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

5a jf4 t m v y- it pi 0 economist suntribunetuesday may 13 1997 a drink food for thought lisa gartwright shop early for lamb barbecued lamb pull out the barbecue and go to the local grocery stores to pick up the ingredients for barbecued organic lamb start this recipe early because the lamb has to be marinated for 36 hours ultra food drug and dominion both have fresh new zealand spring lamb on for 249 a pound the marinade is made up of many ingredients including two unique ones that are found at vil lage grocer shallots bulbtype onions and juniper berries can be purchased for 499pound and 169 for an one ounce package respectively two tablespoons of rosemary 499lb thyme 499lb sage 594lb marjoram 499lb and tarragon 2580lb can be picked up at the bulk barn the other ingredients can be picked up at any grocery store any vegetable can be added but to start you can get eight cornonthecobs for 199 at loblaws weston produce has fresh zucchini for 79lb snow- white mushroom can be pur chased for 199lb at iga and sweet green peppers are 99 at loeb the garden basket offers sour dough bread for 1 29 dessert mm meat shops have euro peanstyle waffles for 599 add two scoops of breyers classic ice cream from food basics for 299 a tub or parlor signature ice cream for 499 for a two litre bucket at cornelia fine foods and a medley of fresh fruit ap has four kiwi for 99 longos has cantaloupes for 99 nec tarines are on at fortinos for 129lb sweet peaches are at price chopper for 79 and bananas are on for 39lb at no frills fire up the grill and get cooking the victoria day weekend is coming up bring ing the traditional start to the summer season and even though many people keep the grill going year round the warm weather usually brings another season of backyard barbecueing with advances in gas grills charcoal chefs can now cook up delicious gourmet meals from around the world here a few tips to make the most of barbecue season l safety first d always place your barbecue on level ground in open air away from wooden fences and over hanging roofs o before using your barbecue it is absolutely imperative to make sure its in perfect working order inspect your barbecue regularly remove spider webs and other blockages from tubes and burner pots with a pipe cleaner and clean the sur face of the burner with a stiff brush d always start your barbecue with the lid up close the lid for cooking this will reduce cooking time and help prevent flareups keep it clean o wash hands thoroughly with hot water and soap after handling fresh meat fish and poultry o do riot defrost meat fish or poultry at room temperature or on a countertop o cooked food should never be placed on the same platter with raw food or where raw food has been cooking tips o use tongs to handle meat and fish a fork will pierce the food and cause its delicious juices to go up in smoke d meat should be left to marinate in the refrig erator to prevent bacteria growth o discard leftover marinades that have been in contact with raw neat fish or poultry do not reuse marinades if marinade is to be used as a basting or dipping sauce reserve a portion of the marinade before adding the raw foods o sweet sauces made with honey or fruit are delicious on grilled meats poultry fish and veg etables sauce should be applied at the end of cooking to prevent burning and blackening d adding hickory or oak chips to your bri quettes gives foods a hearty robust flavor for a more subtle taste try mesquite wood chips easycleanup o brushingup the grill with oil or spraying your cold grill with nonstick spray before you cook will help keen foods from sticking do not spray onto a hot grill or while your barbecue is on fired up barbecue season is here and the options for outdoor cooks are pretty much limit less as there is a world of culinary opportunities available for grill enthusiasts summer sizzles with barbecued iamb recipe ms 1 barbecued organic lambkabgbs shis cipi s perfe forth i iri cue and was created by anthony nutli of herbs fine foods and catering in toronto ingredients 2 lbs boneless lamb shoul der 23 cups red wine 12 cup olive oil 14 cup red wine vinegar 7 cloves garlic sliced 7 shallots sliced 2 tbspp v each chopped fresh d a fctdca jzcofs watts safo berries and pepper 3 add lamb tossing to coat well 4 cover with plastic wrap and marinate in refrigerator for 36 hours 5 bring to room temperature for 30 rosemary thyme sage marjoram anli tar- minutest ragon 6 thread onto metal skewers with a 1 tspi juniper berries selection of your favorite vegetables 1 tsp crushed black pepper chopped to fit onto the skewers or use shish kabob baskets preparation j 1 remove all sinew and excess fat from lamb and cut into 1inch cubes 2 in large bowl whisk together wine oil vinegar garlic shallots rosemary thyme sage marjoram tarragon juniper 7 grill over greased grill set over medi um high heat turning three or four times until medium rare or desired doneness makes eight servings use caution when lighting barbecue every year in ontario people are needlessly injured while lighting gas barbecues the correct way to light a gas barbecue is to open the lid and strike the match or barbe cue lighter before turning on the gas when finished barbecueing turn off the gas cylinder valve and then the barbecue burners always store propane cylinders outdoors jxsssss mmmfm