Your Reading List

Send Recipes Or Recipe Requests To: – for Aug. 19, 2010

I am slightly intimidated about cooking lamb, not because it presents any special challenge, but because I can so seldom cook it. I’m typical of many Canadian-born types raised in a generation when lamb simply wasn’t a meat of choice in family households.

We’re missing out. Have you tried a well-prepared lamb dish? This is a delicious meat and one we’d do well to try more often for the sheer pleasure of good eating. If you’re lucky enough to source fresh, Manitoba-raised lamb and looking for help preparing it, or for recipe ideas, you’ll find everything you’re looking for on the Canadian Sheep Federation’s website.

The following two recipes are sourced from this site, which are reprinted from Madame Jehane Benoit’s Cooking Lamb…for sheer pleasurebooklet. If these recipes whet your appetite for more lamb dishes, log on to and follow the links to its recipe section under “Resources.” There you’ll find over a dozen recipes plus additional cooking tips for preparing lamb.


A very good source for recipes for using all that garden produce now available is the Peak of the Market’s website at This recipe for preparing a small acorn squash is a recent “Recipe of the Week.”

3 small acorn squash

1/3 c. brown rice

3 tbsp. onion,

finely chopped

3 tbsp. celery, finely diced

3 tbsp. dried cranberries

Dried sage leaves

1 tsp. butter cut into

small pieces

3 tbsp. orange juice

1/2 c. water

Slice off tops of squash and a bit of bottom so squash sits upright. Scoop out seeds and discard. In small bowl; combine rice, onion, celery, cranberries and sage. Stuff each squash with rice mixture. Dot with butter. Pour 1 tablespoon orange juice into each squash over stuffing. Stand squash in slow cooker. Pour water into bottom. Cover and cook on low for 2 -1/2 hours or until squash is tender. We enjoy receiving your recipes or recipe requests. Please contact us at:

ManitobaCo-operatorRecipe Swap

Box 1794 Carman, Man. R0G 0J0 or email: [email protected]


This is a recipe courtesy of Manitoba Turkey Producers and just right for these long, hot days of August when you don’t want to go heating up the kitchen to prepare a meal. This is a recipe you can prepare ahead and serve direct from the refrigerator! You’ll find more fresh turkey salad recipes at and

1/2 lb. cooked turkey

1 small cucumber

1-1/2 tomatoes

1 tbsp. finely

chopped onion

1-1/2 carrots, grated

3/4 c. plain

lower-fat yogurt

2 tbsp. fresh,

chopped parsley

1 tbsp. fresh, chopped

coriander (or cilantro)

1/2 tsp. ground cumin

Cut turkey in 2-inch julienne strips. Peel cucumbers. Cut in half lengthwise and then slice thinly. Core tomatoes and cut into 1/2-inch cubes. Toss together cucumbers, tomatoes, carrots and onions. Drain off any liquid. Add turkey. Combine yogurt, parsley and seasonings. Pour over salad ingredients. Refrigerate until time to serve on a bed of lettuce.

ManitobaCo-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

[email protected]


6 loin or rib lamb chops

1 tbsp. salad oil

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. basil or oregano

1 garlic clove, crushed

Juice of 1 lemon

1/2 tsp. French or

German mustard

Try these on the barbecue. Remove excess fat from the chops. Mix the salad oil, salt, pepper, basil or oregano, and garlic and roll the chops in the mixture. Let them marinate in the liquid for two hours at room temperature. Broil or pan fry, with or without fat. When ready to serve, set the chops on a hot platter and pour over the lemon juice mixed with the mustard.


1 lamb shoulder,

3 to 4 lbs.

1/2 tsp. pepper

1 tsp. salt

1/2 tsp. paprika

Use either a boned and rolled shoulder or an unboned type.

1/4 tsp. nutmeg

1/2 tsp. sugar

3 tbsp. melted

margarine or salad oil

2 onions, sliced

Mix together the salt, pepper, paprika, nutmeg and sugar. Coat the meat. Brown over medium heat, turning until all the meat has a golden-brown colour all over, then add the onions, stir in the fat for a few seconds. Cook 1- 1/2 -2 hours or until meat is tender. To make the gravy, remove lamb, bring drippings to a boil over direct heat, until it has a nice consistency, stirring constantly.

Serves 6. Serve with rice mixed with parsley and buttered green peas.







Stories from our other publications