Lamb and Pork Meatloaf

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Ingredients:

Loaf:
1lb Ground Lamb
1lb Ground Pork
1/4 cup Bread Crumbs
2 Eggs
1 teaspoon Black Pepper
1 Tablespoon Dehydrated Onions
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 Tablespoon Thyme
1 lemon worth of Zest
2 cloves Garlic, minced
Salt to taste
Sauce:
1 can Crushed tomatoes
1 Tablespoon Pomegranate Molasses
2 teaspoon Worcestershire Sauce
1 lemon worth of Lemon Juice

 

Instructions:

Preheat oven to 375 degrees

1) Mix the Loaf ingredients together, take a small amount out and cook in a pan. Taste and season the rest of the mixture.

2) Mix the Sauce and adjust to taste.

3) Form into a thin Loaf (about 1-1.5 inches high) and place into a greased roasting dish, top with sauce and place in oven. Lamb can overcook quickly so the thin loaf will cook through and still be moist throughout. Cook until done, about 20 minutes.

 

Homemade Waffles

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Ingredients:

2 cups All-Purpose Flour
2 Tablespoon Sugar
4 teaspoon Baking Powder
2 Eggs
1 1/2 cups warm Milk
1 teaspoon Salt
2 Tablespoon Maple Syrup
6 Tablespoon Butter, melted

Instructions:

Preheat waffle iron.

1) In a large bowl combine the flour, sugar, baking powder and salt, then whisk the eggs, warm milk, melted butter, maple syrup and whisk to combine.

2) Ladle the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. Serve immediately with your favorite toppings

Roasted Rack of Lamb with Rosemary and Smoked Sea Salt

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Ingredients:

2 Frenched Rack of Lamb (2lbs each or less but stay above 1.5lbs)
1 Tablespoon and 1 teaspoon Vegetable Oil
2 Tablespoon minced Rosemary
3 Tablespoon Smoked Sea Salt

Pre-heat oven to 250 degree

Instructions:

1) Cut cross hatch into the surface of the fat (but not to the meat) to create a 1/4″ cross hatch pattern. Mix the Smoked Sea Salt and Rosemary with the 1 Tablespoon Vegetable Oil and generously rub into the Lamb on both sides

2) Place a flat roasting rack into a short walled roasting dish or tray, lay the rubbed Lamb fat side up on the rack

3) Place Lamb in the oven for about 1 hour to 1 hour 20 minutes or until the internal temperature reaches  125 degrees

4) In a large sauté pan bring a 1-2 teaspoons of Vegetable Oil to almost smoking, sear the Lamb fat side down for about 2 minutes.

5) Rest, slice, serve