Lamb recipes

Here are some lamb recipes to try for Easter.

Lamb and white bean stew

1 lb. lamb stew meat

1 onion, chopped

4 cloves garlic, minced

1 green pepper

1 spring fresh rosemary

2 15-oz. cans white beans, drained (like Northern beans)

1 15-oz. can stewed tomatoes

1 cup water or white wine

1 teaspoon black pepper

1 tablespoon balsamic vinegar

Brown the meat in a little olive oil until nicely browned. Then add the onions, garlic, green pepper and rosemary. Cook 5 minutes. Add the beans, tomatoes water or wine and bring to a low boil. Lower heat, cover and simmer for one hour. Add pepper and vinegar and cook another five minutes. Good when made a day ahead and then reheated.

Glazed leg of lamb

1 5-7 lb. leg of lamb, bone in

2 cloves garlic, cut into slivers

1/3 cup red currant jelly

1 teaspoon grated lemon peel

1 tablespoon lemon juice

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon pepper

Trim fat from lamb. Cut small slits in surface and insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan. Roast in preheated oven at 325 for 20 minutes a pound or until meat thermometer reads 145-150 for medium rare. Meanwhile in a small saucepan stir together the jelly, lemon peel, juice, ginger salt, mustard and pepper. Heat through and keep warm. Brush the roast with jelly mixture during the last 30 minutes of cooking. Let roast stand 20 minutes before carving.