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1991-01-05
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Lamb Chops Korabiak
Categories: Lamb Main dish Easy
Servings: 4
1/4 c butter 1 x Garlic Powder
10 ea mushrooms sliced 1 x salt and pepper
3 ea green onions sliced 1 c dry red wine
4 ea lamb chops 1/2 t rosemary
Melt half of butter in large skillet over medium high heat. Add
mushrooms and onions and saute until tender, about 5 to 10 minutes.
remove and keep warm. Melt remaining butter in same skilled over medium
high heat. Sprinkle chops with rosemary, garlic powder and salt and
pepper. Add to skillet and saute until browned on both sides about 5
minutes. Reduce heat to medium and continue cooking until tender.
Transfer lamb chops to heated platter. Pour wine into skilled and cook
over medium high heat, scraping up any browned its clinging to bottom of
pan, until liquid is reduced by about 1/3. Spoon vegetables over chops
and top with sauce.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Mustard/Wine Marinated Lamb Chops
Categories: Lamb Entertain Main dish Spicy Marinade
Servings: 4
4 ea sirloin lamb chops 1" thick 1 t salt
3 T stone ground mustard 1/4 t pepper
1 c red wine
Rub both sides of chops with mustard. Sprinkle with salt and pepper.
Cover with wine and marinate overnight in refrigerator. Rub again with
mustard just before broiling or pan-frying to desired doneness.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Tarragon Lamb
Categories: Lamb Entertain Main dish Marinade
Servings: 6
4 lb leg of lamb 2/3 c cream
1 t tarragon 1 1/4 c dry white wine
1 T oil 1 x salt and pepper to taste
1 ea onion sliced
Skin the leg of lamb and trim away all the outside fat and as much of
the fat lying between the muscle tissue that you can reach. Score the
flesh deeply with a criss-cross pattern and stuff the slits with the
tarragon. Rub the meat with the oil and cover with the onion. Place in
a suitable dish for marinating and pour over the white wine. Add a
little salt and pepper and leave to marinate for about 2 hours in a cool
place, basting occasionally. Roast the lamb with the marinade, basting
it frequently, in a warm oven 325 deg F until done. About 10 minutes
before the meat is cooked, pour off the marinade and meat juices into a
saucepan. Reduce the gravy to half its original quantity by boiling
vigorously. Carve the meat into thin slices and add the resulting
juices to the marinade. Arrange the meat on a serving dish and keep
warm. Remove the gravy from the heat, stir in cream and carefully re-
heat the sauce until it forms a medium-thick consistency. Pour the
sauce over the lamb and keep warm.
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