Lamb is a good source of zinc, a mineral that affects many fundamental processes, perhaps the most important of which is immune function. If one mineral were singled out for its beneficial effects on the immune system, zinc would lead the pack. A cofactor in a wide variety of enzymatic reactions, zinc is critical not only to immune function, but for wound healing, and normal cell division. Zinc also helps stabilize blood sugar levels and the body’s metabolic rate, and is necessary for an optimal sense of smell and taste.

Very tasty Lamb is the meat from young sheep that are less than one year old. It is usually available in five different cuts including the shoulder, rack, shank/breast, loin and leg. Americans eat a fraction of the amount of lamb consumed in many other countries in the world. And that’s too bad since this red meat is very healthful and extremely delicious, having a very tender and buttery quality.

A few great choices for your holiday celebrations include a roasted whole bone in leg of lamb, a roasted boneless leg stuffed with seasonal ingredients, or a roasted rack of lamb. While Lamb makes up only a fraction of the meat eaten in the United States, it is used in a myriad of wonderful recipes throughout the world. When lamb is labeled as “spring lamb” it signifies that lamb that was brought to market during the spring and summer months which was formerly the season for fresh lamb. However, lamb is now available throughout the year, and the label “spring lamb” does not necessarily connote additional quality. The Very cheap and fresh lamb is available in our shop.

Fresh boneless filet of fish stewed with a ragout of onions, tomato, and feta cheese. Easter is traditionally the time for lamb. If you’re planning to serve it, but haven’t yet decided how, this is quite nice; the mustard and herbs do an excellent job of balancing lamb’s richness. Please purchase online www.indomunch.com in NewYork city.

More here: Healthful and Extremely Delicious Lamb Food

I was watching a show called Kitchen Nightmares the other night and in this particular episode, Chef Ramsay was helping out the owners of an Irish Pub in New York. One of the dishes Chef Ramsay cooked on this episode was Shepherds Pie. It looked and sounded absolutely delicious, so I figured I would give it a try.

Shepherds Pie or sometimes spelled Shepards Pie, is a dish that is served at pubs throughout England and Ireland. It is traditionally made with finely chopped or ground lamb topped with mashed potatoes. Ground or chopped beef is often substituted for the lamb. When beef is used, the dish is referred to as “Cottage Pie”.

I am not a big fan of Lamb, so I used ground beef in the recipe that follows. My wife and I absolutely loved this dish and will certainly make it again in the future. The ground beef was excellent, but I think the next time I make this, I will try using a braised beef instead. I am thinking that some left over meat from a pot roast would work wonderfully in this dish.

Well, let’s get on with the recipe shall we? I am quite confident that you and your family will fall in love with this dish and make it again and again.

Please forgive me if any of the measurements in this recipe are not spot on accurate. I rarely follow recipes and tend to taste as I go along. I recommend you do the same and try to use the ingredients below as a guide.

The Mashed Potatoes:

I experimented and used three types of dairy with the potatoes. The result was a very fluffy and creamy mashed potatoes which worked wonderfully with the rest of the ingredients. Again, the ingredients below are a guide. I would add a little of each ingredient at a time and taste as you go. Like it creamier? Then add a bit more cream. Need more salt? Add a bit more. You could add a touch of garlic powder or freshly roasted garlic to these potatoes as well for an exciting variation.

About 5 Potatoes (I use Russets) Peeled and Cut Into Cubes
2 Tablespoons Sour Cream
1 Tablespoons Softened Cream Cheese
1 Tablespoon Butter
Salt and Freshly Ground Black Pepper

Pie Filling:

2 tablespoons Extra Virgin Olive Oil
1 Pound Ground Beef or Lamb
2 Carrots Peeled and Chopped
1 Onion Chopped
About 1/2 Cup Frozen Peas

Gravy:

2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 Cup Beef Stock or Broth
A Healthy Squirt Worcestershire Sauce
1 Tsp Freshly Chopped Thyme

The Garnish:

Paprika
Freshly Chopped Parsley Leaves

Directions:

Get a pot large enough to hold your potatoes with room to spare and fill with cold water. Add a generous pinch of salt to the water and then add your potatoes. Boil the potatoes in the salted water until tender. It should only take about 10-12 minutes. You can check the potatoes for doneness by piercing with a toothpick or fork. Drain the potatoes and add them to a large bowl. Add your sour cream, cream cheese, butter, salt and pepper. Mash the potatoes and stir until smooth. Set Aside.

While the potatoes are cooking, preheat a large skillet over medium high heat. Add the oil to the pan, then add the ground beef or lamb. Season the meat with a bit of salt and pepper. Brown the meat, crumbling it as you brown. If you are using meat that is high in fat, try and spoon out some of the drippings as you cook.

Add your chopped carrots and onions to the ground beef. Cook your vegetables with the meat for 5 minutes or so, stirring often. You can then remove from heat.

Now we are going to make our gravy. Grab another skillet and over medium heat cook 2 tablespoons of butter and 2 tablespoons of flour together for a few minutes, stirring often. Make certain to keep an eye on this mixture because it can burn. If it burns, the butter can turn bitter, and you will have to start over. You will only need to cook the butter and flour for a minute or so until it mixes together and is smooth.

Add your beef broth or stock,Worcestershire Sauce, and fresh thyme to the flour and butter mixture. Stir and allow gravy to thicken. It should only take a minute or so.

Add the gravy to your meat and veggies and stir in your frozen peas.

Preheat your oven broiler to high.

Now grab a relatively small round or rectangular baking dish and fill it with your meat and veggie mixture.

Top the mixture with your mashed potatoes and spread evenly over the mixture. Sprinkle some paprika on top and broil around 5 – 6 inches from the heat until the potatoes are evenly browned.

Sprinkle some freshly chopped parsley on top and serve.

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit ChefAbility today for more delicious cooking recipes & tips!

Read more from the original source: Recipe for Making the Best Shepherds Pie

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses.
For more details go to:  www.tailgating-recipe.com cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let’s find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that French people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. For help visit: www.apples-recipes.com it takes only 5 minutes to cook a tasteful mussel?€™s mariniere. The secret is to season carefully the meal and to discard any mussels that don’t look good enough.

Sole meuniere
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the French recipe can be traced back to 6 centuries ago! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are Alsatian white wine and juniper berries.

Veal stew
Called Blanquette de veal in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce ?€“ as Blanquette from Blanc stands for white in French – with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in French. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet
A strange recipe that English people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the French paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

See the original post here: The Best Recipes of French

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This menu features a lemon-herb leg of lamb prepared with fresh lemon juice and delicious spices such as rosemary, oregano, and thyme.  Just imagine the aroma coming from your oven!  We’ve gone back to our vintage recipes and pulled out an old-fashion recipe for lacy potato fritters for this meal.  We know diabetics have to be cautious about potatoes but this fritter recipe contains two eggs which suppy protein to counteract some of the starchy carbs in the potatoes.  Serve with our creamy lettuce salad, where boiled eggs also add to the protein count in this meal.  Finish off your meal with a dessert of delicious and lite assorted mini-cheesecakes that are diabetic friendly and they are delicious for anyone.  No need for a diabetic dessert and a regular dessert.

LEMON-HERB LEG OF LAMB

2 tsp fresh lemon juice

1 1/2 tsp grated lemon peel

1 tsp garlic salt

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary, crushed

1 tsp ground mustard

1 boneless leg of lamb, approx 4 lb, rolled and tied

In a small bowl, combine the first 7 ingredients.  Rub over the lamb.  Cover and refrigerate overnight.  Next day, place lamb on the rack of a shallow roasting pan.  Bake, uncovered, for 1 3/4 to 2 1/4 hours.  For medium rare, a meat thermometer should read 145 degrees, medium 160 degrees, well-done 170 degrees.  Let stand 15 minutes before slicing. 

LACY POTATO FRITTERS

2 eggs
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp sesame seeds
1 tbsp flour
1 tbsp baking powder
3 Idaho potatoes, peeled
Vegetable oil for frying

In a large mixing bowl, beat eggs, stir in garlic, soy sauce, sesame seeds, flour, baking powder. Grate potatoes coarsely using the large blades of a hand grater or food processor. Squeeze out as much liquid as possible from potatoes; stir in egg batter. Heat about two inches of oil to 325 degrees in an electric fry pan or deep fryer. Drop a forkful of potato mixture into hot oil. Mixture should spread to make a lacy effect. Brown quickly on one side; turn with fork and brown other side. Drain on paper towels. Repeat with remaining mixture. Makes about three dozen fritters.

CREAMY LETTUCE SALAD

3 hard-boiled eggs

1 lb pkg ready-to-serve salad

1 medium tomato, diced

1/4 cup diced red onion

Dressing:

3/4 cup light mayonnaise

3 1/2 tbsp milk

2 tbsp Splenda

2 tbsp cider vinegar

Dice two of the boiled eggs, cut the third into wedges and reserve it for garnish.  In a salad bowl, combine the salad greens, tomato, onion, and diced eggs.  In a jar with a tight fitting lid, combine the dressing ingredients.  Shake the jar until dressing is well blended.  Pour over the salad and toss to coat.  Garnish with the egg wedges.  Serve immediately.

MINI  ASSORTED CHEESECAKES

1 pkg of 6 mini graham cracker pie shells

1 (1 oz) pkg instant sugar-free fat-free cheesecake pudding mix

6 tbsp no-sugar-added cherry pie filling

6 tbsp no-sugar-added blueberry pie filling

6 tbsp sugar-free whipped topping, optional

Prepare pudding mix according to package directions.  Fill mini pie shells about 2/3 full (this will leave some pudding left over). Top pudding with 2 tablespoons of pie filling per pie alternating between the two pie fillings.  Refrigerate until serving time.  Top with a tablespoon of whipped topping if desired.

Note: For added garnish and crunch, a sprinkle of toasted almonds scattered over the whipped topping adds a nice touch.

Enjoy!

Read more from the original source: Lemon-herb Leg of Lamb Meal Suitable for Diabetics and Others

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INGREDIENTS:

* 1 8- to 9-pound leg of lamb, main bone removed, shank bone intact, tied (your butcher can do this for you)

* 2 cloves garlic, finely chopped

* 1 1/2 tablespoons dried Greek oregano

* 1 lemon, cut in half

* 1/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/2 cup dry white wine

* 2 1/2 cups chicken stock

* 1/2 cup olive oil

DIRECTIONS:

1. Take the leg of lamb and place on a clean cutting board. In a separate small bowl, mix the garlic, oregano, salt and pepper. Roll the lemon on cutting board, cut it in half, and squeeze the lemon juice into the bowl; add 1/3 cup of olive oil and mix thoroughly. Massage the entire lamb with the olive oil mixture top to bottom, making sure you get it into the bottom crevices of the lamb.

2. Place the lamb in a resealable plastic bag large enough to hold it and remove all the air, or wrap it tightly in plastic wrap. Place the bag or the wrapped lamb in a baking dish and refrigerate for at least 3 hours preferably overnight. When ready to cook, preheat oven to 450° F. Remove the lamb from the refrigerator, unwrap and set aside.

3. Place a large, heavy-gauge metal roasting pan into the preheated oven for approximately 10 minutes.

4. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper. Rub the salt and pepper and oil into the lamb. Open the oven door and add 2 tablespoons of olive oil to the pan; then place the lamb in the pan fat-side down and close the oven door. Roast for 25 minutes; turn the lamb over and roast for an additional 10 minutes.

5. Remove the lamb from the oven, pour in the white wine, and add the stock. Turn the temperature down to 400° F and return the pan to the oven. Basting frequently with the juices, roast 30 to 40 minutes, making sure that the pan juices do not dry out (if it looks dry, add additional stock or water as needed).

6. Pull out and let rest 15 minutes. Remove the kitchen twine and slice the lamb. Strain the pan juices and serve over lamb. For more details visit http://www.indomunch.com/

Go here to read the rest: Lamb Food Recipe

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Nutrients Per Serving

Kilocalories         235.75 kcal
Protein                 22.84 g
Carbohydrate      22.19 g
Fat, Total              22.19 g

Ingredients

8                       garlic cloves, chopped
400 ml             vegetable stock
4 tbsp              miso paste
4 tbsp              oyster sauce
2 tbsp              honey
1 tbsp              unsweetened black soy sauce
400 g               lamb chops, trimmed of fat and cut into bite-size pieces
240 g               bok choy, leaves trimmed
200 g               straw mushrooms, or any fresh mushrooms in season boiled for 2 minutes 
                         and drained
3                       spring onions cut into 5 cm (2 inch) lengths
1                       red chilli, seeded and finely sliced
1                       pinch ground white pepper 

Method

In a heavy wok, stir-fry garlic in vegetable stock. Once fragrant, add miso paste, oyster sauce, honey and unsweetened black soy sauce. Add lamb and stir-fry for 3-4 minutes, or until half cooked, and add bok choy leaves and cooked mushrooms. Once bok choy is soft and lamb is well cooked, sprinkle with spring onions, red chilli and ground white pepper. Remove from heat and serve with brown rice.

Chiva-Som Spa Cuisine Concept & Philosophy

Chiva-Som has won many international awards for outstanding spa cuisine, notably the Conde Nast Award for best Spa Cuisine and the Spa Asia Crystal Award for Best Spa Cuisine Menu. You culinary senses will be treated when you check into Chiva-Som.

Our concept is to provide healthy cuisine but with so many flavors you will never notice it’s good for you! We will introduce you to the freshest produce delicately mixed with fresh herbs and spices to create flavors that will scintillate the senses and create delicious dining experiences. Our view of spa cuisine is that the moderation should be in the ingredients, not the flavor.

Chiva-Som chefs create daily menus to offer the widest range of dishes to suit a healthy lifestyle while satisfying your appetite. We include the tenderest steaks, the tastiest lamb, the softest chicken, the most delicate fish and the freshest vegetables combined with local herbs and spices to produce great tasting dishes.

Our philosophy is that our guests should take away not just a memory but also an experience which is why all of our dishes can be made at home using ingredients that can be purchased anywhere. We offer spa cooking classes and the Chiva-Som cookbook where the secrets of a healthy diet can be learned and applied at home.

See the original post here: Spa Cuisine: Stir-Fried Lamb Chops With Oyster Sauce By Chiva-Som

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Ingredients

1 boneless leg or shoulder of lamb (up 2kg)

Chilli And Mustard Crust

Method

1 Mix together the mustard, flour, soy sauce, chilli sauce, olive oil, rosemary, salt and pepper to make a smooth, thick paste. 2 Smear the paste all over the lamb and cook on medium coals for 40 minutes, turning every 10-15 minutes until crusty and browned on the surface but still a bit pink in the centre.
This is a fantastic recipe I saw Ainsley Harriot do on his BBQ Show. It has been a hit at my BBQ’s ever since.