Roast Lamb with fennel and garlic

http://www.recipe-for-travel.com/recipes-roast-lamb.html

This Roast Lamb was delectably succulent and flavourful, and the roasted fennel and carrots very tasty. Use any juices at the end of roasting to add flavour to couscous or rice.

My Brie and Garlic Smashed Potatoes also make a great side with this lamb roast.

Ingredients
Tip:

Marinate meat in a tightly sealed plastic bag. All of the meat gets the benefit of the marinade, and it saves on dishes!

•Lamb Roast, 2 1/2 to 3 lb
•Fennel, 1 large bulb
•Carrots, 2 large, halved lengthwise
•Marinade Ingredients
◦Olive Oil, 1/4 cup
◦Dry Red Wine, 1/4 cup
◦1/2 lemon, juice and quarters
◦Shallot, 1 large (or 1/2 onion), coarsely chopped
◦Garlic, 1 whole bud, coarsely chopped
◦Rosemary, 1 tbsp dried
◦Cumin powder, 1 tsp
◦Seasoned Salt, 1 tbsp
◦Fresh ground pepper, 2 tbsp
◦Basil, 1 tbsp dried
◦Fennel fronds, coarsley chopped (store the thick stems for stuffing chicken or fish)


Image via Wikipedia
Marinating the Lamb and Fennel
1.Pour all marinade ingredients, including the lemon pieces, in a plastic bag and shake it up to mix.
2.Add the lamb and squish it around so that all of the meat is soaking in the marinade.
3.Slice the fennel top-down in 1/4 inch slices, add to bag, squish around and then close the bag tightly around the meat and fennel.
4.Marinate in the fridge for 1 & 1/2 – 2 hours.
Roasting Instructions
1.Preheat oven to 450 degrees. (Remove the meat from the fridge when you turn on the oven to allow it to come to room temperature.)
2.Layer the bottom of the roast pan with the carrots, coating the pan and carrots with a bit of olive oil. Put this in the oven while it’s preheating.
3.When oven temperature has reached 450 degrees, add the fennel from the marinade to the bottom of the pan so the fennel and carrots form a rack for the roast to sit on.
4.Add the lamb roast, fat side up, and sprinkle with season salt and pepper.
5.Roast at 450 degrees, uncovered, for 10 minutes.
6.Reduce heat to 325 degrees and roast for 1 hour.
7.Put lamb on serving platter and tent with tinfoil for 15 minutes (before cutting into it).
Serve the vegetables and the roast lamb sliced on a bed of couscous or rice or with Brie and Garlic Smashed potatoes on the side.

Sweet and sour meatballs

http://www.recipe.com/sweet-sour-meatballs-1/


Servings: 30 mini-meatballs
Prep: 25 mins
Total: 50 mins

Ingredients
Meatballs:
1 pound lean ground pork, beef OR turkey
1 can (8 ounces) water chestnuts, drained and finely chopped
1 egg
1/3 cup dry bread crumbs
1/2 teaspoon salt
Sauce:
1 tablespoon Mazola® Corn Oil
1/4 cup finely chopped green onions
2/3 cup beef broth
3/4 cup Karo® Light OR Dark Corn Syrup
1/2 cup chili sauce
1 tablespoon cider vinegar
1 teaspoon Spice Islands® Ground Ginger


Directions
1. TO MAKE MEATBALLS: MIX meat, water chestnuts, egg, bread crumbs and salt in a medium bowl.2. SHAPE into 1-inch meatballs; set aside.3. TO MAKE SAUCE: COOK green onions in oil in large skillet, stirring frequently, for 1 to 2 minutes. Blend in broth, corn syrup, chili sauce, vinegar and ginger. Add meatballs; bring to boil. Reduce heat to medium.4. SIMMER 15 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened.5. POUR sauce over meatballs. Serve with cocktail picks.

Beef potpie

http://recipes.epicurean.com/recipe/12296/beef-potpie.html

Ingredients:
1/4 cup
all- purpose flour
1 tsp salt
1/4 tsp pepper
1 1/2 lbs. boneless beef (stewing or round), cut into 1 inch cubes
1/4 cup vegetable oil
2 large onions chopped
2 cloves garlic, minced
1/2 cup chopped celery
1/2 lb. mushrooms, thickly sliced
2 cups hot beef stock
1 bay leaf
1 tsp. dried thyme
1/2 tsp. dried basil
2 cups cooked cubed peeled potatoes
1 1/2 cups sliced cooked carrots
1/4 cup chopped fresh parsley
Pastry for single-crust pie or 4 oz. frozen puff pastry.

Directions:
Combine flour, salt and pepper, dredge meat in mixture.

In large skillet, heat oil over medium-high heat; cook meat until well browned all over. Add onions, garlic and celery; cook for 3 to 4 minutes or until softened. Add mushrooms, cook for 3 minutes, stirring often.

Stir in any remaining flour, add stock and cook, stirring, until thickened and boiling. Add bay leaf, thyme and basil;cover and simmer over low heat for 1 1/2 hours or until beef is tender. Discard bay leaf. Stir in potatoes, carrots and parsley; transfer to 10 cup baking dish. Taste and adjust seasoning.

On lightly floured surface, roll out pastry and fit over beef mixture, sealing to edge of dish.

Cut slits for steam vents. Bake in 400F oven for 25 minutes or until pastry is golden and mixture is hot.

Makes 6 servings.
Variation: Use 1/2 lb. beef kidney and l lb. beef instead of all beef.