Cooking With Lamb
Adding variety to your dinner
table can be as quick and easy as
picking up a package of ground
American lamb.
Often lamb is dismissed as
being too expensive and difficult
to prepare for everyday meals but
ground lamb provides the mild
delicious taste of lamb at a very
affordable price.
The mild flavor of American
lamb blends well with the most
popular quick and easy meal favo
rites. Chili lovers will find the sub
stitution of cooked and drained
ground lamb a delicious change.
Browned and drained ground lamb
makes a great meal choice in lasag
na or stuffed pastas. For a com
pany 'treat, add a cup of chopped
fresh spinach to your favorite
lasagna recipe along with the
ground lamb.
Many people who have not tried
lamb before will find that a stir fry
with simple ingredients will
enhance meals, both nutritionally
and economically.
Lamb is characteristically ten
der so cuts such as the arm chop or
leg steaks make an ideal cut for
slicing into thin strips for stir
frying.
Since American lamb is natural
ly low in sodium, use the reduced
sodium broth and soy sauce now
found on grocers’ shelves to keep
your stir-frying dishes in line with
the suggested dietary guidelines.
Don’t forget to cut your lamb in
even strips so that it cooks evenly.
Freezing always makes it easier to
slice.
Fresh mild green onions create a
delightful background for the lamb
but any onion can be substituted.
Make sure you do not overcook the
lamb to keep it at its lender best
and by keeping the other veget
ables crisp tender, it will help
retain the vitamins and minerals.
LAMB SALAD
2 cups cooked diced lamb
l'/2 cups cooked pasta
1 cup cooked peas
'A cup cooked celery
'/< cup shredded carrots
'A cup mayonnaise
2 tablespoons dried dill weed
1 teaspoon dijon mustard
'/• teaspoon salt
Lettuce leaves
Combine lamb, pasta, peas, cel
ery, and carrots. In a bowl, com
bine mayonnaise, sour cream, dill,
mustard, and salt. Add to pasta and
lamb mixture, and toss gently.
Serve on lettuce.
Laurie Bero
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.
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
5- Favorite Muffins
12- Heart Happy Recipes
19- National Cherry Month
26- Potato Lovers’ Month
Bone On The Range
BAKED LAMB CHOPS
Brown 4 lamb shoulder chops
('A -inch thick) on both sides.
Place in a shallow pan. Top with
apple stuffing. Bake covered in
325-degree oven for 45 minutes.
Serves 4.
Apple Stuffing:
Prepare 2 cups coarse or fine
crumbs or cubes as desired. Melt 2
tablespoons butler in a large heavy
skillet. Add and cook until yellow
(stirring occasionally) 3 table
spoons finely minced onion, 4
tablespoons chopped celery stalks
and leaves. Stir in bread crumbs,
stirring to prevent excessive
browning. Turn into a bowl and
mix lightly;
Vi teaspoon salt
Vi teaspoon pepper
Vi teaspoon dried sage
'A teaspoon thyme or marjoran
Poultry seasoning, to taste
Add:
I'A teaspoon minced mint
leaves
Vi cup chopped apples
Add enough fruit juice to mois
ten dry crumbs.
Louise Graybeal
Renick, W.Va.
LAMB AND
VEGETABLE STEW
12 ounces boneless lamb, leg or
shoulder, cut into 'A -inch cubes
2 cloves garlic, minced
1 tablespoon olive oil
14.5-ounce can Italian seasoned
diced tomatoes
2 medium potatoes, peeled and
cut in 1-inch pieces
2 medium carrots, peeled and
cut in '/« -inch slices
1 parsnip, peeled and cut in
'/< -inch slices
8 ounces fresh mushrooms,
halved
1 large onion, chopped
Salt and pepper to taste
14.5-ounce can beef or chicken
broth, reserve '/ cup
2 tablespoons flour
In large saucepan or Dutch
oven, saute lamb cubes and garlic
in olive oil until lamb is lightly
browned; drain well. Add remain
ing ingredients except for the flour
and reserved broth. Cover and sim
mer over low heat until vegetables
are tender about 45 minutes.
Mix reserved broth and flour to
make a smooth paste. Slowly add
flour mixture to stew, stirring con
stantly. Cook until thickened. Stir
in additional water if too thick.
' W
Lamb stir fry is a treat for dinner and combines lean strips of lamb with tender
asparagus In a quick and easy approach to cooking.
MUSHROOM AND ORANGE
STUFFED LAMB LOAVES
1 pound lean ground lamb
‘/i cup fine dry bread crumbs
A cup orange juice
'A cup snipped fresh parsley
1 egg white
'/ teaspoon salt
A teaspoon pepper
A teaspoon dried thyme,
crushed
Filling:
4 ounces fresh mushrooms,
coarsely chopped
'A cup chopped onion
'A teaspoon minced garlic
Dash salt
Dash cayenne pepper
'A cup orange marmalade
2 tablespoons fine dry bread
crumbs
For filling, combine
mushrooms, onions, garlic, dash
salt, and cayenne pepper in small
skillet. Cook and stir over medium
heat until liquid evaporates, about
5 minutes. Stir in marmalade and 2
tablespoons bread crumbs; set
aside.
In large bowl, combine A cup
bread crumbs, orange juice, pars
ley, egg white, salt, pepper, and
thyme. Add lamb, mix well.
Divide meat mixture into four
equal parts. Flatten each to 5-inch
circle. Place 'A of the mushroom
filling mixture on each circle.
Bring edges up and around filling
forming a small loaf and seal.
Place loaves seam-side down on
12-inch glass pizza plate or other
micro-safe large plate. Cover
loosely with waxed paper. Micro
wave on high for 7 to 10 minutes,
turning dish once. If desired,
spread a small amount of addition
al orange marmalade on hot loaves
to glaze before serving.
Lamb Council
LAMB ASPARAGUS
STIR FRY
12 ounces boneless lean lamb,
leg or shoulder, cut in '/. -inch
strips
1 tablespoon oil
1 clove garlic, minced
2 teaspoons cornstarch
'/• teaspoon ginger powder
1 tablespoon soy sauce, reduced
sodium
1 cup chicken broth, reduced
sodium
4 cups asparagus, trimmed and
cut diagonally into ’/< -inch pieces
1 cup onion, cut into 'A -inch
strips
'A cup carrots, thinly sliced
A cup slivered almonds or pea
nuts, optional
Mix cornstarch and ginger. Gra
dually add soy sauce and broth,
Featured Recipe
A well-organized kitchen and nutritious convenience foods can
make you a master at preparing flavorful. nourishing, well-balanced
meals in as little as 30 minutes.
Whenever possible, do meal preparation tasks ahead of time. Con
venient, nutrient-packed nonfat dry milk is another valuable resource
for busy cooks. Nonfat dry milk is a natural food made from fresh
whole milk with almost all the'fat removed. The milk is pasteurized
and evaporated to remove most of the water, concentrating all the pro
tein, calcium, and essential vitamins, and minerals. Spray drying pro
duces the nonfat dry milk that dissolves quickly and completely in
water whenever you need liquid milk.
Here is a recipe using dry milk. For a complete cookbook, send
$3.95 with your complete address to Gat Light, Eat Right Cookbook,
Box 770-C, Pico Rivera, CA 90665.
SEAFOOD BISQUE
A cup chopped onion
A cup chopped celery
A cup butter
A cup flour
4 cups water
2 crumbled chicken bouillon cubes
1 tablespoon ketchup
1 bay leaf 1
A teaspoon seasoned salt
A cup crab meat and juice
A cup diced white fish
1/: cups dry nonfat dry milk
Parsley
Saute onion and celery in butter in large saucepan until vegetables
are tender. Stir in flour. Gradually add 2/2 cups water. Add bouillon
cubes, ketchup, bay leaf, and seasoned salt. Heat to boiling, reduce
heat and boil gently 5 mintues, stirring occasionally. Add crab meat
and juice, and white fish. Stir to break up crab meat. Boil gently 5
minutes. Remove from heat. Discard bay leaf. Dissolve dry nonfat
milk in remaining 1/2 cups water. Stir into soup. Reheat to serving
temperature; do not boil. Garnish with parsley sprigs.
blending well. Set aside. Heat oil
to medium hot and add garlic and
lamb strips to the skillet or wok.
Stir-fry until the lamb is slighdy
pink. Remove lamb from skillet or
wok. Add asparagus, onion, car
rots, and continue to stir fry
crisp feeder; 3 to 5 minutes. Return
lamb to the vegetable mixture. Stir*
in broth and continue cooking until
the lamb vegetable mixture M
glazed and heated
Serve over rice or ramen noodles
and top with nuts if desired.
Lamb Council
(Turn to Page B 8)