Lamb Recipes

ROAST LEG OF LAMB ... Do not remove the "fell" or skin covering the leg. Sprinkle roast with salt and pepper, and place skin side down and cut side up, on a rack in an open roasting pan. Place in a moderate oven of 325 to 350 degrees F. Do not cover and do not add any water. Allow 35 to 40 minutes per pound for roasting. Make gravy from sauces remaining in pan.

Lamb shoulder, breast, loin and sirloin roll may be roasted in same way. Allow ten minutes more per pound for roasting boned roasts.

STUFFED BREAST OF LAMB

Breast of lamb I chopped green pepper

I cup uncooked rice Paprika 1 onion, finely grated Salt and pepper Have a pocket cut in breast of lamb from the end. Cook rice in boiling salted water, drain, and season with green pepper, onion and paprika. Season breast of lamb with salt and pepper and fill the cavity with the rice stuffing. (Bread stuffing may be used, if preferred.) Sew or fasten edges together with skewers. Place on a rack in an open roasting pan. Do not cover and do not add water. Put in a moderate oven of 325 to 350 degrees F. and roast until done, about 2 to 2 Y2 hours. Serve with candied sweet potatoes, peas in cream, and salad of grapes molded in lime gelatin.

LAMB EN CASSEROLE

2 pounds lamb shoulder I cup string beans Flour for dredging I teaspoon 12 small onions Worcestershire sauce 2 carrots 2 cups meat stock 4 potatoes (canned consomme may be used) Have meat cut in I inch cubes. Dredge with flour and brown in hot lard. Season with salt and pepper and put in large baking dish. Also place in baking dish whole small onions, sliced carrots, sliced potatoes, and cooked green beans. Add 4 tablespoons flour to fat in pan where meat was browned and blend well. Add 2 cups meat stock and stir until thickened. Season with Worcestershire sauce. Pour over meat and vegetables and cook in moderate oven until meat and vegetables are done, about 1 hour. Serve with scalloped spinach, cold slaw and banana cream pie.

LAMB CHOPS ... To broil lamb chops, rub preheated broiler pan with a piece of fat from one of the chops. Place chops on pan under moderate heat. Cook and sear on one side, season with salt and pepper, turn, cook and brown, then season on other side. Remove to a hot platter and serve at once. Allow fifteen to eighteen minutes for loin or rib chops and twenty to twenty-four minutes for shoulder chops.

To panfry lamb chops, heat heavy frying pan, rub with fat from one of chops and place chops in pan. Cook quickly until brown on one side, season, rum and brown and season on other side. About 15 minutes is required for cooking most lamb chops in this way. Allow rwo rib or loin chops for each serving and one shoulder chop, since they are larger.

BAKED STUFFED LAMB CHOPS

6 thick lamb chops 2 tablespoons butter 1 tablespoon 3 tablespoons minced onion chili sauce

Y2 cup chopped canned 1 Y2 teaspoons flour or fresh mushrooms 1 tablespoon water Melt butter in a saucepan, add the minced onion, chopped mushrooms and chili sauce. Simmer for 5 minutes, then add flour. Stir well and add water last. Simmer for 2 minutes longer. Cut a pocket in each chop and fill with the prepared stuffing. Arrange in a baking pan, sprinkle with salt and pepper, and bake in a hot oven of 400 degrees F. for 35 to 40 minutes or until done.

BAKED LAMB LOAF

3 cups lamb, ground 1 green pepper, 1 cup milk or stock minced 1 egg 1 Y2 teaspoons salt 1 cup bread crumbs Pepper 2 tablespoons onion, 2 tablespoons minced minced parsley Beat egg, add liquid, then crumbs. Add meat and vegetables; add seasonings. Combine with bread crumb mixture, and pour into well greased loaf pan and bake in a moderate oven of 375 degrees for 1 Y2 hours. Turn onto hot platter and serve with well seasoned creamed peas as a sauce.

IRISH STEW WITH DUMPLINGS

2 pounds neck or 2 or 3 medium potatoes breast of lamb Water or meat stock 2 onions, sliced Flour, salt and 2 carrots, sliced pepper Cut meat inro serving pieces, place in a kettle, cover with water or stock and bring to a boil. Add sliced onion and salt and pepper and allow to simmer for about 2 hours. Add potatoes and carrots and cook more rapidly until vegetables are tender. Thicken liquid in pan with flour rubbed to a smooth paste with water. Pur in dumplings, being sure they rest on meat and cannot sink into liquid, as this will make them heavy. Cover and cook for 12 minutes, then take out and serve around the meat and vegetables on large platter. If gravy is desired, take out part of liquid before adding dumplings. To make dumplings, mix and sift together 2 cups flour, 4 teaspoons baking powder, Y2 teaspoon salt; work in 2 teaspoons butter; and add % cup milk gradually, to form a heavy batter. (Slightly less milk may be required.) Drop by teaspoons on top of stew, cover closely and cook for 12 minutes. Do not open kettle while dumplings are cooking.

SA YORY LAMB STEW

2 pounds lamb, 2 tablespoons lard cut in stewing 5 or 6 potatoes pieces 5 or 6 carrots 2 tablespoons flour Saltand pepper Dredge meat with flour, seasonwith salt and pepper and brown in hot lard. When nicely browned, add 2 cups water or stock and let simmer for 1 hour. Add potatoes, carrots and any vegetables desired, and more stock or water and seasonings. Let simmer slowly until vegetables are done. Remove meat and vegetablesto a platter and thicken remaining liquid in pan for gravy, with flour rubbed to a smooth paste in cold water. Season gravy if needed. Servewith cabbage au gratin, hot biscuits, head lettuce salad and doughnuts.

BREADED SHOULDER LAMB CHOPS

6 shoulder chops Salt,pepper and flour Beatenegg Fine bread or crackercrumbs Season chops with salt and pepper. Dredge with flour and dip into slightly beaten egg to which 1 tablespoon water has been added. Coat well with crumbs and let stand to dry for ten minutes. Fry in several tablespoons hot fat for about 15 minutes, or until well browned and cooked. Turn once, to brown well on both sides. May be served with tomato sauce. Serve with creamed new potatoes, corn fritters (page 26), cabbage and pickle slaw and cherry tarts.

BAKED LAMB STEAKS ... Trim and remove extra fat from lamb steaks cut from shoulder. Rub them with salt and pepper, brown on both sidesin lamb fat, and place in a casserole.Rinse frying pan with Y2 cup hot water and pour this liquid over meat. Cover dish tightly and bake in a moderate oven of 350 degrees F. for 1Y2 hours, If desired chopped vegetables as carrots, onion, turnips, potatoes or mushrooms may be added to meat during last % hour of baking. When done remove meat and thicken gravy in dish, adding extra stock for gravy, if needed. Serve with steamed rice, scalloped tomatoes, frozen fruit salad and pumpkin pie.

SURPRISE LAMB BALLS WITH PINEAPPLE

1pound ground lamb Y2 cup bread crumbs shoulder, flankor breast Y2 cup milk 1pound pork sausage Y2 teaspoon salt Pepper Mix lamb, crumbs, milk and seasoningsand shape into 12 small balls. Shape sausage into a similar number of balls. Place 2 lamb balls and 2 sausage balls alternately on wooden skewers and broil 12 to 15 minutes, about 3 inches under a moderate flame or heat unit. Serve hot with broiled pineapple slices or halves of tomatoes. Lacking skewers, the meat balls may be fried slowlyuntil nicely brown and well done. The pineapple slices may be browned in pan after meat is done and most of fat has been poured from pan. Serve with candied sweet potatoes, Perfection salad and deep dish apple pie.

SKEWERED LAMB

2 pounds lamb shoulder 2 tablespoons lard 2 small onions Salt and pepper 2 tablespoons flour Have lamb cut in 1 inch dice. Seasonwith salt and pepper and place 2 pieceson a wooden skewer or toothpick, with a slice of onion between. Dredge with flour and brown in frying pan with hot lard. Cover and cookslowly,or bake in a moderate oven of 350 degrees F., until lamb is tender, about half an hour.

LAMB PATTIES WITH PINEAPPLE

2 pounds lean lamb, 8 strips bacon ground 8 slicespineapple Saltand pepper Have lamb ground. Season with salt and pepper and shape into 8 patties. Wrap eachwith a strip of bacon and secure with a toothpick. Pan broil in a hot, uncovered frying pan; pour off excess fat. After browning on both sides, reduce heat and turn frequently. Cook about 20 minutes. When done remove to a hot platter and keep hot. Brown slices of pineapple in lamb fat and serve around patties.

LAMB AND YEGET ABLE SALAD

2 cupsdiced,cooked 2 tablespoons chopped lamb or veal green pepper Y2 cup cookedpeas French dressing Pepper 2 hard cookedeggs Combine lamb (veal, tongue, or pork may be used), cucumber or celery,peas and green pepper. Pour French dressing over them and chill for 30 minutes. Add small amount mayonnaise, if desired, or serve with just the French dressing. Arrange on nests of lettuce or lettuce and watercress, garnish with mayonnaise, sliced hard cooked eggs and slicesof sweetpickle, if desired. Serves4 to 6. Serve with potato chips, hot rolls and peach pie.

INDIYIDUAL LAMB PIES

2 cupscookedlamb, 2 cupslamb stock diced or gravy 1cup potatoes,diced 2 tablespoonsketchup \I.i cup carrots,sliced or chili sauce Y2 cupgreen peas 3 tablespoons fat 1small onion, chopped Salt,pepper and flour Brown cubed meat in 2 tablespoons fat. Add vegetables which have been leftover or freshlycooked, then add thickened stockor gravy with seasonings. Cook ten minutes, or until meat is thoroughly heated. Pour mixture into individual baking dishes or casseroles,cover tops with pastry or small biscuits and bake in a hot oven of 400 degrees F. until dough is well done and browned, about 25 minutes. This may also be baked as one large pie.