816-Lancaster Farming, Saturday, July 27, 1991
Sizzlin’ Lamb Barbecue Contest
CHICAGO, ll.—The First Siz
zlin’ Lamb Barbecue Contest held
in Chicago, June 1, brought out
the best of the best in the first
national cooking contest funded
by the sheep industry. This
checkoff-funded event brought
the seven regional winners to Chi
cago to compete for $4,750 in
prizes at one of the most recent
entries into the world of cooking
competitions .The finalists repre
sented the best 0f959 entrees from
throughout the nation.
Janet Hill of Sacramento,
Calif., won $2,500 with her prize
winning dish, “Moroccan Lamb
with Curried Carrot Spinach
Salad.” Hill’s use of lamb loin
reflects the versatility and adapta
bility of lamb as center-of-the
plate entree.
“I’ve always liked to cook
lamb,” said Hill, “however, I nev
er knew about lamb production or
the people behind the product.
Bringing all the contestants to
Chicago for a cookoff was an
excellent way for all us to become
spokespeople for the industry.
Your promotion efforts speak well
for your industry.”
The second place winner was
Betlie Brown of Casa Grande,
Ariz., who won $l,OOO for her
recipe “Grilled Lamb Riblets
Dijon.
“The Sizzlin’ Lamb Barbecue
Contest was designed to show
consumers that lamb is an easy-to
prepare, versatile meat that is
appropriate for their health
oriented lifestyles,” says Linda
Lmeback, contest coordinator. “In
addition, the publicity that the
contest has already received,
along with the publicity that will
follow should be a tremendous
boost to the industry as consumers
are enticed into grilling lamb this
summer.”
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SPECIALISTS IN FARM WATER TREATMENT
648 New Holland Ave
Lancaster PA 17602
(717)393 3612
Along Rte 23
Contact our Representatives In
So. Chester Co., PA
Dick Breckbill 215-932-3307
Belleville, Pa.
Trenms King 717-935-2786
Moroccan Lamb With
Curried Carrot Spinach Salad
(Grand Prize Winner)
Preparation time: 20 to 30 minutes
Marinating time: 2 hours or
overnight
Cooking time: 20 minutes
1-/4 to 2 pounds boneless lamb
loin roast
1 cup plain yogurt, divided
'/, cup thinly sliced onion
2 garlic cloves
2 tablespoons fresh orange juice
2 tablespoons chopped cilantro
'A teaspoon each ground carda
mom and cumin
'A teaspoon each ground cinna
mon and ginger
'A teaspoon coarsely ground
black pepper
8 cups julienne fresh spinach
(about 'A pound)
3 cups thinly sliced carrots
(about A pound)
Cilantro and oranges for
garnish
Vinaigrette
2 tablespoons olive oil
1 tablespoon fresh orange juice
1 teaspoon minced fresh ginger
'/ teaspoon curry powder
A teaspoon sugar
Salt and pepper to taste
Combine % cup yogurt, onion,
garlic, orange juice, cilantro and
spices in blender container, pro
cess until smooth. Add salt to
taste. Combine 'A cup yogurt mix
ture with remaining plain yogurt
for sauce: set aside. Place lamb in
plastic bag; pour remaining yogurt
mixture from blender over roast,
turning to coat. Close bag securely
and marinate in refrigerator 2
hours or overnight, turn occasion
ally. Meanwhile, whisk together
Vinaigrette ingredients. Season to
taste with salt and pepper.
Remove lamb from marinade;
place on grid over medium coals.
Grill about 20 minutes for rare.
(K -J
Vrl'
i
WATER SYSTEMS
Willis Sharp
Somerset Pa & Surrounding Counties
1 814 893 6081
We Serve PA & Surrounding States
431
740 E Lincoln Ave
Myerstown PA 17067
(717)866 7565
Along Rte 422
Union County, PA
Martin Beachy, Jr
717-966-1191
Virginia
Ron Mellmger 703-879-9958
turning 'A turn every 5 minutes.
Let stand 10 minutes. Toss Vinai
grette with carrots and spinach.
Carve roast into slices; place on
the center of large serving platter.
Pour yogurt sauce down center of
slices. Spoon salad around lamb.
Garnish as desired. 6 to 8 servings.
Barbara’s Grilled
Leg Of Lamb
Preparation time: IS minutes
Marinating time: 6 to 8 hours or
overnight
Cooking time: 30 to 35 minutes
AVi pound butterflied lamb leg,
well trimmed
2 teaspoons Szechuan
peppercorns
2 medium onions, each cut into
8 pieces
2 jalapeno peppers, seeded
6 garlic cloves
1 piece fresh ginger, peeled
(about 2 inches)
2 teaspoons Dijon-style
mustard
'A cup honey
'A cup soy sauce
'/« cup vegetable oil
Vegetable oil
Italian parsley and edible flow
ers for garnish
Place peppercorns in food pro
cessor or blender; process 1
minute. Add onions, jalapenos,
garlic, ginger and mustard; puree.
Add honey, soy sauce and V* cup
oil; process until well blended.
Reserve 1 cup. Place lamb leg in
plastic bag; add remaining mari
nade, turning to coat. Close bag
securely and marinate in refrigera
tor 6 to 8 hours or overnight; turn
occasionally. Remove lamb leg
from marinade. Thread 2 long
metal skewers through lamb to
secure and facilitate turning roast.
Prepare grill for indirect cooking.
Brush grill with oil. Place lamb on
grid over medium-low coals. Grill
5 to 7 minutes. Brush lamb with
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Steve Ferguson & Sam Pope, Owners
Emporia, Virginia 23847
Barbara Glaser, Rydal, Pa., trims her leg of lamb In pre
paration for Judging.
oil; turn lamb and grill over coals
5 to 7 minutes. Turn lamb again
placing in center of grid directly
over drip pan. Cover grill, leaving
vents open. Continue cooking 20
minutes or until desired degree of
doneness: 140* F for rare, 150* F
for medium rare and 160* F for
medium. Turn lamb several times
during cooking, brushing with
[ COTTONSEED ]
C •
/^louthside
valin
J. nc.
reserved marinade during last 10
minutes of cooking time. Remove
lamb from grill; tent with alumi
num foil and allow to stand 10
minutes. Remove skewers before
carving. Garnish as desired.
Note; A butterflied lamb leg
will yield four 3-ounce cooked,
trimmed servings per pound.