Occasionally, we will publish a recipe from Jelaine’s lamb cookbook.  Enjoy!

Oven Barbecued Leg Of Lamb

1-8lb leg of lamb
1 medium onion
2 tbsp. butter
2-7.5 oz cans tomato sauce
2 tbsp. brown sugar
1/4 tsp. dry mustard
1 tsp. dry chicken soup stock
1 tbsp. vinegar
Juice of one lemon
1 tsp. grated lemon rind
3 tbsp. Worcestershire sauce
Salt and pepper to taste
Cayenne to taste
Salad oil
Parsley for garnish

Preheat oven to broil. Cooking time is 25-30 minutes per pound. Saute onion in butter in a skillet until tender and pale yellow in color. Add all other ingredients for barbecue sauce except salad oil and parsley to skillet. Simmer for 30 minutes. Wipe lamb with salad oil. Put lamb on a rack in broiling pan. Put pan in oven and broil/grill lamb on all sides, turning frequently until brown. Remove lamb from oven and put in roasting pan. Paint with barbecue sauce. Reduce heat to 350F. Put pan in oven and cook lamb, uncovered, for appropriate period of time (depends on weight of lamb). Baste often with barbecue sauce while cooking. To test for doneness, use a meat thermometer inserted into the thickest part of the lamb, not touching the bone. Put lamb on a serving platter, spoon sauce over lamb. Garnish with sprigs of parsley.

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Braised Stuffed Hearts

1 onion, chopped
1/4 cup margerine
1/2 cup long grain rice
1 1/2 cups stock
4 lamb hearts
1 lemon
2 tbsp. chopped parsley
1 tbsp. chopped sage
1 egg
Salt
Pepper
8 slices of bacon

Preheat oven to 350 degrees F.  Melt half the margerine in a pan and fry onion till golden.  Add rice and 1 cup of the stock.  Bring to a boil, cover and simmer for 20 minutes till tender.  Remove from heat.  Prepare hearts, using kitchen scissors to cut through pockets inside.  Wash well and dry with paper towel.  Grate rind and squeeze juice from lemon.  Add both to pan with parsley, sage, egg and seasoning.  Mix well and spoon into hearts.  Stretch bacon slices with the back of a knife.  Wrap around hearts, tying them with fine string.  Melt remaining margerine in flameproof casserole and brown hearts all over.  Pour remaining stock over.  Cover and cook in the oven for 1 hour.  Remove string and slice hearts.  Arrange on serving dish, garnish with sage and serve.  Makes 6-8 servings.

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Orange Lamb Shanks

4 lamb shanks (about 12 oz each)
4 tbsp. cooking oil
Salt
Pepper
4 tsp. finely shredded orange peel
1 1/2 cups orange juice
1/4 cup teriyaki sauce or soya sauce
2 garlic cloves, minced or 2 tsp. garlic powder
2 tsp. curry powder
Hot cooked rice
Quartered orange slices (optional)
Snipped parsley (optional)

In a large skillet or 3 quart saucepan, cook the lamb shanks in hot cooking oil till brown on all sides.  Sprinkle the meat with salt and pepper.  Drain off fat.  In a mixing bowl, combine the shredded orange peel, orange juice, teriyaki sauce, garlic and curry powder; pour over meat.  Bring to boiling; reduce heat.  Cover and simmer for 1 to 1 1/4 hours or till meat is tender, turning occasionally.  Skim the fat from the pan juices.  Serve the meat and pan juices over hot cooked rice.  Garnish with orange slices and parsley if desired.  Makes 4 servings.

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Summer Casserole of Lamb

1/2 cup chopped onion
1 tbsp. butter
1 tbsp. oil
2 1/2 lb middle neck lamb chops
6 new carrots, halved
2 garlic cloves, crushed
1 tbsp. flour
1 (19 0z) can tomatoes, undrained
1 1/2 cups stock
Salt & pepper
3 new potatoes, peeled and cut up
1/2 cup green beans, sliced
1/2 cup peas

Heat butter and oil in flameproof casserole and fry onions for 5 minutes.  Remove from pan and reserve.  Add chops and brown on both sides over a high heat.  Add carrots and garlic to pan and cook for 5 minutes.  Sprinkle flour over and cook, stirring, for 3 minutes.  Cut up undrained tomatoes and add to the pan with stock and seasoning.  Cover and simmer for 30 minutes.  Add potatoes and cook for a further 10 minutes.  Add peas and reserved onions; cover and cook 10 minutes more.  Taste and adjust seasoning if necessary.  Makes 6 servings.

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Cheese ‘N Burger Bundles

2 slightly beaten eggs
2 tbsp. finely chopped onion
2 tbsp. fine dry bread crumbs
1/2 tsp. salt
Dash pepper
1 lb ground lamb
2 tbsp. sweet pickle relish
2 tbsp. ketchup
1/2 cup shredded cheddar cheese

In bowl, combine first five ingredients.  Add the ground lamb and mix well.  Divide the meat mixture into 8 portions.  Shape each portion into a patty about 3 1/2″ in diameter.  Set aside.  For filling, in bowl, stir together relish and ketchup.  Spread half of the relish mixture on top of 4 patties to within 1/4″ of edge.  Top with half of the cheese.  Place a remaining patty on each; pinch the edges of patties to seal.  Place the filled patties in a shallow baking dish.  Bake, uncovered in a 375 degree oven for 25-30 minutes or till done.  Drain off fat.  Makes 4 servings.

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Stuffed Lamb Shoulder Roast

3-5 lb boneless lamb shoulder, untied
2 cups bread crumbs
1/2 cup finely chopped celery
1 cup finely chopped onion
1 tsp. thyme
1/4 cup melted margerine

Combine bread crumbs and remaining ingredients.  Spread stuffing on lamb, roll and tie.  Insert meat thermometer being careful not to let bulb rest in fat or stuffing.  Roast, uncovered at 325 degrees for 30-40 minutes per pound, or until thermometer registers 140 degrees F for rare, 160 degrees F for medium or 170 degrees F for well done.  Makes 6-8 servings.

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Saucy Lamb Riblets

3-4 lbs lamb riblets, cut in serving-size pieces
1/2 cup chopped onion
1 tbsp. cooking oil
3/4 cup ketchup
1/4 cup water
2 tbsp. brown sugar
2 tbsp. vinegar
3/4 tsp. salt
Dash bottled hot pepper sauce
3 tbsp. Worcestershire sauce

Trim fat from riblets.  Cook, covered in boiling salted water until tender, about 1 hour.  Drain.  Cook onion in oil til crisp-tender.  Add ketchup, water, brown sugar, vinegar, salt, hot pepper sauce and Worcestershire sauce; heat through.  Grill 10-15 minutes over medium-hot coals; turn.  Grill 10-15 minutes more.  Brush riblets with ketchup mixture.  Continue grilling till riblets are hot and glazed, 10-15 minutes.  Reheat ketchup mixture and brush on riblets before serving; pass with meat.  Makes 4 servings.

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Scottish Lamb and Tomato Casserole

Hawaiian Lamb Chops

Leg O’ Lamb

This is a very simple, basic recipe to make if you are short of preparation time.  The secret to an excellent lamb roast is to cook it “low and slow”.

1 whole leg of lamb roast
Seasoning salt and pepper

Preheat oven to 300 degrees Farenheit.  Trim most of the fat off.  Season roast with salt and pepper.  Place fat side up on rack in roasting pan.  Do not add water.  Insert meat thermometer into thickest, meaty part.  Cover and roast until thermometer registers 160 degrees for rare or 180 degrees for well done – approximately 4-5 hours.  Remove roast to hot platter, slice and serve hot.