Lamb Ragu

Lamb Ragu. Here is yet another simple and delicious meal to make. This rich and creamy, pasta is a spin on the traditional spaghetti sauce. Served over your pasta. Flavored with tomatoes, mushrooms, onions, and a little red wine. Perfect for lunch or dinner! You can’t go wrong. So gather around the table with your friends and family and enjoy this wonderful pasta dish.

 

Lamb Ragu

1lb ground lamb
2 tablespoons olive oil
1-28oz can whole peeled tomatoes (I used San Marzano)
2 cloves garlic, minced.
One small red onion, diced.
Three cups cremini mushrooms, sliced.
One cup full-bodied red wine (I used a cabernet)
One cup sour cream
1 tablespoon smoked paprika
1 tablespoon Herbs de Provence
1 1/2teaspoons kosher salt
1/2 teaspoon black pepper
1 1/12 tablespoons brown sugar (Of course I’m going to use it!)
1lb box favorite pasta (I used fusilli pasta)
Grated parmesan cheese for garnish
Fresh basil or parsley for garnish

Bring a large pot of water to a boil over high heat. Make sure to salt your water! Add the pasta and cook according to instructions. Drain pasta. And set aside.

Heat olive oil in a large skillet over medium-high heat. Add your onion and garlic and cook until tender, about 3 minutes. Add the ground lamb into the pan. Season with salt, pepper, paprika, and Herbs de Provence.

Break up your lamb as it browns. Letting all of the liquid evaporate in the pan until you see little bits start to stick to the pan. Add mushrooms.

Add wine and deglaze the pan by getting all those brown bits off the bottom of the pan. (So much flavor!!) Let the wine cook down to half its size. Add the whole tomatoes and gently break up, simmer over low heat for about 10 minutes. Add brown sugar and sour cream and mix well.

Serve over the pasta. Garnish with freshly grated parmesan and freshly chopped basil.

My kids loved this!

Enjoy,

Xo- Ayesha

Lamb Sliders With Mint Yogurt Sauce

Happy Friday everyone!

Looking for a good Superbowl recipe? Well, look no further and try out this super simple “Lamb Sliders With Mint Yogurt Sauce“! Now I’m a big fan of lamb. Whether I’m making lamb chops (My husbands favorite!), game day chili or pasta sauce for the kids. It’s a very lean red meat with a bold taste that my family loves. This particular recipe would fool even the pickiest of eaters. I hope that you score a Super Bowl touchdown with these tasty slider recipes that I shared this week!

Game on!
Xo- Ayesha

 

Lamb Sliders With Mint Yogurt Sauce

Two tablespoons olive oil
1 pound ground lamb
1/4 cup red onion, finely minced.
1 garlic clove, minced.
2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup feta cheese, crumbled.
Mint yogurt sauce, for serving. (Recipe follows below.)
Sliced tomato, lettuce, and thinly sliced red onion for serving.
8 Pretzel slider buns

In a large bowl combine the ground lamb, cumin, coriander, oregano, minced garlic, and feta. Be careful to not over mix. And form the mixture into eight mini patties.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.

Salt and pepper the lamb burgers to taste on both sides.

Cook for 5-6 minutes per side and allow to rest.

Place your burger on the pretzel bun and top with mint yogurt sauce and desired toppings! Serve on a large plate or serving board.

Mint Yogurt Sauce

1 cup plain greek yogurt
2 tablespoons minced mint
1 teaspoon chopped dill
1 teaspoon lemon juice
One garlic clove, minced.
Salt and pepper to taste.

Combine all the ingredients in a small bowl and mix well. Cover and refrigerate for at least one hour before serving.

Enjoy!

“He don’t eat no meat? Okay, I make Lamb.”

Starting this post off with one of our families favorite quotes in the title above!

That’s right you guessed it, it’s from “My Big Fat Greek Wedding.” That movie is an absolute classic and staple on both sides of my family.

Okay, so if you haven’t guessed yet, we’re making lamb today! Lamb chops in particular. This recipe is super easy yet flavorful and turns out great every time.

The key is to let the meat marinate and to let the meat rest post cooking it for about 5 -10 mins for all of the juices to set in. I prefer these chops cooked a nice medium.

When at your grocer, be sure you have the chops “frenched”. It saves you both prep and cooking time. It basically means they clean off the excess fat and cut the rack for you. 🙂 I also LOVE to drizzle a honey balsamic sauce over the top of my finished lamb. I’ll include the simple recipe for that below as well.

Here are the recipes and a couple of photos. Enjoy!

Ingredients 

8-12 Lamb Rib Chops (serves 3-4)

2 tbs Olive Oil

2 pinches of Coarse Sea Salt (note*- a pinch is thumb, index AND middle finger )

3 sprigs of Fresh Rosemary (pulled off of stem)

1 ziploc or sandwich bag

Directions 

Preheat your oven to 425. Place your chops into your ziploc bag. Then, you simply pour in the two tablespoons of olive oil, two pinches of salt and your rosemary. Seal the bag and shake away! Store the meat in the refrigerator for about an hour or two. Next, heat your pan on medium high heat. When the pan is piping place your marinated chops into the pan for about 1-2 mins on each side, or until you get a nice and beautiful golden brown sear. Lastly, place the pan into the heated oven for about 5-7 minutes. This will give you a nice medium to medium well depending on your liking!  Remember to let the meat sit post cooking!

For The Sauce: Simply blend together 1/2 cup of honey, 1/3 cup balsamic and 3 cloves of garlic until smooth and creamy. Lightly drizzle over top of the lamb before serving.

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Weekend Fun!

We had a wonderful time this Easter weekend, attending a great church service and delicious brunch as a family. We were able to Skype with Riley’s godparents, Brittany and Bryant, so that they could read “The Easter Story” to her (she really has awesome godparents). We watched  my brother in law Seth play the last college basketball game of his career for Duke University. Such a bittersweet moment but we are all extremely proud of him as he has accomplished so much and proved so many people wrong. Hard work and perseverance can certainly take you far!

I have now designated my sunday afternoons as “baby food sunday”, and prepare all of Riley’s meals for the week on that day! It’s actually very fun for me. I will definitely post my favorite baby food recipes in the near future.

Lastly, I prepared a wonderful Easter meal that consisted of sautéed greens beans, roasted squash, lamb chops with a fig sauce and my 10 minute pasta! You can find the recipe here on my blog for the pasta! Only, this time I added fresh basil, parsley and capers to the pasta (delicious) !

I hope you all had a wonderful weekend with your friends and family! What did you do? Let me know in the comments below.

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