6 Tender Meat Recipes You Won’t Regret Making for the Christmas Season

Hello, December! Check out these 6 Meat Recipes just in time for the Christmas season! 

 

Lobster Tails

(Recipe from tasteofhome.com)

tails

Makes 6 Servings, Total Time: 30 Mins

Ingredients 

 

  • 6 frozen lobster tails (8 to 10 ounces each), thawed
  • 3/4 cup olive oil
  • 3 tablespoons minced fresh chives
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions 

  1. Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell.
  2. In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes.
  3. Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.

Mint Pesto Lamb Chops 

(Recipe from tasteofhome.com)

Mint-Pesto-Lamb-Chops_EXPS_HCA20_130402_E08_20_1b-1024x1024

Makes 8 Servings, Total Time: 1 Hr

Ingredients 

 

  •  cups pomegranate juice
  • 1 cup balsamic vinegar

PESTO:

  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 8 garlic cloves, peeled
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup olive oil

LAMB:

  • 8 double-cut lamb rib chops (2 inches thick and 4 ounces each)
  • 1 tablespoon olive oil
  • Pomegranate seeds and torn fresh mint leaves, optional

Instructions

  1. In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup.
  2. Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
  3. Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.
  4. Bake, uncovered, at 450° oven for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Drizzle with pomegranate sauce and, if desired, sprinkle with pomegranate seeds and mint leaves.

 

Air Fryer Steak

(Recipe from Delish.com)

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Makes 2 Servings, Total Time: 55 Mins

Ingredients 

  • 4 tbsp. butter, softened
  • 2 cloves garlic, minced
  • 2 tsp. freshly chopped parsley
  • 1 tsp. freshly chopped chives
  • 1 tsp. freshly chopped thyme
  • 1 tsp. freshly chopped rosemary
  • 1 (2 lb.) bone-in ribeye 
  • Kosher salt
  • Freshly ground black pepper

Instructions 

  1. In a small bowl, combine butter and herbs. Place in center of a piece of plastic wrap and roll into a log. Twist ends together to keep tight and refrigerate until hardened, 20 minutes.
  2. Season steak on both sides with salt and pepper.
  3. Place steak in basket of air fryer and cook at 400° for 12 to 14 minutes, for medium, depending on thickness of steak, flipping halfway through.
  4. Top steak with a slice of herb butter to serve.

Beef Tenderloin 

(Recipe from Delish.com)

beef.jpg 

Temperature Guide: 

120º to 125º:  rare

130º to 135º: medium-rare

140º to 145º: medium

Makes 4 Servings, Total Time: 2 Hr

Ingredients 

FOR BEEF
  • 1/2 c. extra-virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. whole grain mustard
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 bay leaf
  • 2 cloves garlic, smashed
  • 2 tbsp. honey
  • 1 (2-lb.) beef tenderloin
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. dried rosemary
  • 1 clove garlic, minced
FOR YOGURT SAUCE
  • 1/2 c. Greek yogurt
  • 1/4 c. sour cream
  • 1 tsp. prepared horseradish
  • Juice of 1/2 lemon
  • Kosher salt

Instructions 

  1. In a large bowl, mix together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour or up to one day.
  2. Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on rack.
  3. Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.
  4. Meanwhile, make sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt.
  5. Slice tenderloin and serve with sauce on the side.

Baked Ham With Brown Sugar Glaze

(Recipe from delish.com)

ham.jpg

Total Time: 3 Hr, 15 Mins

Ingredients

  • 1 (10-lb.) fully cooked whole ham (boneless or bone-in)
  • 1/2 c. packed brown sugar
  • 1/4 c. Dijon mustard
  • 1 tbsp. apple cider vinegar
  • 2 c. apple cider

Instructions

  1. Preheat oven to 325º. Place ham on a roasting rack set in a roasting pan and score diagonally. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours.
  2. During the last 45 minutes of cooking, make glaze: In a small saucepan over low heat, whisk together brown sugar, mustard, apple cider vinegar, and apple cider. Simmer until reduced by half, then brush glaze on ham every 10 minutes or so.
  3. Remove ham from oven and let rest 15 minutes, then transfer to a serving platter with apples and thyme.

Classic Roast Chicken

(Recipe from Delish.com)

roastchicken.jpg

Makes 6 Servings, Total Time: 1 Hr, 30 Mins

Ingredients 

  • 1 (3 1/2-lb.) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 yellow onion, cut into large pieces
  • 3 medium carrots, peeled and cut into large pieces
  • 2 stalks celery, cut into large pieces
  • 1/2 lb. baby potatoes, quartered
  • 1 clove garlic, halved
  • 3 tbsp. butter, melted
  • 1 lemon
  • 1 bunch fresh thyme

Instructions 

  1. Pat chicken dry and season all over with salt and pepper. Tie legs together and tuck wing tips under the body of the chicken. (If you have time, let rest in fridge for 1 hour, or up to overnight.)
  2. Preheat oven to 425°. Fill a 9″-x-13″ baking dish with onion, carrots, celery, potatoes, and garlic and place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish.
  3. Roast until juices run clear and a meat thermometer inserted into the center of the thigh reads 165°, 50 minutes to 1 hour. Tent chicken with foil and let rest 15 to 20 minutes, then transfer to a cutting board and carve.
  4. Serve chicken with roasted vegetables.

Garlic Rosemary Pork Roast

(Recipe from Delish.com)

porkroast.jpg

Makes 6 Servings, Total Time: 1 Hr, 30 Mins.

Ingredients 

  • 3 lb. boneless pork loin, well trimmed
  • 3 cloves garlic, minced
  • 2 tbsp. grainy mustard
  • 1 tbsp. chopped rosemary
  • 1 tsp. chopped thyme leaves
  • kosher salt
  • Freshly ground black pepper
  • Fresh rosemary sprigs
  • 3 tbsp. melted butter
  • 1 tbsp. brown sugar

Instructions

  1. Preheat oven to 400°. Line a 13″-x-9” pan with foil and place a wire rack on top.
  2. Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
  3. In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes.
  4. Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.
  5. Let rest for 10 minutes before slicing into 1/3” pieces. Serve pork warm with extra pan juices.

 

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