LAMB SERVED HOT OR COLD

Press, Volume CVI, Issue 31249, 22 December 1966, Page 2

LAMB SERVED HOT OR COLD

You may be planning a traditional Christmas dinner at home or you may favour a picnic-style meal at the beach. For either occasion New Zealand lamb makes a suitable “piece de resistance.” For dinner at home cherry glazed lamb will appeal. Its attractive and appetising colouring will also reflect the atmosphere of Christmas. The cherry glaze and minted cream sauce are perfect accompaniments to the delicate flavour of lamb. For a special effect pour a tablespoonful of brandy over the lamb at the table and set it alight To complete the meal served creamed potatoes, buttered peas and cauliflower. For those having a picnic dinner, make a stuffed baked leg of lamb. This can be prepared a day or two beforehand and kept in the refrigerator for the picnic. The pineapple in the stuffing keeps the stuffing moist You can carve the joint at home and make sandwiches, or take the whole joint to the picnic and serve it with bread rolls and salad. Tomato and cucumber salad, potato salad and crisp lettuce are suitable accompaniments.

CHERRY GLAZED LAMB Ingredients: 1 leg of lamb lib cherries i pint water loz sugar joz butter 1 tablespoon lemon juice 2 teaspoons cornflour 1 tablespoon brandy.

Method: Pre-heat oven to 325 deg. F. and place leg of lamb, fat side up, on a rack in a roasting tin. Cook for 30-35 minutes for each pound of lamb. When cooked, place joint on hot serving dish.

Remove stalks and stones from cherries. Put cherries, water, sugar, butter and lemon juice in saucepan and

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simmer for 10 minutes. Blend cornflour with a little cold water to a smooth paste, add to cherry mixture, bring to the boil, and boil for three minutes. Add brandy and pour cherry glaze over joint Garnish with mint leaves. Carve in thick slices, serve hot with gravy and minted cream sauce. MINTED CREAM SAUCE Ingredients: i pint cream Pinch salt 1 tablespoon lemon juice 2 tablespoons finely chopped mint Method: Whip cream and salt till stiff. Beat in lemon juice and mint. BAKED STUFFED LEG OF LAMB Ingredients: 1 boned leg of lamb 2 cups fresh white breadcrumbs 2 level tablespoons chopped mint 1 level teaspoon chopped parsley 1 finely grated lemon rind Salt and pepper 1 egg 2 tablespoons melted butter i cup crushed pineapple i cup browned breadcrumbs.

Method: Mix together the white breadcrumbs, mint, parsley, lemon rind, salt and pepper. Add beaten egg, melted butter and crushed pineapple and mix well Place this stuffing into the cavity left by removing the bone and secure in a neat shape with string. Roast joint at 325 deg. F. for 30-35 minutes for each pound of stuffed joint Twenty minutes before joint is cooked take out of oven and carefully remove the skin from the outside. Sprinkle the browned breadcrumbs over the joint Return to oven and cook for remaining 20 minutes. When cooked leave to cool. Carve meat when cold, serve on slices of buttered French broad or rolls and garnish with lettuce and tomato salad. —From the Meat Producers' Board.