Herb Rubbed Leg of Lamb

Ingredients: 5-7 lb. leg of lamb Lemon Juice 1 tbsp. dried parsley flakes 1 tsp. dried mint or basil     crushed 1/2 tsp. onion salt 1/2 tsp. dried rosemary,     crushed 1/4 tsp. pepper 1-2 cloves garlic    slivered Mint jelly (optional)

Remove fell (paper this pink layer), from outer surface of lamb and trim fat. Cut 1/2 inch wide pockets into roast at 1 inch intervals. Brush meat and pockets with lemon juice. Combine parsley flakes, mint or basil, onion salt, rosemary, and pepper. Rub over meat and into meat pockets. Place meat, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer and roast at 325 for 2-3 hours for medium (160 degrees), or 2 1/2 - 4 1/2 hours for well (170 degrees). Let stand 15 minutes before carving. Serve with mint jelly. Serves 12-16.

Curried Lamb

Ingredients: 1 lb. boneless lamb, cut    into cubes (3/4 inch) 1 tbsp. cooking oil 1 cup coarsely chopped    onion 3 to 4 tsp. curry powder 2 cloves minced garlic 2 med. apples, peeled    cored, and thinly sliced 1 tsp. instant chicken    bouillon granules 2 tbsp. all purpose flour 2 cups hot cooked rice

In a large saucepan brown half the meat in hot oil. Remove meat. Brown remaining meat with onion, curry powder, and garlic till onion is tender. Return all meat to pan. Stir in apples, bouillon, and 3/4 cups water. Cover and simmer for 30-40 minutes or till tender. Stir 1/4 cup cold water into flour; stir into saucepan. Cook and stir till thick and bubbly. Season to taste. Serve over rice. Serves 4.

Lamb Chops with Herb Sauce

Ingredients: 4 lamb shoulder chops 1/2 inch thick 1 tbsp. cooking oil 1/4 cup finely chopped celery 1/4 cup sliced green onion 1 tsp. instant beef bouillon    granules 1/4 tsp. pepper 1/4 cup sour cream 1 tbsp. all purpose flour 1/2 tsp. crushed, dried, thyme 2 1/2 oz. jar sliced mushrooms    drained 2 tbsp. snipped parsley

Trim fat from meat and sprinkle with salt and pepper. In a large skillet, brown chops in hot oil then drain fat. Combine celery, onion, bouillon, pepper, and 3/4 cup water. Pour over chops. Bring to boil and reduce heat. Cover and simmer for 10-15 minutes or till tender. Remove meat. Skim fat from juices, reserving 1/2 cup ; set aside. For sauce, combine sour cream, flour, and thyme. Stir in reserved juices. Add to skillet. Add mushrooms and parsley. Cook and stir till thick and bubbly. Cook and stir 1 min. more. Pass sauce with chops. Serves 4.

Lamb Chops with Honey Mustard

 

Trim fat from 4 lamb loin chops, cut 1 inch thick. Sprinkle with salt and pepper. Place chops on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn; broil 5 min. more for medium. Meanwhile, combine 2 tbsp. honey and 4 tbsp. dijon style mustard. Brush each side of chops with honey mix. Broil 1 minute more on each side. Brush any remaining honey mix over chops before serving. Serves 2.

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