All Easy Food Recipes

Free Recipe Lemon Mint Lamb Chops

Recipe Preparation: broil

Recipe Serves: 4

Ingredients for Lemon Mint Lamb Chops Recipe

8 Loin lamb chops
3 tb Lemon juice
1/2 ts Salt
2 tb Olive oil
1 tb Chopped fresh mint (or 1/2 tsp dried)

LEMON MINT BUTTER:
1/2 c Unsalted butter, at room temperature
2 tb Lemon juice
1 tb Chopped fresh mint (or 1/2 tsp. dried)
Salt and freshly ground pepper to taste

Lemon Mint Lamb Chops Preparation

Trim excess fat off the lamb chops. Combine the lemon juice, salt, olive oil, mint and pepper.

Marinate the lamb in this mixture in a flat dish, turning often, for at least 30 minutes at room temperature or longer in the refrigerator.

While lamb is marinating, prepare the compound butter. Cream the butter with the lemon juice, mint and salt and pepper to taste.

Place the butter on a piece of waxed paper and shape into a cylinder about 3 x 1 1/2 inches. Refrigerate.

Broil, barbeque or pan fry the lamb chops approximately 3 to 5 minutes on each side (they should be slightly rare).

Slice the butter thinly and place two slices on each hot chop. The butter will melt slowly and moisten and flavour the lamb.

Lower-fat Version: Use only a very thin slice of the lemon butter, or omit it entirely. Yield: 4 servings

For hundreds more quick and easy free recipes, as well some great cooking and healthy eating tips, please check out www.alleasyfoodrecipes.com

Recipe Preparation: cooking & baking

Recipe Serves: 8

Ingredients for Lemon Herb Roast Beef and Vegetables Recipe

3 lb Beef round tip or eye round roast
Salt
Herb Seasoning:
1/2 c Chopped fresh parsley
1 tb Olive oil
5 Garlic cloves, crushed
2 ts Grated lemon peel
1/2 ts Pepper
Vegetables:
1 tb Olive oil
1 lb New red potatoes, halved
1/2 lb Carrots, cut diagonally into 1/2 inch slices
4 Small onions, halved
2 Medium zucchini, cut into 3/4 inch slices

Lemon Herb Roast Beef and Vegetables Preparation

Heat oven to 325 degrees F. In a large bowl, combine seasoning ingredients; remove half and reserve for beef roast. Add 1 tablespoon of olive oil to remaining seasoning mixture in bowl, mix to blend.

Add vegetables; toss to coat. Set aside. Press reserved seasoning mixture evenly onto surface of beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat.

Arrange all vegetables except zucchini on rack around roast. Do not add water. Do not cover.

Roast beef and vegetables in 325 degree oven until rare to medium doneness. Allow 1-1/2 to 1-3/4 hours for round tip roast (1 hour eye round roast).

Remove roast when meat thermometer registers 135 degrees for rare, 155 degrees for medium. Tent roast with foil; let stand 15 to 20 minutes.

Meanwhile, increase oven temperature to 425 degrees. Add zucchini to vegetables in pan; return to oven.

Continue cooking & baking vegetables 15 to 20 minutes or until tender. Trim fat from roast, if necessary.

Carve roast into thin slices; season with salt, as desired. Serve with roasted vegetables.

For hundreds of quick and easy free recipes, as well as some fantastic cooking tips to impress your friends and family, please check out www.alleasyfoodrecipes.com

Flank steak is generally a tougher cut of meat, so a bit of work is usually needed to tenderise it and make a good meal of it, which marinades do quite a good job of.

Aside from that, this recipe combines two of my favourite things; Jack Daniels and steak.  So give it a go, and I hope you enjoy it!

Recipe Preparation: grill

Recipe Serves: 4

Ingredients for Jack Daniel s Old No. 7 Flank Steak Recipe

1-1/2 lb Flank steak (1/2 thick)
1 Clove garlic; minced
2 ts Dry mustard (Coleman s)
1/4 c Jack Daniel’s Whiskey
Vegetable Oil
2 tb Butter
Salt to taste
Black Pepper to taste

Jack Daniel s Old No. 7 Flank Steak Preparation

Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside. Mash the garlic with the mustard.

Stir in the whiskey; pour mixture over the steak and refrigerate, covered, overnight. (Easiest done in a Zip-Loc bag).

Set out at room temperature for 2 hours before cooking. Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side, dotting each side with butter while cooking.

Slice the steak immediately by cutting across the grain into 1/4-inch thick slices. Sprinkle with salt and pepper. Makes 4 servings.

For tons of easy free recipes to try, as well as cooking tips which will help you impress your friends and family at the dinner table, please check out www.alleasyfoodrecipes.com

Recipe Preparation: cooking & baking

Recipe Serves: 1

Ingredients for Meat Mix for Busy Days Recipe

4 c Ground beef
1/2 lb Bulk pork sausage
2 c Bread crumbs
2 Eggs; slightly beaten
1 cn (4 oz) chopped mushrooms
1/4 c Chopped parsley
1 ts Salt
1/4 ts Pepper
2 ts Worcestershire sauce
1 cn Cream of mushroom soup

Meat Mix for Busy Days Preparation

Mix all ingredients. Makes 3 pints. Pack into freezer containers, seal, label and freeze. Recommended storage time 2 to 3 months.

To use: partially thaw and use to stuff cabbage leaves, green peppers or squash, or as a filling for biscuit rolls or pastry turnovers, which can be prepared and frozen. Use in individual meat loaves.

Individual Meat Loaves: Shape the meat mixture into 1.2 cup measures. Makes 12. Freeze on baking sheet, wrap individually in foil and date and freeze.

To serve: remove wrapping, place frozen in cooking & baking pan. Bake in moderate oven 375F.

Get yourself a free healthy eating cookbook from http://www.alleasyfoodrecipes.com

Recipe Preparation: boil

Recipe Serves: 4

Ingredients for Lamb Couscous Recipe

1 lb Boned Shoulder of Lamb, cubed.
2 Onions
2 Garlic Cloves, peeled and finely chopped
1 pt Lamb or Chicken Stock
pn Saffron
1 pt Couscous
bn Spring Onions
1 Red Pepper
1 Cucumber
1 tb Chopped Mint
1 tb Chives
1 tb Parsley
1 tb Coriander
Olive Oil
Salt and Pepper

Lamb Couscous Preparation

Lightly saute the meat in two tablespoons of olive oil. Remove and add the onions, cooking them over a low heat without colouring for 10 minutes.

Add the garlic, saute for 1 minute and return the meat to the pan along with the saffron. Pour over stock, season with salt and pepper and simmer, uncovered, for one hour, or until the lamb is tender.

You should end up with about half the quantity of liquid. If there is more than this, remove the meat and onions and reduce the stock over a high heat.

Add one pint of boiling water to the couscous, cover with a tea towel and leave for 10 minutes, or until all the water is absorbed. finely chop the spring onion, core and deseed the red pepper and top and tail the cucumber, remove the seeds and finely dice.

Fluff up the couscous with a fork, and the chopped vegetables, 2 fl oz of olive oil and season with salt and pepper. Add the chopped herbs and keep warm.

To serve, ladle the lamb on top of the couscous and serve with lots of juice.

To get yourself a free cookbook, as well as access to thousands more easy recipes, please check out http://www.alleasyfoodrecipes.com