Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- May 2006 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Rack of Lamb with Mint Topping
Rhubarb Cake From Mix
Rhubarb Cake from Scratch
Roasted Leg of Lamb

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
* Exported from MasterCook *

Rack of Lamb with Mint Topping

Recipe By :Liquor Control Board of Ontario (LCBO)
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lamb racks
1/4 cup chopped fresh mint
2 tablespoons olive oil
2 tablespoons soy sauce
2 garlic cloves -- chopped
1 tablespoon lemon juice
1/4 cup fresh breadcrumbs
Salt
Fresh ground pepper
Sauce:
1/2 cup finely chopped red onion
2 cups red wine
2 cups beef stock -- or chicken stock
2 tablespoons mint jelly -- or apple jelly
1 teaspoon cornstarch -- combined with
1 tablespoon water

There are usually 8 chops to a rack.

If frozen, defrost racks overnight in the refrigerator.

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.

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

Preheat oven to 425 F (220 C). Place lamb fat side up in a baking dish.
Roast for 15 to 30 minutes depending on thickness of rack or until pink.
Let lamb sit for 10 minutes while making sauce.

Pour fat out of pan leaving about 1 teaspoon. Add onion and saute until
softened, about 3 minutes. Pour in wine and bring to a boil. Reduce to 2
tablespoons. Add stock. Bring to boil and cook for 2 minutes or until sauce
has reduced slightly. Stir in mint jelly and cornstarch mixture. Bring to
a boil, stirring.

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

Source : Liquor Control Board of Ontario (LCBO)  Recipe by Lucy Waverman

Contributed to the FareShare Gazette by Claudia; 15 May 2006.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 201 Calories; 7g Fat (52.0% calories from 
fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 1670mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other 
Carbohydrates.


 

* Exported from MasterCook *

Rhubarb Cake From Mix

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix -- pudding in the mix okay
4 cups rhubarb -- cleaned and cut up
1 1/2 cups sugar
2 cups heavy cream

Grease and flour a 13x9-inch cake pan.

Mix cake mix according to directions. Pour into cake pan. Mix rhubarb and
sugar; put on top of cake. 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.

Cool and then refrigerate.

Contributed to the FareShare Gazette by Jennie in response to a request;
31 May 2006.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 



 

* Exported from MasterCook *

Rhubarb Cake from Scratch

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups brown sugar
1 egg
1/2 cup shortening
1 cup milk
or 1 cup sour milk
1 tablespoon vinegar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups rhubarb -- chopped
1/2 cup granulated sugar
1 teaspoon cinnamon

Preheat oven to 325F.

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

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

Bake for 45 minutes.

Contributed to the FareShare Gazette by Wendy in response to a request;
31 May 2006.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 



 

* Exported from MasterCook *

Roasted Leg of Lamb

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 leg of lamb -- (4 to 5 pounds)
2 tablespoons olive oil
1 tablespoon dry mustard
1/2 teaspoon rosemary
1 teaspoon basil
1 pinch crushed mint leaves
1/2 teaspoon ground black pepper
1 teaspoon salt
2 garlic cloves -- crushed and minced
1/4 cup finely chopped parsley

Clean the meat, removing extra fat.

Mix olive oil, mustard, basil, rosemary, mint, garlic, salt and pepper. Rub
leg of lamb with mixture. Place lamb in a plastic bag and refrigerate for
12 hours.

Preheat oven to 325 F (170 C).

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

Cover the meat with juices from time to time during cooking.

Serve on very hot plates.

Garnish with chopped parsley.

Source : Nadia on http://recettes.1001delices.net/
plats-principaux/agneau/gigot-d-agneau-roti_r58.html

Translated by Claudia

Contributed to the FareShare Gazette by Claudia; 20 May 2006.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 43 Calories; 4g Fat (86.2% calories from 
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 269mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!