Recipes
ROAST LEG OF LAMB
1 (5 lb.) leg of lamb
1 clove garlic, sliced
1 tsp. rosemary
Lemon juice
Salt & black pepper
Preheat oven to 300 degrees. Cut small slits in lamb and insert the garlic. Rub meat with rosemary and lemon juice and sprinkle with salt and pepper. Place meat in roasting pan and roast, uncovered,
Add 2 cups water or red wine to pan. 18 minutes per pound for well done. Serve with pan gravy.
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of the
Little Butcher
Since
1968
Hours: Mon - Fri 7am - 7pm Sat 8am - 6pm Sun 8am - 5pm
LAMB PATTIES
1 lb. ground lamb
garlic powder
1 tsp. rosemary
Lemon juice
Salt & black pepper
Preheat frying pan. Form ground lamb into a
patty and fry in hot oil. Cook as you would a
hamburger. Season with lemon juice, salt & pepper, and garlic powder ( or garlic salt).
Serve with mashed potatoes and a green vegetable.
Grilled Lamb Chops
Preheat grill or broiler. Mix 4 tbs. olive oil with garlic, salt, and pepper, and rosemary, and toss the chops in the mixture.
Grill over high heat or broil the lamb chops for 5 minutes, basting with the remaining oil & garlic mixture. Turn and cook until done, about 5 minutes longer.
Do not overcook. Serve with garlic bread & salad.
Lamb Stew
Use our Cubed Stew Lamb and brown in large, heavy-bottomed pot in a tbl. of vegetable oil and 1 tsp. garlic. Add onions, tbl. flour and stir. When lamb is browned add 2 C. water, 1 can of drained tomatoes, 1 tsp each of thyme, parsley, and 1 bay leaf. Simmer for 45 minutes. In a large skillet, melt 3 tbl. butter over medium low heat. Add carrots, celery and onions to skillet; cook, stirring, until vegetables are lightly browned. Add to broth and lamb in the large pot. Cover and simmer lamb stew for 30 to 45 minutes, or until tender, adding more water or beef stock, if necessary. Skim off fat; serve with crusty, hot bread.
