Leg of Lamb
4 lb. Butterfield Leg of Lamb Marinade:
3 Cloves Garlic (chopped)
1 Tblsp. Fresh Ginger (chopped)
1/2 tsp. Ground Pepper
1 tsp. Coarse Mustard
1/4 Cup Parsley (chopped)


Massage marinade onto the surface of the lamb. Cover and let sit in refrigerator for 6 - 24 hours. Preheat grill or broiler.
Cook lamb for approximately 15 minutes each side. Allow meat to sit for 10 minutes before carving, carve the lamb on an angle 1/8" think and serve with parsley and hot mustard.

Lamb Chops Provencal


4 Lamb Chops, seasoned with salt & pepper. Heat skillet with olive oil, place chops in pan and sear for 5 minutes. Turn chops and sprinkle with 2 tsp. fresh chopped rosemary and thyme. Cook 5 minutes longer and remove chops. Add 1 chopped onion, 2 tsp. garlic, cook until soft. Add 1 Tblsp. red wine vinegar, 2 cups fresh tomatoes, 1 bay leaf, 1/2 cup pitted black olives. Season to taste, simmer 5 minutes.

Ham & Cheese Kabobs

Cooked Ham cut into cubes about 1". Edam Cheese cut into 3/4" cubes. Dust the cheese lightly with flour, dip floured cheese cubes in beaten eggs, roll into freshly made bread crumbs until evenly coated. Thread ham and cheese alternately onto kabob skewers, place on broiler rack, season with salt & pepper. In a sm. sauce pan, melt 1 jar currant jelly with 3 Tblsp. Orange juice, spoon mixture over the kabobs, broil about 4 minutes. Turn kabobs and broil an additional 4 mintes. Turn kabobs, spoon the remaining jelly over the kabobs and broil a final 4 minutes.

Gingerale Ham
5 - 7 Pound Cooked Ham
3 Cups Gingerale
1 tsp. Dry Mustard		 1 Cup Brown Sugar
1/4 Cup Orange Juice

Place ham in shallow pan, insert cloves if you wish. Pour 2 cups gingerale over the top, roast uncovered for 2 hours@ 325. Remove from oven, mix remaining ingredience and pour over ham. Baste and Bake for 30 minutes @400.