Yield

4 servings

Ingredients

• 2 Tbsp. salted butter
• 6 cups Lamb's Supreme® Oven Roasted Rosemary & Garlic Redskin Tri-cut Dice, (Item #J85), frozen
• 1 Tbsp. poultry seasoning
• 1 Tbsp. garlic, minced
• Salt and freshly ground pepper, to taste
• 2 pinches dried red chili flakes

Directions

Preheat medium sauté pan. Add butter and melt completely. Add potatoes and cook over medium heat for 8 to 10 minutes. Add poultry seasoning, garlic, salt, pepper and chili flakes, then cook for approximately 3 minutes more.

Chef's Tip

Serve as a side dish with eggs and chorizo.

Yield

6 servings

Ingredients

• 2 1/2 lb. bag of Lamb's Supreme® Oven Roasted Redskin Wedges, (Item #J84), frozen
• 1/2 cup olive oil, divided
• 6 small green onions, sliced 1/2
• 2 Tbsp. garlic, minced
• 1 cup fresh basil leaves, roughly cut and loosely packed
• 12 medium Roma tomatoes, sliced to 1/4" thickness
• 2 Tbsp. fresh oregano leaves
• Salt and freshly ground pepper, to taste

Directions

In a medium sauté pan, bring 3/4 of the olive oil (3/8 cup) to medium heat. Add potatoes and brown. Add green onions, garlic and basil, then sauté for approximately 8 to 10 minutes.

In a separate medium sauté pan, bring remaining oil (1/8 cup) to medium heat. Add tomatoes, then season with oregano, salt, and pepper. Brown tomatoes for 2 to 3 minutes, then add to potato mixture, plate, and serve.

Chef's Tip

Use as a side dish with grilled whole trout.

Yield

6 servings

Ingredients

• 6 cups Lamb's Supreme® Oven Roasted Redskin Wedges, (Item #J84), thawed
• 1/2 cup green peppers, coarsely diced
• 1/2 cup red peppers, coarsely diced
• 1/2 cup yellow onion, coarsely diced
• 2 Tbsp. garlic, coarsely chopped
• 1/2 Tbsp. lime zest
• 1 Tbsp. lime juice
• 1 tsp. cumin
• 1/3 cup butter, softened
• 6 sheets of 16"x12" parchment paper
• 6 salmon filets, 5 oz. each
• Salt and freshly ground pepper, to taste

Directions

Preheat oven to 350°F.
In a bowl, combine potatoes, green and red peppers, yellow onion, garlic, lime zest, lime juice, and cumin. Toss, then set aside. Spread softened butter on one side of each parchment sheet. Place one salmon filet in the middle of each parchment sheet. In equal portions, place potato mixture over and around salmon. Season with salt and pepper, then fold parchment to enclose and tuck ends underneath, making it as airtight as possible.

Bake for approximately 16-18 minutes in preheated 350° oven, or until parchment is discolored. When done, remove from oven, plate, open parchment, and serve.

Yield

4 servings

Ingredients

• 8 lamb chops, 6 oz. each
• 1 Tbsp. drawn butter

Sauce:
 

• 2 Tbsp. butter
• 4 Tbsp. flour
• 1 1/2 cups lamb, chicken, or beef stock
• 1/2 tsp. rosemary, ground
• 1/2 tsp. dried thyme, whole
• 1/2 tsp. fennel, ground
• 1/2 tsp. dried oregano, whole
• Salt and freshly ground black pepper, to taste
• 3/4 cup dry red wine

 

Potato Mixture:
 

• 2 Tbsp. butter
• 6 cups Lamb's Supreme® Oven Roasted Rosemary & Garlic Redskin Tri-cut Dice, (Item #J85), frozen
• 1 medium green bell pepper, stemmed, seeded, and cut into 1/4" pieces
• 1 medium red bell pepper, stemmed, seeded, and cut into 1/4" pieces
• 1/2 cup Feta cheese, crumbled

 

Directions

Preheat oven to 350°F.
Sear lamb chops in drawn butter on both sides in sauté pan over medium heat, approximately 30 seconds per side. Transfer to sheet pan and roast in preheated oven for approximately 10 to 12 minutes, or to desired doneness.

Melt 2 tablespoons butter in heavy-bottomed saucepan over medium heat. Whisk in flour, then add stock, rosemary, thyme, fennel, oregano, salt, pepper, and red wine. Cook until thickened.

Potato Mixture:
Melt 2 tablespoons butter over medium heat in medium sauté pan. Add potatoes and the green and red peppers, then sauté for approximately 8 to 10 minutes, or until potatoes are heated through. Add potato mixture to sauce.

Place lamb in the center of the plate and surround with potato mixture. Top with feta cheese and serve immediately.

Yield

4 servings

Ingredients

• 1/2 cup butter, salted
• 1/2 cup celery, finely diced
• 1/2 cup red pepper, finely diced
• 1/2 cup yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 1/2 cup flour
• 5 cups heavy cream
• 2 cups Lamb's Supreme® Oven Roasted Rosemary & Garlic Redskin Tri-cut Dice, (Item #J85), frozen
• Salt and freshly ground black pepper, to taste
• 1 lb. Shrimp, cooked, peeled, and deveined, tail on, 16/20
• 1/2 cup chives, finely chopped

Directions

Melt butter in heavy-bottomed saucepan. Add celery, red pepper, yellow onion, and garlic, then cook over low heat until softened, about 4 minutes. Stir in flour and cook for 2 more minutes. Add heavy cream and increase heat to medium. Cook until thickened, stirring occasionally. Add potatoes, lower heat, and continue cooking for 5 minutes. Whisk in salt and pepper, then add shrimp. Cook chowder until shrimp is heated all the way through. Garnish with finely chopped chives.

Chef's Tip

For variations on this seafood chowder – clams or oysters, may be substituted for the shrimp. Substitute 2 cups cut corn and 4-6 slices cooked, minced bacon for the shrimp to make a corn chowder.

Yield

4 servings

Ingredients

• 4 cups Lamb's Supreme® Oven Roasted Rosemary & Garlic Redskin Tri-cut Dice, (Item #J85), frozen
• 4 tsp. curry powder
• 3/4 tsp. granulated garlic
• 1 1/2 Tbsp. olive oil
• 4 chicken breasts, skin on, 4 oz. each
• 2 tsp. garlic, minced
• Salt and freshly ground pepper, to taste

Directions

Preheat oven to 350°F.
In a bowl, add potatoes, curry powder, granulated garlic, and olive oil, then toss. Rub chicken breasts with minced garlic, salt, and freshly ground pepper. Place chicken breasts in oven roasting pan and surround with potatoes. Bake in preheated 350°F oven for 13 to 15 minutes, or until done.

Chef's Tip

Serve with butter-sautéed zucchini and yellow squash.