Lamb
« Previous EntriesApricot-Roast Lamb Shoulder
Monday, August 18th, 2008
2 lb Lamb shoulder, boneless
8 oz Apricots; dried
3/4 c Chicken stock; hot
Salt Pepper 1/2 t Thyme; dried
1/2 t Ginger; ground
2 ts Cornstarch
Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator overnight. Trim off any fat from lamb and pat dry Chop apricots finely (scissors work well) and combine with chicken stock. Set [...]
Japanese Skewered Lamb (Low Cal)
Friday, August 15th, 2008
2 lb Lean boneless lamb
1/4 c Soy sauce
1 T Honey
2 T Vinegar
2 T Sherry
2 ea Garlic cloves
1/4 t Ground ginger
1 1/2 c Bouillon
Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), [...]
Three Meat Stew with Vegetables (Pichelsteiner)
Thursday, August 14th, 2008
1 tb Lard
1 1/4 lb Pork and beef as well as
-lamb or mutton (mutton -gives An excellent flavor), cut -into 3/4 inch cubes 2 md To 3 md onions, diced
Salt Freshly ground black pepper Crushed marjoram 3 md Potatoes, peeled and finely
-diced 1 sm Celery root, peeled and
-diced, OR 4 celery Stalks, diagonally sliced 1/2 [...]
Lamb Ribs Teriyaki
Wednesday, August 13th, 2008
———————————-BARB DAY———————————- 4 lb Breast of lamb
1 ts Garlic Salt
3 tb Soy Sauce
2 ts Sugar
1 ts Ginger; ground
1/2 c Sherry
1 ts Mei Yen Seasoning
Have breast of lamb cut into serving-size pieces of 2 or 3 ribs. Arrange ri in glass baking pan or mixing bowl. Combine Soy Sauce, Ginger, Mei Yen, Garlic Salt, sugar, and [...]