Show some tested lamb recipes roast lamb larded with garlic choose a leg rolled shoulder or breast of lamb iamb season with salt and nd pepper and place small slivers rs of garlic into tiny slits in the meat use I 1 very small bud for a roast prepare as described for leg of lamb serve on a platter garnished g a with green beans and glazed carrots make a gravy from the drippings droppings drip pings and serve with lamb the flavor of garlic will scarcely be decided yet it willi will give the roast a different flavor 1 0 I 1 cushion astle shoulder have the bones removed from ai shoulder of lamb iamb and the roast sewed on two sides leaving one side open for putting in the dressing wipe with a damp cloth rub with salt pepper and garlic and pack lightly with the sausage dressing i sausage dressing pound bulk sausage 2 tablespoons grated onion 2 tablespoons chopped pars 1 ley 1 3 cup bread crumbs salt and i pepper stock or water fry the sausage with the onion and parsley stirring constantly until the meat is cooked enough so it separates into particles add the crumbs and seasonings and benough enough liquid to make a moist dressing while hot pack into the lamb shoulder sew or skewer up the opening place on a rack in an open pan and set in a slow oven deg P F cook until done allowing about 35 minutes to the pound of meat 0 braised braided shoulder done bone shoulder of lamb and put a few sli slices ces of fresh pork shoulder on it then roll and tie tic into place slice cabbage lor slaw into the bottom of the pan place rolled shoulder on this bed of cabbage season well with salt and pepper add 4 tablespoons vinegar ano and sprinkle with sugar and caraway seeds cover and cook very slowly until lamb is tender about two and one offe half hours 0 breast of lamb bonne femme have pocket cut in breast 0 of lamb iamb by inserting knife at the large end fill pocket with sausage meat mixed with minced parsley skewer open end shut with small wooden skewers brown in hot fat surround with potatoes add a little water cover and cook slowly serve hot with pan gravy to which chopped parsley has been added 0 lamb chops italian lamb lam b chops trenched 1 cup sifted crumbs A teaspoon salt 3 teaspoon pepper 3 tablespoons ar mesan cheese grated beaten gg egg melted butter wipe chops with a damp cloth roll oil in melted butter then in a mixture made of sifted crumbs heese cheese and seasonings roll in eaten beaten egg and agam again in crumb mixture braal nicely allowing ten t rl to t fifteen minutes for medium ven lo 10 t thick ick chops and twenty five to thirty minutes if cut double thickness 0 stuffed lamb chops select 6 rib chops cut 34 3 4 inch thick fry 6 tablespoons fine bread crumbs in butter in which I 1 tablespoon finely minced onion has been browned season with salt pepper and a little poultry se seasoning moning cutting from the meat side make a pocket large enough to insert a tablespoon lAble spoon of the stuffing then broil in the usual manner |