Boneless
Shoulder Roast
Creamy
Lamb and Asparagus Rotini
All
Purpose Lamb Rub
Fajitas
Ginger
Lamb Stir-Fry
Greek Style Lamb and Olive Salad
Lamb
Fried Rice
Creamy
Lamb and Asparagus Rotini
Submitted by Jane Hope & Jack James
Makes
4 servings
Ingredients:
1 lb
Ontario Lamb shoulder or leg, lean and slivered
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
1/3 cup chicken broth
1/2 tsp dried basil
1/4 tsp dried oregano
12 oz Rotini, or any shaped pasta, cooked (4 ½ cups raw)
1 lb fresh asparagus, cut into 1 inch pieces
4 green onions, cut into 1/2 inch pieces
3/4 cup sour cream
1/4 cup Parmesan cheese
Preparation:
Toss lamb with cornstarch, salt and pepper. Heat vegetable oil in a large
skillet. Sauté lamb over medium-high heat until golden brown on all sides.
Reduce heat. Add chicken broth, basil and oregano. Cover and simmer for 15
minutes. Meanwhile, prepare pasta as directed on package. Add asparagus and
onion to lamb. Cover and simmer 5-8 minutes longer or until tender. Stir in sour
cream and cheese. Heat through. Serve over cooked pasta.
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All-Purpose
Lamb Rub
Ingredients:
2
tbsp olive oil
8 cloves garlic, minced or slivered
1 tangerine or orange, juice and zest
2 tbsp minced fresh mint
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
1 tbsp Dijon mustard
freshly cracked pepper to taste
Preparation:
Combine
all the ingredients. Rub onto lamb leg, rack or chops before grilling or
roasting.
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Fajitas
Makes
12 fajitas
Ingredients:
2 lbs leg or shoulder lamb, cut into strips
1 large onion, sliced
2 medium peppers, red or green
¼ cup of butter or margarine
1 medium fresh lime
Condiments:
flour tortillas
salsa
sour cream
guacamole
cheddar cheese
Marinade:
½ cup vegetable oil
¼ cup lemon juice, fresh
¼ cup pineapple juice
1 tbsp red wine vinegar
¾ tsp garlic salt
1-1/2 tsp thyme
¾ tsp chili powder
1-1/2 tsp dried oregano
salt and pepper to taste
1/3 cup of water
Preparation:
Combine marinade ingredients. Mix with lamb, onion and peppers. Cover and
refrigerate for at least 4 hours. Melt butter or margarine in a hot skillet.
Drain the lamb and vegetables and quickly sauté in the skillet. Squeeze fresh
lime over the mixture and serve with the condiments.
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Ginger
Lamb Stir-Fry
Serves
6
Ingredients:
1 lb boneless lean lamb cut in thin strips
3 tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
1 unpeeled red apple, chopped
1/2 red pepper, slivered
1/2 green pepper, slivered
1 cup celery, sliced diagonally
1 - 8 oz can sliced water chestnuts, drained
1 ½ cups small snow peas
1 tbsp gingerroot, minced
1 tbsp cornstarch
1 tsp sugar
3 tbsp soy sauce
3/4 cup diluted consommé
1/3 cup raisins
1/4 cup unsalted roasted peanuts
Preparation:
In a large skillet or wok, heat half the oil over medium-high heat. Cook the
lamb, onion and garlic until browned. Remove from pan and set aside. Heat
remaining oil in same pan over medium heat. Cook and stir apple, peppers,
celery, water chestnuts, snow peas and gingerroot 2-3 minutes. Return lamb to
pan. In a small bowl mix cornstarch, sugar and soy sauce until smooth. Stir in
consommé and stir into meat mixture. Cook, stirring constantly until mixture
has thickened.
Serve
over cooked angel hair pasta or rice. Garnish with raisins and peanuts.
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Greek
Style Lamb and Olive Salad
Submitted by Kate Benedickson of District 7
Serves
6
Ingredients:
1-1/2 lbs
cooked roast lamb, trimmed and cut into strips
1 large cucumber, peeled and sliced
4 medium tomatoes, quartered
1 cup pitted ripe olives, sliced or whole
curly endive, romaine, spinach or any leafy greens
Dressing:
1/2 cup vegetable oil
1 tbsp minced onion
1 tbsp Parmesan cheese
1/2 tsp Worcestershire sauce
1/2 tsp each dry mustard, basil, oregano, sugar
salt and pepper to taste
1/4 cup red wine vinegar
1 tbsp lemon juice
Preparation:
Combine all ingredients for the dressing in a blender except for the vinegar and
lemon juice. Blend for 30 seconds. Add vinegar and lemon juice and blend for 30
seconds more. Pour some of the dressing over the cooked lamb in a bowl, cover
and refrigerate for at least 1 hour. Arrange your choice of greens in a large
salad bowl. Toss cucumber, tomatoes and olives with some more of the dressing
and turn into the salad bowl. Spoon lamb over the vegetables and add more
dressing if desired.
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Lamb
Fried Rice
Serves 4
Ingredients:
½
cup lamb shoulder, diced
¼ cup onion, diced
¼ cup carrot, diced
3 tbsp oil
3 tbsp soy sauce
¼ cup frozen peas
4 cups cooked rice
Preparation:
Preheat oil in a skillet and cook onion and carrots until tender.
Add diced lamb and cook through. Mix in rice and peas and heat thoroughly.
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