Salt Lake Telegram | 1937-02-16 | Page 18 | Lamb with Oriental Flavor

LAMB WITH ORIENTAL FLAVOR . w " ' ..x ' " ' " " . ...... -1 I Thrt lamb and rice) is choice combination ( Lamb and rice, according to history, is a food combination of strictly-Oriental -origin Since iamb- rise been -the favorite food in Oriental countries for many, many years, it Js not surprising that these two foods form the basis of many a desert feast. It la a common sight say Oriental travelers, to see a whole lamb being roasted over an open fire In preparation prepa-ration for a feast day. The lamb Is roasted whole, then torn apart with the hands and served with a steaming steam-ing bowl of hot, highly flavored rice. The platter of lamb and rice, pictured pic-tured here, while it is not too Oriental Ori-ental to bis enjoyed, is suggestive of those fsr away desert scenes. Instead In-stead of trie whole lamb roasted over an open fire. It makes use of the ever popular rib chops, which are broiled by direct heat, the method most nearly approximating outdoor cookery. Te Broil Perfectly To broil lamb chops perfectly, thoroughly preheat the broiling oven with the regulator set to "high." Place the chops on the rack far enough from the flame or heating element that by the time the top is nicely browned, they will be about half done. Then season with salt and pepper, turn, and allow them to finish cooking. For the chops, pictured here, the meat has been removed from the ends of the rib bones, and ripe olives placed over these bones, another Oriental influence. Rather than seasoning ths rice highly, you may want to serve it as a mound of plain boiled rioe, and serve the highly sessoned sauce separately sep-arately so that each person may add a quantity large or small as he prefers. A spiced tomato sauce such as the One given below Is delicious with both lamb and rice. , Ternete esere Tee caps cooNed tomatoes, 1 tablespoon table-spoon fat. 1 email onion, 1 clove earlle, 1 tablespoon suaar, cup Worcaeter-ehlre Worcaeter-ehlre aauca, te cup catsup, te cup vine-ear, vine-ear, black pappor. red pepper, salt end Bustard to taste. Cut the onion and garlic into very fine pieces and let brown slightly In hot fat Add ths other ingredients ingredi-ents and let cook until flavors are blended and the mixture is slightly thickened. Serve with lamb and rice.