Recipes Included On This Page Rack of Lamb with Mint Topping Rhubarb Cake From Mix Rhubarb Cake from Scratch Roasted Leg of Lamb Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rack of Lamb with Mint Topping Recipe By :Liquor Control Board of Ontario (LCBO) Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lamb racks 1/4 cup chopped fresh mint 2 tablespoons olive oil 2 tablespoons soy sauce 2 garlic cloves -- chopped 1 tablespoon lemon juice 1/4 cup fresh breadcrumbs Salt Fresh ground pepper Sauce: 1/2 cup finely chopped red onion 2 cups red wine 2 cups beef stock -- or chicken stock 2 tablespoons mint jelly -- or apple jelly 1 teaspoon cornstarch -- combined with 1 tablespoon water There are usually 8 chops to a rack. If frozen, defrost racks overnight in the refrigerator. Trim racks of fat. Heat a skillet on medium-high heat and fry racks 3 minutes per side or until outside is golden. Let cool. Combine mint, oil, soy, garlic, lemon juice and breadcrumbs. Season with salt and pepper; spread over racks and marinate 30 minutes. Preheat oven to 425 F (220 C). Place lamb fat side up in a baking dish. Roast for 15 to 30 minutes depending on thickness of rack or until pink. Let lamb sit for 10 minutes while making sauce. Pour fat out of pan leaving about 1 teaspoon. Add onion and saute until softened, about 3 minutes. Pour in wine and bring to a boil. Reduce to 2 tablespoons. Add stock. Bring to boil and cook for 2 minutes or until sauce has reduced slightly. Stir in mint jelly and cornstarch mixture. Bring to a boil, stirring. Carve lamb into chops and serve on hot plates with some sauce on the side. Source : Liquor Control Board of Ontario (LCBO) ­ Recipe by Lucy Waverman Contributed to the FareShare Gazette by Claudia; 15 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 7g Fat (52.0% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 1670mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Rhubarb Cake From Mix Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- pudding in the mix okay 4 cups rhubarb -- cleaned and cut up 1 1/2 cups sugar 2 cups heavy cream Grease and flour a 13x9-inch cake pan. Mix cake mix according to directions. Pour into cake pan. Mix rhubarb and sugar; put on top of cake. Pour the cream over everything and bake at 350 degrees F. for about 1 hour 15 minutes or until a toothpick inserted into the top of the center comes out clean. Cool and then refrigerate. Contributed to the FareShare Gazette by Jennie in response to a request; 31 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Cake from Scratch Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown sugar 1 egg 1/2 cup shortening 1 cup milk or 1 cup sour milk 1 tablespoon vinegar 2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 1/2 cups rhubarb -- chopped 1/2 cup granulated sugar 1 teaspoon cinnamon Preheat oven to 325F. Mix brown sugar, egg, shortening, sour milk, flour, salt, baking soda and rhubarb together in order given. Pour into greased 9 x 13-inch pan. Sprinkle white sugar and cinnamon over top. Bake for 45 minutes. Contributed to the FareShare Gazette by Wendy in response to a request; 31 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Leg of Lamb Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 leg of lamb -- (4 to 5 pounds) 2 tablespoons olive oil 1 tablespoon dry mustard 1/2 teaspoon rosemary 1 teaspoon basil 1 pinch crushed mint leaves 1/2 teaspoon ground black pepper 1 teaspoon salt 2 garlic cloves -- crushed and minced 1/4 cup finely chopped parsley Clean the meat, removing extra fat. Mix olive oil, mustard, basil, rosemary, mint, garlic, salt and pepper. Rub leg of lamb with mixture. Place lamb in a plastic bag and refrigerate for 12 hours. Preheat oven to 325 F (170 C). Place leg of lamb on roasting pan, fat side under. Bake, uncovered, for 3 1/2 hours. Cover the meat with juices from time to time during cooking. Serve on very hot plates. Garnish with chopped parsley. Source : Nadia on http://recettes.1001delices.net/ plats-principaux/agneau/gigot-d-agneau-roti_r58.html Translated by Claudia Contributed to the FareShare Gazette by Claudia; 20 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 4g Fat (86.2% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

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