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Grilled Herb Mustard Steaks |
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This recipe is from the Montana Beef Council free Grilled Beef recipe booklet.
2 well-trimmed boneless beef top loin or rib eye steaks cut 1 inch thick (approx. 1 lb.)
Herb Mustard:
2 tsp. water
2 large cloves garlic, crushed
2 tbsp. Dijon-style mustard
1 tsp. dried basil leaves
1/2 tsp. pepper
1/2 dried thyme leaves
In 1-cup glass measure, combine garlic and water; microwave on high 30 seconds. Stir in remaining mustard ingredients; spread onto both sides of beefsteaks.
Place steaks on grill over medium ash-covered coals. Grill top loin steaks uncovered 16 to 18 minutes (rib eye steaks 12 to 14 minutes) for medium rare to medium doneness, turning occasionally. Season steaks with salt, as desired. Carve steaks crosswise into thick slices. (source) |
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Melt-In-Your-Mouth-Huckleberry Cake |
2 eggs, separated
1 cup sugar
1/4 tsp. salt
1/2 cup butter
1 tsp. vanilla
1 1/2 cup sifted flour
1 tsp. baking powder
1/3 cup milk
1 1/2 cup fresh huckleberries Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar and beat until fluffy. Beat in egg yolks and vanilla until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten egg whites. Fold in the fresh berries. Shake a little of the dry ingredients over the berries, before adding them to the mix so the berries won't sink to the bottom. Turn into a greased 8 by 8-inch pan. Sprinkle top of the batter lightly with granulated sugar. Bake at 350 degrees for 50-60 minutes. (source ) |
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1 leg of lamb (5-6 pounds) butterflied
2 Tablespoons kosher salt
2 Tablespoons ground cumin
1 tablespoon ground allspice
1 teaspoon ground tumeric
2 Tablespoon fennel seeds
2 Tablespoons crushed black peppercorns
1 cup Spanish onions
½ cup fresh lime juice
½ cup olive oil Have your butcher butterfly the leg by removing the bone, spreading the meat flat and trimming the fat and sinew. In a small bowl combine all the seasonings and rub the lamb with this dry mixture, then with the onions, lime, and olive oil. Marinate several hours or overnight. Preheat BBQ or you can use your oven broiler. In the BBQ, the coals should be red hot. Sear the outside of the leg of lamb on both sides, then lower the heat by spreading the coals, raising the grill, or lowering the heat. Continue to grill, turning the meat regularly. It should take 20-25 minutes to cook to medium rare. After the meat is is cooked, remove from the grill and allow to rest for 5 minutes before slicing. Using a sharp slicing knife, cut the meat across the grain on a slight bias. Serve with yams and smoked onions. --recipe from Chef Allens (source ) |
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Lamb Patties with Yogurt Mint Sauce |
1 pound lean ground lamb
¼ cup dry bread crumbs
¼ cup chopped fresh mint
1 tsp lemon pepper Lightly mix together lamb, bread crumbs, mint, and lemon pepper. Shape into patties. Broil or grill 10 minutes or until desired doneness. Yogurt Mint Sauce 2/3 cup plain yogurt
¼ cup firmly packed fresh mint leaves
1 tsp sugar Combine sauce ingredients in a blender or food processor and process until smooth with tiny flecks of mint. Serve sauce over patties. --recipe from Brenda Reau in sheep! (source ) |
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6 lg potatoes
1 sm onion, sliced
6 Lamb chops
Salt and pepper to taste
Cold water Peel and slice potatoes. Put them in a flat, open baking pan. Add onion, salt, and pepper to taste. Cover with cold water. Place chops on top and salt a little. Bake at 350° for about 1 1/4 hours. Approximately 6 servings. (source ) |
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