Meats

Chicken Farfel

8 bone-in chicken breast halves, with skin                   2 zucchinis, shredded

3 cups matzo farfel                                                    2 eggs, beaten

2 tablespoons chicken bouillon powder                        1 onion, chopped

salt and pepper to taste                                              1 dash garlic powder

1 dash onion powder

Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.  Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts. Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water. In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet. In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.  Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve. Makes 8 servings

Roast Leg of Lamb with Rosemary

1/4 cup honey

2 tablespoons prepared Dijon-style mustard

2 tablespoons chopped fresh rosemary

1 teaspoon freshly ground black pepper

1 teaspoon lemon zest

3 cloves garlic, minced

5 pounds whole leg of lamb

1 teaspoon coarse sea salt

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Preheat oven to 450 degrees F (230 degrees C). Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare.

Makes 7 servings

Rosemary Braised Lamb Shanks

3 pounds lamb shanks                                                   salt and pepper to taste

2 tablespoons olive oil                                                 2 onions, chopped

3 large carrots, cut into 1/4 inch rounds                        10 cloves garlic, minced

1 (750 milliliter) bottle red wine                                  1 (28 ounce) can whole peeled tomatoes with juice

1 (10.5 ounce) can condensed chicken broth                  1 (10.5 ounce) can beef broth

5 teaspoons chopped fresh rosemary                             2 teaspoons chopped fresh thyme

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Makes 6 servings

Mediterranean Lemon Chicken

1 lemon                                                                          2 teaspoons dried oregano

3 cloves garlic, minced                                                    1 tablespoon olive oil

1/4 teaspoon salt                                                             1/4 teaspoon ground black pepper

6 chicken legs

Preheat oven to 425 degrees F (220 degrees C). In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed. Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken. Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Makes 6 servings

Persian Fesenjun

A lot of oil will come to the top of    the dish. Don't worry, this is normal. This is the oil from the walnuts. Pomegranate paste or syrup may be found in Middle Eastern food specialty shops. Makes 4 servings.

2 tablespoons olive oil

1 onion, finely chopped

4 skinless, boneless chicken breast halves

1 cup finely ground walnuts

1 (10 fluid ounce) bottle pomegranate paste or syrup

Heat the olive oil in a skillet over medium heat. Cook  and stir the onion until tender, and quickly brown the chicken on all sides. Remove from skillet, and set aside.  Place the ground walnuts in the remaining oil in the skillet. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned. Return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.

Artichoke and Black Olive Baked Chicken

4 bone-in chicken breast halves, with skin                   6 chicken drumsticks

2 (6.5 ounce) jars marinated quartered artichoke hearts, drained

1 (15 ounce) can black olives, drained                         1/2 cup dry white wine

1/2 cup chicken broth                                                1 tablespoon chopped fresh tarragon

salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned. Makes 4 servings.

A Good Easy Garlic Chicken

3 tablespoons butter                                                      4 skinless, boneless chicken breast halves

2 teaspoons garlic powder                                              1 teaspoon seasoning salt

1 teaspoon onion powder

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear. Makes 4 servings.

African Chicken Stew

1 tablespoon olive oil                                                       2 cloves garlic, crushed                                    

1 (3 pound) roasting chicken, deboned and cut into bite size pieces
1 onion, chopped                                                             1 large potato, diced
1 teaspoon ground cumin                                                   1 teaspoon ground coriander seed

1 teaspoon ground black pepper                                         1 teaspoon crushed red pepper flakes
1 teaspoon salt                                                                  1 cup water
3/4 cup unsalted natural-style peanut butter                         1 (15 ounce) can garbanzo beans, drained

In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

Roasted Lemon Herb Chicken

1 (3 pound) whole chicken                                           2 teaspoons Italian seasoning

1/2 teaspoon seasoning salt                                          1/2 teaspoon mustard powder

1 teaspoon garlic powder                                             1/2 teaspoon ground black pepper

2 lemons                                                                     2 tablespoons olive oil

Preheat oven to 325 degrees F (165 degrees C). Combine the seasoning, salt, dry mustard, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken. Bake in the preheated oven for 30 to 45 minutes, until juices run clear, basting several times with the remaining oil mixture. Makes 8 servings

Roast Leg of Lamb with Herbs

1 (5 pound) leg of lamb                             3 tablespoons dry white wine or lemon juice

2 tablespoons chopped parsley                   2 tablespoons chopped fresh mint leaves

2 tablespoons olive oil                              1 tablespoon minced garlic

1 teaspoon paprika                                   1/2 teaspoon crushed or crumbled dried bay leaves

1/2 teaspoon pepper                                      Salt

Rinse lamb and pat dry; trim off and discard excess surface fat. In a small bowl, mix wine, parsley, mint, olive oil, garlic, paprika, bay leaves, and 1/2 teaspoon pepper. Rub all over lamb. Set lamb on a rack in an 11- by 17-inch pan. Roast in a 375 degrees F regular or convection oven until a  thermometer inserted through thickest part of meat to the bone registers 140 degrees F for medium-rare, about 1 1/2 hours, or 150 degrees F for medium, about 1 3/4 hours. If drippings begin to burn, pour water into pan, 1/4 cup at a time, as needed. Transfer lamb to a rimmed board or platter and, keeping it warm, let stand 10 to 15 minutes. Slice meat from the bone to serve. Add salt and pepper to taste. Prepare through step 2 up to 1 day ahead; cover lamb and chill. Makes 8 servings.

Lemon Stuffed Chicken

1 (3 pound) whole chicken                                               2 cups stuffing mix
2 lemons                                                                        1/4 teaspoon salt

1/4 teaspoon paprika                                                      1/4 teaspoon dried rosemary
1/4 teaspoon dried sage                                                  2 tablespoons olive oil

Preheat oven to 350 degrees F (175 degrees C).  Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage. Cover and bake in preheated oven for 1 to 2 hours.

Remove the cover half way through baking to brown. Baste often.

Roast Chicken with Rosemary

1 (3 pound) whole chicken, rinsed                 salt and pepper to taste

1 small onion, quartered                               1/4 cup chopped fresh rosemary

 Preheat oven to 350 degrees F (175 degrees C).  Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place in a 9x13 inch baking dish or roasting dish and bake/roast in the preheated oven for 2 to 2 1/2 hours or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird!

Lamb L'Arabique

2 tablespoons olive oil, divided                                            2 pounds lamb shanks

1 large onion, quartered                                                      4 cloves garlic, chopped

6 cups roma (plum) tomatoes, chopped                                1 cup cooked lentils

1 (15 ounce) can chickpeas (garbanzo beans), drained

1 tablespoon ground cumin                                                  1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg                                               1/8 teaspoon crushed red pepper flakes

1 teaspoon finely chopped green chile peppers                     1 dash hot pepper sauce

Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture. Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone. Makes 5 servings

Greek Lamb Recipe

2 tablespoons all-purpose flour                   1 pound boneless lamb meat, cut into bite-sized pieces

1 teaspoon salt                                         1 teaspoon pepper

2 tablespoons olive oil                              4 cloves garlic, peeled and minced

1 bunch fresh parsley, chopped                 1 cup red wine vinegar

Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat

Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally. Makes 4 servings.

Moroccan Lamb with Shiraz Honey Sauce

1 (7 bone) rack of lamb, trimmed and frenched                        coarse sea salt to taste

2 1/2 tablespoons ras el hanout                                               1 cup Shiraz wine

1/3 cup honey

Preheat oven to 400 degrees F (200 degrees C). Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.

Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C). Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve. Makes 4 servings.

Lamb for Lovers

2 tablespoons olive oil                                    2 (7 bone) racks of lamb, trimmed, fat reserved

salt and pepper to taste                                  4 cloves garlic, minced

1 large onion, diced                                       4 carrots, diced

1 cup celery tops                                           1 cup port wine

1 cup red wine                                              1 (14.5 ounce) can low-sodium chicken broth

5 sprigs fresh spearmint                                  3 sprigs fresh rosemary

1 cup mint apple jelly                                     2 tablespoons olive oil

salt and pepper to taste                                  1 tablespoon garlic, minced

1/4 cup panko bread crumbs                            2 tablespoons olive oil

4 sprigs fresh mint

 To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight. Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.

 To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs. Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve. Makes 4 servings.

2 teaspoons McCormick® Gourmet Collection™ Crushed Rosemary Leaves

1 teaspoon McCormick® Gourmet Collection™ Thyme Leaves

1 teaspoon McCormick® Gourmet Collection™ Ground Black Pepper

1 teaspoon McCormick® Gourmet Collection™ Garlic Powder

1/2 teaspoon salt                              1 cup finely chopped onion

1/2 cup orange juice                         1/4 cup dry white wine

3 tablespoons olive oil, divided     8 loin lamb chops, cut 1 to 1 1/4-inch thick, trimmed

Mix crushed rosemary, thyme, black pepper, garlic powder and salt in a bowl. Add onion, orange juice, white wine and 2 tablespoons olive oil. Whisk together and reserve 1/2 cup marinade mixture for later use. Place lamb chops in self-closing plastic bag; add marinade. Turn to coat. Refrigerate 30 to 60 minutes. Remove lamb from marinade and blot dry with a paper towel. (Do not remove onion pieces from chops). Heat remaining oil in a heavy skillet over medium-high heat. Place lamb in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and cook 4 minutes longer or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to a serving plate. Pour reduced marinade over lamb. Makes 8 servings.

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Site Last Updated On:  Tuesday, March 18, 2008

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