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I . Directions for "Butterfiyrng*9 a Leg of Lamb into a "butterflied" .let. The sirloin sectiM chops, if desired) already has been removed f and the cut face should show the end of th bail joint. Remove the ffil (thin membrane) MBSIWWJ aitchbone, ••• . j. ..u .. " PAGE 14*PLAINDE ALEE - WEDNESDAY. JULY 13.1963 - ' y-vrv--• " It's Barbecue Time Again! The word is out... there really are some new . and different things to serve for this traditional American feast: • American lamb, in whatever form preferred, cooks well on the grill and is considered the in thing to serve. Lamb's very special flavor is en­ hanced, not overpowered, by marinades and sauces. The price of lamb is right, too, fitting in with the budget of cost-conscious cooks. And if that were not enough, lamb is low in calories. For the next barbecue, why not serve a mari­ nated "butterflied" leg of lamb? • Next on the ail-American menu is rice. Rice ...American? Absolutely. Over 99% of all the rice eaten in the United States is grown here in the states of Arkansas, California, Louisiana, Mississippi, Missouri and Texas. In fact, the United States grows so much rice that 60% of the crop is exported. Rice in salads is the newer and trendier way to serve this world-wide favor­ ite. Rice is low in calories, 82 per 1/2 cup, and is super economical -- less than 4C per serving! • California Brandy is the ingredient that makes this meal "special." It's more reasonable in price than the imported kind. This lighter brandy is fermented and distilled right in California from the world-famous grapes of the San Joaquin Valley. Brandy from California is a better buy, too, and the light flavor goes especially well in summer drinks and meat mari­ nades. American lamb, American rice and California Brandy can make patriotic meals all year round. 4̂ 4 This special leg of lamb is easy to cook on the grill and even in a broiler. When immersed in a brandy marinade hours or a day before cooking, lamb takes on an exotic flavor that will please family and friends alike. Marinated Butterflied Lamb 4 to 5-pound leg of lamb (sirloin off) 1 cup coarsely chopped carrots 1 cup sliced celery 4 sprigs parsl?y 2 cloves garlic, minced 3 cups water 1/4 cup California brandy 1-1/4 teaspoons salt 1/2 teaspoon basil leaves 1/4 teaspoon freshly ground pepper Remove fell, trim excess fat and "butterfly"leg of lamb following directions provided in box (or have your meat retailer prepare it). Trim lamb across shank, and sirloin ends to form a uniformly-shaped rectangle. (Use this lamb, approximately 1-1/4 pounds, for the Braised Lamb recipe.) Make a vegetable garni with carrots, celery, pars­ ley and garlic. Place in saucepan; add water, cover and sim­ mer 15 minutes. Stir in brandy, salt, basil and pepper and continue cooking, covered, 10 minutes. Cool. Place lamb in utility dish or plastic bag. Pour marinade over lamb, turn­ ing to coat. Cover dish or tie bag securely and marinate in refrigerator 4 to 6 hours or overnight, turning several times. Thread 2 long metal skewers through lamb to secure and facilitate turning roast. Place lamb on outdoor grill 5 to 7 inches from heat.* Br.oil at moderate tempera­ ture over ash-covered coals to desired degree of doneness: 140°F. for rare; 160°F. for medium and 170°F. for well done. Allow 40 to 60 minutes total cooking time, depend­ ing on doneness desired. Turn leg several times, brushing with marinade during cooking. Carve into thin slices. Makes 8 to 10 servings. 'Follow manufacturer's directions for broiling on covered or gas grill- The above directions can be followed for broil­ ing the butterflied leg on a rack in the broiler pan of a range. Rice and lamb have been eaten together in the Middle East for centuries. So it's no accident that ^this salad with Middle East seasonings and ingredients goes so well with lamb. Middle East Rice Salad 3 cups hot cooked rice 1/4 cup vegetable oil 2 tablespoons lemon juice 3/4 teaspoon seasoned pepper 1/2 teaspoon each salt, crumbled rosemary leaves, oregano leaves and minced garlic 1/4 teaspoon mint leaves, crumbled 1 small zucchini, thinly sliced v 1 medium tomato, peeled, seeded and chopped 4 ounces Feta cheese, cut into small cubes (about 2/3 cup) Spoon rice into large mixing bowl. Blend oil, lemon juice, seasoned pepper, salt, rosemary, oregano, garlic and mint. Stir into rice. Cover and let cool. Add zucchini, tomato and cheese, stirring lightly to combine. Serve at * room temperature or chill before serving. Makes 6 servings. -V . f . •. • . V' • % " , .. T .* • * ' . • • • . . . • . • . ' > • ' ' -j •*' * » • s • X ; California brandy is an absolutely delicious addition to refreshing summer drinks and its light and fruity taste blends so well with many juice combinations. Brandy Collins • jt 1£% 2-1/2 ounces California brandy 1 to 2 teaspoons sugar 1/2 to 1 ounce lemon juice Club soda, iced . Lemon slice Orange slice Maraschino cherry Shake brandy, sugar and lemon juice well with ice. Strain into 1^- ounce glass half filled with ice. Add soda and stir. Garnish with fruit. Makes 1 drink. mm wrv, m WKX .•r-v' v. ' • ' ' ' • ' After the leg of lamb has been butterflied fqr the grill, quite a bit of meat remains on the bone. Trim the meat from the bone and use for this recipe. Flavored with brandy and served over ginger-flavored rice, in no time lamb is turned into another first-c Braised Lamb with Gingered Rice ; (unillustrated) 1-1/4 pounds boneless lamb, cut Dash nutmeg into 3/4 to 1-inch pieces 1 small onion, cut into 8 wedges 2 tablespoons flour 3 tablespoons raisins 3/4 teaspoon salt 1 tablespoon California brandy 1/8 teaspoon pepper 1 medium cooking apple, cubed 1 tablespoon oil Ginger Rice* 1 cup water Dredge lamb in combined flour, salt and pepper. Brown lamb in cooking oil in large frying pan. Pour off drippings. Add water and nutmeg. Cover and cook slowly 20 minutes. Add onion, raisins and brandy and continue cooking, covered, 20 minutes. Stir in apple and continue cooking, covered, 5 minutes. Makes 4 to 5 servings. 'Gingered Rice 8 J mm. . . ";.i' - • v.- >• ' ' - ; v - ' V ' r S*/ mt