Category Archives: Lamb

Lamb Chops With Vegetables

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Ingredients

4 shoulder lamb chops, 1 inch thick
1 can (16 ounces) Chinese vegetables, drained (reserve liquid)
1 can (8 ounces) water chestnuts, drained and thinly sliced (reserve liquid)
3 tablespoons soy sauce
2 beef bouillon cubes
1 clove garlic, minced
1 medium onion, sliced
2 tablespoons cornstarch
1/4 cup water
1 green pepper, cut into 1/8-inch strips
4 cherry tomatoes

Directions

Trim excess fat from meat. Lightly grease large skillet with excess fat; brown meat. Drain off fat. Measure reserved vegetable liquid; if necessary, add water to measure 3/4 cup liquid.

Stir liquid, soy sauce, bouillon cubes and garlic into skillet; heat to boiling. Reduce heat. Add onion; cover and simmer 30 minutes or until meat is tender. Remove meat.

Blend cornstarch and water; stir gradually into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in green pepper, Chinese vegetables and water chestnuts; add meat and tomatoes. Cover; simmer 10 minutes.

4 Servings (240 calories each)

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Lamb Curry

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Ingredients

1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1 apple, pared and thinly sliced
1 teaspoon curry powder
1/4 to 1/2 teaspoon salt
1/4 cup Gold Medal flour
2 cups chicken broth*
2 cups cubed cooked lamb
3 cups hot cooked rice
1/4 to 1/2 cup chopped peanuts, hard-cooked eggs or chutney

Directions

Melt butter in large saucepan. Add onion, green pepper, celery and apple slices; cook and stir gently until onion is tender stir in curry powder, salt and flour. Cook over low heat, stirring until mixture is hot. Remove from heat.

Stir in broth gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat; heat through, stirring occasionally, about 10 minutes. Serve over rice. Pass peanuts to sprinkle on top.

4 to 6 servings.

*Chicken broth can be made by dissolving 2 chicken bouillon cubes in 2 cups boiling water, or use canned chicken broth.

At its best served with a dewy, green salad, a bowl of chilled fresh fruit and cups of steaming tea.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Shish Kabob

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For the most part it is hard to fault this recipe – it’s got meat, veggies, and bacon – but seriously, canned boiled potatoes? Really?

Ingredients

2 pounds lamb, cut in 1 ½ inch cubes
1 teaspoon salt
½ teaspoon coarsely ground pepper
2 gloves garlic, crushed
¼ teaspoon thyme
¼ teaspoon marjoram
2 tablespoons oil
½ cup dry red wine
2 drops Tabasco sauce
8 cherry tomatoes
4 strips bacon, cut in half
8 fresh mushrooms
8 pearl onions
8 small canned boiled potatoes
1 large green pepper, cut in eights

Directions

Marinate lamb cubes overnight in sauce made of salt, pepper, garlic, thyme, marjoram, oil, wine and Tabasco. To prepare: thread meat on skewers, alternative with tomatoes, mushrooms wrapped in bacon strips, onions, potatoes and green pepper. Broil in an electric broiler , oven at 500° or on a barbecue, placing skewers on a rack 3 inches from flame. Turn and baste frequently until done – about 20 minutes.

Serves 4 to 6
Preparation Time: 1 ¼ hours
Approximate calories per serving: 400

Suggested Menu

Shish Kabob
Romaine Salad with Russian Dressing
Ice Cream Roll

© 1973 Curtin Publications, Inc. New York, N.Y.

Shepherds Pie

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Ingredients

2 cups sweet potatoes, mashed
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons flour
2 cups beef bouillon, heated
2 cups cooked lamb, cubed
2/3 cup diced celery
2/3 cup diced carrots
4-ounce can whole mushrooms, drained
1/4 teaspoon crushed rosemary
1 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 400°. Add brown sugar, 2 tablespoons butter and 1/4 teaspoon salt to mashed sweet potatoes; reserve. Melt 2 tablespoons butter in a skillet and sauté onions and green pepper. Blend in flour and cook over low heat 3 minutes. Slowly add hot bouillon, stirring and cooking until the consistency of a thin sauce.  Add lamb, celery, carrots, mushrooms, rosemary, salt and pepper. Turn into a greased casserole. Arrange sweet potatoes around the edge (use a pastry tube for a more decorative effect). Bake for 20 minutes or until potatoes are lightly browned.

Serves: 4

Preparation time: 1 hour

Approximate calories per serving: 430

Suggested Menu

Shepherd’s Pie
Green Peas and Onions
Minted Apple Sauce
Chocolate Cake

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973