Lamb Stew
This is our favorite! We never seem to get enough stew meat, so I use ¾ to 1 pound rather than 1 12/ pounds. I add more garlic and a little Lowry’s seasoning salt too. Taken from the 1979 revised edition of the Better Homes and Gardens New Cook Book.
1 ½ pounds boneless lamb, cut in 1-inch cubes
1 clove garlic, minced
4 medium carrots, cut in 2-inch lengths
6 tiny onions
3 small potatoes, pared and cubed
½ teaspoon dried basil, crushed
1 10-ounce package frozen peas
2 tablespoons snipped parsley
Coat meat with flour. In large saucepan, brown meat in small amount of hot shortening. Add 3 cups water, garlic,
2 teaspoons salt and ¼ teaspoon pepper. Cover; simmer 1 hour, or till meat is almost tender. Add carrots, onions, potatoes, and basil; cook, uncovered, 20 minutes, or till done. Add peas and parsley. Cook 5 minutes. Season with salt and pepper. Serves 6.
Marinade for Lamb
This recipe is enough for a 5 pound leg of lamb. Halve the recipe for smaller amounts such as chops or steaks. Tastes great!
3 T Dijon mustard
2 T soy sauce
1 T lemon juice
2 cloves minced garlic
Mix all together and smear it all over the meat. Marinate for at least 1 hour or as long as overnight.
When ready to grill or bake lamb, remove meat from marinade and pat dry with paper towel to remove excess marinade.
