15 sl White bread

Butter or margarine; melted Celery seeds 1 c Ground cooked lamb

1/4 c Mayonnaise

1 sm Onion; minced

1/4 ts Paprika

1 ts Lemon juice

2 tb Chopped chives

Pimiento strips; -=OR=- -Parsley sprigs Trim crusts from bread. Brush one side of each slice with melted butter and sprinkle with celery seeds. Cut each slice in 3 strips and place on baking sheet. Bake at 425F 8 to 10 minutes. Blend lamb, mayonnaise, onion, paprika, lemon juice and chives. Spread each toast strip with about 1 1/2 teaspoons meat mixture and garnish with pimiento strips.

4 Shoulder lamb chops (2 lb)

Garlic salt 4 sl Fresh orange, 1/2″ thick

1/2 c Orange marmalade

1. Place chops in a 10-inch, heat-resistant, non-metallic skillet. 2.

Sprinkle chops with garlic salt. 3. Place fresh orange slice on top of each chop. Spread orange marmalade over each chop and orange slice. 4. Heat in Microwave Oven 14 to 16 minutes or until chops are tender.

3 1/2 lb Lean lamb neck meat,

-cut in large cubes 2 Bay leaves

10 Whole black peppercorns

1 t Dried thyme leaves

1 T Salt

1 Clove garlic, peeled

-and crushed 3 c Water

3 md Carrots, peeled and

-thinly sliced 3 c Potatoes,cut into 1/2″ cubes

6 T Flour

3/4 c Cold water

1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups

water in a deep, 3-quart, heat-resistant, non-metallic casserole. 2. Heat, covered, in Microwave Oven 5 minutes. 3. Skim any foam that may form. 4. Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb is almost tender. Stir occasionally. 5. Add carrots and potatoes and heat, covered, in Microwave Oven 20 minutes or until lamb and vegetables are tender. Stir occasionally. 6. While lamb and vegetables are cooling, combine the 6 table- spoons flour and 3/4 cup water in small bowl. 7. Remove bay leaves and peppercorns from stew. 8. Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth. Tip: Boneless lamb may be used, however, reduce quantity of meat to 2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.

18 oz Well-trimmed lamb from loin

-chop 12 ts Medium ground cracked wheat

-* 12 ts Water

1/4 c Minced green onion

1/4 c Minced fresh parsley

2 tb Minced fresh basil

1 tb Minced fresh oregano

1 tb Minced fresh marjoram

1/2 ts Salt

1/4 ts Freshly ground pepper

1 pn Red pepper flake

garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition. Line small round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover tightly with plastic. Refrigerate up to 3 hours before serving. Unmold lamb in center of platter. Sprinkle with additional minced, fresh herbs and green onion. Surround with tomatoes, cucumber and lemon and garnish with basil sprig. Serve with garlic toast. *Available at natural foods stores.