■6—Lancaster Farminc, Saturday, April 17,1982
Bone On The Range 99
April
lamb month!
April is lamb month!
Lamb is “in” on tables all over
America, offering an abundance of
nutrition, few calories and easy
preparation. In fact, at your table
on Easter, there may have been a
‘toss-up’ between ham and lamb.
One reason for lamb’s growing
popularity is because it is rich in
protein with substantial amounts
of B-vitamins, zinc, and
phosphorus.
When cooking lamb, preserve its
natural tenderness with low
cooking temperatures, avoid
overcooking, and use the cookery
methods appropriate to the cut.
The Pennsylvania Department
of Agriculture has prepared the
following recipes for you in
celebration of lamb month. You’re
sure to find one to please.
LONDONDERRY LAMB SHANKS
3 T. cooking oil
4 lamb shanks, 1 lb. each
salt
pepper
1 large onion, sliced
1 stalk celery, sliced
11. peppercorns
1/21. dried thyme
water
1/4 c. flour
2 T. capers
1 bay leaf
Cook’s
Question
Comer
NOTE We would like to take this opportunity to remind
cooks that recipes are presented in Lancaster Farming as we
receive them from our readers, thus allowing us to offer you
such a large selection every week. We have no facilities to
kitchen test recipes, therefore you must choose recipes to try at
your own descretion. Our goal is to make Home on the Range
your section - filled with recipes from you, your friends and your
neighbors. Please, when submitting a recipe, check it twice. Are
all temperatures, ingredients and directions included? Your
accuracy and your contributions are certainly appreciated by
other cooks such as yourself. We still need recipes for the topics
coming soon - listed below.
ANSWER Christina Berg-Strittmatter of Elizabethtown can
find three recipes in response to her request for whole wheat
crackers and pretzels at the end of the recipe section. Thanks go
to Rachel Martin of Lititz, and Rosanne Smith of Kutztown.
Recipe Topics
April
17 Lamb
24 Favorite recipes
May
1
Crock Pot recipes
Honey
15 Chicken
22 Eggs
i$
Heat oil in large skillet over
medium-high heat. Add shanks
and brown well on all sides.
Remove shanks form skillet and
place m Dutch oven or casserole.
Sprinkle well with salt and pepper.
Add onion, celery, bay leaf, pep
percorns, thyme and water to
cover. Place over high heat and
bring to boil. Cover and reduce
heat. Simmer shanks for about 1
hour, or until tender. Remove
shanks to platter and keep warm.
Strain cooking liquid, reserving 2
cups. Stir about 1/4 c. reserved
liquid into flour to make thin paste.
Place remaining reserved liquid in
saucepan over medium beat and
stir in flour mixture. Cook over low
beat, stirring constantly until
thickened. Stir in capers and
reheat. Serve gravy over shanks.
STUFFED ROLLED SHOULDER
1 lamb shoulder, 4 lbs.
It. salt
1/21. ground pepper
3 T. butter
Ic. thinly sliced celery
1/2 c. chopped onion
Ic. grated carrot
IT. soy sauce
string or twine
Sprinkle lamb with salt and
pepper. In a medium skillet, melt
%
7
tr
t 9
* *
•
f
butter over medium heat. Add
vegetables and cook 3 to 5 minutes,
until tender crisp. Add soy sauce.
Spread cooked vegetables evenly
over lamb. Roll and tie securely.
Place in a shallow baking pan.
Roast in preheated 325 degree oven
for 16 to 18 minutes per pound, or
until meat thermometer registers
145 degrees for medium-rare, 160
degrees for medium, or 170 degrees
for well.
Let stand for about 10 minutes
before slicing. Serve with pan
juices. Preparation tune is 20
minutes. Cooking tune about 1
hour. Serves 6.
GERMAN LAMB SHANKS
4 lamb shanks, trimmed
3/4 c. hot water
21. prepared mustard
21. beef flavored bouillon
21. horseradish
2 cloves, minced
3 T. apple or mint jelly
2 T. lemon juice
cooked noodles
Line baking pan with aluminum
foil. Place lamb on foil and broil
about 4 inches from heat, turning
to brown all sides. Place lamb in
electric slow cooker. In a small
mixing bowl, combine water,
mustard, bouilhon, horseradish,
garlic, jelly and lemon juice. Pour
over meat. Cover and cook about 8
hours on low or 4 hours on high
temperature. Serve over cooked
noodles with remaining thickened
or unthickened liquids.
Preparation time is 15 minutes,
cooking tune 8 hours.
TOMATO SPICE MARINADE
FOR LAMB
8 oz. tomato sauce
1/3 c. olive oil
2/3 c. red wine
1/3 c. finely chopped onion
1 clove garlic, crushed
1/41. ground allspice
It. dried oregano
1/41. salt
1/81. ground pepper
Combine all ingredients in small
bowl. Mix well and pour over lamb.
Cover and refrigerate overnight or
4 hours. Preparation time is 5
minutes. Makes 2 cups.
(Turn to Page B 8)
Londonderry Lamb Shanks
PA lamb ami mmol queen
shares favorite recipes
LANCASTER - Whether
in the bam with her sheep,
on the basketball court, or in
the kitchen, Kathy Jo
Hixenbaugh of Beaver, m
Beaver County, is on the go.
This blond-haired, green
eyed young lady was
crowned Pennsylvania
Lamb & Wool Queen last
October in Harrisburg. Since
then, Kathy has been
promoting lamb and wool
throughout the state—at
fairs, mall promotions and
giving talks to many dif
ferent groups.
q
recipes have been included for your perusal.
“Lamb is different,” she
said. “That's one -of the
reasons we use it for the
variety it brings to our
meals. Lamb is easy to cook
by using the same methods
we use m preparing any
other red meat,” Kathy Jo
explains.
“Because iamb is the meat
of an animal under 12
months of age and often less
than six months, it is ex
ceptionally tender with a
mild and delicious flavor.”
(Turn to Page B 9)