Herself's Recipes

This is a nice winter dish. Everything can be put together the night before and left in the fridge and taken out and cooked the next day. A good dish for a lazy Sunday or for company.

one leg of lamb (1 lb per person)
1 lg potato per person
2 cloves garlic (crushed)
1 lemon
1/2 cup olive oil
water
1 Tbsp oregano

Preheat oven to 350′

Put oil, 1/2 cup of water the 2 cloves of garlic,oregano ,lemon juice from lemon and the yellow peel from lemon into a (9×13) baking pan

Wash potatoes and cut into 1/2″ slices

Put lamb and potatoes into baking pan and mix until they have been covered with water/oil mixture.

While cooking check frequently and add water to keep about 1/2″ in bottom of pan.

Bake until meat thermometer says lamb is done, (30 -60 minutes depending on the size of the lamb)

Note: The acid in the lemon acts as a tenderizer, so be sure to let it do its work over night.

Grandma’s Collected Recipes, Lamb Stuffed Eggplant

2 – 1 pound eggplants
2 Tblsp butter
1 onion, diced
1 pound ground lamb
1/2 dry white wine
1 – 1 pound can tomatoes, drained and diced
1 Tblsp chopped fresh parsley
1/2 tsp oregano
salt and pepper to taste
2 eggs
4 Tblsp grated Parmesan cheese
2 Tblsp breadcrumbs

Remove stems from eqqplants and cut eggplants in half lengthwise
Place in boiling, salted water for 10 minutes
Drain and cool
Scoop out pulp and chop

Saute onions and meat in butter until they are cooked
Add wine, tomatoes, parsely, oregano, salt, pepper and eggplant pulp
Cook until all the liquid is absorbed
Beat eggs and cheese together and add to mixture

Stuff eggplants and top with bread crumbs
Place in baking dish, and bake at
350′ for 45 minutes

I can’t date the paper my grandmother cut this out of, but on the back side is an A&P ad advertising salmon @$1.29/lb and baked hams at $5.49 for a 5 pound can.