Trader Vic’s Lamb Rack Can Be an At-Home Favorite, Too

Dear SOS: We go regularly to Trader Vic’s in Beverly Hills for its wonderful lamb rack. Now that the restaurant is closed temporarily for remodeling, we would love to prepare it at home. Any chance for a recipe?

--SHEILA

Dear Sheila: What luck. During its tummy tuck and face lift, Trader Vic’s sent us some of its popular recipes to prepare at home. It so happens the Indonesian lamb rack was among the recipes sent. We are happy to pass the recipe on to you and others who enjoy this wonderful dish. TRADER VIC’S INDONESIAN LAMB RACK

1/3 cup finely chopped celery

1/3 cup finely chopped onion

1 clove garlic, minced

3/4 cup oil

1/4 cup vinegar

2 teaspoons steak sauce

3 tablespoons curry powder

2 dashes hot pepper sauce

3 tablespoons honey

1 teaspoon oregano

2 bay leaves

1/2 cup prepared mustard

Juice and peel of 1 large lemon

6 lamb chops or rack of lamb with 6 chops, trimmed of fat

Saute celery, onion and garlic in oil. Add vinegar, steak sauce, curry powder, hot pepper sauce, honey, oregano, bay leaves, mustard and lemon juice and peel. Bring to boil, reduce heat and simmer 2 minutes. Chill.

Add lamb chops or rack to mixture. Marinate about 4 hours in refrigerator. Drain. Wrap bones with foil, leaving only meat exposed. Arrange in shallow baking pan. Brush meat with marinade and bake at 400 degrees about 20 minutes or longer, depending on thickness of meat and desired doneness. Turn meat once and baste frequently with marinade. Place under broiler to brown top of roast, if necessary. Makes 6 servings.

Dear SOS: My daughter remembers with fondness a dessert I fixed many years ago of Russian Cream with fresh strawberries for topping. I no longer have the recipe. Would you have it in your files?

--SHIRLEY

Dear Shirley: This delicate gelatin cream dessert is worth a revival. Thanks. RUSSIAN CREAM

1 envelope unflavored gelatin

3/4 cup sugar

1 cup boiling water

1 cup whipping cream

1 cup sour cream

1 1/2 teaspoons vanilla

Strawberries

Mix gelatin with sugar. Add boiling water and stir until gelatin is completely dissolved. Stir in whipping cream and chill until slightly thickened. Add sour cream and vanilla. Beat with rotary beater until mixture is bubbly.

Pour into 1-quart mold or individual molds. Chill until firm, at least 2 hours. Remove from mold and serve with whole strawberries or sliced or diced fresh fruit. Makes 4 servings.

Dear SOS: I hope you can help me and my family. We used to frequent Clinker-Dagger restaurant in Cerritos for its steak soup but it recently went out of business or has moved--we don’t know which. We wonder if a recipe for its steak soup existed since we can no longer go there.

--ARLEEN

Dear Arleen: Clinker-Dagger shared the recipe with us back in 1982. We don’t know whether the place has moved or closed, either. But the recipe is still great. CLINKER-DAGGER’S STEAK SOUP

1 cup butter or margarine

1 1/2 cups chopped onions

1 1/2 cups sliced carrots

1 cup diced celery

1 cup flour

1 pound ground beef

2 1/2 quarts water

1 (8-ounce) can chopped tomatoes

1/3 cup beef stock base

Pepper

1 (10-ounce) package frozen mixed vegetables

Melt margarine in large saucepan. Add onions, carrots and celery. Saute until onions are tender, about 15 minutes. Add flour and stir until well blended and smooth. Cook until mixture boils around edges, but do not overcook or roux will break down. Set aside.

Crumble ground beef on baking sheet with sides and pat into layer 1 inch thick. Bake at 350 degrees 15 to 20 minutes or until meat is browned and attractive. Color of beef will determine color of soup.

Drain. Break meat into 1/2-inch chunks. Add half of water to saucepan containing vegetables. Cook 10 minutes until mixture comes to simmer. Add tomatoes, beef chunks and beef stock base. Season to taste with pepper. Cook and stir 10 minutes. Add remaining water and frozen vegetables. Cook 5 minutes longer or until vegetables are tender. Do not boil. Makes 16 cups.