—Lancaster Farming, Saturday, January 27,1979
56
Let lamb idd
If you’re looking for a change of pace in m3* s, why not
try lamb’ Today’s Home on the Range reeves offer a
wide choice of uses for the meat. Many of the recipes were
furnished by the American Lamb Council.
According to one of our readers, Mrs Mary Bow, Ann
ville, there are a few tricks to cooking lamb and getting
the best flavor.
She says that lamb is a very versatile meat and may be
substituted in many recipes calling for hamburg or other
meat. She notea that it is delicious in chili, lamburg
meatballs and spaghetti, California lamburgers or stew
She said cooks should use their imagination and ex
periment.
Some things she mentioned to remember when cooking
with lamb are: Don’t cook until overdone; do not smother
the flavor with spices. Salt, pepper, or a little garlic is
sufficient seasoning. Roast, using rather low heat, around
300 Degrees F., and do shoulder and leg roasts on an open
rack in tne oven. Excess fat should be poured off.
Mrs. Bow related that lamb or mutton is delicious when
mixed with pork in sausasge, etc. Legs or shoulders can
also be smoked and one will have a delicious ham-like
meat, she noted.
Next week we'swing into February and our recipe
theme will be cheeses-any and all recipes that use cheese
as a major ingredient. The following week will feature
Valentine Day Surprises-anythmg from a love potion to
your loved one’s favorite dish.
Cherry desserts will be seen in the third week of
February and the month will finish out with eggs-any way
you like them. .
We’d like our readers to suggest some themes for the
month of March and if there is a certain theme that you
would like to see in Home on the Range, why don’t you
send the idea to us These ideas and any recipes should be
sent to Home on the Range, Lancaster Farming, Bos 366,
Lititz, Pa. 17543.
STUFFED LAMB CHOPS
6 thick loin lamb chops
1 tablespoon butter or margarine -
2 tablespoons each of minced onion and celery
3 tablespoons bread crumbs
1 teaspoon grated lemon rind
1 tablespoon chopped chives
salt and pepper
1 egg, beaten
Cut a pocket in each chop. Heat butter and cook onion in
it until soft and brown. Combine with all other ingredients
except egg. Bind beaten egg with ingredients (to moisten
stuffing). Stuff chops and broil three to four inches from
heat for seven to 10 minutes on each side, or until done.
Makes six servings. '
LAMB LIVER WITH RICE
2 lamb livers (2 pounds)
Vh. cups boiling water
V* cup four
V« cup bacon fat
4 parsley sprigs
1 bay leaf
pinch of ground thyme
pepper to taste
teaspoons salt
1 medium onion, sliced
hot cooked nee
Cover livers with the water. Let stand for five minutes.
Home on the Range
avor to
Here’s a switch from the every day menu that
looks mouth-watering good, it's lamb stew and the
Dram, reserving water. Dry livers and dredge with two
tablespoons of flour. Brown m hot fat in heavy kettle. Add
herbs, seasonings, onion and reserved water. Cover and
simmer for two hours, or until done. Remove livers and
slice. Thicken liquid with a flour and water paste. Season
with salt and pepper. Serve with the liver on hot rice.
Mrs. Eva S. Rubinosky
Upper Gwynedd, Pa.
LAMB ROLLETTES WITH CURRY SAUCE
1 pound ground lean lamb
% firmly shredded carrot
V-i fine dry bread crumbs
V 4 cup milk
1 tablespoon minced onion
% teaspoon salt
Vz teaspoon ground allspice
1/8 teaspoon coarsley ground black pepper
4 slices bacon, slightly cooked, drained
Curry Sauce
2 tablespoons butter
2 tablespoons flour
¥z to 1 tablespoon curry powder
¥2. teaspoon salt
IMs cup milk
% cup cooked green peas or canned sweet peas
Lightly mix the lamb, carrot, bread crumbs, milk,
onion, salt, allspice, and pepper. Form into four small
loaves. Wrap a strip of slightly cooked bacon around each
loaf, tucking ends under loaf. Place in shallow baking
dish. Bake at 350 Degrees F. for 25 to 30 minutes. Service
hot with curry sauce.
To make curry sauce, melt two tablespoons butter in
pan. Stir in two tablespoons flour, Vz to 1 teaspoon curry
powder, and Vz teaspoon salt. Gradually stir in 1% cup
milk and cook, stirring, over medium heat until thickened
and smooth. Add ¥z cup cooked green peas or canned
sweeet peas. Heat through, stirring occasionally; serve as
sauce for lamb rollettes.
CROCK POT LAMB CHOPS
6 or 8 lamb chops
% teaspoon oregano
salt and pepper to taste
5 medium potatoes, peeled and quartered
1 can mushroom soup (10% ounces)
Place chops in crock pot on high for two hours. Drain off
fat. Sprinkle them with oregano, salt and pepper. Add
potatoes and soup. Cook on low for another four hours, or
until you get back home.
LAMB SHANKS
4 lamb shanks, about 2% pounds
1 tablespoon butter
1 % cups water
our meal plans
Mrs. Jean Anne Liesau
Spring City, Pa.
recipe can be found below.
1 teaspoon salt
V* cup all-purpose flour
2 tablespoons melted margarine
% cup water
1 clove garlic, minced
1 tablespoon smipped parsley
hot cooked noodles
In a large skillet, brown lamb shanks in one tablespoon
butter. Add IV2 cup water and salt. Cook covered over low
heat for one hour. In small skillet, add flour to two
tablespoons melted butter. Cook and stir over low heat
until mixture is browned. Add to meat. Cook annd stir
until gravy thickens and bubbles. Stir m Vz cup water,
garlic, and parsley. Cook covered, about one hour more or
until meat is tender. Arrange lamb shanks on a bed of hot
cooked noodles, spoon on a little gravy. Remaining gravy
can be served at table. Makes four servings.
LAMB WITH VEGETABLES
4 lamb steaks ¥z inch thick
Vz teaspoon dried rosemary, crushed
little salt and pepper
1 tablespoon shortening
V* cup chopped onion
2 tablespoons chopped green peppers
1 clove garlic, crushed
3 ounce can of sliced mushrooms (drained M> cup)
2 medium tomatoes, sliced
2 tablespoons cold water
1 tablespoon flour
Season steaks with salt and pepper. In a skillet, brown
steaks on both sides in hot shortening. Add onion, green
pepper, and garlic. Cook until tender. Add mushrooms,
tomatoes, and cook covered over low heat for 30 minutes.
Uncover and simmer for 15 minutes more or until meat is
tender. Remove meat and vegetables to serving dish.
Pour remaining meat juice into measuring cup. Add
enough water to make one cup liquid. Return to skillet.
Blend together water and flour, stir into meat juice. Cook
and stir until mixture thickens and bubbles. Serve sauce
with lamb steaks. Makes four servines.
ROAST LEG OF LAMB WITH POTATOES
leg of lamb
salt, pepper, garlic, ginger and dry mustard
2 tablespoons granulated sugar
% cup water
2 tablespoons Worcestershire sauce
V* cup vinegar
potatoes, peeled
Season meat to taste with salt, pepper, garlic, ginger,
and mustard. Bake uncovered at 450 Degrees F. for 30
minutes. Reduce heat to 350 Degrees F. Combine sugar,
water, and vinegar. Baste lamb with this mixture, adding
more as needed. One hour before serving add potatoes,
cover roaster. The total baking time will depend on the
size of the leg of lamb; allow 30 minutes per pound.
Mrs. Bonnie Kiser
(Turn to Page 58) Hanover, Pa.