Lamb Recipes from our Readers
Double " S" Sheep Ranch welcomes readers' recipe submissions. Lamb can be a sumptuous culinary delight that many people have not had the pleasure to enjoy. The following recipes have been submitted by our readers.
Lamb Chops with Mint dressing
1/4 cup onion, chopped
1/4 cup celery, chopped
butter
2/3 cup fresh mint leaves, chopped
4 cups of bread torn in 3/4 inch pieces
salt and pepper to taste
1 egg beaten
8 shoulder lamb chops
Saute onion and celery in butter. Stir together with mint and bread. Season with salt and pepper. Add egg, mix lightly. Place lamb in a shallow baking dish. Pile stuffing on top of chops.
Bake at 350 degrees for 1 hour.
Ian Erza, Saskatchewan, Canada
Leg of Lamb with Cherry Sauce
4 lb. leg of lamb
4 rosemary sprigs
4 strips of lemon rind
1 0z. of butter melted
1 tablespoon lemon juice
Sauce
15 fluid oz. chicken stock or lamb stock
1 1/2 oz. of flour
14 oz. can of black cherries
5 fluid oz. port
salt and pepper
1 oz. butter, cut into small pieces
1 teaspoon chopped fresh mint
Make four small incisions all over the lamb leg. Insert the rosemary sprigs and strips of lemon rind. Mix together the melted butter and lemon juice and brush all over the lamb.
Put teh lamb into a roasting pan, pour over any remaining melted butter and put into a preheated ( 400 degrees). Roast for 20 mintes, then reduce to 325 degrees. Continue to roast for a further 1 1/2 hours, or until the juices run clear when the meat is pierced.
Transfer the lamb to a carving board and allow to cool slightly before carving into thin slices.
Meanwhile to make the sauce, mix a little of the stock with the flour to form a smooth paste. Put the remaining stock into a saucepan and bring to a boil. Stir in the flour mixture and cook for 2 to 3 minutes, stirring constantly, or until the sauce thickens. Stir in the cherries and can juice and all remaining ingredients. Simmer for 2 to 3 minutes, or until the cherries are heated through.
Serve with the lamb.
Rosemary Mellon, Ontario, Canada
Lamb Shoulder with Spring Vegetables
1 1 1/2 kg. or 3 lb. shoulder of lamb
125g. or 4 oz. sage and onion stuffing
50 g. or 2 oz. of butter
30 mL or 2 tablespoons flour
425 mL. or 15 fl.oz chicken or lamb stock
2 carrots, quartered
2 turnips quartered
8 small potatoes
1 bouquet garni
salt and pepper
Lay meat with the cut side towards you and fill with stuffing. Secure at 5 cm. or 2 inch intervals with string.
Melt the butter in a roasting pan. Add the meat and brown on all sides. Transfer to a plate. Stir the flour into the fat in the pan to form a smooth paste. Gradually stir in the stock and bring to a boil. Cook for 2 minutes, stirring constantly, or until sauce thiskens. Return the meat to the pan and add the vegetables, bouquet garni and salt and pepper to taste.
Put into the oven preheated to 220 degrees C or 425 degrees F. Reduce temperature to 190 degreesC or 375 degrees F and continue to roast for 1 1/4 hours, or until the lamb is cooked through. Baste meat occasionally during the cooking period.
Rosemary Mellon, Ontario, Canada
