Easy Lamb & Potato Bake * Prep Time: 20 min.
Cooking Time: 35 min.
4 American lamb shoulder blade chops or leg steaks, 3/4" thick (1 1/2
Non-stick spray vegetable coating
2 Tbsp. cornmeal
1 Tbsp. prepared mustard
4 tsp. water
1 package (4.5 to 5.5 ox.) scalloped potato mix, 4 or 5 serving size
1 tsp. caraway seeds
Spray a skillet with non-stick coating. Brown chops over medium-high heat
about 5 minutes on each side.
Prepare scalloped potato mix in an 8" x 8" x 2" baking dish,
according to package directions except omit margarine and add
Combine cornmeal, mustard and water and mix well.
Spread mustard mixture on surface of browned chops; place mustard-side up
on top of dried potato mixture.
Bake, uncovered, in 400º oven for about 35 minutes or until lightly
browned. Remove from oven; let stand 5 minutes.
Nutrition per Serving: Calories 334 Total fat 10 g Cholesterol 80 mg Sodium
Grilled Lamb Steaks with Choice of Basting Sauces *
2 American lamb center leg steaks, cut 1-inch thick
In a small bowl, combine the basting sauce ingredients. Trim fat from steaks.
Place lamb on the grill rack directly over moderate coals. Grill 4 inches
from coals for 15 to 20 minutes or to desired doneness, turning once and
brushing occasionally with desired basting sauce. (Or, broil 3 to 4 inches
from heat 15 to 20 minutes, turning once and brushing occasionally with
desired basting sauce.) Makes 4 servings.
Mint Raspberry: Combine 2 Tbsp. olive oil, 2 Tbsp. raspberry vinegar,
1 tsp. chopped fresh mint, and 1 clove garlic, minced.
Teriyaki: Combine 1/4 cup lemon juice, 1/4 cup soy sauce, 1/4 cup
honey, 1 tsp. grated gingerroot or 1/2 tsp. ground ginger, and 1 clove garlic,
Curry: Combine 1/4 cup plain yogurt, 1 tsp. curry powder, and 1 clove
Lemon Pepper: Combine 2 Tbsp. olive oil, 1 Tbsp. red wine vinegar,
1 Tbsp. finely chopped onion, and 1 1/2 tsp. lemon pepper.
Nutrition facts per serving: 203 calories 8 g total fat 95 mg cholesterol
72 mg sodium
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