Recipes: Grilled Aussie Leg of Lamb

• Prep Time:12 hours
• Cook Time:15 minutes
• Serves:6

 

Tagged:
aussie lamb, grilled, leg of lamb, new years, trend,

 

Grilled Aussie Leg of Lamb will take away any fear you have of trying something new! It's simply marinate, grill and enjoy.

 

Find our other original Aussie lamb recipes at this link and "own your party" with as many as you choose!

 

Foodie Byte

Ask your butcher to trim the lamb if you prefer--most supermarket butchers are glad to be of assistance.

Ingredients

4-5 pound boneless leg of lamb, trimmed and separated into 4 muscles
2 large lemons, juiced
6-8 cloves garlic, rough chopped
1/3 cup olive oil
1/3 cup fresh rosemary, rough chopped
1 teaspoon black pepper, coarse-ground
1 tablespoon balsamic vinegar
Kosher salt and cracked black pepper, as needed

Preparation

Remove lamb from netting; using a sharp paring knife, cut between the muscles to separate boneless leg of lamb into 4 large pieces. Trim excess fat; butterfly larger pieces of meat so all pieces have a somewhat uniform thickness.
In a medium bowl, whisk together lemon juice, garlic, olive oil, rosemary, black pepper and balsamic vinegar. Combine lamb pieces and marinade in a shallow baking dish or large sealable plastic bags. Marinate a minimum of 4 hours or overnight, turning occasionally.
Bring lamb to room temperature before grilling. Drain marinade and discard. Season lamb with salt and black pepper.
Heat grill to medium high heat. Grill lamb, turning occasionally, until thermometer registers 125 to 130 degrees, or to desired doneness (times may vary depending on size of the pieces).
Remove from heat; let lamb rest loosely covered for 15 minutes.
Slice thinly across the grain for serving.

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Recipes: Moroccan Grilled Aussie Lamb Skewers

• Prep Time:30 minutes
• Cook Time:20 minutes
• Serves:6

 

Tagged:
aussie lamb, food, grilled, moroccan, own your party, recipe, skewers,

 

Moroccan Grilled Aussie Lamb Skewers are a great way to add an on-trend meat to your menu for 2017. Check out this recipe from The Food Channel chefs and enjoy!

Find our other original Aussie lamb recipes at this link and "own your party" with as many as you choose!

 

Foodie Byte

Be sure to soak your skewers in water before using so they don't burn during grilling.

Ingredients

1 1/4 cup olive oil
3/4 cup lemon juice, fresh
6 large garlic cloves, minced
2 1/2 tablespoons mint, fresh, chopped
1 tablespoon Kosher salt
4 teaspoons lemon zest
2 teaspoons black pepper, ground
2 teaspoons coriander, ground
1 teaspoons cumin, ground
3 pounds boneless leg of lamb, well trimmed and cut into 2 “ chunks
12 (12-inch) metal skewers
20 whole dried apricots, soaked in boiling water 5 minutes, drained
2 large red onions, cut into 8 chunks each
Couscous:
3 cups chicken broth, hot
3 tablespoons butter
1 medium white onion, diced
1 teaspoon turmeric, ground
1/2 teaspoon cumin, ground
2 cups, pearl couscous
1/3 cup almonds, slivered, toasted
Kosher salt and black pepper, as needed
Fresh mint sprigs, as needed

Preparation

In a medium size bowl, whisk together the first 9 ingredients until fully blended.
Transfer 1/2 cup marinade to a small bowl and refrigerate.
Add lamb to remaining marinade, cover and marinate 4 hours or overnight in refrigerator.
Heat grill to medium high heat. Remove lamb from the marinade. Discard marinade. Thread drained lamb cubes onto half of the skewers. Alternately thread apricots and onions on remaining skewers.
Brush reserved marinade on all the skewers and season with salt and pepper.
Grill the lamb skewers to desired doneness, about 8-10 minutes for medium rare. Grill red onion and apricot skewers about 10 minutes or until until onions begin to soften, turning occasionally. If apricots begin to burn, move skewers to a cooler part of the grill.
For the Couscous:
In a large heavy saucepan, melt the butter over medium heat, add onions and saute until soft and light golden. Add turmeric and cumin, stir for about a minute. Add couscous and stir.
Pour in broth and cover; simmer over medium-low heat for about 8 minutes, remove from heat and let stand 5 minutes or until broth is absorbed. Fluff couscous with a fork, season generously with salt and pepper. Mound on platter and sprinkle with almonds.
Arrange skewers on top of golden couscous and garnish with fresh mint.

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Recipes: Slow-Braised Aussie Lamb with Apricot Madeira Sauce

• Prep Time:15 minutes
• Cook Time:3.5 hours
• Serves:6

 

Tagged:
apricot madeira sauce, asparagus, aussie lamb, holiday, mashed potatoes, new year’s day, own your party, slow braised,

 

Own your New Year’s Day party with this impressive slow braised Australian lamb recipe. Delicious served with Yukon Gold mashed potatoes and a steamed asparagus. The roast lamb, slow-braised in chicken stock with mirepoix, Madeira, fresh thyme and apricot jam, fills the house with rich aromas in anticipation of a festive dinner.  

 

Check out our other original Aussie lamb recipes at this link and "own your party" with as many as you choose!

 

Foodie Byte

Switch out Madeira in recipe for Marsala wine, if desired.

Ingredients

2 tablespoons olive oil
1 (3½ to 4 lb.) lamb shoulder, boned, rolled and tied
1 teaspoon kosher salt
1 teaspoon coarse black pepper
1/4 lb. bacon, cut into 1/4-inch strips
1/2 yellow onion, chopped
1 carrot, peeled, fine chopped
1 celery stalk, fine chopped
1 tablespoon garlic, chopped
1 tablespoon tomato paste
1 cup Madeira
3 cups chicken stock
3 tablespoons apricot jam
2 sprigs fresh thyme
4 tablespoons cold butter, cut into pieces

Preparation

Preheat oven to 350°F.
Heat olive oil in a heavy bottom roasting pan over medium high heat; season lamb with salt and black pepper and brown on all sides. Remove from pan and set aside.
To same pan, add bacon and cook over medium-low heat until cooked. Add onion, carrot and celery; saute until tender, stirring frequently. Add garlic and saute 1 minute.
Add tomato paste, Madeira, chicken stock, apricot jam and fresh thyme and stir to blend.
Return browned lamb to pan, cover and braise in oven for 3 hours.
Transfer lamb to platter and cover with foil.
Carefully strain braising liquid through a sieve into a bowl, using the back of a spoon to press out any remaining liquid. Transfer liquid back into roasting pan. Simmer liquid on stove top over medium-low heat until liquid has reduced by 50 percent.
Reduce heat to low. Slowly add cold butter pieces to braising liquid, whisking constantly, until all butter has melted and sauce is thick and glossy. Return braised lamb; keep warm.
To serve, remove strings from roast, transfer to platter and spoon sauce over the top.

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Top 25 Most Popular Skinnytaste Recipes 2016

I’m extremely grateful for all of you who allow me to do what I love every single day! When I started this little food blog back in 2008, I never dreamed it would become a full time career, and that I would have not one, but two New York Times Best Selling Cookbooks! I still look back some days and I’m amazed at where this little hobby has taken me. None of it would be possible without all the Skinnytaste fans trying and sharing my recipes – A HUGE THANK YOU!!!

And now as the year comes to an end, I love looking back through the recipes I posted this past year to see which ones made it to the top 25. Here are the TOP 25 Most Popular Recipes from 2016 as well as links to my most popular posts from previous years. If you are new here, this is always a great place to start!

Top 25 Most Popular Recipes 2015
Top 25 Most Popular Recipes 2014
Top 25 Most Popular Recipes 2013
Top 25 Skinny Recipes 2012
Top 20 Skinnytaste Recipes 2011
Top 20 Skinnytaste Recipes 2010

 

Top Recipes Posted in 2016

1. Korean Beef Rice Bowls

2. Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)

3. Beef, Tomato and Acini Di Pepe Soup (Instant Pot, Slow Cooker, Stove)

4. Asian Lettuce Wrap Chicken Chopped Salad

5. Thai Basil Chicken

6. Rosemary Chicken Salad with Avocado and Bacon

7. One Skillet Chicken with Bacon and Green Beans

8. Pickle Brined Baked Chicken Tenders

9. Mexican Cauliflower “Rice”

10. Shawarma Spiced Grilled Chicken with Garlic Yogurt

11. Five Ingredient Chocolate Cheesecake Cups

12. Chicken Curry with Coconut Milk

13. Skillet Chicken Cordon Bleu

14. Grilled Shrimp and Vegetable Bowls

15. Slow Cooker Banh Mi Bowls

16. Instant Pot Pork Carnitas

17. Grilled Steak Lettuce Tacos

18. Honey Teriyaki Drumsticks (Instant Pot and Skillet)

19. Skillet Chicken in Tomato Chipotle Sauce

20. Noodle-less Butternut Sausage Lasagna

21. Sheetpan Italian Chicken and Veggie Dinner

22. Turkey Meatball Stroganoff (Instant Pot, Slow Cooker, Stove Top)

23. Giant Turkey Meatball Parmesan

24. Shrimp Summer Rolls with Peanut Hoisin Sauce

25. Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker, Stove Top)

 

Did your favorite recipe make the top 25? Leave a comment here and tell me your favorite!!

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Skinnytaste Dinner Plan (Week 56) Whole30 Week

Skinnytaste Dinner Plan (Week 56).  I have decided to try something a little different with our last meal plan of the year… this week all the recipes are WHOLE30 compliant. I’ve been getting tons of requests and since I have so many recipes that fit a WHOLE30 diet, which you can see here I thought I would try this for a week and see how it goes. I may do this once a month, or if you have requests for anything in particular such as a vegetarian week, gluten-free, etc let me know! For all you Weight Watchers, don’t worry I’m still eating cheese and grains and will continue to share a variety of recipes as I always do!

Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit or a smoothie. Some favorite Whole30 Breakfast ideas, Open Faced Omelet with Avocado and Pico De Gallo, Sweet Potato Chicken Hash, Asparagus, Potato, Pancetta Hash, Turkey Sausage Patties, just to name a few. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 56)

Monday: Harvest Kale Salad with Roasted Winter Squash
Tuesday: Turkey Taco Spaghetti Squash Boats
Wednesday: Italian Pulled Pork Ragu over spaghetti squash
Thursday: Rosemary Chicken Salad with Avocado and Bacon
Friday: Leftovers
Saturday: NYE party, bringing Zesty Lime Shrimp and Avocado Salad and Guacamole
Sunday: No Bean Turkey and Sweet Potato Chili

(more…)

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Recipes: Rosemary Lamb Meatballs

• Prep Time:45 minutes
• Cook Time:10 minutes
• Serves:36

 

Tagged:
breadcrumbs, feta cheese, greek seasoning, lamb, onion, rosemary,

This Rosemary Lamb recipe takes the humble meatball into the stratosphere! The feta cheese makes it extra moist, and gives the recipe a Mediterranean flair. Own your next party with this signature appetizer.

To watch a quick video to see how easily these meatballs can be made, just click here!

 

 

Foodie Byte

These bake up nicely in a 350°F oven in about 20 minutes and they freeze well, too.

Ingredients

2 tablespoons plus 4 tablespoons olive oil, divided
2 cups diced onion
3 minced garlic cloves
1 tablespoon chopped fresh rosemary
1 tablespoon Greek seasoning
2 pounds ground lamb
2 cups breadcrumbs
4 large eggs
1/4 cup chopped fresh parsley
3 minced garlic cloves
1 tablespoon salt
1 teaspoon pepper
1 1/2 cups crumbled feta cheese

Preparation

Heat 2 tablespoons olive oil in saute pan over medium heat.
Add onions and garlic; saute until tender. Remove from heat; fold in rosemary and Greek seasoning. Cool.
Combine Australian ground lamb, breadcrumbs, eggs, parsley, salt and pepper in a large bowl and gently mix.
Add feta and cooled onion mixture to ground lamb.
Form into 1-ounce meatballs.
Sauté meatballs in olive oil for 10 minutes over medium heat or until fully cooked.
Skewer on trimmed fresh rosemary sprigs if desired.

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Chickpea Tomato Soup with Rosemary

This easy, hearty, one-pot meal, loaded with chickpeas and vegetables in every bite is so flavorful with and perfect for a cold winter night. I made this in my Dutch oven but also included directions for the slow cooker and Instant Pot.

(more…)

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Recipes: Cherry Cream Apple Pie

• Prep Time:15 minutes
• Cook Time:60-70 minutes
• Serves:8

 

Tagged:
ace champion, apple, apple pie spice, cherry, cream cheese, crust, food channel, holiday, indulge, nutmeg, pie, rum,

One of the toughest decisions to make (at least for me) is deciding between a slice of apple pie or cherry pie. Luckily Ace Champion has us covered and provides us a mouthwatering Cherry Cream Apple Pie that combines the best of both worlds! Did we mention that there is a rich cream cheese layer separating the apple from the cherry pie? So good!

Want to see how it's done? Check out the video here!

 

Foodie Byte

Ingredients

3 cups cubed apples
2 tablespoons dark rum
1/2 brown sugar
1 tablespoon ground cinnamon
2 teaspoons apple pie spice
3 1/2 tablespoons flour
2 sheets premade pie crust
2 1/2 cups of pitted tart cherries (fresh or frozen)
1/2 pure cane sugar
2 tablespoons corn starch
1/8 teaspoon nutmeg
2 teaspoons of pure vanilla extract
pinch of kosher salt

Preparation

Preheat oven to 350
Using a 9 inch round pie pan; line a sheet of ready-made pie crust. Form the crust to the pan then set aside until you are ready to add the filling.
In a large skillet add enough butter to sauté apples (about 2 oz.) Add the cubed apples and sprinkle with cinnamon, brown sugar, and apple pie spice. Mix well to coat all apples with seasoning. Allow to cook for about 1 minute. Pull the pan away from the stove and add the rum to the edge and flambé (optional).
Add the flour and mix well. Cook for another 30 seconds.
Pour the filling into the premade pie crust.
Spread the cream cheese over the warm apple pie filling then keep in refrigerator until the cherry pie filling is ready to go on top of the cream cheese.
Place cherries in a medium saucepan.
Turn the heat to a medium heat and add the sugar, nutmeg, and lemon juice.
In the bowl add the cornstarch, vanilla with a little rum, or reserved juice from the cherries and mix well.
Stir the mixture into the cherries.
Cook for another 1 minute or until the liquid is absorbed and nice and thick. Spread the mixture carefully over the cream cheese.
Top the pie with the second pie shell and seal the edges of the pie.
bake in preheated oven for about 60-70 minutes or until the edges of the crust are golden brown.
Allow pie to cool at room temperature for at least an hour.
Serve and enjoy!

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Recipes: Creole Chickducken with Sweet Bourbon Pecan Sauce

• Prep Time:10 minutes
• Cook Time:25 minutes
• Serves:2

 

Tagged:
ace champion, bourbon, brown sugar, butter, chicken, creole, dinner, duck, fancy, flambe, food channel, meat, pecan, presentation,

There is nothing better than a perfectly cooked chicken breast stuffed with the rich flavors of duck meat. This dish packs the punch and flavor of creole cuisine with an indulgent bourbon pecan sauce over the top! To flambé or not to flambé the sauce? That is the question!

We also have the video right here if you want to check out how to make it yourself.

 

 

Foodie Byte

Ingredients

FOR CHICKDUCKEN
1/4 cup of avocado Oil
2 medium chicken breasts
2 tablespoons of creole seasoning
6 slices of apple smoked bacon
3 ounces of premade smoked duck
1 cup of flour
1 egg
2 tablespoons of buttermilk
2 teaspoons of creole mustard
FOR BOURBON PECAN SAUCE
1/2 cup of pecans
1/4 of bourbon of choice
1/2 cup of marsala wine
1/2 cup of dark brown sugar
1/2 stick of real butter
2 tablespoons of heavy whipping cream

Preparation

Preheat oven to 320 degrees.
Using filet knife, butterfly each chicken breast. Line each chicken breast on a piece of serein wrap. Add another piece of serein rap over the top of the opened butterflied chicken breast. Using a mallet with medium force, pound the chicken as thin as possible, but not too thin. Remove plastic from chicken. Make sure the chicken has the inside facing up. Season both sides with Cajun seasoning.
Add about 1-2 nice size strips of the duck and 2-3 slices of the bacon to each chicken breast. Using your fingers carefully roll each chicken breast in an away from your body. Roll as tight as possible.
Secure the crease on each chicken using a 4 inch secure or you can tighten them using butchers twine.
Using a medium skillet just big enough to fit both chicken breasts; turn stovetop on high and allow the oil to get very hot. Slowly add chicken breast to the hot oil making sure the seam goes down first to form a seal.
Cook the chicken for about 2-3 minutes on all side or until you have a nice golden brown crust. (This will help seal in the juices and give it a gorgeous color.)
Add chicken to a shallow baking dish big enough to fit the chicken in. Finish cooking the chicken in a preheated oven about 20 minutes or until chicken is white all the way through (about 160 degrees).
Remove chicken from oven and set aside to allow the juices to settle in the breast and carryover cook to reach about 165 degrees.
In the same pan turn the burner on medium. When hot deglaze the pan with a fourth of the marsala wine to make sure all the scrapings from the bottom are lifted.
Add the pecans. Add half of the bourbon and flambé (optional).
Remove the pecans into a small bowl and set aside.
Add the remaining marsala wine and sugars allow reducing by half. Add the cream and cook until the sauce has thickened. Add the pecans and the butter to the skillet and cook until all the butter is incorporated and the sauce is nice and creamy. (The sauce should look like a chunky maple syrup. )
Pour sauce over cooked chickducken and enjoy!

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