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Show Housewives Celebrate Lamb Week With Many Tempting Dishes Housewives throughout the state are celebrating Utah Lamb Week during August 30 to September 6. Sponsored by the lamb interests of Utah, this week will find lamb featured in retail markets. Here are some little quirks to add tastiness when you serve your lamb dinner: Vinegar seasoned with mint leaves gives an excellent sauce for basting lamb. A glaze of current jelly gives Athat different flavor" to lamb roast. One-half cup finely chopped apricots gives the stuffing of a lamb cushion roast a flavor you'll like. Pineapple rings with edges dipped dip-ped in green sugar and centers filled with mint jelly are pretty garnishes of lamb. Lamb chops spread with Roquefort Roque-fort cheese mixed to a paste with cream gives them an unusual flavor fla-vor you'll like if you're a Roquefort Roque-fort enthusiast. If you would like a whiff of garlic with your leg of lamb, and we're sure you want no more than a wiff, insert a small clove of garlic in the leg joint. Be sure to remove it before you take the roast to the table. While they are still sizzling, spread lamb chops with mint jelly. Sour cream adds zest to lamb stew. Pears, pineapple, peaches and apricots are delightful, indeed, when browned in the pan with roast lamb. Basting the leg of lamb with lemon juice may add the tart flavor you like. While that whiff of garlic is still in the air, you might make a marinade of four large garlic cloves quartered with one-half cup olive oil. Let stand twenty-four hours, then dip lamb chops in oil and broil. |