Celebrate spring with lamb
There’s no mystique about lamb.
It’s easy to cook by using the same
methods for preparing any of the
red meats. Lamb should be cooked
at low to moderate heat for most
dishes since all protein foods
toughen and shrink excessively
when cooked at sustained high
heat. Roasts are delicious cooked
at 140°F. (rare) to 170*F. (well
done). Lamb should be served
piping hot or cold, never
lukewarm.
Lamb should be pinkish-red and
fine textured surrounded by a run
of brittle white fat. Lamb does not
have heavy marbling since it is the
meat of a young animal. The thin,
parchment-like skin (fell) should
be removed from chops but left on
roasts to help retain shape and
keep in juices.
IRISH STEW
Using Wi pounds lamb, cut into
2-mch pieces, roll in flour, salt and
pepper; brown in hot fat. Add V«
teaspoon dill seeds, 3 cups water.
Cover; simmer hours. Add 2
onions, quartered, 3 carrots, cut in
1-inch slices and 2 potatoes, cubed.
Cover and cook 25 minutes.
Combine Vz cup light cream and
1 tablespoon flour, stirring until
smooth, blend into meat mixture
and cook until thickened. Serve
with hot biscuits.
Mrs. Kitty Wagner
Elizabethtown
MY MAN’S FAVORITE
Sprinkle 6 lamb shanks with salt.
Brown in heavy skillet.
Combine 1 can tomato soup, I
tablespoon vinegar, 2 tablespoons
soy sauce, 2 teaspoons Wor
cestershire sauce and pour over
shanks. Cover tightly and cook
over low heat 1% hours or until
tender. Skim off excess fat.
Combine 2 tablespoons flour and Me
cup water. Add to sauce. Cook until
slightly thickened. Serve with wild
rice.
Mrs. Kitty Wagner
Elizabethtown
RACK OF LAMB WITH
HERB CRUMB CRUST
2 to 2%-pound rack of lamb
Salt and pepper
2 cloves of garlic, minced
1 cup soft bread crumbs
cup minced parsley
v 4 teaspoon thyme
‘-4 cup melted butter
Have the chine bone removed
from rack. Trim fat. Season with
salt and pepper and mb with
minced garlic. Roast at 375°F. for
M: hour. Combine other
ingredients. After Vz hour of
roasting, pat mixture onto top and
meaty sides of lamb. Roast % hour
more. Carve into chops.
Sandie McLaughlin
Bemville
Recipe Topics
If you have recipes for the topics listed below, please
share them with us You can send your recipes to Sue
Keene at Lancaster Farming, P.O Box 366, Lititz, PA
17543.
April
27 Chocolate Treats
May
4 Organ Meats
11 International Foods
Home On The Range
HEALTHFUL LAMB PINWHEEL
1 loaf (1 pound) frozen, unbaked
white or whole wheat bread dough
1 pound ground lamb
Vz cup chopped onion
Vz cup plain yogurt
2 cloves garlic, minced
1 cup cooked, drained, chopped
spinach
1 cup cottage cheese
1 tablespoon horseradish
2 teaspoons salt
teaspoon pepper
1 egg, slightly beaten
1 tablespoon water
1 teaspoon sesame or poppy seeds
Sauce:
v fz cup plain yogurt
‘*2 cup catsup
2 teaspoons horseradish
Place bread dough in large, well
greased bowl. Cover; let stand in
warm place until thawed and
doubled in bulk.
Meanwhile, brown lamb in
heavy skillet. Remove lamb; dram
on paper toweling. Pour off lamb
drippings in skillet except for 2
tablespoons. Saute onions and
garlic until soft in remaining
drippings.
In a 2-quart mixing bowl,
combine lamb, onion-garlic
mixture, yogurt, spinach, cottage
cheese, horseradish, salt and
pepper. Mix well.
Roll out bread dough into a 12-
mch by 16-mch rectangle. Spread
meat mixture over dough to within
1-inch of all sides. Roll up dough
and filling jelly-roll fashion
starting on one of the 16-mch sides.
Pinch together dough edges; turn
under ends, pinch to seal. Place
loaf, seam side down, on a large
baking sheet.
Beat together egg and water.
Brush egg mixture over bread
dough covering very thoroughly.
Sprinkle with sesame or poppy
seeds. Bake at 375°F. for about 30
minutes, or until browned and
thoroughly cooked.
Cut loaf in serving-size slices.
Mix together yogurt, catsup and
horseradish in small bowl. Spoon
sauce over lamb loaf slices.
CURRIED LAMB KEBABS
1 cup apple sauce
1 tablespoon curry powder
1 teaspoons salt
*4 teaspoon pepper
2 tablespoons lemon juice
2 pounds cubed lamb (shoulder or
leg)
Cooked rice
Mix together apple sauce, curry
powder, salt, pepper and lemon
juice. Add lamb and stir. Chill 2
hours. Arrange lamb on skewers.
Broil lamb 3 to 4 inches from
source of heat 5 to 7 minutes on
each side, or until meat is as done
as you Idee it. Prepare rice ac
cording to package directions.
« S**
Ground lamb is tucked neatly inside a loaf of bread to create this “Healthful Lamb
Pinwheel."
CHINESE STIR-FRY
LAMB WITH VEGETABLES
3 pounds lean lamb cut into Vinch
cubes
v * cup soy sauce
v* cup brandy or cognac
2 cloves garlic, minced
l 4 cup cornstarch
Cooking oil
1 tablespoon salt
1 ounce fresh ginger root, thinly
sliced
1 bunch spring green onions, cut
into 1-inch pieces
Vk cups beef bouillon or water
1 cup fresh bean sprouts
1 cup snow pea pods
‘-i cup sliced water chestnuts
‘/2 cup cashew nuts, optional
1 tablespoon monosodium
glutamate, optional
Cooked rice
Marinate lamb in soy sauce,
brandy, garlic and cornstarch for 1
hour or more. Heat a wok or large
skillet. Add enough cooking oil to
thinly coat bottom of pan. Add salt
and ginger; then cook until ginger
begins to brown and dry up. Add
lamb with marinade all at once
and saute until lightly browned.
Add onions and bouillon; then
cover and cook until meat is as
done as you like it (about 1 hour for
rare). Remove cover and add bean
sprouts, snow pea pods, water
chestnuts, cashews and mon
sodium glutamate. Cook about .1
minute more, stirring constantly.
Serve with cooked nee.
SPICY SHISH KEBAB
cup cider vinegar
Vz cup dry white wine
2 tablespoons salad oil
1 clove garlic, minced
2 tablespoons mixed pickling spice
2 pounds boned lamb, cut into Cl
inch cubes
1 green pepper, cut into IVmch
pieces
2 firm tomatoes, quartered
8 large fresh mushrooms
This week’s featured recipe comes from Grace Forrey Lichty,
who shares one of her family’s favorite cookie recipes. She said she
makes these cookies only at Christmas because of all the work
involved, though it is one of her sons’ favorites. She points out that
she uses just three cups of flour in the recipe. It has been handed
down through the Brubaker side of her family.
This week, Grace and her husband, Robert, provided a tour of
their farm for several groups of youngsters. To learn more about
the Lichtys and their farm tour, see the story featuring them in this
week’s B section.
12 ounces butter
1 fresh coconut, coarsely grated
1 pint King Syrup
2 pounds light brown sugar
3 to 4 cups flour
Cream molasses and sugar. Add butter, coconut and flour. Grase
teflon cookie sheet. Drop batter by ‘z teaspoons, putting 6 on a
sheet and spacing widely. Bake at 325°F. until cookies stop bub
bling. Cool very slightly before removing from cookie sheet. Note:
These cookies can be mixed up the night before baking.
Combine vinegar, wine, oil,
garlic and pickling spice. Arrange
lamb cubes in shallow glass dish or
casserole. Pour marinade over
lamb; then refrigerate several
hours or overnight.
Alternate lamb, green pepper,
tomato and mushrooms on 4 long
skewers; then brush with
marinade. Grill or broil 3 to 4 in
ches from source of heat 5 to 7
minutes per side, or until desired
degree of doneness.
Featured Recipe
Coconut Snaps
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