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The Rural Voice, 2003-08, Page 42In 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 flavours. Spread thin coating of the concentrated mint sauce on both sides of lamb chops; let stand 15 minutes. Grill to desired doneness. Serve with cucumber mint sauce. SOUVLAKI I Ib shoulder or leg of Iamb, 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 Iamb, bay leaves and cherry tomatoes onto 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.. LAMB THREE WAYS Each recipe starts with... 1 leg of Iamb (3 1/2 lbs/1.75 kg) trimmed 1 onion, chopped 1 1/2 cups (375 mL) chicken stock 2 tbsp (25 mL) cornstarch 1/4 tsp (1 mL) each 'salt and pepper Italian Style: 10 cloves garlic 2 tbsp (25 ml) olive oil 1/2 tsp (2 mL) each salt and pepper 1/2 cup (125 mL) grated romano cheese Step 1: Make 10 tiny slits all over Iamb; insert garlic clove completely into each slit. Brush Iamb with oil, sprinkle with salt and pepper. Press cheese all over Iamb to adhere. Mediterranean Style: 1 cup (250 mL) red wine I onion, chopped 1 tsp (5 mL) each dried mint, tarragon and thyme 1/4 tsp (1 mL) salt Step 1: In dish, mix wine, onion, mint, tarragon and thyme. Add lamb; turn to coat. Cover and refrigerate for 8-24 hours. Brush off onion; sprinkle with salt. Strain marinade into saucepan, boil for 5 minutes. Caribbean Style: 2 tbsp (25 mL) vegetable oil 1 tbsp (15 mL) grated gingerroot 1 tsp (5 mL) ground cumin 3/4 tsp (4 mL) salt 1/2 tsp (2 mL) each pepper, ground coriander and turmeric 1/4 tsp (1 mL) cayenne pepper For all three recipes: Step 1: In small bowl, stir together oil, ginger, cumin, salt, pepper, coriander, turmeric and cayenne pepper; brush evenly over lamb. Step 2: Place lamb on greased rack in roasting pan; insert meat thermometer in thickest part. Roast in 350°F (180°C) oven for about 1 hour and 45 minutes or until 160°F (70°C) for medium -rare. Transfer to platter; tent with foil and let stand for 15 minutes while making gravy. Step 3: Skim fat from pan. Add onion to pan; cook for 5 minutes. Pour in stock. (For Mediterranean, add enough stock to boiled marinade to make 1 1/2 cups/375 mL) Bring to boil, scraping up brown bits. Mix cornstarch with 2 tbsp (25 mL) water: stir into pan. Add salt and pepper. Cook, stirring until thickened. Strain if desired. Step 4: Place Iamb on carving board with meatier portion facing up. Grip shank end firmly with towel. Cut down to bone into 1/4 inch (5 mm) thick slices. With knife parallel to bone, cut slices off along bone. Turn lamb so remaining meat portion faces up. Carve as first side.0 READY TO LAY PULLETS WHITE & BROWN EGG LAYERS FISHER POULTRY FARM INC. AYTON, ONT. NOG 1C0 519-665-7711 Annual AUGUST Sale!! on Woods FREEZERS! Chest... Upright... REFRIGERATORS! Compact... All fridge... 12 cu. ft. frost free... DEHUMIDIFIERS! Additional 8°" PST REBATE on qualified Energy Star models C6d©/ D) Lz R ELECTRONICS HANOVER 364-1011 Mon. - Wed. 9-6 Thurs. - Fri. 9-9 Sat. - 9-6 Sun. - 10-5 APPLIANCES LISTOWEL 291-4670 Mon. - Thurs. 9-6 Fri. 9-9 Sat. - 9-5:30 AUGUST 2003 39