—Lancaster Farming, Saturday, April 1,1967
18
For the , , ,
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Lamb In The Spring . . .
SPENCE minutes for medium rare doneness Until fair
ly recently most people liked herb stuffing or a breast of
lamb well done Now the tiend lamb can be simmered in a
bends to medium or even i are mild barbecue sauce Blade and
for some round bone shoulder chops are
There m ' other cuts of lamb espec i a 11 y tasty when first
to bo considei ed too The shoul- biowned and then cooked gent
der, with blade-bone removed, *>' 111 d sweet-sour sauce that
can be stuffed with a lemon includes ciushed pineapple in
SPRING NEEDS
• Garden Seeds
• Seed Potatoes
#' Lawn Seed
Scotts
Old English
• Vigoro
• Tobacco Seed
• Tobacco Muslin
0 HyGro
# Garden Tools
0 Lawn Mowers
Groff’s Hardware
South Railroad Ave., New Holland, Pa.
Stauffer's Of Kissel Hill
LAWN AND GARDEN CENTER
Lititz and Lancaster
Sore Money ORDER NOWI
MICHIGAN
PEAT MOSS
For Tobacco Beds
TOO lb. bags one ton at $1.48 per 100 18.
2 tons $1.42 per 100 lb.
4 tons and up $1.40 per 100 lb.
Prices Picked Up at Lititz
Approximate March 20th at Railroad siding
Phone Lititz 626-2028
Phone Lane. 569-2688
»
:d
Lamb is surely an example of the old say
ing that good things come in small packages.
The same delicate flavor and fine textured,
tender meat is found fiom the little petite
broiled lamb rib chops to the handsome leg
of lamb loa'-t The rib roast of lamb, some
times called the rack, is just the right size
for a twosome who may want second servings
but no left-overs.
Lamb roasts aie roasted on a rack in a
low-sided open pan without a cover and with
out adding water in a 325 degree oven A 6
pound leg of lamb will be medium done in
about 3 hours A rack of lamb will take about
the same time Reduce the time about 30
# Scotts Products
Complete line
• BPS’ Paints
#" DriPont Lucite
# Speed Queen Washer
#-■ Hotpomt- Appliances
• Prizer Ranges
Gas &- Coal
• r Monarch-Ranges'
• Warm Morning
Heaters
Phone 354-0851
the list of ingredients.
When buying lamb, keep in
mind that there are about 2
servings per pound of lamb leg
and shoulder roasts. Allow 2
ribs per serving when deciding
on a rack of lamb for roasting.
Plan on 2 chops per serving
whether it be rib, loin or
shoulder chops.
ROAST LEG OF LAMB
1 onion, sliced
1 carrot, diced
to Vis teaspoon leaf rose
mary
1 leg of lamb, about 6 lbs.
Combine onion, carrot and
rosemary in bottom of shallow
roasting pan. Place lamb on
rack in roasting pan; sprinkle
with salt and pepper. Bake in
a preheated 300 degree-325 de
gree oven for 30-35 minutes
per pound or until meat ther
mometer registers an internal
tempeiatuie of 170 degrees to
180 degrees depending upon de
sired degiee of doneness. Re
move lamb to heated platter
and keep warm while making
gravy being certain to include
drippings and vegetables (which
have been mashed and strain
ed) in bottom of pan.
LAMB RIBLETS
1 12 oz bottle hot catsup
Vz cup orange juice
*4 cup chopped parsley
14 teaspoon celery seed
14 teaspoon rosemary leaves
3 pounds lamb nblets
Combine catsup, orange juice,
parsley, celery seed and rose
mary Pour over liblets and
mai mate overnight Remove
lamb to large skillet, reserve
marinade. Brown nblets thor
oughly Arrange nblets in bak-
LANDIS YIELD BRANCH LITITZ SPRINGS BRANCH BRANCH
270 Main St. Broad & Main Sts. - 14'15Lititz' Piktf
MItLERSVILLE BRANCH ROHRERSTOWN BR'A’NCH
302 N. George St. 2134 Marietta Ave.
sffi'wssHi
NEW CAR
You can cure it in a hurry with' a
CONESTOGA AUTO LOAN .... with
payments arranged to fit your budget.
For' a new oir used car loan visit one'
of the conveniently located* Offices of . . .
THE
“Sening Lancaster Lora Penn Square since 1889”
ing dish; add marinade. Cover.
Bake at 375 degrees for 35 to
40 minutes, oi until tender.
Makes 4 servings.
« * *
LAMB STEW
2 v z pounds cubed lamb shoul
der
2 tablespoons salad oil.
1 teaspoon salt
1 teaspoon nutmeg
Vis teaspoon crushed thyme
V/i cups water
medium onions, sliced
clove garlic, crushed
%-oz, pkg. sour cream
sauce mix
10%-oz. can condensed
Scotch broth
medium head cabbage, cut
in 6 wedges, cooked
Brown lamb in hot oil in
skillet over medium heat, stir
ring occasionally. Add season
ings, water, onions, and garlic.
Stir well; cover and cook over
low heat 50 to 60 minutes, or
until tender. In small bowl,
blend sour cream sauce mix
with Scotch broth: stir into
lamb and cook over low heat
10 minutes longei. Ai range hot
cabbage in heated serving dish
and pour lamb stew over top.
Makes 6 seivings.
LAMB SHANKS & EGGPLANT
1 cup tomato juice
V 2 cup spicy-sweet French
dressing
1 tablespoon lemon juice
4 lamb shanks (about 1 lb.
each)
tablesnoon salad oil
cup water
cup chopped parsley
teaspoon garlic salt
Freshly ground pepper
LANCASTER', PENNSYLVANIA
A Trustee for the
Lancaster County foundation
Vk teaspoon oregano leave*
1 medium eggplant, pared
and cubed
% pound mushrooms, sliced >.
Hot cooked elbow macaroni
Combine tomato juice, dress
ing and lemon juice. Pour over
lamb and marinate overnight?
Drain lamb, reserving marin
ade. Brown lamb in oil in largd
skillet or Dutch oven; drain og
drippings Add marinade, wa
ter, parsley, and seasonings.
Simmer, covered, 1 3 A hours or
until meat is tender. Add vege
tables and cook covered 15 min
utes longer. Serve over mad?
aroni. Makes 4 servings.
GROUND LAMB BALLS
EN BROCHETTE
% cup (small can) undiluted
evaporated milk
1 egg
1 cup soft bread crumbs
Vz teaspoon salt
v 2 teaspoon garlic salt
y 2 teaspoon monosodium glu
tamate
Va teaspoon pepper
Va teaspoon tarragon leaves
J/ 4 teaspoon ground savory
Vi pounds ground lamb
12 large fresh or frozen pine
apple wedges
6 cheiry tomatoes (about %
pounc)
2 cucumbeis, cut in Vz inch
slices
Brown Lemon Sauce*
Cooked rice
Beat egg and milk together;
add crumbs and seasonings. Lei' 1
stand to soften crumbs. Add
lamb, mix well. With moisten
ed hands, shape into 18 balls,-
about IVa inches. Chill thor*
(Continued on Page 19)
TiANKX,
S' '