Recipes for Beef, Mutton & Lamb
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Irish Lamb Stew with a Twist Ingredients
2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in, trimmed of excess fat
- 6 slices bacon, thickly cut
- 2 pounds potatoes (Yukon gold preferred), peeled, quartered
- 2 large onions, quartered
- 2 large carrots, peeled and cut into 2-inch segments
- 1 turnip, peeled and cut into 1-inch pieces
- 2 heaping tablespoons pearl barley (omit for gluten-free version)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 quart of water or lamb stock, warmed
How to make Irish Lamb Stew with a Twist
- Heat a large (6-quart), thick-bottomed Dutch oven on medium heat. Layer the bacon on the bottom of the pan and cook the slices gently, a few minutes on each side, until much of the fat has been rendered out, and the slices have browned lightly. Place the cooked bacon strips on a paper-towel-lined plate to absorb the excess fat. Chop the bacon and set aside.
- Remove all but 2 tablespoons of bacon fat from the pan (do not pour the removed fat down the drain or it will clog the drain pipes). Increase the heat to medium high. Working in batches as to not crowd the pan, brown the lamb pieces on all sides, taking care not to stir the lamb pieces so they can get sufficiently browned.
- 3 Arrange the meat and vegetables in the pan in layers. Start first with a layer of lamb, then add a layer of potatoes, onions, turnips, carrots, and chopped bacon. Add another layer of lamb and then another of vegetables. Add the barley, thyme, black pepper and a teaspoon of salt. Add water or stock to the pot, and bring to a boil. Reduce the heat to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1 1/2 to 2 hours, until the meat is fork tender and falling off the bones.
- Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste.
Irish Lamb Stew with a Twist is ready to serve.
Prep time: 15 minutes
Cook time: 2 hours
French a Rack of Lamb Ingredients
1/2 cup fresh bread crumbs
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 (7 bone) rack of lamb, trimmed and frenched
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
How to make French a Rack of Lamb
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a
large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes
on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll
in the bread crumb mixture until evenly coated. Cover the ends of the bones with
foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
French a Rack of Lamb is ready to serve.
Prep Time:20 Min
Cook Time:20 Min
Ready In:40 Min
Herb Marinated Braised Lamb Shanks Ingredients
2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- ½ Tbsp curry powder
- ½ teaspoon salt
- 1/4 cup plus 1 Tbsp olive oil, divided
- 2-4 lamb shanks (1 to 1¼ lb each)
- 6 cups chicken stock or low-salt chicken broth
- 4 garlic cloves, peeled, smashed
- 2 carrots, peeled, cut lengthwise and then and cut into 2 inch segments
- 1 pound red-skinned new potatoes, quartered lengthwise
- 4 plum tomatoes, halved lengthwise
- 2 small zucchini, quartered lengthwise
- 1 Tbsp all purpose flour
- 1 Tbsp tomato paste
How to make Herb Marinated Braised Lamb Shanks
- Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt. Mix in 1/4 cup olive oil. Place lamb shanks in large freezer bag. Add the spice oil to the bag. Rub spice oil all over shanks. Press the air out of the bag and seal the bag. Place in a dish to catch any leakage. Marinate 4 hours or overnight.
- Preheat oven to 350°F. Heat 1 Tbsp olive oil in heavy large ovenproof pot over high heat. Remove lamb shanks from marinade bag and place in heated pan. Discard remaining marinade. Cook lamb shanks until brown on all sides, turning occasionally, about 10 minutes. Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer.
- Bring liquid in pot to simmer over medium heat. Add carrots; simmer 10 minutes. Add potatoes to liquid and simmer 5 minutes longer. Add tomatoes and zucchini to liquid and simmer until vegetables are just tender, about 5 minutes. Using slotted spoon, transfer vegetables to platter with lamb. Spoon off fat from braising liquid, reserving 1 tablespoon.
- Heat reserved fat in heavy large skillet over medium heat. (If there is no fat, heat 1 Tbsp olive oil instead.) Whisk in flour; stir 2 minutes. Whisk in tomato paste and 1 cup of the braising liquid. Add back into the pot with the rest of the braising liquid. Boil for a couple minutes until slightly thickened. Add back the vegetables and the lamb shanks. If you want, use a couple forks to break away the lamb meat from the bones. Discard the bones.
Herb Marinated Braised Lamb Shanks is ready to serve.
Grilled Butterflied Leg of Lamb Ingredients
- 4 cloves garlic, peeled
- 2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
- Zest of 1 lemon
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1 boneless leg of lamb, 5 to 6 pounds, butterflied
How to make Grilled Butterflied Leg of Lamb
- Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don’t have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.)
- Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.
- Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. (A tip learned from Rick Rodgers in Kingsford Complete Grilling Cookbook.)
- Prepare grill. If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called “banked” grilling). If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.
- Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. (My brother Matt swears by shaking the bottle of beer he is drinking to squirt some beer on the coals when needed for flareups.) Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. Then, if you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
- Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish.
Grilled Butterflied Leg of Lamb is ready to serve.
Prep time: 1 hour, 10 minutes
Cook time: 1 hour
Greek Meatballs Ingredients
4 slices white bread, torn into pieces
- 2 tablespoons milk
- 1 clove garlic
- 1 onion, quartered
- 4 teaspoons dried mint
- 1 teaspoon salt
- ground black pepper to taste
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 4 eggs
- 1/2 cup all-purpose flour for dredging
- vegetable oil for frying
How to make Greek Meatballs
- Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process
until the onion is finely chopped. Add the onion mixture to the bowl with the moist
bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly
- Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the
flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess
flour, and place the meatballs onto a plate or baking sheet, pressing to flatten
slightly. This will keep them from rolling away.
- Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.
Greek Meatballs is ready to serve.
Prep Time:25 Min
Cook Time:30 Min
Ready In:55 Min
Classic Rack of Lamb Ingredients
1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people)
For each rib rack:
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- 2 Tbsp olive oil
How to make Classic Rack of Lamb
- Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
- Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
- Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don’t burn.
- Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
- Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
Classic Rack of Lamb is ready to serve.
Prep time: 1 hour
Cook time: 15 minutes
Braised Lamb Shanks Ingredients
6 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 (5 ounce) can condensed chicken broth
- 1 (5 ounce) can beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
How to make Braised Lamb Shanks
- 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.
Braised Lamb Shanks is ready to serve.
Prep Time:30 Min
Cook Time: 2 Hrs
Ready In:2 Hrs 30 Min
Basque Lamb Stew Ingredients
3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
- 6 cloves garlic, crushed and peeled
- 1 sprig fresh rosemary
- 1/2 cup dry white wine
- 2 Tbsp extra-virgin olive oil
- 1 large onion, peeled and chopped
- Salt and freshly ground pepper
- 2 teaspoons sweet paprika
- 3 canned roasted red bell peppers, cut into 1/2 inch strips
- 1 large ripe tomato, peeled, seeded, and chopped
- 4-6 sprigs parsley, chopped
- 1 bay leaf
- 1/2 cup dry, full-bodied red wine
- 1/2 cup chicken stock
How to make Basque Lamb Stew
- Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.
- Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.
- Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings.
Basque Lamb Stew is ready to serve.
Mushroom Beef Tenderloin Ingredients:
3-4 pounds beef tenderloin
- 3 tbs. coconut oil
- 1/4 cup flour
- 2 cups beef broth
- 2 cups mushrooms
- 1 cup water
- pepper and salt
How to make Mushroom Beef Tenderloin
- Preheat the oven at 500 ºF.
- Rub tenderloin and olive oil. Add salt and pepper.
- Cook for A half-hour.
- Meanwhile, In the large skillet heat up some extra olive oil. Add the flour and heat for 4 minutes.
- Add the beef broth and mushrooms.
- Reduce heat and cook for A quarter-hour.
- Get rid of the beef from oven and allow it to go sit for 10 mins.
- Add the skillet mix.
Mushroom Beef Tenderloin is ready to serve.
Ready in: 2 1/2 hours
yield: 6-8 servings
herbed roasted beef Ingredients:
3-4 pounds beef tenderloin
- 1 cup minced garlic
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. black pepper
- 4 tsp. parmesan cheese
how to make herbed roasted beef
- Preheat the oven at 325 ºF.
- Inside a bowl, combine garlic, oregano, basil and black pepper.
- Put beef in a very roasting pan and add the bowl mix.
- Cook for 1 hour or until beef is prepared.
- Add Parmesan cheese.
Herbed Roasted Beef is ready to serve.
Time indications are approximates, always make sure the meat is fully cooked before serving.
Ready in: 2 1/2 hours