Meat Dishes

Lemon Herb Roast Leg of Lamb

• 3 large garlic cloves, peeled
• 1 tbsp fresh rosemary leaves or 2 tsp dried
• 1 tsp freshly grated lemon peel
• 1/2 tsp each salt and pepper
• 1/2 cup fresh lemon juice
• One 8-pound bone-in leg of lamb, trimmed of excess fat
• 2 tbsp olive oil
• freshly ground black pepper
• 1 cup beef broth

Pan Gravy

• Pan juices from leg of lamb
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp fresh lemon juice

Heat oven to 450 deg. Have ready a large roasting pan with a rack.

Chop garlic, rosemary, lemon peel, salt, and pepper together with large knife until mixture is pastelike. Scrape into a small bowl. Stir in 2 tsp of the lemon juice.

With tip of a small knife make about 12 deep slits on each side of the lamb. Using a small measuring spoon, push about 1/4 teaspoon of garlic mixture into each slit.

Rub lamb with oil, then sprinkle with pepper. Place on rack in roasting pan. Pour 1 cup beef broth over the lamb.

Roast 15 minutes. Spoon remaining lemon juice over meat, then reduce temperature to 350 deg. Roast 1 1/2 to 2 hours longer, basting 3 times with pan juices, to desired doneness (For rare: 130 deg on a meat thermometer inserted into thickest part not touching fat or bone, 140 deg for medium and 150 deg for medium-well).

Remove lamb to serving platter. Cover with loose foil tent to keep warm. Let stand 15 minutes. (As meat rests, the juices redistribute and internal temperature should rise about 10 degrees.)

Meanwhile make pan gravy: Spoon off and discard all but 2 tablespoons fat from juices in roasting pan. Place pan over medium high heat. Whisk in flour until smooth, scraping up browned bits from bottom of pan. Gradually whisk in beef broth and lemon juice until blended. Bring to a boil, reduce heat to low and simmer 5 minutes, whisking several times, until gravy is thickened. Stir in pepper. Makes 2 cups.

Sloppy Joes

• 1 1/2 Pound Ground Meat
• 1 med. Onion, Chopped
• 1 cup catsup
• 1/2 cup water
• 2 Tbsp sugar
• 2 Tbsp vinegar
• 1 tsp chili powder

Brown meat and onion in skillet. Drain most of grease. Mix remaining ingredients and add to browned meat. Simmer one hour.

Greek Sauce

• 1 Pound Ground Meat
• 1 med. Onion, Chopped
• 2 Tblsp Oregano
• 1 Tblsp Worcestershire Sauce
• 2 tsp Horseradish Mustard
• 1/2 tsp Cayenne Pepper, more or less to taste
• 1 tsp Chili Powder
• 1/4 tsp Rosemary
• 1 tsp Sweet Basil
• 1 Tblsp Ground Cumin
• 1/2 tsp Pepper
• 1 tsp Salt
• 1 Tblsp RED HOT Sauce, or more to taste
• 4 cup Water
• 1-8oz Can Tomato Sauce

Cook meat in water, bring to boil and add other ingredients. Simmer uncovered to desired consistency, about 2-3 hours.