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FareShare Gazette -- May 2006 Recipes

A home-style FareShare Gazette -- May 2006 Recipes made with Olive Oil, Soy Sauce, Lemon Juice, Fresh Breadcrumbs, and Red Onion. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1/4 cup
• 1/2 cup
• 2 cup
• 1 tbsp
• 1 pkg
• 1 1/2 cup
• 2 cup
• 1 1/2 cup
• 1 cup
• 1 tbsp
• 2 cup
• 1/2 tsp
• 1 tsp
• 1/2 cup
• 1 tsp
• 2 tbsp
• 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   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.

2. 2

   Combine mint, oil, soy, garlic, lemon juice and breadcrumbs. Season with salt and pepper; spread over racks and marinate 30 minutes.

3. 3

   Preheat oven to 425 F (220 C). Place lamb fat side up in a baking dish.

4. 4

   Roast for 15 to 30 minutes depending on thickness of rack or until pink.

5. 5

   Let lamb sit for 10 minutes while making sauce.

6. 6

   Pour fat out of pan leaving about 1 teaspoon.

7. 7

   Add onion and saute until softened, about 3 minutes.

8. 8

   Pour in wine and bring to a boil.

9. 9

   Reduce to 2 tablespoons.

10. 10

    Add stock.

11. 11

    Bring to boil and cook for 2 minutes or until sauce has reduced slightly.

12. 12

    Stir in mint jelly and cornstarch mixture.

13. 13

    Bring to a boil, stirring.

14. 14

    Carve lamb into chops and serve on hot plates with some sauce on the side.

15. 15

    Amount Measure Ingredient -- Preparation Method

16. 16

    1 package yellow cake mix -- pudding in the mix okay

17. 17

    Mix cake mix according to directions.

18. 18

    Pour into cake pan.

19. 19

    Mix rhubarb and sugar; put on top of cake.

20. 20

    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.

21. 21

    Mix brown sugar, egg, shortening, sour milk, flour, salt, baking soda and rhubarb together in order given.

22. 22

    Pour into greased 9 x 13-inch pan. Sprinkle white sugar and cinnamon over top.

23. 23

    Mix olive oil, mustard, basil, rosemary, mint, garlic, salt and pepper.

24. 24

    Rub leg of lamb with mixture.

25. 25

    Place lamb in a plastic bag and refrigerate for 12 hours.

26. 26

    Place leg of lamb on roasting pan, fat side under. Bake, uncovered, for 3 1/2 hours.