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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Apr 22, 1981
Page
20
Aunt Ruths recipe box showcases lamb cooking tips and a spring lamb banquet at UW Stout. The article explains what qualifies as lamb, explains seasonal spring lamb, and notes the meat’s tenderness and nutrient content. It also describes selecting lamb with pinkish red color, fine texture, and firm white fat.
Roast lamb with fat side up on a rack in an open pan. Do not add water or cover. Use a meat thermometer and remove at 135 rare 155 medium or 165 well done. Rest 15-20 minutes, temp rises about 5 degrees.
Recipe instructions for marinating and skewering lamb shoulder cubes with orange wedges and onions. Mix oil, soy sauce, and lemon juice. marinate 2-4 hours. Thread on skewers and broil until browned and cooked through about 13-14 minutes yield 4 servings.
A stir fry recipe marinate lamb in soy sauce brandy garlic and cornstarch. Cook with ginger onions and bouillon then add bean sprouts snow peas water chestnuts and cashews. Stir fry briefly and serve with rice yields six servings.
A hearty lamb stew using boneless lamb shoulder. Coat cubes in flour with salt and pepper, brown in oil, and simmer with water and dill seed. Add celery onion carrot potato and peas in stages, thickening with remaining flour mixture. Serves six.
Roll lamb shoulder seasoned with flour brown sugar salt and cloves. Roast uncovered in 325 oven two hours insert thermometer then baste with sauce and roast further until 160 to 170 degrees. Finish by resting 30 to 35 minutes per pound for doneness.
Loin lamb chops seasoned with onion salt and pepper broil 7 10 minutes per side then finish with a Parmesan garlic oregano topping. Cook 2 minutes longer to reach preferred doneness.
Marinate four to five lamb chops in soy sauce oil and lemon juice for 2-4 hours in the refrigerator. Grill or broil over hot coals or rack until browned, 6-8 minutes per side, then 4-5 minutes more. Yield 4-5 servings.
Trempealeau County Farm Bureau Women announce a county farm city supper on April 28 at 7 30 p m in the Blair Community Room. Guest speaker Mrs Harold Bridget Olson of Ettrick an instructor at Taylor High School will share ideas on giving an assertive speech. Attendees are asked to bring a dish to pass and a city friend.
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