86-Lancaster Farming, Saturday, February 9, 1991
*3% Home On The Range Ml
Fresh American Lamb: The Healthy Choice
Today’s lamb is more adaptable
to your eating habits than ever
before. Rich in nutrients, yet leaner
and lower in calories and choles
terol, lamb makes the ideal meal
for any occasion.
American lamb is a prime sour
ce of high quality protein, vitamins
and minerals. Lamb is high in B
vitamins', niacin, zinc and iron, 57
percent of the iron is far more
usable in the body than the type of
iron found in most other foods.
Compared to other meats, lamb
contains very little marbling (inter
nal fat throughout the meat). Since
most of the fat lamb does have is
on the outside edges, it’s easily
trimmed. That means fewer calo
ries only 176 in an average
three-ounce serving or 7 percent of
the average daily caloric intake
recommended for 23- to 50-year
old males.
MARINADES FOR
GRILLING LAMB
Basic Marinade:
2 cups olive oil
1 cup lemon juice
24 small sprigs of fresh thyme
Allow lamb kabobs to soak in
marinade for 6 hours in refrigera
tor before putting on skewers.
Mint Butter:
6 tablespoons butter
2 tablespoons chopped fresh
mint
1 A tablespoon lemon juice
Sea salt and black pepper
Delicious to use on grilled or
broiled lamb cutlets or chops.
In a food processor add butter
and chopped mints. Blend thor
oughly. Add lemon juice and
blend. Add salt and pepper to taste.
Chill until firm. For an added
touch, chill recipe in small earth
ware containers and serve as a
spread on warm biscuits.
Recipe can be increased and
butter frozen with the fresh mint of
summer to use in the middle of
winter on your lamb dishes.
Mint Sauce:
3 cups fresh mint leaves
I I A cups cider vinegar
'A cup sugar
Wash the mint leaves and pat
them dry in a cloth. Chop them
quite finely and pack into small
jars. Boil the vinegar in a saucepan
with the sugar until it is dissolved;
pour it over the mint. Mix well,
then screw down the lids. Store in a
dark cupboard. To use, dilute with
lemon juice and water to taste.
Good to brush on grilled lamb,
broiled lamb or leg of lamb.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
nclude accurate measurements, a complete list of mgre
ents and clear instructions with each recipe you submit
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522 Recipes should reach our office
one week before publishing date.
February
16- Potato Lovers Month
23- Heart Healthy Eating
March
STRAWBERRY LAMB
SHOULDER CHOPS
4 lamb shoulder chops, cut
1-inch thick
Salt and pepper to taste
1 tablespoon oil
'A cup lamb or chicken stock
2 cups fresh strawberries
1 tablespoon sugar
4 teaspoons raspberry vinegar
1 tablespoon cornstarch
1 teaspoon strawberry extract,
optional
Salt and pepper lamb to taste.
Sear lamb in hot oil until well
browned on both sides. Reduce
heat, add stock, cover and simmer
30 minutes. Meanwhile, in a blen
der or food processor, puree 1 cup
strawberries into pan juices. Stir
over medium heat until thickened
and smooth. Stir in extract, option
al. Return lamb to pan and spoon
sauce over lamb. Serve lamb with
sauce and additional strawberries
to garnish. Serves 4.
Grilling instructions;
Salt and pepper lamb chops to
taste. Grill over medium coals
about 4 inches from source of heat,
10 to 12 minutes. Turn chops and
grill until done, 10 to 12 minutes
longer, brushing frequently with
fresh strawberry sauce.* Serve
remaining sauce with lamb.
*Fresh Strawberry Sauce:
In food processor or blender,
puree 1 cup strawberries, stock,
and remaining ingredients. Pour
into medium saucepan and cook
over medium heat until thickened
and smooth.
IRISH-AMERICAN
LAMB STEW
2 pounds cubed boneless lamb
2 tablespoons margarine
2'A cups water
I'A teaspoons salt
'A teaspoon dried thyme
3 medium potatoes, halved
. 6 small white onions
2 cups frozen peas
'A pound mushrooms, sliced
1 cup light cream
A cup flour
Brown lamb in margarine in
large dutch oven or heavy sauce
pan with tight-fitting cover. Add
water, salt, pepper, and thyme.
Cover and simmer 45 minutes.
Skim off excess fat. Add potatoes
and onions. Simmer, cover 30
minutes. Add peas and
mushrooms. Simmer, covered, 15
minutes, or until lamb and veget
ables are tender. Blend cream into
flour; stir into bubbling stew and
boil 1 minute, stirring constantly.
Am. Lamb Council
Denver, CO
Make It Cake
Peanut & Peanut Butter
If cooked properly, lamb Is certain to become one of your family's favorite dishes.
STUFFED BREAST OF LAMB
2 breasts of lamb
Salt
2 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon butter
1 cup soft bread crumbs
'A cup diced apples
'A cup seedless raisins
'A cup chopped nutmeats or
water chestnuts
'A teaspoon sage or poultry
seasoning
Place one lamb breast in shallow
baking dish and sprinkle with salt
and pepper.
In medium-size skillet, saute
onion and celery in butter. Add
Yz teaspoon salt and remaining
ingredients. Spoon stuffing over
first lamb breast. Cover with sec
ond breast and sprinkle the breast
with salt and pepper. Secure lamb
breasts together with skewers, if
desired.
Bake in oven preheated to 325
degrees for about 2 hours or until
tender.
American Lamb Council
Denver, CO
MICHELE’S CHEESEV
LAMB SPREAD
2 heaping tablespoons ground
lamb
4 ounces cream cheese
2'A tablespoons cheddar cheese
1 teaspoon Liquid Smoke
Brown ground lamb in frying
pan. Cream the cream cheese and
cheddar cheese; add browned
ground lamb.
Michele Phillips
Somerset Co. Lamb Queen
Featured Recipe
Pennsylvania Apple Queen Emily Lott loves apples, preferably
Ida Reds. Crowned the 35th Adams County Queen, she attained the
state title in August.
Last week, Emily attended the Pennsylvania Fruit and Vegetable
Growers Conference held in Hershey to learn new techniques for
orchard work.
She helps with apple, peach, pear, and tomato harvesting in addi
tion to odd jobs and paperwork on the family’s Biglerville Orchard.
“My favorite job is working in the field,” the 16-year-old queen
said. “I’m cheap labor for my dad.”
But the daughter of Mr. and Mrs. Robert C. Lott Jr. is not com
plaining. “I plan to make the orchard business my career so I want to
learn all that I can.”
After graduation from Biglerville High School where she is FFA
secretary, Emily plans to major in entomology and horticulture and
become an entomology consultant.
Here is her favorite apple recipe.
GERMAN APPLE CAKE
'A cup butter
'A cup brown’sugar
1 cup sugar
2 eggs
1 cup buttermilk or sour milk
2'A cups flour
'A teaspoon salt
2 teaspoons cinnamon.
2 teaspoons baking soda
2 cups raw apples, diced or grated
Cream butter, sugar, and eggs until light and fluffy. Add sifted
dry ingredients alternately with milk, mixing until smooth. Add
apples. Pour into oblong cake pan.
Crumb topping;
'A cup brown sugar
A cup white sugar
. 'A cup chopped nuts
'A teaspoon cinnamon
Combine topping ingredients. Sprinkle on top of batter.
Bake at 350 degrees for 40 to 45 minutes.
»•./«
• .I''.
, :th'
, ,4 'rl<
i *< *1 1 ? }
< *