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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
We are able to read the history of `recipes` way back into history, in fact as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, in the main part, these old recipes were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the ancient chefs made use of a wide range of aromatic flavors, including many that are still in use today such as basil, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the East, including spices such as parsley and basil. These new foods and tastes was responsible for an outbreak in publications on food, many of which are now in private collections. During the next few centuries, the upper-class families of the West strove to serve the most extravagent meals, and as a result chefs and their recipe collections increased in prestige. However, it was during the 1800s that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Arni Lemonato (Lemon Lamb) recipe.
