Slammin Lamb Recipes

SLAMMIN' SALMON

Slammin' Salmon image

An amazing culinary delight. Hands down the greatest grilled salmon ever. Easy and delicious.

Provided by Aytom

Categories World Cuisine Recipes Asian

Time 2h18m

Yield 4

Number Of Ingredients 14

Ingredients

¼ cup balsamic vinegar
¼ cup lemon juice
¼ cup soy sauce
1 teaspoon salt
1 tablespoon brown sugar
1 ½ teaspoons ground ginger
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
¼ cup chopped green onions
1 teaspoon sesame oil
½ cup peanut oil
8 (4 ounce) skinless, boneless salmon fillets

Steps:

Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
Prepare an outdoor grill for medium-high heat.
Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

Nutrition Facts : Calories 663.5 calories, Carbohydrate 11.2 g, Cholesterol 111.7 mg, Fat 50.4 g, Fiber 1.1 g, Protein 40.9 g, SaturatedFat 9.2 g, Sodium 1598.7 mg, Sugar 6.5 g

SLAMMIN' LAMB

Slammin' Lamb image

This meat is easy, flavorful and best when marinated overnight. You can even mix it up and freeze it until you want to throw it in the crock! Make sure you have lots of pita bread on hand to soak up the juices. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 small garlic bulbs
3/4 cup plus 2 tablespoons minced fresh mint, divided
1/2 cup balsamic vinegar
1/4 cup olive oil
2 pounds boneless lamb, cut into 1-inch cubes
Hot cooked rice or pita bread, optional

Steps:

Remove papery outer skin from garlic bulbs; cut off tops of bulbs, exposing individual cloves. Peel and halve cloves. In a large dish, combine garlic, 3/4 cup mint, vinegar and olive oil. Add lamb; turn to coat. Cover and refrigerate up to 24 hours., Transfer lamb and marinade to a 3-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Sprinkle with remaining mint; if desired, serve with hot cooked rice or pita bread.

Nutrition Facts : Calories 323 calories, Fat 17g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 102mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.

SLAMMIN' HAM SLIDERS

Slammin' Ham Sliders image

Make and share this Slammin' Ham Sliders recipe from Food.com.

Provided by Pellerin

Categories Lunch/Snacks

Time 25m

Yield 12 sandwiches, 12 serving(s)

Number Of Ingredients 9

Ingredients

12 king brand hawaiian sweet dinner rolls (found in DELI section rather than BREAD section of most supermarkets for some odd reason. Flavor or )
1 lb black forest style ham, shaved thinly, then cut into 12 sections
1/4 lb gruyere cheese (or Compte ~3 slices, cut into quarters)
12 tablespoons chive and onion flavored cream cheese
1/2 cup butter, melted
2 teaspoons dried onion flakes
1 tablespoon Worcestershire sauce
1/4 cup parmesan cheese, grated
Baby Spinach (to garnish, optional) (optional) or lettuce (to garnish) (optional)

Steps:

Cut all rolls in half, making buns with tops/bottoms. (Easiest to do all at once; keeping bottoms connected as one unit). Place bottoms of rolls in a rimmed baking dish pan, sprayed with Pam.
Place equal amounts of ham on each roll bottom.
Top with slice of cheese.
On the cut-side of the roll TOPS, spread ~ 1 Tbs. of chive/onion cream cheese (again, just keep them all connected). Return bun tops to the bottoms, making a sandwich. (At this point, I slice through sections to finish separating individual sandwiches, so topping can drizzle down).
Combine the melted butter, onion flakes, and Worcestershire sauce. Spoon this over top of each sandwich. Sprinkle tops with Parmesan. Cover with aluminum foil and refrigerate for AT LEAST 30 minutes - up to overnight.
Preheat oven to 350. Bake sandwiches (covered in foil) for 20-25 minutes, until golden on top and Gruyére is melted. Optional: Sprinkle with chopped fresh chives & insert a leaf of baby spinach in each. Serve immediately.

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