grill until preferred doneness.
Barbecued Baby Back Ribs
Ingredients : Barbeque Sauce: 1 lb. Celery, Large Dice 1 lb. Onion, Large Dice 8 oz. Bacon 2 Cloves of Garlic Minced 1 qt. Chili Sauce 1 qt. Ketchup 1 cup Pineapple Juice 1 cup Orange Juice 2 oz. Horseradish 2 oz. Brown Sugar 2 oz. Honey 1 T. Hot Sauce 1 T. Lemon Juice Salt to taste Black Pepper to taste
From the kitchen of Marlowe & Diana Buller
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Ingredients: ¼ C olive oil 1 large onion, chopped 1 large green bell pepper, chopped 8 ounces Crimini mushrooms, finely chopped (portabella or button may be used) 3 stalks of celery, finely chopped 4 cloves garlic, minced 1 lb. hamburger 1 lb. Italian sausage 2 lamb shanks, about 1 lb. each 6 8-oz cans Contadina tomato paste 1 29-oz can Contadina tomato sauce 4 Tbsp. oregano 3 Tbsp. parsley 2 Tbsp. marjoram 2 Tbsp. basil 2 tsp. thyme ¾ tsp. mint ½ tsp. rosemary 1 Tbsp. sugar 1 tsp. coarse black pepper 1 tsp. sea salt Method: Heat olive oil in stock pot. Sauté onions, bell pepper, and celery in olive oil until translucent then add mushrooms and garlic. Continue to cook until mushrooms are done, about 5 minutes. Remove from pot. Crumble hamburger and sausage into stock pot. Brown ground meat. DO NOT DRAIN OFF FAT. Put vegetables back into pot. Add tomato paste and sauce. Fill empty cans with water and add to pot. Add one additional cup of water (one can full). Stir until tomato paste smoothes out and put in shanks. Mix herbs in a bowl. Rub mixed herbs between palms over the sauce to crush and release the oils. Add sugar, salt and pepper.