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Directions
Simple ethnic recipes, unchanged for generations, often have an
authority that the latest food fashions cannot begin to match. The
following Greek lemon lamb dish is a case in point. Faithful to its
frugal origins. this recipe works equally well with cheap cuts like
lamb shanks. breast of lamb or best end of neck. If you do use these
fattier meals, make the dish a day ahead, refrigerate it and remove
the fat that coagulates on top. if anything, the dish gains added
depth of flavour when made ahead and reheated.
Trim skin and ail excess fat from a boned shoulder or leg of lamb.
Squeeze enough lemons to provide 1/3 cup of juice. Open out the meat
and rub both inside and outside surfaces with some of the lemon juice
and sprinkle them with salt and pepper. On the inside surface of the
meat, sprinkle a teaspoon of dried oregano or 1/2 a tablespoon of
chopped fresh oregano. Roll the meat up and tie securely.
Heat a tablespoon of olive oil in a pot large enough to take the roll
comfortably and brown the meat on all sides. Turn the heat down to
low and add to the pot the rest of the lemon juice, 2 cloves of
garlic, crushed, and another teaspoon of dried oregano or 1/2
tablespoon of fresh.
Cover the pot and simmer very gently, turning occasionally, for about
2 1/2 hours, till very tender. If you like, add small new potatoes to
the pot about an hour before serving.
To serve, remove the string and slice the meat into the centre of a
heated serving platter. Surround with potatoes and pour lemony
juices over the meat.
Makes 6 servings.
From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
10/6/92. Courtesy Mark Herron.
Posted by Stephen Ceideberg; October 30 1992.
Servings: 6 servings
Arni Lemonato (Lemon Lamb) Recipe brought to you by Recipe Ideas
Categories: Fruit; Lamb; Meat
The History of Recipes
Food historians have found proof that recipes existed far back into ancient history, in fact as far as the early Egyptians, and maybe even further. Having said that, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in Roman times 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the chefs of Roman times made use of a wide range of herbs, including a few you will know such as basil, mint and parsley. As our culinary historical trip moves on a few more years there were two books dating from the 1300s : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are not about the spicy food that is served today, but rather descriptions of the types of meals eaten by the upper classes of that time. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new foods and spices prompted a torrent in manuscripts on cookery, the majority of which still exist in academic collections. Like it or not, the introduction of television gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Arni Lemonato (Lemon Lamb) recipe.
