Gourmet Foods

• 1 ¼ lbs. lamb steak
• 2 cloves garlic
• 1 large onion, sliced
• 4 tbs. olive oil
• Pinch of rosemary
• ½ cup dry sauterne
• Salt and pepper to taste

Have lamb sliced very thin (about ¼ inch) and cut into 3 inch squares.

Sprinkle lamb lightly with salt and pepper; place a small piece of garlic and a slice of onion in the center of each square; roll and fasten with toothpicks.

Heat olive oil in skillet; brown rolls quickly about 5 minutes or until golden in color. Sprinkle pinch of rosemary over all; cover; cook slowly about 15 minutes or until tender. Add sauterne; simmer 3 minutes.

Serve very hot. Serves 4.

• 1 baby lamb (about 8 lbs.)
• 12 strips bacon
• 3 large tart apples
• 6 cloves garlic
• 2 whole cloves
• 1 large onion, sliced
• Salt and pepper to taste

Have lamb cleaned, dressed, and split for stuffing. Rub lightly, inside and out, with salt and pepper. With point of sharp knife make 3 small openings on each side of the lamb’ insert small pieces of bacon and garlic. Stuff lamb with three whole peeled apples, 4 strips of bacon, and 2 whole cloves.

Sew or skewer to prevent stuffing from falling out.

Place lamb in Roasting pan; put balance of bacon strips and onion over it; brown in hot oven about 30 minutes.

Baste frequently until whole lamb is golden brown. Then lower heat; roast about 1 ½ hours or until tender.

Baste occasionally. If pan becomes dry, add a little water.

If preferred, lamb may be broiled over charcoal on a spit.

• 3 pounds boneless lamb
• ¼ cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 3 tablespoons fat
• 1 cup diced onions
• 1 cup canned tomato sauce
• 1 cup sliced green peppers
• 1 bay leaf
• 3 potatoes, peeled and sliced
• 1 package frozen mixed vegetables

Cut the lamb into 2 inch cubes. Mix together the flour, salt, pepper, paprika and garlic powder. Lightly roll the lamb in this mixture, then brown in the fat with the onions. Add the tomato sauce, water, bay leaf and green peppers. Cover and cook over low heat 1 ½ hours. Add the potatoes and vegetables. Cook 20 minutes. Remove bay leaf. Serves 6 to 8.

• 2 cups dried lima beans
• 2 lamb shanks
• 2 onions, sliced
• 3 tablespoons fat
• 2 cloves garlic, minced
• 2 teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon ginger
• 3 cups water

Soak the beans overnight in water to cover. Bring to a boil and cook 30 minutes. Drain.

Brown the lamb and onions in the fat. Add the garlic, salt, pepper, ginger and water. Cover and cook over low heat for 2 ½ hours or until lamb and beans are tender. Add a little water if necessary. Serve 6 to 8.