6 shoulder lamb chops (about 3-1/2 lbs)
1/4 cup all purpose flour
2 tsp salt
1/2 tsp pepper
1 can (10-1/2 oz) condensed chicken broth, undiluted
2 tsp bottled steak sauce
1 lb. onions, sliced
6 carrots (about 1 lb.) peeled and sliced
6 all purpose potatoes (about 2-1/2 lbs), peeled and sliced
Thyme sprig
Preheat oven to 350*. Using a small sharp knife, trim all excess fat
from the lamb chops; place the pieces of fat in a large heavy skillet.
Over medium heat, heat the fat pieces, stirring occasionally, until
the fat renders out.
Meanwhile, on a piece of waxed paper, combine the flour, salt and pepper.
Dip lamb chops into the seasoned flour mixture, coating them lightly;
shake off excess flour. Reserve remaining seasoned flour mixture for
use later.
In hot fat in skillet, cook lamb chops turning only once, until lamb
chops are browned on both sides. Remove skillet from heat; transfer lamb
chops to a plate; set aside. Remove and discard all but 2 tbsp of the
pan drippings in skillet. Stir reserved seasoned flour mixture into
drippings in skillet.
Using a wire whisk or a wooden spoon, gradually stir chicken broth and
steak sauce into flour mixture in skillet. Return skillet to heat and
bring gravy to boiling, stirring constantly. Reduce heat and simmer
1 minute longer, stirring constantly. Remove skillet from heat and set
aside.
In a 3-1/2 quart casserole, layer half of the onions and carrots; add
the browned lamb chops. Add half of the potatoes and the remaining
onions. Arrange remaining potatoes and carrots in casserole, overlapping
slices decoratively. Pour reserved gravy over the lamb chops and
vegetables.
Cover casserole with lid or aluminum foil. Place on rack in oven and bake
2 hours. Uncover and bake until meat and vegetables are fork-tender,
about 30 minutes longer. Remove casserole from oven;
garnish with thyme and serve. Makes 6 servings.
1/2 cup chopped onion
1 small clove garlic, minced
2 tbsp cooking oil
1-17 ox can apricot halves
3 tbs vinegar
2 tbs brown sugar
1/2 tsp curry powder
Dash bottled hot pepper sauce
1-1/2 pounds boneless lamb, cut in 1-1/2 inch cubes
In saucepan cook onion and garlic in hot oil til onion is tender but not
brown. Place cooked onion, garlic, oil, apricots, vinegar, brown sugar,
curry powder, hot pepper sauce, and 1 tsp salt in blender container.
Cover; blend til smooth. Return mixture to saucepan, simmer covered,
10 minutes. Cool. Pour mixture over lamb, cover and refrigerate overnight
turning meat occasionally. Drain, reserving marinade. Thread meat on six
skewers; grill over hot coals for 15 to 20 minutes, turning often.
Heat marinade, pass with kabobs. ~Makes 6 servings~
1/3 cup all purpose flour
1-1/2 tsp salt
1/2 tsp dried dillweed
Dash pepper
2 pounds boneless lamb, cut in 3/4-inch cubes
1/4 cup cooking oil
1~ 10 oz. pkg frozen peas
1 cup sliced celery
1/2 cup rose wine
1 cup dairy sour cream
In paper or plastic bag combine flour, salt, dillwee, and pepper.
Add lamb cubes, 1/4 at a time; shake to coat.
In Dutch oven brown lamb in hot oil. Stir in any flour mixture
remaining i9n bag; blend in 2 cups water. Bake, covered at 375*
for 45 minutes.
Stir in peas, celery, and wine; cover and bake til meat is tender,
about 45 minuteslonger. Skim off excess fat. Just before serving,
stir in sour cream. Heat throught but do not boil.
Makes 6 servings
1 pound boneless lamb shoulder,
....cut in 1/2-inch cubes
2 tbsp cooking oil
4 medium carrots, thinly sliced (2 cups)
1-1/2 cups chopped onion
1 cup chopped celery
1 cup dry lentils (8 oz)
1 tbsp instant chicken boullion granules
3 cloves garlic, minced
2 bay leaves
1 tsp dried oregano, crushed
1/2 tsp salt
1/8 tsp pepper
3 cups hot water
In large skillet brown lamb cubes in hot oil; drain off fat. Stir in carrots,
onon, celery, lentils, boullion granules, garlic, bay leaves, oregano, salt
and pepper.
Turn mixture into a 2 or 2-1/2 quart casserole, add hot water. Bake, covered
at 350* til meat and vegetables are tender, about 1-3/4 hours, stirring
once or twice. Add more water during cooking, if needed.
Makes 6 servings.
3 to 4 pounds lamb riblets, cut in serving size pieces
1/2 cup chopped onion
1 tbsp cooking oil
3/4 cup catsup
1/4 cup water
3 tbsp Worcestershire sauce
2 tbsp brown sugar
2 tbsp vinegar
3/4 tsp salt
Dash bottled hot pepper sauce
Trim excess fat from riblets. Cook riblets, covered, in boiling salted water
til tender, 1 to 1-1/4 hours. Drain. Meanwhile, cook onion in oil til tender.
Add catsup, water, Worcestershire, brown sugar, vinegar, salt and hot pepper
sauce, heat throught.
Grill riblets over medium-hot coals for 10 to 15 minutes, turn.
Grill 10 to 15 minutes. Brush riblets with catsup mixture; continue grilling
til riblets are hot and glazed, 10 to 15 minutes more. Reheat catsup mixture.
Brush on riblets before serving; pass with meat.
Makes 4 servings.
1 cup tomato juice
1/2 cup finely chopped onion
1/3 cup lemon juice
1/4 cup finely chopped dill pickle
1/4 cup finely chopped green pepper
2 tbsp sugar
1 tsp salt
1 tsp dried marjoram, crushed
4 tsp cornstarch
2 tbsp cold water
6 lamb shoulder chops, cut 1 inch thick
In saucepan combine tomato juice, onion, lemon juice, pickle, green pepper,
sugar, salt, cumin, marjoram and 1/4 tsp pepper. simmer, covered, til onion
and green pepper are tender, about 10 minutes. Blend cornstarch and cold
water; stir into sauce. Cook and stir til thickened.
Grilllamb chops over medium coals for 10 to 12 minutes. Turn chops
and grill til done, 10 to 12 minutes more, brushing frequently with sauce.
(Keep sauce warm by placing it in small saucepan on grill.) Pass the
remaining sauce with the lamb chops.
Makes 6 servings.
