IDEAS FOR A LEG OF LAMB

Press, Volume CII, Issue 30143, 29 May 1963, Page 3

IDEAS FOR A LEG OF LAMB

[By

ELIZABETH]

Letters on my desk for answering.almost always number among them at least one plaintive plea from a farmer’s wife who is sick of the very sight of a leg of lamb. The thing is to make a specialises collection of recipes for lamb (and mutton) and take pride in changing its appearance and flavour.

Try cutting off steaks, grilling them and serving with a rosette of parsley butter on top. Cut thick steaks off and bore a number of holes, using an apple corer. Fill the holes again with small pieces of chippolata sausages which have been boiled and cooled to firm. Grill or bake them in tomato soup until tender. Or for a change, cook your leg of lamb in one of these wavs.

Crumbed Leg Of Lamb Ingredients: 1 leg of lamb 1 clove garlic 2oz fine white breadcrumbs 1 tablespoon chopped chives 1 tablespoon chopped parsley J teaspoon celery salt Pepper Method: Rub garlic over the lamb and roast in dripping, allowing 15 minutes a pound. Half an hour before cooking finishes, lift from the oven and pat over it a mixture of crumbs, chives, parsley, celery salt and peppesr. Spoon a little of the dripping over carefully and continue roasting until the top is browned and crusted.

Lamb And Bacon

Ingredients: 1 leg lamb Bacon rashers Pinch mixed herbs 2oz bacon fat 2oz butter 6 small onions Drained peach halves Green mint jelly

Method: Sprinkle a, little mixed herbs over a leg of lamb and cover with strips of rindless bacon. Heat butter and bacon fat in an electric frying pan or covered roasting dish and place in the lamb and surround with whole onions. Roast covered until almost tender (15 minutes a pound), then remove lid. Lift out on to a hot dish and surround with drained peach halves filled with green mint jelly. Pour off excess rat and make gravy in the pan. Chop onions and add to the gravy after draining in a sieve.

Lamb Roast

With Juices

Interesting changes of flavour for roast lamb are obtained by roasting in a covered pan and basting from time to time during cooking with any of the following: 2 cups mint sauce Undiluted tomato soup 1 tin of grapefruit juice 1 tin of apple juice and 2 tablespoons chopped mint Or one small jar chopped gherkins or capers and their liquid.

Date Squares

Ingredients: Base: i cup butter 1 cup brown sugar li cups sifted flour Topping: 2 egg whites 1 teaspoon baking powder 2 tablespoons flour 1 cup chopped nuts 1 cup chopped dates U cups brown sugar 1 teaspoon vanilla l-Bth teaspoon salt Method: Mix butter, sugar and flour thoroughly. Knead into a shallow tin, about 9in by din., and bake till light brown (325 to 350 degrees). Allow to cool. Whip egg whites stiffly for the topping, fold in sugar, then- sifted flour and baking powder. Fold other ingredients one by one. Mix well, then spread .on the base. Return to oven at the same temperature until the -topping is golden brown. Cut when still warm. This recipe makes about 18 squares.