Cranberry Glazed Lamb Skewers Recipes

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CRANBERRY-GLAZED LAMB SKEWERS



Cranberry-Glazed Lamb Skewers image

Lamb marinated with savory cranberry sauce-I love making this for Christmas parties. Guests will appreciate that it's not your average appetizer. -Kim Yuille, Brooklyn, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 7

2 cans (14 ounces each) whole-berry cranberry sauce
2 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
2 pounds boneless leg of lamb, cut into 1/4-inch-thick strips

Steps:

  • In a small bowl, combine the first 6 ingredients, stirring to dissolve sugar; transfer 1-1/2 cups to a large shallow dish. Add lamb and turn to coat; cover and refrigerate for several hours or overnight. Cover and refrigerate remaining cranberry mixture., Remove lamb from marinade; discard marinade. Thread lamb strips, weaving back and forth, onto 16 metal or soaked wooden skewers. Arrange in greased foil-lined 15x10x1-in. baking pans. Broil 4 in. from the heat for 2-3 minutes on each side or until lamb reaches desired doneness., Meanwhile, in a small saucepan, bring reserved cranberry mixture just to a boil over medium heat, stirring frequently. Serve with lamb.

Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 135mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.

CRANBERRY GLAZED LAMB CHOPS



Cranberry Glazed Lamb Chops image

Simple but classy. Lamb draws in flavors from marinades very quickly, so this dish has a fairly quick prep time. Lamb is often paired with mashed or baked potatoes, and those will go well with this dish, but I often serve it with egg pasta (homemade tagliatoni when I'm going all out). A vinegarette-dressed salad is a good match as a vegetable course.

Provided by Primordial

Categories     Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 lamb chops (or 8 small chops)
2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary, crushed
2 tablespoons balsamic vinegar
1/2 cup cranberry sauce
salt and pepper

Steps:

  • If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
  • Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
  • Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
  • Preheat oven broiler.
  • When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
  • Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.

RUM-GLAZED SHRIMP SKEWERS



Rum-Glazed Shrimp Skewers image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 21

1/2 cup pineapple juice
1/4 cup lime juice
1/4 cup spiced rum
1/4 cup rice wine vinegar
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
3 cloves garlic, chopped
3 teaspoons cornstarch
1 pineapple, cut into bite-size chunks, no larger than shrimp
12 large shrimp, peeled and deveined
1 red bell pepper, cut into bite-size chunks, no larger than shrimp
1 yellow bell pepper, cut into bite-size chunks, no larger than shrimp
1 red onion, cut into bite-size chunks, no larger than shrimp
18 crimini mushrooms, cleaned and stem removed
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 cups fresh mint leaves, finely chopped
1 cup olive oil
1/4 cup rice wine vinegar
1 small red onion, small diced (about 1/2 cup)
Kosher salt and freshly ground black pepper

Steps:

  • For the shrimp: Preheat the grill to medium-high heat.
  • Mix the pineapple juice, lime juice, spiced rum, rice wine vinegar, brown sugar, ginger and garlic in a small saucepan. Bring the mixture to a boil. Mix the cornstarch and 1 tablespoon water in a small bowl. When the juice mixture comes to a boil, whisk in the cornstarch slurry and whisk until thickened, a couple of minutes. Remove from the heat.
  • Place on each skewer 2 pieces of pineapple, 2 shrimp, 2 pieces of red bell pepper, 2 pieces of yellow bell pepper, 2 pieces of onion and 3 mushrooms. Season the skewers with salt and pepper.
  • Oil the grill. Place the skewers on the grill and brush with the glaze. Grill the skewers on each side until the shrimp is pink, 3 to 4 minutes, brushing with the glaze halfway through.
  • For the mint chimichurri: Add the mint, olive oil, rice wine vinegar and red onion to a bowl; mix well. Season with salt and pepper (heavy on the pepper). Serve with the shrimp skewers.

GRILLED LAMB CHOPS WITH CRANBERRY SAUCE AND CRANBERRY-SERRANO CHUTNEY



Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 25

1/2 cup light brown sugar
2 tablespoons honey
3 cups cranberries, divided
1 cup water
1 medium red onion, finely diced
1 tablespoon fresh ginger, grated
1 serrano chile, finely diced
1 clove garlic, finely chopped
Salt
Freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
2 cups cranberry juice
1/2 cup red wine vinegar
1/4 cup red wine
1/2 cup granulated sugar
4 cups enriched home-made chicken stock
1 teaspoon whole black peppercorns
Salt
8 (4 to 5-ounce) porterhouse lamb chops
Olive oil
Salt
Freshly ground black pepper
Cilantro leaves, garnish
Finely chopped chives, garnish
For the Cranberry Chutney:

Steps:

  • Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
  • For the cranberry Sauce:
  • Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
  • For the Grilled Lamb Chops:
  • Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.

BONELESS LEG OF LAMB WITH CRANBERRY GLAZE



Boneless Leg of Lamb With Cranberry Glaze image

Make and share this Boneless Leg of Lamb With Cranberry Glaze recipe from Food.com.

Provided by Oolala

Categories     Sauces

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (5 lb) boneless leg of lamb
1/2 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon dried rosemary, chopped
1 cup white wine
1/2 cup dried cranberries
1 cup honey
1 cup orange juice
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F.
  • Combine ingredients for the herb rub in a small bowl.
  • Coat the meat on all sides iwth the herb blend.
  • Put the meat on a rack in baking dish and place in the oven.
  • Bake for 30 minutes per pound, approximately, or until the internal temperature reaches 145 degrees F. for rare, 160°F for medium and 170°F for well done.
  • While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes.
  • Add butter to the sauce, blend well and pour all ingredients into a food processor and puree.
  • Return to skillet to keep warm.
  • Cut lamb into 1/2 " thick slices and serve with the warm glaze.

Nutrition Facts : Calories 1293.9, Fat 86.6, SaturatedFat 33.1, Cholesterol 271, Sodium 632.3, Carbohydrate 53.9, Fiber 1, Sugar 50.7, Protein 68.4

CRANBERRY GLAZE



Cranberry Glaze image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

1 tablespoon unsalted butter
1/2 shallot, finely chopped (about 2 teaspoons)
2 fresh sage leaves
1 teaspoon whole juniper berries
1 cup fresh or thawed cranberries
2/3 cup pure maple syrup
2/3 cup apple cider, plus more if needed
1/2 cup red-currant jelly
1/4 teaspoon coarse salt
Pinch of freshly ground pepper

Steps:

  • In a medium saucepan, melt butter over medium heat. Add shallot, and cook until translucent, stirring occasionally, about 2 minutes. Add sage leaves and juniper berries; cook, stirring, 1 minute. Add cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise heat to medium-high, and simmer until cranberries are soft and starting to burst, about 3 minutes.
  • Transfer cranberry mixture to a food processor, and puree until smooth. Pass puree through a fine sieve into a small saucepan.
  • Return glaze to stove, and simmer gently over medium heat until it has thickened, about 10 to 15 minutes; you should have about 1 1/4 cups. If glaze seems too thick, thin it with a little apple cider. Keep warm until ready to use.

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