Lamb Recipes You’re Certain To Love
American lamb is a prime sour
ce of high quality protein, vita
mins. and minerals. Its protein is
nutritionally complete with all
eight essential amino acids in the
proper ratio. Lamb is high in B vit
amins, niacin, zinc, and iron. Fifty
seven 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 little marbling. Since
most of the fat that lamb has is on
the outside edges, it is easily
trimmed. That means fewer calo
ries only 176 in an average
three-ounce serving. A recent
study showed that 56 percent of fat
in lamb is saturated. The remain
der is monosaturated or polyunsa
turated, the “good” fat in one’s
diet.
Give yourself the wholesome
nutrition you want eat fresh
American Lamb.
LAMB PATTIES WITH
DILL SAUCE
6 slices bacon
1 beaten egg
'/ cup rolled oats
'/< cup chopped onion
1 teaspoon .salt
VA pounds ground lamb
1 tablespoon chopped onion
1 tablespoon butter
2 tablespoons grated Parmesan
cheese
1 tablespoon flour
'A teaspoon dried dillweed
'A teaspoon paprika
1 cup milk
Partially cook the bacon and set
aside. In a mixing bowl, combine
beaten egg, rolled oats, '/< cup
chopped onion, salt, and a dash
pepper. Add ground lamb. Mix
well. Shape mixture into 6 patties.
Wrap a partially cooked bacon
slice around the side of each patty
and fasten with a toothpick. Place
patties on an unheated rack in a
broiler pan. Broil 4 to 5 inches
from heat to desired doneness,
turning once. Takes 12 to 14
minutes total time for medium
done.
Meanwhile in a saucepan, cook
1 tablespoon chopped onion in the
butter until tender but not brown.
Stir in Parmesan cheese, flour, dill
weed, paprika, and 'A teaspoon
salt Add milk all at once. Cook
and stir until thick and bubbly.
Cook one minute more. Spoon
mixture over patties. Makes 6
servings.
Dauphin Co. Dairy Promotion
Committee
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Stend 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.
March 14- Fondue Ideas
21* Pancakes
28* Budget Stretchers
April 4- Easter Candy Time
Borne On The Bange
SWEET AND SAVORY
LAMB BALLS
1 pound ground lamb
'/« cup fine bread crumbs
'/« cup chopped onions
1 egg, slighdy beaten
1 teaspoon shortening
1 can mushroom soup
'/icup chopped canned
tomatoes
2 tablespoons white vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
Dash pepper
Serve over cooked rice
Mix lamb, bread crumbs, onion,
and egg. Shape into meatballs.
Brown in skillet or under broiler.
Remove fat. Add remaining ingre
dients. Cover and cook over low
heat for 20 minutes. Stir occasion
ally. May be made in a crock pot
Contributor writes that she
learned to make this recipe when
she was in 4-H, and it remains one
of her favorite recipes.
Deb Seibert
Manheim Central High School
Ag Ed Instructor
BROILED LAMBURGERS
2 pounds ground lamb
2 tablespoons minced onions
2 tablespoons parsley flakes
2 cups shredded carrots
Vi cup fine bread crumbs
2 teaspoons salt
'A teaspoon pepper
V> cup catsup
8 strips bacon
Combine lamb, onion, parsley,
carrots, bread crumbs, salt, pepper,
and catsup; mix well.
Shape into patties about 1-inch
thick. Arrange bacon around pat
lies. Fasten with toothpicks. Broil
or cook on grill 5 to 7 minutes.
Turn and cook 5 minutes more or
until done.
Deb Seibert
Manheim Central High School
Ag Ed Instructor
CHICKEN-FRIED LAMB
1 lamb tenderloin, sliced thin
1 cup seasoned bread crumbs
2 tablespoons sesame oil or hot
seasoned oil
Heat skillet. Add oil. Dip lamb
slices in bread crumbs. Saute over
medium heat until just done, about
1 minute each side if thinly sliced.
Do not over cook.
Arrange on plate with your
favorite rice dish.
Seasoned Breadcrumbs:
1 cup bread cubes
'A teaspoon basil
A teaspoon oregano
'A teaspoon garlic powder
Dash cayenne pepper
Mary Conrad
MUlerstown
Ground lamb ma, jaslly substituted for recipes that call for ground beef, ground
turkey, or ground chicken. Melted butter
LAMBURGERS IN HAWAIIAN LAMB In shallow glass dish, combine
A BLANKET MINI-KABOBS garlic and dressing. Add lamb.
VA pounds lean ground lamb 'A cup Italian dressing marinate at least 4 hours. Alternate
'A teaspoon garlic powder 1 clovc garlic, minced lamb, bacon, and pineapples on
'A teaspoon pepper 1 pound boneless leg of lamb, fancy round toothpicks. Brush
i/j teaspoon salt "' nc * l c V* )es with melted butter. Broil sto 8
2 teaspoons can pineapple chunks, cut in inches from source of heat for 5
sauce half minutes. Serve hot. 40 to 50
3 tablespoons catsup , 5 slices bacon, cut in 1-inch appetizers. Mary Conrad
2 teaspoons prepared mustard P ieces ( Tu . r !?...!g. p *B* Ba >
1 package refrigerated crescent
dinner rolls
3 tablespoons sesame seeds
In large bowl, mix together all
ingredients except rolls. Mix well,
divide into six equal parts and
shape into patties. Broil about
seven minutes on each side. Sepa
rate crescent roll dough on cutting
board and press perforations
closed with fingertips. Cut dough
into one-inch strips and wrap
around each patty. Roll in sesame
seeds. Arrange lamb patties on a
piece of aluminum foil on a baking
sheet. Bake at 373 degrees for 10
minutes or until brown.
Julie Maust
Pa. Lamb and Wool Queen
LAMB MEATBALLS
1 pound ground lamb
2 cups dry bread crumbs
1 small onion, ground or
chopped
1 egg, beaten
Vt teaspoon salt
'A teaspoon pepper
1 finely grated carrot
Mix well and shape into small or
medium balls. Brown lightly over
low heat.
Make barbecue sauce as fol
lows; 2 tablespoons butter, in
which lightly brown 'A cup
chopped onion. Add: 'A cup brown
sugar, Vi cup water, 'A cup lemon
juice or vinegar, 1 tablespoon pre
pared mustard, and 1 cup catsup.
Heat to boiling and cook 10
minutes. Pour over meatballs in
pan and simmer, or cover meat
balls in casserole dish and bake
slowly for 30 minutes.
Julie Maust
1990 Pa. Lamb and Wool Queen
*> "
Featured Recipes
In response to a question for Red Velvet Cake, we have been
swamped with recipes. Although we have printed many of them, we do
not have space to print them all. Unfortunately, we do not have the time
to test recipes so we do not know whether or not the best ones have
been printed. But here is one with an interesting story that we thought
you would enjoy.
The recipe is from Bernice Sabo of Flemington, NJ. She said that
the recipe comes from a woman who dined at the Waldorf Astoria and
asked for the recipe. When she received the recipe she was charged
$6OO for it The lawyer whom she consulted said that she would need
to pay for it but she is able to share the recipe with others. This hap
pened many years ago. Since then this recipe has been passed from
friend to friend and published in cookbooks with the story. *
Bernice said the cake is very rich and moist. She hopes our readers
will enjoy it.
1 cup Crisco
VA cups sugar
2 eggs
2/ cups flour, sifted S times
1 cup buttermilk
1 teaspoon vanilla
'/< cup red food coloring
2 tablespoons cocoa
1 teaspoon salt
1 tablespoon vinegar
1 teaspoon baking soda
Cream sugar and Crisco; add eggs and beat 1 minute. Add vanilla to
buttermilk; then add alternately with flour. Make a paste of coloring,
cocoa, and salt Add to mixture. Mix vinegar and baking soda and add.
Bake at 350 degrees for 20 to 30 minutes in two 8-inch square pans.
Serves 12 to 16.
Icing;
1 cup milk
7 teaspoons flour
1 cup butter
1 cup confectioners’ sugar
1 teaspoon vanilla
3 teaspoons almond paste, optional
Kirsch (optional)
Cook milk and flour; refrigerate. Cream butter, sugar, and vanilla.
Add slowly to flour and milk mixture. Icing is improved by adding
almond paste and Kirsch to taste.
RED VELVET CAKE