Recipe Exchange
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This week we are pleased
to feature some new and
tasty recipes for using lamb.
Lamb is very easy to cook
and can be prepared much
like any other red meat.
While the leg of lamb and
lamb chops have been the
popular cuts over the years,
many people arc beginning
to try other variations of the
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meat such as chopped meat
and lamb patties.
We hope you enjoy these
recipes and try using lamb
with other meats to give a
variety to your menus.
Barbecued Sirloin .
Lamb Chops
(6 servings)
6 (1 Vi" thick) sirloin lamb
chops, about 3 pounds
... . .t *
,k* ...
Salt and pepper
1 can (8 ounce) tomato sauce
2 tablespoons molasses
1 tablespoon elder vinegar
teaspoon instant minced
onion
V« teaspoon barbecue spice
Vb teaspoon tarragon leaves
V* teaspoon dry mustard
Sprinkle lamb chops with
salt and pepper. Combine
remaining ingredients. Grill
chops 6 to 7 Inches from
source of heat, 12 to IS
minutes per side or until
desired doneness; brushing
frequently with sauce. Serve
lamb chops with remaining
sauce.
XXX
Lamb Meatballs
En Brochette
(6 servings)
two-thirds cup (small can)
undiluted evaporated
milk
1 egg
1 cup soft bread crumbs
Vz teaspoon salt
Vz teaspoon garlic salt
V* teaspoon each: pepper,
tarragon leaves and
ground savory
IVz pounds ground lamb
shoulder
12 large fresh pineapple
wedges
6 plum tomatoes (about %
pound)
2 cucumbers, cut in Vz inch
slices
Brown lemon sauce
Beat milk and egg
together; add crumbs and
seasonings. Let stand to
soTtcn crumbs. Add Ihmb,
mix well. With moistened
hands mold Into IB balls,
about IMt inches. Chill
thoroughly several hours or
overnight. Place lamb balls
on skewers; grill 4 to 5 inches
from heat, 8 to 10 minutes on
each side, or until desired
donencss, brushing
frequently with brown lemon
sauce. Place pineapple and
vegetables on skewers; grill
5 minutes per side brushing
frequently with sauce.
To prepare
Brown Lemon Sauce
(makes about IMt cups)
Mix together % cup each;
lemon juice and salad oil, V t
cup water, 2 tablespoons
dark brown sugar, 1
tablespoon soy sauce, and V*
teaspoon ginger.
XXX
Grilled Lamb Spareribs
(6 servings)
1 can (1 pound) applesauce
1 tablespoon lemon Juice
2 tablespoons brown sugar
1 tablespoon honey
V« cup chili sauce
1 tablespoon Worcestershire
M> teaspoon salt
3 pounds lamb spareribs
Combine applesauce,
lemon juice, sugar, honey,
chili sauce, Worcestershire
and salt; blend. Add part of
applesauce mixture to lamb.
Cook .on outdoor grill, 15
minutes or until lamb is
done. Turn lamb during
cooking period. Brush with
remaining sauce mixture
frequently during cooking
period.
Creole Lamb Stew
(4 Servings)
2 lb. lamb neck stew pieces
1 can (12 oz.) Libby’s
Tomato Juice
1 tsp. Worcestershire sauce
Va tsp. Schilling-McCormick
Minced Garlic
V* tsp. salt
Generous dash Schilling-
McCormick Pepper
• •
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5 Day course - 2 to 2% hour sessions, held afternoon or evenings.
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Course consists of
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b Early detection
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Lancaster farming, Saturday, Oct. 25.1975
8 small whole white onions
U lb. fresh mushrooms
Mi mod. green pepper, cut in
1" squares
2 tbsp. water
1 tbsp. flour
Cooked rice, as needed
Brown lamb in skillet;
pour off fat. Add tomato
Juice, Worcestershire sauce,
garlic and seasonings. Cover
and cook over low heat 45
minutes. Add onions,
mushrooms, and green
pepper. Cover and cook 45
minutes longer or until meat
and vegetables are tender.
Stir now and then. Gradually
blend water into flour until
smooth; slowly stir into
sauce. Cook, stirring until
thickened. Cook with rice.
Hawaiian Leg of Lamb
(6 Servings)
1 4-lb. leg of lamb (boned
rolled St tied)
8 tsp. lemon juice
2 cups of bread crumbs
4 tsp. butter
1 cup Libby’s Crushed
Pineapple, well drained
Vz cup brown sugar (packed
firm)
Va tsp. Schilling-McCormick
instant garlic powder
Vz cup chopped pecans
2 tbsp. Schilling-McCormick
parsley flakes
1 tbsp. Schilling-McCormick
minced onion
Vz tsp. Schilling-McCormick
ground ginger
Brown bread crumbs in
butter; add pineapple,
brown sugar, garlic, pecans,
parsley, onion, and ginger.
■Let stand 1 hour. Brush
cavity of leg of lamb with
lemon juice; fill with
dressing, skewer and lace.
Barbecue over low fire 3-4
hours or until done, or roast
in 325 degree oven until meat
thermometer registers 175-
180 degrees.
XXX
Lamb Shanks In
Hcrbcd Tomato Sauce
(Makes 6 Servings)
1 tap. salt
Mi tsp. Schllllng-McCormlck
Marjoram Leaves
V< tap. Schllllng-McCormlck
Basil Leaves
V« tsp. Schllllng-McCormlck
Mint Flakes
V 4 tsp. Schilling-McCormlck
Pepper
1 tsp. aromatic bitters
Mi cup wine vinegar
6 lamb shanks (about 1 lb.
each)
2 tbsp. flour
2 tbsp. butter or margarine
two-thirds cup water
1 can (8 oz.) Libby’s Tomato
Juice
Hot buttered noodles or rice
Combine salt, marjoram,
basil, mint flakes, pepper,
bitters and vinegar. Sprinkle
over lamb; chill overnight.
Remove lamb shanks from
marinade and sprinkle meat
with flour; brown in butter in
skillet over medium heat.
Lower heat and stir in
water; cover and cook
slowly 1 hour.
Garden goes
bicentennial
The Schuylkill County
Agricultural Extension
Service will be conducting an
evening program on
Bicentennial Gardening on
November 10, 7:30 p.m., at
the Orwigsburg Senior
Citizens Center (St. John’s
United Church of Christ
Fellowship Hall) on Market
Street.
The program is being
sponosred by the Schuylkill
County Cooperative Ex
tension Service and the
Orwigsburg Area Bicen
tennial Committee.
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