HAMNERS’ FAVORITE LAMB RECIPES
Storage Tips: Lamb should be stored in the refrigerateor or freezer immediately after purchasing. Refrigerate fresh lamb at 40 degrees or below.
To maintain optimum quality, frozen lamb should be used within 3-4 months.
1/2 cup white vinegar, 1/3 cup sugar, fresh mint leaves
Heat vinegar and sugar in small skillet, stirring until sugar is dissolved. Snip 1/2 cup of mint leaves. Set aside. Before serving, strain mint leaves. Snip 1/4 cup fresh mint leaves onto sauce. Serve at room temperature with roast. Makes 2/3 cup sauce. If desired, you can add 1-2 tablespoons drippings from lamb.
You can substitute the dutch oven for a roaster oven and coot at 350 degrees.
My Favorite Two Recipes
Leg of Lamb 14-inch Dutch Oven, 1 leg of lamb (3-4) pounds, Salt & Pepper to taste, Lawry’s Herb & Garlic marinade, 1 oven turkey bag
Fruit Marinated Lamb Kabobs
1 1/2 to 2 lbs of lamb cut into 1 1/4 inch cubes, 1/2 tsp. ground cinnamon, 8 oz apple juice, 8 oz pineapple juice, 2 Tbsp. lime juice, 1/2 tsp allspice, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 3 med bell peppers cut into 1 inch pieces, 1 inch cubed pineapples , 16 fresh mushrooms, 2 med onions cut into 1 inch pieces, 8 cherry tomatoes.
Place lamb cubes in a glass baking dish or plastic bag. Combine the juices and spices and pour over lamb. Cover and refrigerate overnight. Turn occasionally.
Thread bell peppers, mushrooms, pineapples, and onions alternating with lamb onto eight skewers. Top each skewer with a tomato. Grill 4 to 6 inches from heat source for 8 to 10 minutes or to desired degree of doneness. Turn frequently; baste often with marinade.