The Rural Voice, 2002-08, Page 46skewers, alternate Iamb pieces with
mushrooms, cherry tomatoes, green
pepper and squash. Place on grill
over drip pan.
Grill, turning occasionally, until
lamb is fork tender or desired
doneness (10-15 minutes)
Heat remaining marinade; brush
over kabobs before serving.
LAMB LEG WITH HERBED
LEEK STUFFING
I spring Iamb butterflied leg
(about 3 1/2 lbs)
2 tbsp butter
2 cups chopped white portion of
leeks
3 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp sage
1/2 tsp rosemary
salt and pepper
vegetable oil
2 carrots, sliced
1 onion, chopped
3/4 cup each dry red wine and
beef broth or 1 1/2 cups beef broth
Preheat oven to 450° F.
In large skillet, melt butter over
medium heat. Add leeks and garlic.
Cook stirring until most of the liquid
evaporates (about 5 minutes). Add in
spices, salt and pepper to taste. Let
cool.
Pat Iamb dry. Slash in several
places where thickest. Sprinkle with
salt and pepper. Spread with leek
mixture, leaving small border all
around outside.
Starting with long side, roll meat
up, tucking in ends. Tie with string at
2 -inch intervals and once or twice
from end to end, or fold one
"butterfly" half over the other to
enclose stuffing, pushing in at seams.
Tie as above.
Place seam side down on back in
shallow roasting pan. Brush with oil.
Sprinkle with salt and pepper. Add 1
cup water to pan, then carrots and
onion.
Place in oven and reduce
temperature to 325°F. Roast,
uncovered, for about 1 1/2 hours or
until intemal temperature is 135°F for
medium rare. Remove to carving
board. Let rest for 10 minutes,
covered loosely with foil, before
carving.
Skim fat from pan juices. Add
wine and stock to pan. Bring to boil,
scraping up any brown bits. Strain
through sieve into small saucepan,
pressing to remove as much liquid as
possible, then bring liquid to a boil.
Dissolve cornstarch into 2 tbsp.
cold water and stir into pan. Cook,
stirring until thickened.
ROASTED LEG OF LAMB WITH
ROSEMARY
3-4 Ib (1.4-1.8 kg) leg of Iamb
2 tbsp (30 mL) minced fresh garlic
2 tsp (10 mL) rosemary leaves,
crushed
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
Heat oven to 350°F (180°C). Place
lamb, fat side up, on rack in roasting
pan. In small bowl, stir together
remining ingredients. Spread over
lamb. Bake for 60-90 minutes or until
meat thermometer reaches 160°F
(71°C).
BAKED RIBS OF LAMB
2-1/2 lbs Lamb Ribs
salt, pepper and seasoning salt
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 garlic clove, minced
2 tbsp maple syrup
2 tbsp barbecue sauce
Drizzle syrup over the ribs.
Mix all other ingredients and then
pour over the ribs as well. Let stand
on the counter for 1/2 hour, turning
once.
Bake, uncovered, in 325 ° for 1-
1/2 hours, turning 2 - 3 times.
GRILLED LAMB CHOPS WITH
CUCUMBER MINT SAUCE
8 loin lamb chops
Cucumber Mint Sauce:
2-3 cup (150 ml) Plain Yogurt
1 cup (250 ml) shredded
cucumber, squeezed dry and chopped
1 small clove garlic, minced
2 tsp (10 ml) concentrated mint
sauce
salt & pepper
In a medium bowl, combine
yogurt, cucumber garlic and mint
sauce. Season to taste with salt and
pepper. Cover and chill at least 1
hour to blend flavors.
Spread thin coating of the
concentrated mint sauce on both sides
of Iamb chops; let stand 15 minutes.
Grill or broil lamb to desired
doneness. Serve with Cucumber Mint
Sauce.
LAMB TURNOVER WITH
YOGURT SAUCE
I Ib Ontario Lamb. ground
2 tbsp vegetable oil
2 green onions. chopped
2 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp almonds. Blanched and
chopped
4 tbsp lemon juice
2 tsp ground cumin
pinch of salt
pinch of hot pepper flakes
(optional)
1 package of flaky pastry
1 egg, beaten
Yogurt Sauce:
1 cup plain yogurt
3 tbsp fresh coriander
1 tbsp curry powder
pinch of salt
In a nonstick pan, heat the oil over
medium heat and brown the onions.
garlic and ginger for 3 minutes. Add
the Iamb, then the almonds. Cook 5-7
minutes, stirring frequently.
Add the lemon juice, cumin, salt
and hot -pepper flakes. Let simmer 5
minutes, stirring frequently. Let cool
and refrigerate.
Preheat oven to 400° F.
Divide the flaky pastry in two.
Roll out each half to obtain two 12" x
9" rectangles. Cut each rectangle into
12 squares. Brush with the egg. Place
a ball of the lamb filling on each
square. Fold into turnover shapes.
Place on a cookie sheet and brush
with the rest to the egg. Bake 15-20
minutes.
Make the yogurt curry sauce by
mixing all ingredients. Serve with the
lamb turnovers.
LAMB PIZZA
2 Ib Ontario Lamb, ground
2 tbsp tomato puree
1/2 tsp oregano
salt and pepper to taste
1 garlic clove, crushed
2 onions, sliced
8 oz mozzarella cheese, shredded
1 ready made pizza crust
Brown the.ground lamb until
cooked through. Add tomato puree.
oregano, salt, pepper, garlic and
onions. Simmer gently for 10
minutes.
Spoon the mixture onto pizza crust
and top with cheese. Bake according
to directions for the pizza crust.
AUGUST 2002 43