WALMART MEAT DEPT RECIPES

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HERB-ROASTED BONELESS LEG OF LAMB | FOODTALK



Herb-Roasted Boneless Leg of Lamb | Foodtalk image

Provided by Naomi Cook

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 4

1 4 lb Boneless Leg of Lamb, rolled and tied
1/4 cup Extra Virgin Olive Oil
2 tbsp Garden Herb Salt
Freshly Ground Black Pepper, to taste

Steps:

  • Preheat oven to 375°F. Line a roasting pan with aluminum foil.
  • In a small bowl, prepare the olive oil and herb mixture. Mix together the olive oil, Garden Herb Salt and pepper.
  • Prepare the lamb. Pat lamb dry with paper towels. Trim any extra thick pieces of fat. Rub the herb spread all over the lamb, making sure the meat is well seasoned everywhere. Also be sure to season the inside of the leg where the bone has been removed.
  • Roll the lamb and use kitchen twine to truss the meat, and place it on a rack in the prepared roasting pan. (The leg meat should be nice and snug. (Trussing the meat ensures that it cooks evenly.)
  • Roast, uncovered, in the oven until medium and a meat thermometer inserted in the center reaches 135-140°F, anywhere from 70 minutes and up depending on the size of the roast.
  • Remove the lamb to a cutting board, cover loosely with foil, and let it rest for 15 minutes. (Note: the temperature will increase a few degrees once it rests).
  • Slice the lamb into 1/4-inch thick slices and place on a serving platter.
  • Enjoy right away.

PASTA WITH BUTTERNUT SQUASH SAUCE, SPICY SAUSAGE AND BAB…



Pasta with Butternut Squash Sauce, Spicy Sausage and Bab… image

Pasta in a decadent creamy, homemade, butternut squash pasta sauce, with no cream! The spicy chicken sausage and sage is the perfect compliment, this pasta dish is filling and comforting on a chilly night.

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 5

Number Of Ingredients 10

11 oz 4 links spicy chicken Italian sausage
1 lb butternut squash (peeled and diced)
1 tbsp whipped butter
10 oz pasta (wheat or gluten-free)
1/4 cup shallots (minced)
3 cloves garlic (minced)
2 cups baby spinach (roughly chopped)
2 tbsp fresh shaved parmesan cheese
4 sage leaves (sliced thin)
kosher salt and freshly ground black pepper (to taste)

Steps:

  • Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
  • Remove squash with a slotted spoon and place in a blender, blend until smooth.
  • Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
  • Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
  • Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
  • Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
  • Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
  • Serve with additional parmesan cheese on the side if desired.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 362 kcal, CarbohydrateContent 55 g, ProteinContent 20 g, FatContent 8 g, SodiumContent 419 mg, FiberContent 5 g, SugarContent 1 g, SaturatedFatContent 2 g, CholesterolContent 53 mg

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