Because of its natural tenderness, lamb is ideal for outdoor cookery. Always remove excess fat and use tongs when turning.
Pork Lamb Meatballs
1/2 cup oatmeal 1/3 cup barbecue sauce
1/3 cup chopped onions 1/4 cup milk
1 egg, slightly beaten 1/3 cup honey
1/2 pound ground lamb 3/4 teaspoon salt
1/2 pound ground pork 1/8 teaspoon pepper
Preheat oven to 375º. Mix all except meats, barbecue sauce and honey. Add meat to egg mixture and mix thoroughly. Spray pan and form balls with mixture. Bake 15 minutes or until brown turning after 8 minutes. For sauce heat barbecue sauce and honey until hot. Serve over meatballs.
Lamb Stew
2 pounds lamb stew meat 6 medium red potatoes,
1 tablespoon butter peeled and cut into cubes
1 tablespoons olive oil 4 bay leaves
1 pound carrots, sliced 2 fresh thyme springs
2 medium onions thinly sliced 2 fresh rosemary sprigs
2 garlic cloves, minced 2 teaspoons salt
1 1/2 cups chicken broth 1 1/2 teaspoons pepper
Additional chicken broth 1/4 cup heavy cream
about 2 cups
Preheat oven to 325º. Brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook l minute. Gradually add broth. Stir in lamb, potatoes, bay leaves, thyme, rosemary and salt and pepper.
Cover and bake 1 1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through.
