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Scarsdale Diet Recipes

Beef Recipes
Lamb Recipes
Pork Recipes
Poultry Recipes
Fish and Seafood
Egg Recipes
Vegetable Recipes
Marinade Recipes
Salad Dressings
Salad Recipes
Soup Recipes
Bread Recipes
Fruit Recipes
Gourmet Diet Recipes
International Diet Recipes
Vegetarian Diet Recipes
Money Saver Recipes
Lamb Recipes

Lamb Stew
Wednesday Dinner - Money Saver

1 1/2 pounds stewing lamb (be sure to look for the leanest possible cut)
all visible fat trimmed off, cut into 1 1/2 inch pieces
2 carrots, cut in 1- inch slices
2 medium onions, sliced
2 green peppers, sliced
2 large tomatoes, chopped (or canned tomatoes, drained, about 10 oz)
1 tsp. seasoned salt (or to taste)
Black pepper to taste
Note: this recipe should be prepared in advance, cooled and all fat that rises to top removed before reheating.
Quickly broil lamb pieces on all sides under broiler. Place in saucepan with vegetables and seasonings.
Cook, covered, over low heat one hour or until lamb is tender. If stew becomes dry, add a little tomato juice or bouillon while cooking.
Serves 4.

Braised Lamb Shanks
Wednesday Dinner -Money Saver

This cut of lamb is often fatty. Select shanks as lean as possible, and it is suggested that this recipe
be prepared in advance so that it can cool and fat can be removed before reheating.
2 lamb shanks with visible fat cut off
Use *Ketchup marinade for Lamb and Poultry.
Wipe lamb shanks with damp paper towel, place in marinade in heavy skillet.
Refrigerate for 2 or 3 hours, turning lamb occasionally. Remove lamb from marinade and place under broiler, turning until all sides are browned.
Return lamb to marinade in skillet, cover and cook 1 1/2 to 2 hours until lamb is very tender, basting with juices occasionally. Remove any visible fat. Uncover, and continue cooking 15 minutes.
Let cool, and again remove fat. Reheat to serve.
Serves 2 to 3.

Lamb a la Proven¨al
Wednesday Dinner - Gourmet

5 ounces very lean leg of lamb
1/2 cup beef broth
1 garlic clove, crushed (or less, if preferred)
1/2 cup parsley, chopped and mixed with 1 tablespoon dry rosemary
Salt and pepper to taste
1 small red pimento (packed in water or vinegar)
Preheat oven to 350 degrees.
Be sure all fat is trimmed from lamb Pour 1/4 cup beef broth in an ovenproof dish.
Rub meat with garlic and herbs. Sprinkle with salt and pepper.
Bake 20 to 30 minutes to taste. Pour remaining broth over meat.
Bake 5 to 10 minutes longer. Slice pimento very finely, and sprinkle over lamb.
Serve hot. Serves one.

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