Lamb Poppers Food

SPICY LAMB-STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
• Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
• Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

LAMB LOLLIPOPS

Steps:

• Toast the coriander seed and mustard seed in a small, dry saute pan over low heat until fragrant. Place the toasted seeds in a spice grinder and grind to a powder. Place lamb, pork, and bacon in a large bowl. Add all herbs and seasonings and toss to combine well.
• Grind the meat in a meat grinder with a medium die and then chill overnight.
• Wrap 1 tablespoon of ground meat around the end of an ice pop stick. Repeat until all meat is used. Refrigerate for 2 hours.
• Heat olive oil in a large saute pan over medium heat. Saute lollipops, in batches, until meat is cooked through, about 2 minutes on the first side and 1 minute on the other side. Serve hot.

STUFFED PEPPERS WITH GROUND LAMB

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Take ground lamb and add onions, soup mix , bread crumbs and egg and fold in together.
• Wash and core peppers. Cut them into halves down the middle.
• Pack the lamb meat into the pepper halves firmly.
• Bake the peppers uncovered in a glass dish for 30 mins or until meat is browned.
• Remove peppers from oven and spoon tomato sauce over peppers.
• Bake for an additional 15 minutes.
• Take peppers out.
• Raise oven temp to broil.
• Cover peppers over with cheese and bake until cheese is golden brown.
• Remove from oven and serve hot.

GARLICKY LAMB WITH PEPPERS & COUSCOUS

Steps:

• Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
• Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
• Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.