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How to Roast a Leg of Lamb

A simple and effective technique for roasting a leg of lamb with a preparation time of 5 minutes and cooking time of 90 minutes. Ingredients: leg of lamb, salt, pepper, button mushrooms.

Steps

1. Turn on the oven and preheat at 180 degrees celsius in conventional oven mode.
2. On an oven tray, lay out a piece of aluminum foil big enough to wrap the entire leg of lamb.
3. Place the lamb on the foil and season liberally with salt and grounded pepper. Place the mushrooms around the lamb.
4. Wrap the foil by folding up the sides. Seal the edges by rolling them together. It is this sealing method that allows the lamb to be cooked without losing too much of its juices.
5. Place the tray in the oven for 90 minutes to cook.
6. [Optional Step] To brown the lamb, open the foil carefully on the top to expose the lamb to direct heat for an additional 10-15 minutes.
7. Your leg of lamb is ready for serving as a main for 4-6 people.

Tips

• To prevent the juices from leaking, double wrap the lamb and contents with the foil.
• For variation, herbs such as rosemary can be added with the salt and pepper.

Things You'll Need

• Aluminum foil (large sheet)
• a leg of lamb
• herbs

wikiHow

How to Make Fritto Misto

This article will show you how to prepare a lamb dish called fritto misto.

Ingredients

• lamb chop
• sweetbread
• veal slice
• fresh mushroom
• Italian squash, sliced
• asparagus or cauliflower
• egg
• flour
• lime juice
• butter
• salt
• pepper

Steps

1. Make a batter by beating the egg well with a little flour.
2. Dip the lamb chop, sweetbread, veal, mushroom, squash, and asparagus or cauliflower in the batter.
3. Sprinkle with lime juice and fry in butter.
4. Season with salt and pepper to taste.

Tips

• Fritto Misto translates as fried mixture, and that is what this is.

wikiHow

How to Make Mexican Beef and Beans

This dish will have many thinking it came straight from south-of-the-border, as it is a very unique Mexican dish. This recipe makes 8-servings.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 clove garlic
• 1 (16 oz.) can kernel corn, drained
• 1 (15-oz.) pinto beans, drained
• 1 (11-oz.) can condensed cheddar cheese soup
• 1 (8-oz.) can of tomato sauce
• 1/2 cup water
• 1 (4-oz.) can chopped of green chiles, drained
• 1/2 cup ripe olives, sliced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Broken tortilla chips
• Sour cream
• Cheddar cheese

Steps

1. Preheat oven to 375 degrees.
2. Cook meat, onion, and garlic in skillet until brown.
3. Drain the skillet in which you just cooked the meat, onion, and garlic in.
4. Stir in the rest of the ingredients in a 3-quart casserole dish.
5. Bake covered at 375 degrees for 40 minutes.
6. Stir and bake uncovered for 20 to 25 minutes longer.
7. Serve over broken tortilla chips. Garnish with sour cream and sprinkle cheddar cheese on top.

Tips

• Although great as a main course, this dish is great at parties as an appetizer.
• Cheddar cheese can be substituted for a mexican style blend of cheese.

Warnings

• Undercooking meat puts you at a higher risk of contracting food poisoning!

wikiHow

How to Make Beef and Peppers

Ingredients

• 1 1/2 pounds beef cubes, from chuck steak, 3/4-inch cubes
• 8 ounces canned tomatoes
• 1/8 teaspoon garlic powder
• dash pepper
• 1 small onion, sliced

Steps

1. Brown beef cubes in saucepan until well browned.
2. Break up large pieces of tomatoes.
3. Stir in garlic powder and pepper. Pour over beef.
4. Cover and cook over low heat until beef is almost tender-about 1 hour.
5. Add onion and green pepper.
6. Cover and continue cooking until vegetables and beef are tender—about 30 minutes.
7. Serve with cooked rice, if desired.
8. Serves 2.

Things You'll Need

• Knife
• Cutting board
• Measuring cup

wikiHow

How to Make Chimichangas

This is an awesome meal if you love real Mexican food. Your family will practically beg you to make this for them!

Ingredients

• 3-pound boneless shoulder chuck roast, salt and freshly milled black pepper
• 1/4 cup bacon drippings or vegetable oil
• 1 medium onion -- chopped
• 2 garlic cloves -- minced
• 1 cup beef stock
• 2 small tomatoes -- preferably Italian plum (chopped)
• 1/2 cup chopped roasted mild green chiles (such as New Mexican, preferably fresh or frozen -- seeded)
• 4 thin 10 to 12-inch flour tortillas -- warmed
• Vegetable oil for deep-frying
• Grated Monterey Jack or mild Cheddar cheese
• Sour cream, chopped tomato
• Sliced scallions

Steps

1. Rub the roast with salt and pepper. Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
2. Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.
3. You'll need about 5 cups of the shredded meat mixture for the chimichangas. Make sure and warm tortillas according to package instructions. Then spoon the meat mixture evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
4. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions, salsa and guacamole are optional. Serve immediately.

Tips

• Make your own guacamole to go with this. Of course it's better than that store-bought junk!

Warnings

• Try not to overeat!

wikiHow

How to Make Beef Stroganoff

Beef Stroganoff is a wonderful dish that is quite easy to make and quick to prepare. You can substitute left-over roast beef, cut into strips and added after the onions and mushrooms are cooked. If wanted you can omit the tomato sauce.

Ingredients

• 1½ pounds (600 gm) lean sirloin beef steak

• 6 - 8 white button mushrooms, sliced

• 3 medium onions chopped

• 2 cloves garlic, minced

• 2 cups (500 ml) beef stock

• 5½ ounce (156 ml) can of tomato paste

• 1½ cups (375 ml) sour cream

• 2 tbsp (30 ml) flour

• 3 tbsp (45 ml) olive oil

• salt & pepper(for taste)

• pre-cooked fettuccine noodles

Steps

1. Cut away any excess fat from the beef and slice into 1/2" x 2" ( 1 cm x 5 cm) strips across the grain of the meat.
2. Season with salt and pepper.
3. Heat a large frying pan until very hot, add the oil and cook the beef strips quickly - cooking in about three batches so that it fries and doesn't start to stew.
4. Add the onion and continue to cook a few minutes more, then add the garlic and mushrooms.
5. Add the tomato paste and the beef stock, mix well, bring to a boil and continue to simmer.
6. Combine the flour and the sour cream in a small bowl then carefully add this to the pan, stirring well. Do not allow to boil but maintain the temperature until pasta is ready.

Tips

• gas stoves work better than electric ones as you get instant heat.
• if you're feeling lazy then you could buy some sidekicks brand stroganoff and make it.

Warnings

• Be careful not to burn yourself on the stove.
• Those with milk allergies should not partake in the consumtion of this sustenance.

wikiHow