A little twist on the classic Vietnamese soup! Perfect for a cold, rainy night - just the right amount of spice, heartiness, and warm broth. You can substitute most of these ingredients for what you have on hand - I'm sure it will still come out delicious!
Time: 45 minutes
Ingredients:
- 1 pack ground lamb (or meat of your choice)
- 2 cups chicken or vegetable broth (can sub 2 cups water + 1 bullion cube)
- 1 pack rice noodles (whatever noodles you have on hand will work)
- 2 cloves garlic, minced
- 1 thumb ginger, peeled and minced or sliced thin
- 2 baby bok choy, chopped or broken apart with the leaves whole (can sub spinach or other greens)
- 1 jalapeno (optional)
- 2 scallions, chopped into small rounds with the white parts separated from the green
- 1 lime (optional)
- 1/4 cup panko
- 1 tablespoon vegetable oil
- 1-2 tablespoons chopped red onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Fresh mint leaves for garnish
Recipe:
- Use a large basin or mixing bowl to combine the ground meat with the onion, garlic cloves, cumin, chili powder, panko and salt. Mix just well enough to combine, don't over-mix.
- Form meatballs out of the mixture and lightly sear them in a wok or pot with the vegetable oil.
- Add the ginger and sautee for about a minute, then pour in the broth and noodles.
- Let the noodles cook for 2-3 minutes before adding the bok choy and the white parts of the scallions. You can also add the jalapeno slices now if you're using them.
- Once the noodles are cooked through (about 5-7 minutes), serve hot garnished with the fresh mint leaves and green parts of the scallions!
The days are getting warmer in New York City but we're still getting chilly nights! Try this decadent and delicious meal to warm you up! It's hearty, savory, and the meat is fork-tender! Enjoy with a warm french baguette or vegetables, potatoes, whatever you crave!
Time: 3 hours
Ingredients:
- 1 lamb shank
- 1.5 tablespoons of the following: ground cumin, chilli powder, salt, and black pepper
- 1 cup dry red wine (Merlot)
- 1.5 cups chicken broth (unsalted)
- 3-4 asparagus roots (can use celery stalks or carrots)
- 1/4 cup all purpose flour
Recipe:
- Heat a large pot (that can fit the whole shank laying down) to medium-high heat. Don't add any oils if there's fat still on the shank.
- Place the lamb shank in the pot and let the fat melt off of it, searing all sides so it browns. Use tongs to turn it.
- Sprinkle the dry seasonings on top, coating all sides (again use the tongs).
- Pour the red wine over the shank, then the chicken broth.
- Cut the asparagus into smaller pieces and place them in the pot around the shank.
- Bring to a simmer. If the liquid doesn't completely cover the shank, you can add some water.
- Cover and let simmer for at least 2 hours.
- After the lamb meat is fork-tender, remove it with tongs and set it aside.
- Bring the liquid to a boil and slowly add 1/4 cup flour while whisking, so it doesn't clump. This will help thicken your liquid into a sauce. This will take about 15- 20 mins.
- Pour the sauce over the braised lamb meat, dip the baguette in the sauce, and enjoy!!
Easter dinner is ready! I used a few of my fave spices for lamb & had a simple salad on the side. The best part about this dish is that it's bursting with flavor & it was sooo easy to make. Pair this with a nice full-bodied velvety red wine, it's heaven! Recipe below!
Time: 2.5hrs
Ingredients:
- 2.5lb boneless leg of lamb
- 1.5 tablespoons olive oil
- 4 cloves garlic
- 2 sprigs fresh rosemary
- 1 tablespoon ground cumin, chili powder & black pepper
- 1/2 tablespoon ground cinnamon
- Juice of 1/2 a lemon
- Salt to taste
Recipe:
- Squeeze the lemon juice over the lamb coating both sides. Set aside.
- Chop the fresh rosemary & garlic cloves on a cutting board, then add the remaining spices. Mix to combine.
- Add olive oil to the mixture & combine so it turns into a paste.
- Take the lamb & rub the spice mixture all over it, try to push some inside if you can without bursting the string holding it together.
- Place the lamb in a large skillet on medium heat, fat side facing down.
- Let the lamb sear for about 30 seconds on all sides (use tongs to turn it) or until the lamb is browned/slightly charred.
- Put a wire rack inside a 13x9 inch Pyrex, spray cooking spray over it.
- Place the lamb leg on top of the wire rack, loosely cover it with foil, & roast in a 325 degree oven for 1.5 - 2 hours depending on your preferred rareness.
- Serve hot, slice against the grain.
An easy way to dress up lamb. I paired this with a fresh baby arugula-beet salad. It tastes phenomenal!
Time: 1.5 - 2 hrs
Ingredients:
- 1 rack of lamb
- 3 cloves of garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- 1.5 teaspoons salt
- 2 pinches black pepper
- 1/2 log goat cheese
- 2 tablespoons breadcrumbs or crushed croutons
Recipe:
- Trim the fat off the rack (leave some for flavor).
- Coat the rack with the olive oil.
- Add all spices & rub into the meat.
- Sear the meat in a hot frying pan for 5 mins on each side.
- Put it in a 425 degree oven for 20 minutes.
- Take the rack out of the oven & coat it with the goat cheese & breadcrumbs. Put it back in the oven for 15 mins.
- Hint: If you want the meat to be less rare, leave it in for 30-40 mins before coating with the goat cheese.
- Enjoy!
Spiced lamb meat slow cooked in a warm broth of casreep (a thick black liquid made from cassava root), cinnamon sticks, clove, dark brown sugar, and other spices. Try this delicious Guyanese dish this holiday season & savor it for days!
Time: 1 hour
Ingredients:
- 3 lbs lamb meat - cut into chunks for stew
- 1 cup casreep (find it in a West Indian store)
- 1.5 tablespoon whole cloves
- 3/4 cup dark brown sugar
- Enough hot water to cover the meat in the pot
- 5 cinnamon sticks
- 3 tablespoons minced/chopped garlic
- 1 large onion chopped/minced
- 1 bunch of fresh parsley leaves
- 1 bunch fresh oregano
- 5 fresh basil leaves
- 3 leaves of broadleaf thyme, finely chopped
- 2 teaspoons dried thyme
- 1 teaspoon cumin powder
- Salt to taste
- 3-4 hot peppers (optional)
Recipe:
- Sautée onion, garlic, and lamb meet with the casreep for 5 mins on low heat
- Add all other ingredients + the water, bring to a boil.
- Cover for about 40 mins, or until the meat is tender. Turn it occasionally during this time.
- Enjoy!
Pepper pot should be served with Guyanese plait bread (can be found in a West Indian store). It tastes even better days after it's cooked - reheated. The flavors in the broth saturate the meat and make it even more flavorful in every bite!
Looking for an easy, delicious homemade meat sauce? Search no more! This lamb ragu is a quick way to fancy up some pasta - without breaking your budget. Recipe brought to us by Elvin Angulo! Enjoy :)
- 1.5 lbs ground lamb
- 4 cups of tomato sauce (homemade or store bought)
- 4 cloves of garlic
- 2 shallots
- 1 cup of red wine (I used a Merlot/Cabernet Sauvignon)
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 teaspoon of cinnamon
- 1 teaspoon of cumin
- 1 teaspoon of oregano
Recipe:
- Mince the garlic and dice the shallots, then heat 2 tablespoons of extra virgin olive oil in a skillet.
- Cook the garlic and shallots on high heat for 4 minutes. You do not want to burn the garlic so make sure to keep an eye on it.
- Once the shallots are sweating and the garlic is soft, throw the lamb in with the salt, pepper, cumin, and cinnamon and then cook until the meat is brown. There will be a decent amount of liquid from the fat of the meat so you will want to cook the liquid down.
- Pour the cup of wine into the skillet and stir. You will want to cook the wine into the meat until the wine has been reduced by half.
- Add 4 cups of tomato sauce into the skillet along with the oregano. Bring the heat down to low, mix around the sauce and let cook for 12 min.
- Serve with pasta of your choice and enjoy!
Creamy, hearty, meaty, warm, YUMMY! Cookup rice is an amazing Guyanese dish.. and one of my favorite dishes ever! I've deviated slightly from the traditional way of making it, simply to save some time and get it in my belly faster - but I've included a disclaimer of how to make it the traditional way if you have more time. This recipe seems intimidating because of the number of ingredients, but it is really easy! It's kind of like a big pot of gumbo.
FYI you can substitute the lamb with a meat of your choice. Enjoy!
Time: 45 mins
Ingredients:
- 2-3 lbs lamb meat (I got shoulder chops & cut them into bite sized pieces)
- 1 can coconut milk
- 1 can blackeyed peas, rinsed and strained (Disclaimer: the traditional way to make this dish is with a bag of blackeyed peas soaked overnight, then boiled (15 mins) and strained, before using in the recipe)
- 1 cup white rice, washed but uncooked (I used basmati)
- 1 tablespoon diced yellow onion
- 1 teaspoon fresh thyme leaves
- 2 garlic cloves, sliced thinly
- 1 bullion cube (chicken flavored) - this is optional
- A handful of baby spinach, or okra (bok choy can also work)
- 1 tablespoon butter
- Salt/black pepper to taste
- 2 diced wiri-wiri peppers (can sub chili peppers or peppers of your choice!)
- 2 bay leaves (optional)
Recipe:
- Heat a medium-large sized pot to medium/high heat. Add the lamb pieces, with the fat on (so you don't need to add extra oil or butter for frying the meat). Allow this to brown for about 5 mins, turning it so all sides of the meat are browned.
- Remove the lamb pieces and set them in a plate or bowl for use later - they won't be completely cooked through.
- In the same pot that you cooked the lamb, lower the heat to medium/low, and add the diced onions, thyme, and garlic. Let simmer for about 3 mins.
- Add the uncooked rice and can of blackeyed peas to this mixture, so they are coated in the lamb fat. Let fry for about 2 mins.
- Add the can of coconut milk and the bullion cube. Stir so the ingredients are incorporated and covered with liquid. If they are not, add a cup of water.
- Bring mixture to a boil, add salt, black pepper, wiri-wiri pepper and bay leaves if you'd like, then cover at lower the heat to a simmer for 20 mins, turning a few times so the bottom doesn't burn.
- Uncover the pot, stir until you find the bay leaves and remove them. At this time you should add in the baby spinach, bok choy, or okra. Add the tablespoon of butter and mix it around so it melts into the cookup rice.
- Serve hot, with sliced cucumbers or salad on the side!
If you know me personally, you know I LOVE lamb! Ground, stewed, curried, baked, grilled, burger'd... I love it all! This is one of my fave ways to prepare lamb - it's fast and flavorful, perfect when you're in a hurry to make dinner!
Time: 20 mins
Ingredients:
- 1 pack lamb chops (I got mine from BJs, comes with 8 pieces per pack)
- 2 teaspoons chilli powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons olive oil for cooking
Recipe:
- Coat both sides of the lamb chops with salt.
- Mix all dry ingredients in a bowl to create the spice rub, then rub it on both sides of each chop.
- Grill on high heat for about 3-4 mins on each side, allowing the meat to char before turning over.
- Enjoy with a medium-bodied red wine (I used a Cabernet Sauvignon).
Serving suggestion: I ate these with my creamy garlic mashed potatoes; devine!
Add these burgers to a sandwich or use them without bread for a simple scrumptious lunch salad!
Time: 30 mins
Ingredients:
- 1 pack ground lamb (~2 lbs)
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder (or more if you like things garlicky)
- 1/4 cup chopped red onion
- 1.5 teaspoon ground cumin
- 1 teaspoon dark chili powder
- Salt/pepper to taste
Recipe:
- Mix all the above ingredients together in a medium bowl.
- Form burger shapes with your hands - you will need to push a little dent in the middle of each patty with your thumb, so they cook evenly as a patty and don't have a mountain in the middle when they're on the grill.
- Grill or pan-sear the burgers for about 3 mins on each side or until rare to your liking.
- Enjoy!
