ROSEMARY RACK OF LAMB

(RECIPE POSTED BY CAROLE WESTLAKE)

1/4 cup vinegar
1/4 cup oil
1/3 cup lemon juice
1/3 cup orange juice
2 tbsp soy sauce
1 tbsp sugar
2 cloves garlic
2 tsp chives or green onions
2 tsp rosemary leaves

 Combine ingredients in shallow dish and place rack of lamb (6 ribs) last. Marinate for 3-4 hours, turning occasionally. Wrap rack of ribs in foil and barbeque medium hot for 20 minutes on meaty side and 10 mins on bone side. Remove foil and cook for an additional 15-20 mins directly on grill. Turn and baste with marinade often. (Serves 6)

SHEPHERDS PIE

(RECIPE POSTED BY THEODORE ALTON MCELROY)

1 lb lean lamb, minced
1 large onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
salt
pepper
3 to 4 tsp corn starch or 2 Bisto (if you know what it is) and 1 corn starch
2 lbs good mashing potatoes
4 oz butter
salt
pepper

Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.

Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.

When complete, drain off gravy and reserve.

Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.

Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.

Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it). NO CHEESE, PLEASE.