Corned  Beef  and  Cabbage






1 corned beef brisket with spice packet (1 pound)

1 medium onion, sliced  

4 cups water  

1/2 cup unsweetened apple juice 

2 tablespoons brown sugar 

1 teaspoon finely grated orange peel

1 teaspoon prepared mustard  

1/8 teaspoon ground cloves  

1/2 small head cabbage 

4 medium carrots, cut into 3 inch pieces  






Preheat oven to 350 degrees.  


Place brisket and contents of spice packet in a large saucepan.

Add onion, water and apple juice.

Bring to a boil.

Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender.


Transfer brisket to an 11 inch x 7 inch baking dish coated with cooking spray;

reserve cooking liquid.


Combine the brown sugar, orange peel, mustard and cloves; rub over meat.


 Bake, uncovered,  for 15 minutes.


Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge.

Add cabbage and carrots to cooking liquid.

Bring to a boil.

Reduce heat; cover and simmer for 15 to 20 minutes or until tender.


Thinly slice corned beef; serve with vegetables.



Yields - 2 servings






Crusty  Roast  Leg  of  Lamb







1 boneless leg of lamb (4 to 5 pounds) 

1 cup soft bread crumbs (about 2 slices)

2 tablespoons butter, melted

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme 

1/4 teaspoon dried savory 

pinch dried basil 

pinch dried rosemary 

pinch dried sage

dash salt and pepper

1 large onion, finely chopped

1 can (14 1/2 ounces) chicken broth 

2 1/2 pounds medium potatoes, peeled and cut into wedges 

1 large tart apple, sliced






Preheat oven to 325 degrees.  


Place leg of lamb on a rack in a roasting pan.


In a small bowl, combine the bread crumbs, butter and seasonings;

spread over meat.

Place onion in pan; pour broth over onion.

Bake, uncovered, for 1 hour.


Add potatoes; bake 30 minutes longer.


 Add apple; bake 30 minutes longer or until potatoes are tender

 and meat reaches desired doneness.


Remove vegetables and apple and keep warm.


Let roast stand for 10 to 15 minutes before slicing.



Yields - 10 servings






Lamb  Chops  with  Mint  Stuffing







8 shoulder lamb chops  

1/4 cup chopped onion

1/4 cup chopped celery 

1/2 cup butter, cubed 

2/3 cup fresh mint leaves, chopped and packed  

4 cups white bread, torn in 3/4 inch pieces     

salt and pepper to taste 

1 egg, beaten

4 teaspoons creme de menthe (optional)  






Preheat the oven to 350 degrees.


Saute onion and celery in butter.

Stir together with mint and bread.

Season with salt and pepper.

Add egg; mix lightly.


Place lamb in a shallow baking dish.

Brush with creme de menthe if desired.

Pile stuffing on top of chops.


Bake for 1 hour.



Yields - 8 servings







 Salem's Den  Salem 2004 and Beyond  

Created by Salem of