Lamb is a type of red meat from young sheep (under a year old). Depending on the cut lamb can have more calories than beef or pork, but this can be offset if you trim off the fat. Lamb has less marbling so once the fat is trimmed it is much leaner form of protein. Not only is it a rich source of high-quality protein, it is also a freat source of many vitamins and minerals, including iron, zinc, and vitamin B12.This. This makes lamb a very healthy choice.
Lamb is a popular choice in many Middle Eastern and European countries. One of the most popular way to prepare is are these grilled Lamb Kabobs.
I’ve heard many people say that lamb has a strong gamey taste. I agree! But first of all you need to make sure you’re actually cooking lamb, not mutton. Lamb is the meat of sheep that are less than a year old. Adult sheep meat is called mutton. Mutton has a much stronger taste and smell.
But even lamb can have a mild gamey taste and smell. Whenever I prepare it at home I always marinate it first in lemon juice, it cuts the gamey taste and smell. Then I marinate the lamb in seasonings before grilling. This makes the Lamb Kabobs tasty and tender. My family loves them! Served with rice pilaf or roasted potatoes they make a delicious meal for our Sunday barbecues.
Here’s my recipe!
Makes 8 Kabobs
2 – 3 Lbs. Boneless Leg of Lamb
1 Cup Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Rosemary
Pinch of Salt & Pepper
1 Green Pepper
1 Pkg. Mushrooms
Wash lamb, trim fat, cut into 1″ cubes
Place cubes in large ziplock bag and squeeze lemon juice over all.
Shake bag to cover the meat.
Refrigerate about 1 hour.
After 1 hour remove lamb cubes from lemon juice and rinse.
Place in a clean ziplock bag and add olive oil and spices.
Shake to cover meat.
Marinate in refrigerator for at least 3 hours.
Cut green pepper and onion into 1″ pieces.
Skewer meat, peppers, mushrooms, and onion on metal or bamboo skewers. Alternate meat and veggies.
Grill to desired doneness or about 5 -7 minutes. Do not over cook. Meat should be pinkish in the middle.
Fettuccine Alfredo was invented by Alfredo Di Lelio 1908. It was served in his mother’s restaurant in Rome. It’s fame really spread when Di Lelio opened his own restaurant in central Rome simply called “Alfredo” in 1914.
His original recipe was very simple, pasta tossed in butter and Parmesan cheese. Today if you go to most Roman trattorias or restoranti and ask for Fettuccine Alfredo they will probably have no idea what you’re talking about. The name is mostly used in other countries, mainly in the United States. In Italy it’s simply called “fettuccine al burro”.
There are many versions of this creamy white sauce, you’re almost sure to find it on the menu of many of the Italian style chain restaurants including The Old Spaghetti Factory, Olive Garden, and Macaroni Grill. They make it with shrimp, chicken, and plain with just pasta.
This version is really my son’s recipe. It’s very rich and creamy. We use it as a sauce for Chicken and Shrimp Fettuccine Alfredo and even use it as a pizza sauce. My daughter Jaime loves the sauce over steamed rice.
This recipe is pretty simple but you have to keep stirring it so that the sauce comes out smooth and creamy. Left over sauce keeps well for a week or more in the fridge. Just warm it up and pour over pasta or meats.
As many folks know we host a barbecue every Sunday night for friends and relatives. I like to change it up every know and then by testing out different side dishes, sauces, and desserts; it keeps things interesting.
The other week I decided to dress up the steak. I’ve heard it said that adding any kind of sauce to a great cut of meat is an insult. I’d have to agree, we usually grill rib-eyes and top them off with sauteed mushrooms; but this time I thought I’d offer a different steak sauce on the side. Actually I didn’t dress up the steak, I spruced up the mushrooms with a bit of balsamic vinegar, it was delicious.
This sauce is so good you’ll want to grill an extra steak and make extra sauce just so you can have leftovers for lunch the next day!
Balsamic Vinegar & Mushroom Steak Sauce
8 oz. sliced mushrooms
1 tbls. finely minced garlic
1 tbls. finely minced onions
3 tbls. butter
1/2 cup balsamic vinegar
1 can beef broth
1 tsp. corn starch
Chopped fresh parsley for garnish (optional)
1. Melt butter in a saucepan over medium heat.
2. Saute onions until they start to turn translucent.
3. Add garlic, saute until they start to brown.
4. Add sliced mushrooms; cook until the edges start to turn brown and mushrooms soften.
5. Add balsamic vinegar and 3/4 of the can of beef broth; reserve the rest for later.
6. Lower heat and simmer mushrooms until the liquid is reduced by a quarter or more. About 15 minutes. Stir constantly scrapping the bottom of the pan so keep sauce from burning.
7. Dissolve corn starch in the remaining beef broth and slowly stir in to the mushroom mixture. It should thicken slightly.
8. Remove from heat, pour into bowl or gravy boat. Garnish with parsley and serve.
This sauce is delicious! We had a lift over steak and some sauce which I placed together in an airtight plastic bowl and stored in the fridge. The steak marinated in the sauce overnight and made a tasty lunch the next day!
3. Add instant pancake mix. Beat well, making sure there are no lumps.
4. Melt butter in pan. Pour egg mixture in pan.
5. Cook over medium low heat until the egg solidifies. Gently scrape the edges of the pan and move cooked eggs towards center. Tilt pan to fill in the gaps where you scraped eggs off. Do this until the egg is set and no longer liquidy.
6. Sprinkle cheese over entire egg mixture.
7. Sprinkle mushrooms over half of the mixture.
8. Fold half without mushrooms over the half with mushrooms.
Make sauteed mushrooms according to the recipe Easy Sauteed Mushrooms click here for the recipe.
Beat 3 eggs.
Add instant pancake mix. Beat well, making sure there are no lumps.
Melt butter in pan. Pour egg mixture in pan.
Cook over medium low heat until the egg solidifies. Gently scrape the edges of the pan and move cooked eggs towards center. Tilt pan to fill in the gaps where you scraped eggs off. Do this until the egg is set and no longer liquidy.
Sprinkle cheese over entire egg mixture.
Sprinkle mushrooms over half of the mixture.
Fold half without mushrooms over the half with mushrooms.