Lamb Meatloaf

Lamb Meatloaf

*I watched a tip on a cooking show the other day that mentioned the best meatloaves have great flavor from 2 meats; ¾ lb ground beef (for the flavor), and ½ lb ground pork (for the fat). However, I found that the best meatloaf is made with ground lamb! Flavor and fat from just one type of meat!!!

2 beaten large eggs
2 Tablespoons milk
2/3 cup fine dry bread crumbs
¼ cup finely chopped yellow onion
1 Tablespoon dried parsley
1 teaspoon kosher salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
2 large cloves garlic, minced (pre-made roasted garlic is best)
1/8 teaspoon black pepper
¼ cup tomato sauce
1 ½ lb ground lamb

Topping:
½ cup catsup
½ cup brown sugar
1 teaspoon yellow mustard

In a bowl combine eggs and milk; stir in bread crumbs, onion, garlic, parsley, salt, oregano, basil, tomato sauce and black pepper. Add ground lamb; mix well. Lightly pat mixture into 8x4x2 loaf pan.

Bake at 350 degrees for 1 ½ hours. Mix topping ingredients in a small bowl and spoon over top of meatloaf in the last 10 minutes of cooking. Remove from oven and let stand for 10 minutes before slicing and serving.

Serves 6

Crumb-Crusted Rack of Lamb with White Beans

Crumb-Crusted Rack of Lamb with White Beans
By: Rosanna adapted from Williams Sonoma

High in Protein- High in Fiber

For the White Beans:
2 cups (14oz) dried cannellini beans, soaked and drained*
1 whole clove
2 yellow onions, halved
4 garlic cloves, smashed
1 bay leaf
½ teaspoon dried thyme

1 rack of lamb, 8 ribs, or about 2lb, trimmed of any fat and bones “frenched” (ask the butcher to French the bones if the lamb isn’t already sold that way)
2 Tablespoons Dijon mustard
½ cup fresh white bread crumbs (about 2 slices), processed finely in food processor
2 teaspoons dried parsley
1 teaspoon dry thyme
¼ teaspoon dry rosemary
Kosher salt and freshly ground black pepper

*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.

Place the soaked, drained beans in a saucepan and add 4 cups water. Stick the clove into an onion half and add the onion halves, garlic, bay leaf, and thyme to the saucepan. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans, reserving the liquid. Discard the bay leaf, both onion halves, and the clove.

Preheat the oven to 450 degrees.

Place the lamb, meaty side up, in a shallow 2 quart baking dish. Pour in ½ cup of the bean liquid. Roast the meat until lightly browned, about 10 minutes. Remove the dish from the oven and reduce the temp to 400 degrees.

Place the lamb on a cutting board. Cut into individual lamb chops. Spread the mustard over each chop. In a small bowl, stir together the bread crumbs, parsley, thyme, rosemary, ½ teaspoon salt, and 1/8 teaspoon pepper. Using your hands, press the bread crumbs into the mustard, covering the meat in an even layer. Measure out 4 cups of the cooked beans and arrange on the bottom of the baking dish to cover completely. (Reserve the remaining beans for another use.) Pour in 1 cup of the bean liquid. Set the lamb, crumb-coated side up, on the top of the beans.

Roast the lamb until the meat springs back to the touch or until a thermometer registers 170 for well done, about 45-50 minutes. Remove from the oven, transfer the lamb to the cutting board, and tent loosely with foil. Let rest for 10 minutes.

Divide the beans among warmed individual plates. Place 2 chops on each plate and serve at once.

Serves 4