Fall makes us crave something delicious.
It’s time to indulge yourself with some delicious food recipes that will make you feel warm inside out! Here we have listed some of our favorite fall-themed meat dishes, which can be served as appetizers, side dishes, or main courses depending on your choice. These mouthwatering recipes include chicken and Lamb. Let’s take a look at some Recipes.
Recipe of Lamb for Waning Fall Days
Lamb is lean meat that can be prepared in many ways. It has a mild flavor with little or no gamey taste. The tenderness depends on how it was cooked; however, all parts are good when cooked properly. This recipe calls for lamb shoulder chops because they have less fat than leg cuts. They also cook faster than other types of lamb. You may use any amount you prefer. A combination of different amounts will give more variety to your meal. If you do not want to eat lamb during this season, substitute beef chuck
- 1/2 cup olive oil
- Two tablespoons minced garlic
- 3 pounds boneless lamb shoulder chops
- Heat the oven at 350°F.
- Pour the oil into an 8 x 12-inch baking dish and place in the oven until hot but not
smoking, about 5–10 minutes.
- Remove from the oven and add the garlic. Stir well to coat evenly.
- Place the lamb chops in the pan and turn them over to cover both sides. Let’s sit
while preheating the grill.
- When ready to serve, remove the chops from the pan, put them on a plate, and
cover them loosely with foil.
- Grill each side 4–5 minutes per side, depending upon thickness.
- Serve immediately.
- Makes six servings.
- Lamb Shanks Recipe With Apricots
- 1 pound dried apricots
- 3 cups chicken stock
- Four large cloves of garlic, peeled and smashed
- Six sprigs thyme
- One bay leaf
- Salt and pepper
- Eight lamb shanks
- Olive oil cooking spray
- Soak the apricots overnight in enough water to cover them by several inches. Drain
and discard soaking liquid. Place drained apricots in a saucepan and
remaining ingredients except for lamb shank. Bring mixture to boil.
Reduce heat and simmer uncovered for 30 minutes.
- Remove from heat and let cool completely. Discard bay leaves and thyme sprigs. Transfer cooled marinade to blender or food processor fitted with blade attachment and puree.
- Pour marinade through a fine-mesh strainer set over a bowl. Reserve strained juice.
Season lamb shanks generously with salt and pepper. Heat skillet over medium-high
heat. Spray with cooking spray. Add shanks and brown lightly on all sides.
- Cook another minute or two. Turn off heat and transfer shanks to slow cooker.
Cover and cook on low setting for 7 hours. Check after 4 hours to see if there is still
some pink left in the middle of the shanks. When done, recheck the seasoning
- Serve warm with reserved juices poured over the top.
- Makes six servings.
Lamb Patties With Fried Onions And Tahini-Yogurt Sauce
- 12 ounces ground lamb
- One tablespoon chopped fresh mint
- One teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- One egg white
- One small onion, finely diced
- One clove garlic, minced
- 1/2 cup plain Greek yogurt
- 1/4 cup tahini paste
- Juice of one lemon
- Combine all ingredients in a mixing bowl. Mix thoroughly using clean hands. Form patties slightly
- larger than golf balls and fry according to directions below. Serve as appetizers or main course.
To Fry Patties:
- In a deep sauté pan, pour vegetable oil to reach halfway up the sides of the pan. Preheat to 375 degrees F. Line a sheet tray with paper towels. Set aside.
- Working in batches, carefully drop patties into heated oil and cook for approximately 10 seconds on each side. Using tongs, gently flip the cake over and repeat the process. Once finished frying, drain on a prepared towel-lined sheet tray. Repeat procedure with additional patties.
You can make these patties ahead of time and freeze them. Reheat frozen patties in the microwave for 20 seconds. Tahini paste should be used sparingly; it has an intense flavor, overpowering other flavors. If you want a more tangy taste, add 1/2 tsp lemon zest instead of lemon juice. Serves 4.
Crispy Chicken Thighs With Peppers, Capers, and Olives
Chicken thighs are often overlooked when choosing meat for dinner, but they have so much potential! They’re inexpensive, easy to prepare, and full of protein and iron. This recipe features crispy-skinned chicken thigh pieces with peppers, capers, olives, and herbs. It makes a great light meal served hot or cold. You can also use boneless chicken breasts — reduce the cooking time accordingly.
- 2 pounds bone-in chicken thighs
- Kosher salt and freshly ground black pepper
- Cooking spray
- One red bell pepper, cored, seeded, cut lengthwise into thin strips
- One green bell pepper, cored and thinly sliced crosswise
- Five tablespoons olive oil
- Ten kalamata olives pitted and halved
- Some capers
- 20 basil leaves, torn
- 15 cherry tomatoes, quartered
Heat oven to 425°F. Season chicken thighs liberally with salt and pepper. Spray both sides of the chicken with cooking spray. Bake until cooked through, about 45 minutes. Remove from oven and allow to rest 5–7 minutes. Cut chicken thighs apart at joints and serve immediately. Arrange pepper slices on a platter and Serve Warm. Serves 2
These yummy recipes make you drool just remembering them. These yummy recipes will make your day worth living. Enjoy the beautiful colors of fall with excellent and tender meat.