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LAMB-FEST Wednesday

How to prepare Lamb (Part 2)

Boning a Leg of Lamb

Only a few steps are required for boning and butterflying a leg of lamb, which makes it a relatively easy task for the home cook. Using a sharp knife, cut off some of the heavy fat layer from the outside of the leg.

Run the knife around the curved hipbone that protrudes from the sirloin end (wide end) of the leg. Cut close to the bone to free the bone from the meat and connective tissues attached to it, which will allow the bone to be pulled out.

On the shank end (narrow end) of the leg, run the knife around the shank bone to loosen the meat and tendons from the bone. Twist and pull the bone from the flesh.

Follow the same procedure for removal of the upper leg bone in the sirloin end. Insert a knife into the cavity created by the removal of the hipbone and cut closely around the upper leg bone. When the meat and connective tissue are free from the bone, the bone can be removed from the flesh of the upper leg.

A leg of lamb that has been deboned is often cut in half to separate the sirloin and shank ends of the leg. The halves can be rolled and tied and sold as compact roasts.

(Read more at: http://www.recipetips.com/kitchen-tips/t--566/lamb-preparation-guide.asp)

HERB ROASTED PORK TENDERLOIN WITH PRESERVES

Ingredients:

2 whole Pork Tenderloins

 Salt And Pepper, to taste

8 Tablespoons Herbs of your choice

1 cup Preserves (Peach, Plum)

1 cup Water

1 Tablespoon Vinegar

Preparation:

Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs, pressing to get the herbs to adhere to the pork.

Place the pork on a rack or in a large skillet and roast in the oven for 12 to 15 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes.

While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer.

Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits...anything you'd like! (Especially Love!)

ENJOY

DINNER IDEAS.... Boneless Chicken Thighs (Grilled / BBQ) with Classic Macaroni Salad!

GET BONELESS THIGHS AND MIXED VEG AT LILLAN LTD!!!

Creamy Mac Salad folded with Mixed Vegetables Recipe here....

MARINATED PORK CHOPS WITH PINEAPPLE SALSA INGREDIENTS: Marinade: ¼ teaspoon lime zest 2 limes, juiced 1 tablespoon honey 1 small shallot, chopped 1 jalapeno, chopped and seeds removed 1 garlic clove, chopped ½ cup olive oil Salt Pineapple Salsa: ½ pineapple, diced and cored, juices reserved 1 tomato, diced ½ red onion, minced ½ small jalapeno, diced 1 tablespoon chopped cilantro leaves 1 lime, juiced Salt and pepper 4 bone-in, centre-cut pork chops (GET AT LL!) DIRECTIONS: *Pour in the love! For the marinade: Blend all the ingredients in a large bowl. Place in a resalable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours. For the salsa: Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavours to meld. Preheat grill to medium heat. Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top. Serve with parboiled rice, also available at LL!!! Read more at:http://www.foodnetwork.com/recipes/patrick-and-gina-neely/marinated-pork-chop-with-pineapple-salsa-recipe.html?oc=linkback

Baked Popcorn Chicken with Maple-Dijon Dipping Sauce

INGREDIENTS:

1lb chicken breasts, cut into bite-sized pieces (get at LL)

salt & pepper

Cajun seasoning

2 eggs (get at LL)

2 Tablespoons water

1-1/2 cups bread crumbs

3/4 teaspoon Cajun Seasoning

For the Maple-Dijon Dipping Sauce:

1/4 cup real maple syrup

1/4 cup plain Greek yogurt

2 Tablespoons Dijon mustard

DIRECTIONS:

Preheat oven to 425 degrees then spray a foil-lined baking sheet with nonstick spray and set aside. Lightly season chicken pieces with salt, pepper, and Cajun seasoning then stir to coat. 

In a shallow dish whisk together egg and water. In another shallow dish mix together bread crumbs and Cajun seasoning.

Dunk seasoned chicken in egg mixture then bread crumb mixture, and then place onto prepared baking sheet. Spray tops with olive oil or nonstick spray then bake for 10-12 minutes (depending on how big you cut your chicken,) flipping halfway through.

For the Maple-Dijon Dipping Sauce: stir ingredients together then serve.