The Rural Voice, 1981-09, Page 31THE RURAL FAMILY
Lamb on the
dinner plate
We were featuring a few stories on the sheep industry so it seemed
only fitting to include Iamb recipes in the Rural Family section. Turns
out you can make many delicious recipes from Iamb, just like any other
meat. Give some of them a try.
LAMB MEAT LOAF
[from Mary Renwick]
P/2 lbs. ground lamb
1 egg
1 cup cooked long grain ice
11/2 tsp. salt
' tsp. pepper
1/2 cup milk
Combine all ingredients and mix
well with hands. Line a 15" x 10" jelly
roll pan with foil and then with single
slices of bread. Shape the meat mixture
like a loaf and set on top of bread. Bake at
325 F for 11/2 hours. (The bread will soak
up the fat and can be fed to your dog.)
Slice meat and serve with mint jelly.
APPLE JELLY
[no pectin added]
Use any early apples (eg. Graven -
steins, Melba, Astrachan or Greenings).
Wash apples and cut into about eight
chunks. Include peelings, cores in your
pot. Add cold water barely to cover fruit.
Boil covered until soft - about 30 minutes.
Strain the fruit through a jelly bag.
Measure juice. Do not use more than 8
cups of juice to make one batch of jelly.
Heat juice to boiling point and add
sugar. (Use 2/3 cup of sugar for each cup
of apple juice). Boil rapidly until mixture
reaches jelly stage. Skim, fill glasses,
seal with wax, label and store.
MINT JELLY
Follow directions for apple jelly. Add
one cup of chopped mint leaves and
stems to 4 cups of apple juice and cook
together. Strain mint leaves out before
bottling the jelly. You may want to add
some green vegetable colouring while the
jelly is boiling. Delicious with lamb and
other meats.
SPANISH LAMB STEW
2 lbs. breast of lamb
2 quarts boiling water
2 tablespoons fat
1 large onion, chopped
1 green pepper, chopped
'/: cup raw long grain rice
1 tsp. salt
1/4 tsp. pepper
One 19 -oz. can tomatoes
1 cup cooked peas
1 egg, beaten
1 tsp. olive oil
'/3 tsp. vinegar
Cut lamb in small pieces, removing as
much fat as possible. Saute in fat, add
boiling water and simmer, covered, 11/2
hours. Add onion, green pepper, rice and
seaasonings, bring to a boil and simmer
1/2 hour longer, or until vegetables and
rice are done, adding tomatoes and peas
the last 10 minutes of cooking. Combine
egg, olive oil and vinegar; add to stew
and serve at once. Approx. yield: 6
portions.
4 cups
' cup
LAMB CURRY
[from Mary Renwick]
diced cooked lamb
chopped onion
'/3 cup shortening or butter
21/2 tsp. curry powder
1'/4 tsp. salt
'/. tsp. ground ginger
P/2 tsp. sugar
'/3 cup flour
1 beef bouillon cube
1 cup boiling water
2 cups milk
1 tsp. lemon juice
1' cups rice, cooked
Cook onion in shortening until soft. Stir
in flour, curry powder, salt, ground
ginger and sugar. Dissolve bouillon cube
in boiling water. Add bouillon and milk to
first mixture. Cook stirring constantly,
until thickened. Add lamb and lemon
juice. Cook until heated through. Serve
over hot rice.
LAMB STEW
[Mary Renwick]
2 tblsp. salad oil
11/3 lbs. lamb shoulder, cubed
2/3 cup sliced onion
2 tsp. salt
'/4 tsp. pepper
1/2 cup water
3 carrots, cubed
3 potatoes, cubed
1 cup diced celery
1 tblsp. flour
2 tblsp. water
Heat oil in large saucepan and brown
lamb on all sides. Add onion and brown
lightly. Drain off fat. Stir in salt, pepper
and 1/2 cup water. Simmer about 2 hours.
If necessary, add more water during
simmering period. 1/2 half hour before
serving, add carrots, potatoes and celery.
To thicken, blend flour and water and stir
into stew. Cook until stew is thickened,
about 15 minutes.
LAMB CHILI
[Mary Renwick]
1 lb. ground lamb
2 medium onions
2 cans kidney beans
2 cans tomato soup
% chili powder
Brown lamb in a little shortening. Add
onions and cook slowly until onions are
soft (not brown). Add tomato soup and
beans (with liquid) and chili powder. Let
simmer for a while. If in need of thinning,
use tomatoes, tomato juice or water.
The Canada Sheep Marketing Council
has published a very interesting cook
book by Madame Jehane Benoit called
"Cooking Lamb for sheer pleasure". This
can be obtained free by writing to:
THE RURAL VOICE/SEPTEMBER 1981 PG. 29