sonings we think of as typically ' Chinese. Braised

sonings we think of as typically ' Chinese. Braised lamb shoulder with Chinese sauce 1 medium onion, peeled and coarsely chopped 1 l-inch piece of ginger, peeled ■ and coarsely chopped 2 garlic cloves, peeled and coarsely chopped 2 Tbsp. vegetable oil 1 1-inch piece stick cinnamon • 2 pieces star anise ‘ 1 tsp. Szechuan pepper, or freshly ground black pepper * 1/2 cup dry sherry 1/2 cup soy sauce 2 Tbsp. red wine vinegar 1 cup unsalted chicken stock 1 Tbsp. unrefined sugar 1 bunch scallions, trimmed 1 boned, rolled shoulder of spring lamb, weighing 3 to 4 lbs. 1 Tbsp. hoisin sauce 1 Tbsp. sesame paste 2 Tbsp. finely minced fresh green coriander Combine onion, ginger and garlic and chop briefly to mix. In a large saucepan over medium-low heat, • saute mixture in 1 Tbsp. vegetable ■ oil until vegetables begin to soften. Add cinnamon stick, anise, pepper, sherry, soy sauce, vinegar, chicken stock and sugar. Stir to mix well and bring to a simmer. Remove from ■ heat and set aside. Slice scallions on the diagonal. Saute in a frying pan over mediumlow heat in the remaining 1 Tbsp. ! vegetable oil. Remove and set aside. Place lamb shoulder in the frying ; pan, raise the heat to medium-high, brown quickly on all sides and re- * move. Put the lamb in a casserole in I which it will just fit with the braising sauce. Add the scallions and the braising sauce, bring to a boil, lower heat and cover. Place the covered casserole in 400-degree oven and immediately turn down the heat to 250 degrees. Let the meat braise for 11/2 hours. When ready to serve, remove lamb from liquid and set aside. Skim fat from liquid and discard. Place liquid over medium heat, bring to a simmer and add hoisin sauce. Place sesame paste in a small bowl and add 1 3 to 4 Tbsps. of the braising liquid, 1, Tbsp. at a time. When the sesame' paste is thoroughly incorporated, turn off heat and stir in the diluted sesame paste. To serve, slice the lamb and arrange on a warm platter. Spoon the braising liquid over the lamb slices and garnish with the chopped coriander. Make 8 servings. Dieter’s leg of lamb 1 leg of lamb Salt Pepper Garlic salt 2 medium onions, quartered 4 to (i celery stalks, sliced 1/2 cup vinegar With sharp knife remove fat from lamb. Place lamb in roasting pan with cover; then sprinkle generously with salt, pepper and garlic salt. Add onions, celery and vinegar. Cover and Cook 20 minutes per pound in oven preheated to 325 degrees. Skim fat from vegetables and pan drippings. Mash or blend vegetables into remaining liquid. Reheat and serve over sliced lamb. Makes 6 to 8 servings. Ranch-style lamb shoulder chops 1 Tbsp. cooking oil 4 lamb arm or blade shoulder chops, cut 3/4-inch thick 1 medium onion, chopped 1 green pepper, chopped 1 cup uncooked rice 2-1/2 cups boiling water or bouillon

1 Tbsp. Worcestershire sauce 1/3 cup catsup 1-1/2 tsp. salt 1/4 tsp. pepper Pour oil in bottom of large skillet or saucepan with cover. Place lamb in bottom; then sprinkle onion, green pepper and rice over lamb. Mix together boiling water or bouillon, Worcestershire sauce, catsup, salt and pepper. Pour over lamb and rice. Cover and simmer for 45 minutes. Allow' to stand 15 minutes before serving. Makes 4 servings. Oregon trail lamb shanks 4 lamb shanks, trimmed of fat Salt J Pepper 4 dried, pitted prunes, coarsely chopped 1 apple, peeled, cored and coar- * sely chopped ♦ 1 cup apple juice or cider • 1/4 cup honey « 1/4 tsp. ground cinnamon • See RECIPES, p. 11J i