Recipe: Barbecued Lamb, Stuffed Mushrooms, Plantation Tomatoes

Tasting PartiesWant to host one more blow out barbecue before the end of summer AND give your friends and family an opportunity to try our delicious foods? Contact us about hosting a tasting party and we’ll come out to your home and prepare all the food you need to ensure your end of summer soiree is a huge success!

We look forward to partnering with our customers at tasting parties to show them new ways to prepare the foods they already love, and give their friends and family an opportunity to see what we’re all about.

Call 800-772-7786 extension 208 or click here to email Steve Fahey for more info!

The Perfect Lamb Dinner

Feel free to whip up your favorite potato recipe as a side, and top off the meal with a rich and delicious dessert like Buttermilk Pie.

Barbecued Lamb

  • 2 tablespoons barbecue sauce
  • 1 teaspoon hickory smoked salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon celery salt
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup soy sauce
  • 1 cup corn oil
  • salt and pepper
  • 6-pound leg of lamb

Blend ingredients and marinate lamb several hours. Smoke, covered, over low coals about 25 minutes per pound or until meat thermometer registers desired degree of doneness. Baste frequently. Let rest 20 minutes at room temperature before carving.

Stuffed Mushrooms
  • 1 pound mushrooms
  • 2 tablespoons minced onion
  • 1 tablespoon butter
  • 1/2 cup heavy cream
  • 1 tablespoon sherry
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon nutmeg

Remove mushroom stems and mince; saute stems with onions in butter until limp. Add cream, sherry and seasonings and cook slowly until thick, stirring constantly, 10-15 minutes. Fill mushroom caps with mixture and place on greased baking sheet. At this point mushrooms may be refrigerated or frozen. When ready to serve, broil until brown and bubbling.

Plantation Tomatoes (while they’re still in season!)

  • 8 tomatoes, at their peak
  • 2 fresh green hot peppers, minced, or 1/2 teaspoon cayenne
  • 1 to 2 tablespoons minced green or red onions
  • salt and pepper to taste

Peel and cut tomatoes into wedges, removing every woody part. Toss with remaining ingredients. Chill several hours. The secret of this dish is to select perfectly ripened tomatoes and to use only the best sections.

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