Plum  Glazed  Lamb

 

 

 

 

INGREDIENTS:

1 leg of lamb (4 to 5 pounds)

2 cans (15 ounces each) plums, pitted

2 garlic cloves

1/4 cup lemon juice

2 tablespoons soy sauce

2 teaspoons Worcestershire sauce

1 teaspoon dried basil

salt and pepper to taste

 



DIRECTIONS:

 

Preheat oven to 325 degrees.

 

Place lamb, fat side up, on a rack in a shallow baking pan.

 

Season with salt and pepper.

 

Bake for 2 1/2 to 3 hours or until meat reaches desired doneness.

 

For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170

 

Meanwhile, drain plums, reserving 1/2 cup syrup.

In a food processor, place the plums, reserved syrup, garlic, lemon juice, soy sauce,

Worcestershire sauce and basil.

Cover and process until smooth; set aside half of plum sauce.

 

Baste lamb every 15 minutes during the last hour of roasting.

 

In a small saucepan, simmer reserved sauce for 5 minutes; serve with meat.

 

 

Serves 10 - 12

 

 

 

 

 

Barbecue  Glazed  Lamb  Chops

 

 

 

 

INGREDIENTS:

4 lamb loin chops (1 inch thick and about 6 ounces each)

1/3 cup thawed orange juice concentrate

1/3 cup barbecue sauce

 


DIRECTIONS:

 

In a small saucepan, combine the orange juice concentrate and barbecue sauce.

Cook and stir over medium heat for 3 to 4 minutes or until heated through;

set aside 1/3 cup for serving.

Spread remaining sauce over both sides of lamb chops.

Place on a broiler pan.

 

Broil 4 to 6 inches from the heat for 4 to 9 minutes on each side

or until meat reaches desired doneness.

 

For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170

 

Serve with reserved sauce.

 

 
Serves 4

 

 

 

 

 

20  Minute  Beef  Stew

 

 

 

 

INGREDIENTS:

1 pound boneless sirloin steak, cut into 1 inch cubes

1 tablespoon vegetable oil

1 can (10 3/4 ounces) tomato soup, undiluted

1 can (10 3/4 ounces) French Onion soup, undiluted

1 tablespoon Worcestershire sauce

1 package (24 ounces) frozen vegetables for stew

 


 

DIRECTIONS:

 

In a large skillet over medium-high heat, stir-fry beef in hot oil

until browned and juices evaporate.

 

Add soups, Worcestershire sauce and vegetables; bring to a boil.

 

Cover and cook over low heat for 10 minutes or until vegetables are tender.

 

 
Serves 4

 

 

 

 

 

             

   

    

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