Volume 10, Issue 074 - April 13, 2006

Hello ,

We know American Lamb tastes good, don't we? But is it good for us? That is today's topic. Read on...

Fast Nutritional Facts on Lamb:

• Fresh American Lamb is an excellent source of high-quality protein.
• Lamb is an excellent source of Vitamin B-12, niacin, zinc and a good source of riboflavin and iron.
• Compared to other meats, lamb contains very little fat marbling throughout the meat.
• With most of the fat limited to the outside edges, it's easily trimmed. That means fewer calories -- only 175 in an average 3-ounce serving.
• A recent study also shows that only about 36% of the fat in lamb is saturated. The rest is mono or polyunsaturated, the "good" fat in one's diet.

Source: American Lamb Board

American Lamb Board How to buy, store and prepare lamb. Food service cuts available; plus recipes, sauces, and serving ideas for cooking.

Rosemary Grilled Lamb Loin Chops with Cranberry
and Peppered Apple Relish

Total Time: 30 to 60 minutes
Lamb Cuts: Chops (rib, rack, shoulder, center cut)
Category: Grilling, Entrée
Servings: 4
Preparation Time: 15
Cook Time: 20

Ingredients:

2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, finely chopped
4 double-cut American Lamb loin chops
1 teaspoon salt
4 teaspoons coarse ground black pepper
Cranberry and Peppered Apple Relish (recipe follows)

Preparation:

Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour. Grill over medium-hot coals about 20 minutes or to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Internal temperature will rise approximately 10 degrees. Serve with Cranberry and Peppered Apple Relish.

Cranberry and Peppered Apple Relish

Ingredients:

1/4 cup dried cranberries
1/4 cup apple juice, heated
1 Granny Smith apple, chopped into 1/2-inch pieces
1/4 cup fresh or frozen cranberries
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon course ground black pepper
1 teaspoon brown sugar, packed
pinch salt

Preparation:

Combine all ingredients. Tip: This relish is best made a day ahead to allow flavors to blend.

Source: American Lamb Board

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Nutritional Information of American Lamb Selected Cuts
(Per 3-Ounce Cooked Serving)

Source:  USDA National Nutrient Database for Standard Reference, Release 17 (2004)

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Crown Roast of Lamb with Orange Cranberry Stuffing

Total Time: 60 minutes or more
Lamb Cuts: Roasts (crown, loin, Saratoga, sirloin, others)
Category: Entrée
Servings: 8
Preparation Time: 30 minutes
Cook Time: 1 hour

Ingredients:

1 American Lamb crown roast
1 tablespoon olive oil
1/2 cup finely chopped celery
1/4 cup sliced green onions
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups cooked brown rice
2 cups cornbread stuffing
3/4 cup chicken broth, heated
1/2 cup dried cranberries, raisins or cherries, soaked in hot water for 15 minutes, drain well
1 can (11 ounces) mandarin oranges, drained

Preparation:

Form each lamb rack into half circle and place together to form a circle, bone-side to center. Tie to secure. Place on a rack in a roasting pan. Sprinkle lightly with salt and pepper. Roast in a 375 degrees F oven for 30 minutes.

In skillet, heat oil over medium-high heat. Sauté celery and onion 4 to 5 minutes, stirring occasionally. Stir in allspice and salt. Toss with cooked rice, cornbread crumbs, broth and cranberries. Spoon rice mixture loosely into center cavity of lamb crown.

Roast 20 to 25 minutes more or until meat thermometer registers 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well, and stuffing is heated through. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees.

Garnish with oranges. Cut between individual ribs to serve, serve with stuffing.

Source: American Lamb Board