HomeMy WebLinkAboutThe Lucknow Sentinel, 1978-12-20, Page 10Page 10e—Pecksew Sentinel , Wednesiley, December 20,, 197$ .
Recipes for the holiday season
Butterfly leg of lamb
1 leg of Iamb, 4 to 6 lbs.
2 tsp. salt
1 tsp. freshly ground pepper
1 clove garlic, finely minced (optional)
>'/z tsp. thyme
1/2 tsp. oregano or basil
3 tbsp. fresh lemon juice or red wine
1/2 cup Canadian dry red wine
1/2 cup salad oil
1 bay leaf
As easy to cook as a chop or steak, It can be broiled in the
oven or barbecued over charcoal. As gravy, heat together '/z
cup butter, the juice and rind of (1 -lemon, and to taste, 2
tablespoons fresh minced mint.
Ask the butcher to bonethe leg .of lamb, leaving it in one
piece - not rolled. Place the meat in a large flat container of
pyrex or Corning., Sprinkle with the salt and pepper, and rub
the garlic into the meat.
',Sprinkle with the remaining ingredients and cover with
waxed paper or foil, Refrigerate 24 hours. Turn the meat 3 to
4 times in the marinade mixture, during that period.
When ready to cook, remove the meat from the marinade.
Dry with paper towelling and reserve marinade left in dish.
The meat is now ready to broil or barbecue over charcoal.
TO BROIL
Preheat broiler. Place meat skin side down, on rack of
broiler pan. Bring the marinade to boil and keep warm.
Set the broiler pan 5 inches from the source of heat. Broil 15
to 18 minutes or until browned, then turn the meat. Spoon a
bit of the hot marinade on the meat and broil 15 to 18 minutes,
depending on how well cooked you want the meat. Serve as
soon as ready with the hot lemon butter as gravy.
TO BARBECUE OVER CHARCOAL
Prepare a hot charcoal fire. The charcoal should cover an
areaslightly larger than. the meat to be cooked. Wait until the
coals develop a white ash, before starting the meat. When the
coals are ready, place the meat on the grill, with the coals four
to five inches beneath the meat.
Immediately start basting the meat with some of the
marinade. Cook meat 6 minutes on one side, then turn and
cook for 6 minutes on other side. As the meat cooks, continue
basting with the marinade. The meat should be well charred
at this point.
Lower the fire bed or carefully shift the coals around, to
reduce the intensity, of heat. Continue cooking, turning once
or twice. The total cooking time for medium -rare is about 25
minutes. For well done, cook 25 minutes more. Serve with
lemon juice butter.
Lamb cabbage rolls
1 medium cabbage (about 3 pounds)
1 cup finely chopped onion
2 tablespoons fat
1 pound minced lamb
2 teaspoons salt
1/4 teaspoon pepper
3 cups cooked rice
3 cups tomato juice
2 tablespoons butter
Core cabbage. Remove and save coarse outer leaves.
Almostcover cabbage with boiling water. Cover and simmer
until leaves are soft and almost transparent(about20 min).
Remove whole leaves and if necessary continue simmering
until all leaves can easily be removed. Split large leaves in
half removing center rib. Saute onion in fat until transparent.
Add meat and seasonings and brown. Combine with rice.
Place 1/4 cup filling on each cabbage leaf. Fold rib side of leaf
over filling, fold ends over and roll up to enclose filling. Place
some coarse leaves on bottom of baking dish followed by layer
of cabbage rolls. Sprinkle with salt and pepper. Repeat to
make two or three layers of cabbage rolls. To make sauce,
heat tomato• juice with butter. Tour over cabbage rolls and
cover with remaining coarse leaves.. Cover and bake at 350
degrees F until • cabbage is tender (1'/2 to 2 hours). Makes
about 32 cabbage rolls. 8 servings.