The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

PAGE 20, WHITBYFME RSwEDNESDAY,JULY 11, 1990 ......... ... .. The popular taste of barbecued foods has evolved over time frointhe..-...-'..x".,.*.. days of the caveman. Early man discovered how deliciousmeat tasted when roasted over a roaring fire. . One of the Most delicious and tender meats to barbecue is New Zealand. Spring. Lamb.' The smokey flavor, that coals impart complements the unique flavor of lamb and makes a refreshing change . .:* fromi the, traditional hamburger or hot dog. Lamb cooks very quickly and tastes great when marinated in a fruity mixture such as lime juice. Serve with fresh summer vegetables, -..4 easy-to-ffake salads, ice cold drinks. and cool dessert for a summertime meal that will leave you plenty of time toerenjy the beautiful- outdoors. Simple marinate the lamb chops a day ahead of time and toss them .- on the barbecue when that hungry crowd gathers. Then sit back and. enjoy the go od weather. >Impreas your- guests by serving an easy but delicious spicy barbecued leg of Iamb. Covered with a spicy coating, it can be refrigerated for a day or two before grilling - perfect for;--ummer entertaining. -, 4.,,.w ,Lamb chops wiÏth lime-nu'nt chutney -:... 4 New Zealand 4 j-4 Spring Lamb .. shoulder chops, defrosted Incup fresh niint leaves 250 mL . $... 1/2 cup fresh coriander leaves 125 mL ............. 3 tbsp lime juice 45 mL 1 sinall onion, 1 quartered 1 jalapeno chili, seeded 1Spicy b rbe u dleg,..of 1lamb and halved 1 (1 1/2 inch/1 cm) 1 New Zealand Spring Lamb 1 1/2 tsp pepper 2 mL piece fresh ginger butterflied leg, defrosted 1/2 tsp cinnamon -2 mL 1 tsp granulated sugar 5 mL (about 2 1/2 lb/ 1.25 kg) in2 tsp -Chili powder 2 mL ~ <1/4 tsp saIt i mL2 tbsp lemon juice 30 mL '1/2 tsp cardamon .2 mL Pat chops dry and slash edges; place in shallow glass dish ju st Sts rehgne, minced 15 mL 1 cup plain yogurt 250 mL big enoiXgh te hold them in single layer. In food processor or 4 cloves garlic, minced 4 1/4 cup almonds, finely chopped 50 MI blender, chop mint and coriander; set aside. Place lime juice, 1 tsp cumin, ground 15 mL 1ltbsp honiey <l5 MI onion, chili and g*ge i achine and process te a paste. i tsp turmerie, ground 5 mL Remove 2 tbsp (30 reL) of paste and rub over tep of chops. Cover and marinate at least four hours or overnight. Pat lamb dry and make several siashes in thickest meaty side of meat. Place feIl (parchment) side dow Return mint and coriander to machine with sugar and in shallow glass dish. lu amall bowl, stir tegether lemon juice, ginger, garlic, cumin, turmnerie, peppr, saIt. Blend well, transfer te small bowl, cover and refrigerate cinnamon, chili powder and cardainon; rub ail over meaty side of leg. Stir together yogurt and almonda until serving time. Spread over meat., Cover and refrigerate up te two days. Bring out te room temperature for 30 minute Let, chops stand at room temperature for 30 miùnutes* before barbecuing. before barbecuing. Then place on greased grill 4-inches (10 Place meaty side up on oiled grill 6 inches (15 cm) from miedium-high coals or on medium high setting cm) above medium-hot coals or on, medium-high setting and Drizzle top with honey. Grill for 15 te 20 minutes.per'side, turning once sud. spooning on some marinade grill. about six minutes per side, turning once. Makes 2 te uti3itrn-remartre i14'(60)For meimrr ru ntil desired doneness. Transfer te utn servings. board, cover loosely with foil and let stand for 10 minutes before carving àcros grain in thin diagona ________________________________________ lices. Makes about 6 servings. Umm Swnrdfish Steaks marinated in teriyaki Mnd grîlled with butter and bacon, 7COMPLETE WITH 201b CYLUNDER, FULLY ASSEMBLED & DELUVERED Valid JuIy 1lth 1o 2lst, 1990 I We Carry a Compete Line of Repacement Parts for ail B.B.Q.'S -SHEPHERD BROILMASTER DOOIT ALL WITH PROPANE Open: Mon. ta Fri.: 8anm - 50m