Written By: kittencal on August 9, 2011 Leave a Comment

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Plan ahead there is a 24 hour refrigeration time for the lamb mixture

Servings 6


2 large egg, lightly beaten

3 slices sandwich bread, crumbled (crusts removed)

1/3 cup milk

6 garlic cloves, minced

finely shredded zest of 1/2 lemon

3 tablespoons chopped fresh mint leaves

3 tablespoon chopped freshparsley

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1 pound ground lamb


Place the milk into a large bowl.

Mix in the crumbled bread until all the bread is coated and softened (about 1 minute).

Add in eggs,  garlic, lemon zest, mint, parsley, salt, and pepper.

Add in lamb breaking up with your fingers, and mix well with your hands.

Cover and refrigerate for 24 hours or up to 2 days.

Preheat oven to 350 degrees F.

Grease a baking sheet.

Shape  into about 1-inch balls, or desired size.

Place onto  baking sheet.

Bake for 25 minutes or until cooked through (cooking time will depend on the size of the meatballs).

Written By: kittencal on June 17, 2011 Leave a Comment

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Amounts listed will yield enough for 4 pork or lamb chops depending on the size

This is not recommended for chicken as the acid in the lemon will “cook” the chicken


6 garlic cloves, minced

juice of 3 large lemons (lemons should be at room temperature before squeezing, to speed up refrigerated lemons, poke a fork into the skin then microwave for 10-12 seconds)

3 teaspoons lemon peel

1/3 cup olive oil

2 tablespoons honey (no substitutes!)

2 tablespoons chopped fresh rosemary (or can use 1-1/2 teaspoons dried)

1/2 teaspoon dried basil

1 teaspoon lemon pepper seasoning

1 teaspoon salt


In a bowl whisk all ingredients together until well blended.

Pour over pork or lamb.

Cover and refrigerate 8-24 hours.

Written By: kittencal on June 17, 2011 Leave a Comment

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Taken from my “Favorites” folder!

Plan ahead the lamb must be marinaded for 24 hours

Servings 4


3/4 cup dry red wine

1/3 cup olive oil

3 tablespoons chopped fresh dried oregano (or can use 2 teaspoons dried)

6 large garlic cloves, minced

1 tablespoon red wine vinegar

1/2 teaspoon salt (I use seasoned salt)

1 teaspoon fresh ground black pepper

8 lamb chops  (about 1 to 1-1/4-inch thick)

3 tablespoons honey, divided (do not substitute anything for the honey, that is what tenderizes the meat and nothing else will work the same)


Mix/whisk the first 7 ingredients together with 2 tablespoons of honey until well blended.

Arrange the lamb chops in a single layer in a glass dish; pour the marinade over the chops then turn to coat with the marinade.

Cover and refrigerate for 24 hours, turning often (no less than 24 hours can be even 48 hours).

Remove the chops from the marinade, then mix in remaining 1 tablespoon of honey into the marinade.

Prepare the grill to medium-high heat.

Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes).

Posted on www.recipezazz.com

Written By: kittencal on May 6, 2011 Leave a Comment

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Plan ahead there is a 8 hour marinading time, 24 hours is even better

Servings 6


2/3 cup hoisin sauce

1 teaspoon hot chili sauce (or to taste)

6 tablespoons rice vinegar

1 large green onion, chopped

1/4 cup light soy sauce

6 garlic cloves, minced

3 tablespoons honey

1/2 teaspoon sesame oil

1 teaspoon freshly ground black pepper

6 lamb chops


In a large resealable plastic bag, mix hoisin sauce, chili sauce, rice vinegar, green onions, soy sauce, garlic, honey, sesame oil and black pepper.

Place lamb in bag, seal, and turn to coat.

Refrigerate for 8 hours, or overnight.

Preheat grill for medium-high heat.

Oil the grill grate.

Place lamb on the grill, and discard marinade. Cook about 6 minutes on each side, or to desired doneness.

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