secrets of the family ‘rack’ From page 2@ & shoulder boneless 30 min- utes per Ib. For all of these cuts pre- heat vour oven to 325 F (160 C) and for the meat temperature set your probe around 140 F. But the tol- lowing cuts need higher temperatures: @ loin of lamb, 15 to 20 minutes per Ib. at 350 F wen temperature, 140 F probe temperature. rack of lamb, 10 to 15 minutes per Ib, at 400 F oven temperature, 140-145 F probe temperature. This week, two wonder- ful lamb recipes. The first one is courtesy of the busy chefs at the New Zealand Lamb Co. The second is our family favourite. ZVOu, sige: athe: tate Chances ati Girt Saf Brarinae Boneless leg of Spring Lamb with Spinach and Wild Mushroom stuffing. 1 New Zealand spring lamb leg, boneless (1.4 kg) 2 Tbsp. butter 2 shallots or green onion 4 lb wild mushrooms sliced (or local whites) 2 Tbsp. Madeira, port or red wine 10 oz. washed, chopped % ¢. bread crumbs 4c. walnuts, chopped 1 egg beaten 2 Tbsp. grated lemon rind 4 tsp nutmeg raw drained spinach, and Method: Sprinkle inside of lamb with salt and freshly ground pepper. Melt the butter in a large heavy fry- ing pan. Add shallots and Quaker instant Oatmeal. cook until tender. Add mushrooms and continue cooking until soft. Pour in the Madeira. Ina large bowl, combine mixture with remaining ingredients. Mix well. Preheat oven to 325 F. Spread stuffing over leg Rolf and tie securely, Roast in medium oven 325 F (160 C) for approximately one hour. Serves six. “Our” Rack of Lamb 2 racks of lamb, fresh, (8 ribs). Ask your butcher to “French” cut it. - 2 Tbsp. coarse Dijon-style mustard % ¢. chopped parslcy 6 cloves fresh garlic, crushed % ¢. pinenuts crushed 2 c. bread crumbs Salt and pepper to taste. toasted, Method: Mix together the crumbs, mustard, garlic. and pinenuts. Set aside. With a sharp knife score the fat surface of each rack ina criss-cross pattern, abour 4- inch deep. Sprinkle with salt and pepper. Place racks fat side up into a roasting pan. Cover the racks with the erunvb mixture, press into the scored fat of the racks. Set aside for 20 minutes. Preheat oven to 450 F. Place the pan in the preheat- ed oven. Roast 25 minutes or so, The meat should be medium rare. Serve at once, with your favourite style of potatoes, and fresh aspara- gus for example. Serves 4. — Send your questions on any culinary topics ta: A Chef in Your Kitchen, PO Box 18627, Delta B.C., V4K 4V7 or e-mail to: . Chicken Drumsticks Assorted varieties. 325 to 470g. SAVE at feast §1.58 cn tres Green Giant Niblets Com Or Cream Style Corn. 341 to 398 mL. AS 96 on four a 433 | Rae a mL nr Fe bce - Sales Assorted varieties. & on four R0g SAVE at least $2.96 on four Edwards Coffee. leguiar, Fine or Extra Fine ares 737 g. FIRST ONE - Combined varieives. SAVE al least $1. a | Sun-Rype juice. Seasoned. individually Quick Frozen. Said in a 4 kg box for only $6.96 each. LIMIT TWO. Told Dutch Potato Chips Asscrted varieties. 340g. SAVE at least $2.98 on ten Assorted varieties. § Litre, Pas deport of ema levy where e appicable, SAVE at least §2.16 on four “Primo Pasta Sauce Astoried ‘varieties, SAVE at least $2.96 on four “Kraft Salad Dressing Assorted varieties. 475 mL. FIRST THREE - Combined varieties. SAVE at least $1.20 B= lone vee en BUFFET*9” Sun. & Mon. 5-8 p.m. (no coupons on Sun & Mon) Open for Lunch praia riday 12-2 Take-out service also available Z: | IN TOWER PARKING — | Authentic (at westside of building) | | ps . Cutaine i) 175 E. 3rd St..N.Van. 985-5477 open 7 Days a Week until 10 p.m. ER 2 GEE Ee se ee ee Tel: 922-2411 i CHESA} preraurant 1734 mere Drive, 1 Mest Vancouver 235 ith Street, West Vancouver 922-7678 Open Tuesday-Saturday from 30 pm Pe eT / | hew Millennium % New Speciaisi Surfside is 26! Hew Vork Surfside Steak Piatter: Served with potato. Breaded & deep fried prawns, scallops, calamari and sole, served with French a | Seafood i Cannetioni Filled with ! shrimps, scallops, fish, mushrooms, I onion-& baked with I cheese sauce & served I with rice. sole topped with toasted almonds, served with rice. Chicken Aleha Boneless breaded breast of chicken glazed with pineapple sauce, served with rice. “All entrees include soup of the day or garden salad and vegetabies. Offer vaio until Feb. 12/00 Seafood & Steak House I Open 7 days from 5:30pm 1 2070 Marine Dr.,N.Van. 980-2611) ony 1 coupon required for 2 or more. Please present coupon. Not valid with any other promotional offer. | = Ver ot oe — wn a ee es ee ee