The Rural Voice, 2002-08, Page 45Rural Living
Enjoying the great taste of lamb
Selected by Bonnie Gropp
The number of sheep fanners has
greatly increased in the province of
Ontario in recent years. Thus more
and more people are enjoying the
flavour of lamb. It's also one of the
most convenient meats to cook as it is
one of the best cooked from frozen.
SOUYLAKIA
1 Ib shoulder or leg of Ontario
Lamb. cubed
5 tsp dried oregano
5 bay leaves
5 cherry tomatoes
olive oil
salt
4 pita breads, halved
lettuce
Dressing:
6 oz plain yogurt
1/2 onion, chopped
1/4 cucumber, diced
Season lamb cubes with salt and
oregano. Thread lamb, bay leaves and
cherry tomatoes on to 4 skewers and
brush with olive oil.
Barbecue on a hot grill for 5-7
minutes, turning frequently. Mix
yogurt, onion and cucumber together
in a bowl.
Place barbecued meat in a
pita bread and remove the skewer.
Serve with lettuce and dressing.
STEWED LAMB WITH
TOMATOES AND GARLIC
2 large cloves garlic
1 sprig fresh rosemary or 3 tbsp
(45 mL) chopped fresh parsley if
fresh rosemary is not available
6 tbsp (90 mL) olive oil
2 1/2 lb (1.3 kg) stewing lamb,
trimmed of fat and gristle and cut into
chunks
flour seasoned with freshly ground
black pepper, for dredging
3/4 cup (175 mL) dry white wine
2 tsp (10 mL) salt
1 Ib (450 g) fresh tomatoes,
chopped or a 14 oz (400 g) can
tomatoes, chopped
1/2 cup (100 mL) meat broth,
heated
Preheat the oven to 350°F
(180°C).
42 THE RURAL VOICE
Lamb cuisine can be a great addition to all kinds of meals year round, making
any meal a special event.
Chop the garlic with the parsley, if
using. Heat 4 tbsp (60 mL) of the oil
in a wide casserole.
Add the garlic and rosemary or
parsley and cook over moderate heat,
until the garlic is golden.
Dredge the lamb in the flour. Add
the Iamb chunks to the pan in one
layer, turning to brown them evenly.
When brown, remove them to a side
plate. Add a little more oil, and
brown the remaining Iamb.
When all the Iamb has been
browned, return it to the casserole
with the wine. Raise the heat and
bring to a boil, scraping up any
residues from the bottom.
Sprinkle with salt. Stir in tomatoes
and broth. Stir well.
Cover and place in the centre of
oven. Bake,for 1 3/4-2 hours or until
the meat is tender.
LAMB KABOBS
Marinade:
1/4 cup (50 mL) butter or
margarine
1/3 cup (75 mL) lemon juice
1 tbsp (15 mL) sugar
1 tsp (5 mL) thyme leaves
3/4 tsp (3 mL) salt
1/4 tsp,(1 mL) oregano leaves
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) finely chopped
onion
1 tsp (5 mL) hot pepper sauce
1/2 tsp (2 mL) minced fresh garlic
Prepare grill placing coals to one
side; heat until coals are ash white.
Make aluminum foil drip pan; place
opposite coals.
In small saucepan, combine all
marinade ingredients. Cook over
medium heat, stirring occasionally,
until butter melts and mixture comes
to a full boil. Let cool 5 minutes.
Kabobs:
1 Ib (450 g) lamb, cut into about
32 1-inch/2.5 cm pieces
8 small mushrooms
8 cherry tomatoes
1 small green pepper, cut into 8 1-
inc/2.5 cm pieces
1 small summer squash, cut into 8
1-inch/2.5 cm pieces
4 12 -inch (30 cm) metal skewers
Stir Iamb pieces into cooled
marinade and set aside for 15
minutes.
To assemble kabobs on metal