INGREDIENTS:
•
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
DIRECTIONS:
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
INGREDIENTS:
•
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
DIRECTIONS:
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
INGREDIENTS:
•
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)
DIRECTIONS:
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
