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Show PLANKED LEG LAMB STEAKS With the week of September 3 to 10 officially designated as Utah Lamb Week, housewives throughout the state are interested inter-ested in taking advantage of the many lamb 'cuts on the market and their preparation into attractive attrac-tive and appetizing dishes. The leg of lamb has always been recognized as one of the most popular of lamb cuts. Above is an illustration of planked leg lamb steaks. Cut from the leg of lamb, these steaks have the same tenderness and delicious flavor. The steaks are broiled in the same manner as are lamb chops; that is, they are put on a rack in a thoroughly pre-heated broiler broil-er so that there is a distance of about 3 inches between the steaks and the source of heat. After being be-ing nicely browned on one side, they are turned and allowed to finish cooking on the second side. Just before done they are arranged ar-ranged for serving on a wooden plank, garnished with cooked green beans and cauliflower, and returned to the oven to re-heat the vegetables and finish the cooking of steaks. This makes a particularly nice way of serving lamb steaks for company, because not only are they delicious, but also very attractive in appearance. Among other lamb dishes which always win the favor of the housewife, house-wife, are roast leg of lamb, cushion, cush-ion, style shoulder stuffed with a savory dressing, broiled lamb chops, lamb pie, rolled breast of lamb, lamb patties, and a tasty lamb stew. |