86-Lancaster Farmlni
Celebrate With
American Lamb
Fresh American lamb cooked on
the grill will add a special touch to
your Labor Day celebration.
Turn that hujn-drum regular
burger into the star of the cookout
Use American ground lamb, which
has a delightful mild flavor that
can stand on its own or blend well
with seasonings.
Several recipes for cooking
lamb on the grill are included in
today’s collection of recipes. You
can also substitute lamb in most
red meat recipes.
Correct preparation and cooking
of lamburgers are important to
insure the quality of the product as
with all ground meats. Ground
lamb should be used within 24
hours of purchase or it should be
double-wrapped tightly and frozen
for up to three months. Always
thaw meat in the refrigerator or in
the microwave oven. If using the
microwave, lamb should be
thawed immediately before use.
September is National Lamb
Month. Although lamb is available
year-round, this month offers the
perfect opportunity to salute
American lamb producers and
enjoy the quality product they pro
duce for your table.
Crispy Commeal Lamburgers are sure to Impress family
and guests.
featured Recipe
Many people never even try lamb. If you are one of those, you are
missing a tasty meat American lamb is tender and tasty, not tough and
strong-flavored like lamb raised in other countries.
Here is a easy recipe for a lamb roast
For additional free recipes, send a self-addressed stamped business
sized envelope to American Lamb Council, 69115. Yosemite, St 200,
Englewood, CO 80112.
LAMB ROAST
1 boned, rolled, and tied lamb leg (4-5 pounds), well-trimed
'A cup butter
V* cup lemon juice
'A cup water
'A cup sugar
'A cup snipped fresh parsley
2 tablespoons cornstarch
1 tablespoon grated lemon peel
In 1-quart glass measuring cup, microwave butter at high power for
45-60 seconds or until melted. Combine butter with lemon juice,
water, sugar, parsley, cornstarch, and lemon peel. Microwave on high
for 3-5 minutes or until thickened; stir once. Place lamb leg meaty side
up on microwaveable roasting rack in 2-quart glass baking dish. Brush
generously with glaze.
Microwave uncovered at medium power, 20 mintues. Turn lamb
once.
Generously brush glaze over roast. Continue cooking to desired
doneness for 44-47 minutes for medium or internal temperature of
150-155 degrees. Let roast stand 10 minutes before carving. Reheat
glaze and serve with lamb. Makes 12-15 3-ounce servings.
I, Saturday, September 5, 1998
CRISPY CORNMEAL
LAMBURGER
12-ounces lean ground lamb
'A cup finely chopped green
onion
2 tablespoons seasoned fine dry
bread crumbs
1 teaspoon garlic salt
1 teaspoon dried oregano,
crushed
V* cup commeal
4 rye hamburger buns, split,
toasted
Optional toppings: guacamole,
horseradish, mayonnaise, freshly
sliced vegetables
In a bowl, combine green onion,
bread crumbs, garlic salt, and ore
gano; mix well. Add ground lamb;
mix well. Form mixture into four
314 -inch patties. Coat each patty
on both sides with commeal.
Grill over moderate coals for 4
to 5 minutes on each side to
medium doneness or until no pink
remains.
If desired, broil 5 inches from
heat for 5 to 5 minutes on each
side.
Serve lamb patty on toasted rye
bun with your choice of toppings.
Serves 4.
Am. Lamb Council
f
CUMIN-HONEY
LAMB STEAKS
1 to IV* puonds lamb stead, cen
ter leg or sirloin V* -inch thick
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
1 tablespoons snipped parsley
1 teaspoon ground cumin
V* teaspoon salt
‘A teaspoon ground red pepper
Combine lemon juice, honey,
olive oil. parsley, cumin, salt, and
red pepper. Mix well with wire
whisk to blend.
If necessary, cut meat into four
portions. Brush meat with mixture.
Grill over moderate heat for 4
minutes. Turn and brush again
with lemon-honey mixture. Grill
4-6 minutes more or to medium
doneness. Serves 4.
Am. Lamb Council
CHEESE-STUFFED
LAMBURGER
1 pound lean ground lamb
'A cup shredded Cheddar cheese
2 tablespoons sweet pickle
relish
2 tablespoons finely chopped
onion
1 tablespoon finely chopped
green pepper
1 teaspoon Dijon-style mustard
4 multi-grain hamburger buns
Mix the cheese, pickle relish,
onion, green pepper, and mustard.
Shape the lamb into 8 thin patties
about 4 inches in diameter. Spoon
cheese mixture onto the center of
four of the patties. Top each with
another patty, pressing the edges to
seal filling inside. Grill over mod
erate heat or broil 4-inches from
heat for about S minutes per side or
until medium doneness. Serve on
toasted bun with lettuce leaf and
sliced tomato. For variation, sub
stitute dill pickle relish and Monte
rey Jack or Swiss cheese for the
sweet relish and Cheddar.
&
£
A lamb roast Is always In vogue for a touch oi
Mushroom and Orange Stuffed Lamb Loaves offer a new
twist to traditional meatloaves.
MUSHROOM AND ORANGE
STUFFED LAMB LOAVES
1 pound lean ground American
lamb
VA cups coarsely chopped fresh
mushrooms
Vi cup chopped onion
1 clove garlic, minced
Dash salt
Dash ground red pepper
% cup orange marmalade
2 tablespoons fine dry bread
crumbs
Vs cup dry bread crumbs
Y 1 cup orange juice
Vi cup snipped fresh parsley
1 egg white
'/> teaspoon salt
'A teaspoon ground black
pepper
Vi teaspoon dried thyme leaves
For the filling, in a medium skil
let, combine the mushrooms,
onion, garlic, dash salt, and red
pepper. Cook over medium heat
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 ingredients
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 listed below.
September
October
for 5 minutes or until onion is ten
der and liquid has evaporated. Stir
in the marmalade and 2 tables
poons bread crumbs; set aside.
In large bowl, combine the
‘A cup bread crumbs, orange juice,
parsley, egg white, 54 teaspoon
salt, pepper, and thyme. Add lamb;
mix well. Divide meat mixture into
4 equal parts. Flatten each to a
5-inch circle. Place one-quarter of
filling onto each circle. Bring
edges up and around filling, form
ing a small loaf seal.
Place loaves, seamside down,
onto a 12-inch glass pizza plate or
other microwave-safe large plate.
Cover loosely with waxed paper.
Microwave on high power for 7 to
10 minutes or until no pink
remains, turning dish once. If
desired, spread a small amount of
orange marmalade onto loaves
before serving. Makes 4 savings.
Am. Lamb Council
Recipe Topics
12- Packed Lunches
19- National Rice Month
26 - Pizza Varieties
3 - Pork Month
lass.