BlMancaatar Farming, Saturday, Saptambar 9, 1995 Cookbook Is Lamb-Lovers LOU ANN GOOD_ Lancaster Farming Staff EPHRATA (Lancaster Co.) Jill Stanford Warren’s favorite meat is lamb. “But I have discovered that not everyone likes it. The world seems to be divided between the lovers and the haters—there is no middle ground,” Warren said. If people taste lamb the way it should bp cooked, Warren believes, they, too. will discover the wonderful taste of lamb. Warren grew up in a home where Sunday dinner was often leg of lamb. “We always had it at Easter. My mother cooked it the traditional way, with lots of garlic inserted into the meat and fresh rosemary from her herb garden sprinkled on top. She served it slightly pink. It was far and away my favorite din ner,” Warren said. Lamb is also the most popular meat in the Middle East, Northern Africa, and Greece. In France, Warren writes, 48 percent of the people prefer lamb over other types of meat. Many upscale restaurants in the U.S. serve lamb, but you can learn to successfully prepare sav ory dishes at home by following her simple guidelines. In addition to recipes, the cook book includes lamb cutting and cooking charts and a guide for con diments and wines that comple ment lamb dishes. Interspersed with the recipes are tidbits of humor and history regarding lamb. The cookbook sells for $10.95 and is published by Culinary Arts Ltd. If you cannot find the cook book in your area, contact Culinary Arts Ltd. P.O. Box 2157, Lake Oswego, Oregon 97035 or call (503) 639-4549. Here are some recipes from the cookbook. SUNNY LEMON CHOPS Lemon juice tenderizes lamb and adds a sparkle to the flavor of the meat. A simple green salad and fresh wheal rolls or crusty bread would complete this easy, yet eleg ant, supper. 4 servings. 8 loin or rib lamb chops. 1- to 2-inches-thick, well trimmed 1 tablespoon lemon-pepper 2 fresh lemons, cut into quarters 2 tablespoons fresh oregano, minced or 1 tablespoon dried Preheat broiler or light the bar becue. Season chops with lemon pepper. Place them on the grill and cook to desired doneness. When done, remove to a platter. Squeeze quartered lemons over each chop and sprinkle the oregano over tops. \>AM/3 jNS>mi > \ W i ,&* The cookbook has 128 pages of recipes. Few recipes call for Ingredients that you don’t have In your pantry. Treasure House 2 W % Jill Stanford Warren, author of “Lamb Country Cooking,” is a great supporter of lamb and has included recipes from friends, family, lamb producers, and cooking contest win ners. She interjects bits of historical information about lamb. GARDEN SHANKS Shanks arp like little legs of lamb and you can allow one per per son. This is a delicious slow cooking way to enjoy them. Just add hot biscuits for a meal to remember. 4 servings. 4 lamb shanks 1 lemon, cut in quarters 'A cup flour, divided 1 teaspoon lemon pepper 'A cup light olive oil 1014 -ounce can condensed, low-sodium beef broth 1 cup water 1 medium yellow onion, chopped 4 carrots, peeled and cut into chunks 4 stalks celery, peeled and cut into chunks Rub each shank with a lemon quarter. Mix the flour (less 2 tablespoons) and lemon pepper together. Dredge shanks in sea soned flour. Heat oil in a heavy skillet or deep casserole dish. Brown shanks quickly ova- a hot burner. Pour beef broth over shanks. Cover skillet and simmer slowly over low heat for 2 hours or until the meat is fork-tender. Add water, as needed, and set aside. Stir reserved 2 tablespoons flour into liquid in pan and cook until thickened. Return shanks to gravy and add vegetables. Recover skillet and bake in 350 degree oven for VA hours. Remove bones and serve meat with the vegetables and gravy. PHONE; 717-626'1164 or 717-364-3047 FAX 717-733-6088 Mon., Tue«., Wed., Fri. 8 AM to 5 PM; Thur*. 7 AM to 5 PM LAMB .IN SUITCASES My mothir was nothing if not inventive. Faced with a summer garden that got out of hand and some ground lamb, which we always seemed to have in the freez er, she would simple combine it all into something tasty. This was a favorite. 6 servings. IA pounds ground lamb ’A cup raw rice 1 teaspoon salt 'A teaspoon pepper 1 teaspoon allspice A cup tomato paste, thinned with 2 tablespoons water 12 summer squash or 4 small eggplants or 6 medium zucchini squash 2 tablespoons lemon juice 1 garlic clove, crushed 3 ripe tomatoes, chopped 2 tablespoons fresh mint, washed and chopped Parmesan cheese, freshly grated Preheat oven to 350 degrees. Mix lamb, rice, seasonings, and tomato paste together. Wash veget ables and remove stems. Scoop out insides to make cases. Fill veget able cases with lamb mixture. Stand cases upright or lay them in a deep baking dish. Mix lemon juice, garlic, tomatoes and mint together. Spoon mixture over tops of cases. Fill dish with water to cover the bottom half of the vegetable cases (this prevents scorching and steams the vegetables). Bake for 1 hour. Just before serving, sprinkle freshly grated Parmesan cheese over tops of the cases. buy, sen. xnAPt on bent through ti SEE YOUR NEAREST & DEALER FOR DEPENDABLE EQUIPMENT & SERVICE .jJ. i Annvlin. EA. BHM Farm Equipment, Inc. RDI, Rte. 934 717-867-2211 Cartl! R&W A.B.C. Groff, lm Equipment Co. SU , ‘ h in F l ailroad 35 East Willow Street 717 ‘354-4191 717-243-2686 Elizabethtown. PA Qjgy. PA. Messick Farm C.J. Wonsidler Equipment, Inc.' Bros. Rt. 283 - Rheem’s Exit R.D. 2 717-367-1319 215-987-6257 Halifax. PA Sweigard Bros. R.D. 3, Box 13 717-896-3414 Honev Grove. PA Norman D. Clark & Son, Inc. 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