Lamb puts spring into your mealtime

There are many spring lambs in the fields on the outskirts of town. It is a favorite meat of my family. Many say they do not like lamb, but in questioning, I find they have never eaten it or else they have had mutton.

  • Wednesday, March 19, 2014 2:28pm
  • News

There are many spring lambs in the fields on the outskirts of town. It is a favorite meat of my family. Many say they do not like lamb, but in questioning, I find they have never eaten it or else they have had mutton.

Lamb is the name given to the meat of lambs; mutton, to the meat of sheep. Lamb is immature and less nutritious than mutton. Mutton ranks with beef in nutritive value and digestibility but it lacks the tenderness and flavor of lamb. Many object to the strong flavor of mutton and consequently will not eat lamb.

A family favorite –

LAMB SHANKS

WITH CURRIED RICE

4 lamb shanks

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 envelope dried onion soup mix

2/3 cup condensed beef consommé or red wine

1 teaspoon Worcestershire sauce

1/2 cup Major Grey chutney, chopped

Brown the lamb shanks in hot oil; add next five ingredients. Put into a large pot, cover and cook over low heat 2-21/2 hours or until lamb is tender. I prefer a slow cooker on low all day. Just before serving add the chutney and heat through.

Serve with a Fruited Curry Rice – In a medium saucepan, bring 1 tablespoon butter and 21/2 cups water to a boil. Add 3/4 cup long grain rice, 1 chicken bouillon cube, crushed, 1/2 teaspoon curry powder, 2 tablespoons dried minced onion and 1/4 cup mixed dried fruits. Cover, reduce heat and simmer for 20 minutes. When serving, sprinkle slivered almonds on top. Makes about 3 cups.

– from my files

There are many ways to use this springtime treat – try it and you’ll wonder why you’ve not eaten it before.

COPYRIGHT. MARIAN PLATT, SEQUIM, 2009.

Marian Platt can be reached at 683-4691 or

mlplatt@olypen.com.

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