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Cranberry Orange lamb Chop ( 2 servings)
4 Lamb lion chop 1 in thick
1/2 cup sugar
1 cup cranberries
1/4 cup orange juice
1 tsp granted orange rind
1 tsp Dijon mustard
pinch allspice.In a small saucepan over medium heat, combine sugar, cranberries, orange juice, rind, Dijon mustard and all spice.
Cook until boils and cranberries pop ( approx 10-12 minutes) Set aside.
In a preheated broiler, 4 inches from heat, boil lam chops on one side for 6 minutes.
Turn chops and boil for another 4 minutes. Spoon one tsp of sauce over each chop.
Boil for another one minute. Serve extra sauce on the side.
Serve with parsley potatoes and vegetable.<hr>
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雪 山 臭 狐 </blink></marquee></font color=green>Rack of Lamb (two servings)
1 8-rib lamb rack
1/4 cup fine soda cracker crumbs
2 tbsp chopped fresh parsley
1 clove garlic, chopped
1 tbsp butter melted
1 tbsp Dijon mustard
pinch salt and pepperRemove top fat cap and set rack of lam in shallow pan, bone side down. Roast in 220 degree C oven for 30 minutes
Combine crumbs, parsley and garlic. Add melted butter and stir to blend. Set aside.
Remove lamb from oven. Spread to service with mustard and sprinkle with salt and pepper. Press crumb mixture onto mustard coating.
Return to oven and roast for additional 15 minutes, or until lamb has reached desired doneness.
Cover loosely with foil and let stand 5 minutes before carving between bones to serve.
Serve with rice and crisp green salad.<hr>
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雪 山 臭 狐 </blink></marquee></font color=green>Mint-Glazed lamb leg
4 lb lamb leg. Boneless
1 tbsp oil
1 tsp each dried rosemary and salt
1/4 tsp pepper
1 clove garlic, chopped
1/2 cup mint jellyCombine oil, rosemary, salt, pepper and garlic. Rub over outside of roast. Stand at room temperature for 1 1/2 hour.
Set lam on rack in shallow pan and place in preheated 230 degree C oven. Immediately reduce heat to 160 degree C. Roast for 35 minutes/ lb for medium well-done lamb.
After lamb has cooked for about 2 hrs, spread top of roast with half of mint jelly. Roast for 15 minutes, spread with the remaining jelly, and roast for final 15 minutes.
Whisk pan drippings and serve over carved roast.
Serve 8<hr>
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雪 山 臭 狐 </blink></marquee></font color=green>
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