Beef Recipes---------------                             --------------- Lamb Recipes

Beef Breakfast Burritos

Beef & Asparagus Pasta Toss

Stuffed Meatballs and Pasta

Beef Spaghetti Pie


Beef Tenderloin with Easy Cranberry Balsamic Sauce

Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Lamb Loin Marinated in Guinness and Clover Honey

Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs

Lamb Stew


Pomegranate Marinated Lamb Skewers with Persimmon Chutney

Lamb Empadillas

Lamb Loin Marinated in Guinness and Clover Honey


2 pounds American Lamb loin, trimmed of fat
2 cans Guinness beer (14.9 ounces each)
3/4 cup clover honey
2 tablespoons chopped fresh thyme
1 tablespoon black peppercorns
1 tablespoon olive oil
2 cups lamb or veal broth prepared from demi glace*
4 tablespoons butter, cut into chunks
 salt, to taste
 freshly ground black pepper, to taste
4 ounces Chervil
Braised Cipollini Onions
16 cipollini onions, peeled
2 tablespoons olive oil
2 cups Guinness marinade
2 cups chicken stock
2 tablespoons butter
1 tablespoon clover honey
 salt, to taste
 freshly ground black pepper, to taste
Roasted Yukon Gold Potatoes
4 to 5 large size "A" Yukon Gold potatoes
3 tablespoons unsalted butter
 salt, to taste
 freshly ground black pepper, to taste
2 tablespoons chopped fresh Italian parsely

Nutrition information per serving, 1435 calories; 72 g protein; 133 g carbohydrate; 63 g fat; 2724 mg sodium; 266 mg cholesterol; 16 mg niacin; 0.46 mg vitamin B6; 4 mcg vitamin B12; 7 mg iron; 10 mg zinc.

Combine beer, honey, thyme and peppercorns in saucepan. Warm over medium-low heat, stirring, until honey dissolves; chill. Reserve 2 cups marinade for cipollini onions; pour remaining chilled marinade over lamb loin in plastic bag or dish. Tie bag or cover dish and refrigerate 2 to 4 hours. Prepare braised Cipollini Onions and Yukon Gold potatoes (follow recipe directions). Remove lamb from marinade; reserving marinade. Brown lamb in large, hot saut頰an in olive oil on both sides; place in shallow roasting pan. Place in hot 400 degrees F oven and cook until desired doneness, about 16 to 18 minutes for medium-rare. Let stand 10 minutes before carving. Meanwhile, pour marinade into a medium saucepan and cook over medium-high heat until reduced to about 1-1/4 cups. Add the lamb broth and heat through; add butter, stirring until melted and season with salt and pepper to taste; keep warm.

*Lamb or veal demi glace may be purchased at www.clubsauce.com or at Whole Foods Market. Prepare according to package directions.

Sear onions in olive oil in large hot saut頰an, stirring, until nicely browned on both sides. Remove onions to a covered heatproof dish. Pour off excess oil and deglaze the saut頰an with reserved 2 cups of Guinness marinade; cook over medium-high heat until reduced by half to 1 cup. Add chicken stock and bring to a boil; pour over onions in a baking dish. Cover and bake in 400 degrees F oven until onions are tender, about 30 minutes. Remove onions from juice and keep warm. Reserve juice for lamb sauce. Just before serving, melt butter and honey in large saut頰an, add onions and cook over medium-high heat until nicely glazed; season with salt and pepper.

Dice potatoes into neat 3/4 X 3/4-inch squares. Melt butter in large saut頰an; add potatoes and cook over medium-high heat, tossing gently, until browned lightly on all sides (this may be done in two batches, using half the butter for each batch). Spread potatoes onto a 15 X 10 X 1-inch pan and bake in 400 degrees F oven until done, about 10 minutes. Keep warm and toss with chopped Italian parsley just before plating.

To serve: Divide potatoes evenly among 4 warm plates. Carve lamb loin and fan over potatoes; top with onions. Drizzle sauce all around the plate and garnish with chervil. Serve remaining sauce on the side.