Goshen News, Goshen, IN

Local News

August 19, 2013

Winning fair recipes are meaty dishes

(Continued)

GOSHEN — 1st Place Lamb – Cut

4 Mo’s, Elkhart

Rack of Lamb Glazed


with Citrus and Vinegar

2 full racks of lamb, about 2 to 2-1/2 lbs. each

citrus marinade

salt and pepper to taste

vinegar glaze

Place the lamb in a large container and pour the marinade on top. Cover, chill and allow to marinate at least 2 hours and up to 8 hours (the longer the better). Remove from fridge and bring to room temperature. Pat dry.

Season heavily with salt and pepper. Sear lamb on a hot grill until fat starts to caramelize, then move to indirect heat.

Cook, brushing often with glaze, until meat is to desired doneness, about 115 degrees for medium-rare.

Slice between the bones and serve sprinkled with coarse sea salt. Makes 4-6 servings.

Citrus marinade:

2 tsp. whole fennel seed, toasted

juice of 2 lemons

juice of 2 oranges

1 clove garlic, peeled

2 T. extra virgin olive oil

1 T. crushed red pepper flakes

Blend all ingredients in blender or food processor until combined, about 30 seconds.

Vinegar glaze:

1/2 cup balsamic vinegar

1/2 cup Vincotto (or additional 1/2 cup balsamic vinegar)

1/4 tsp. red pepper flakes

1/2 T. finely chopped rosemary

pinch of salt

Combine vinegar, Vincotto and red pepper flakes in small saucepan and reduce by half, about 8 minutes. Add rosemary and salt.

1st Place Lamb – Ground

Kevin Eyer, Elkhart

Lamb and Veggie Burgers


2-1/2 lbs. ground lamb

1/2 cup diced Roma tomatoes

2 cloves minced garlic

1/4 cup sliced black olives

1/2 cup fresh spinach, chopped

1 medium onion, diced

1/2 cup breadcrumbs

1 egg

4 T. butter

Topping:

3/4 cup mayonnaise

2 tsp. fresh oregano, chopped

2 tsp. fresh basil, chopped

2 tsp. fresh cilantro, chopped

1/3 cup mozzarella cheese, shredded

1/3 cup parmesan cheese, crumbled

Sauté onions and garlic in butter. Cool. Place lamb in medium bowl. Add rest of ingredients once onions have cooled and mix well. Form into 8 patties. Mix topping ingredients in small bowl. Grill burgers over medium-high heat for 5 minutes per side. Once burgers have been flipped, divide topping between burgers. Close grill lid to finish grilling, 3 to 4 minutes.

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Poll

Three Goshen elementary schools — Chandler, Chamberlain and West Goshen — are providing free meals to all students during the school year as part of the U.S. Department of Agriculture’s Community Eligibility Provision of the Healthy Hunger-Free Kids Act of 2010. Nearly 80 percent of students at Chandler, 89 percent of students at Chamberlain and 78 percent of students at West Goshen already qualify for free or reduced-price lunches based on their family income. How do you feel about the new lunch program?

I think it’s a good idea to feed all the students free of charge
I think those who can afford it should pay for their school meals
I think all students should be required to pay for their school meals
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