1 karen mintzias
1 leg lamb (2 kg), boned
1/2 cup olive oil
1/2 cup dry white wine
1 lemon (juice only)
2 tsp dried rigani or oregano
2 garlic cloves, crushed
3 bay leaves, broken in pieces
1 salt and pepper
Directions
Serves: 6-8 Cooking time: 15 minutes
Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or
earthenware dish. Add remaining ingredients to lamb, mix well to
coat meat, and cover. Leave in refrigerator to marinate for 12-24
hours, stirring meat occasionally.
Lift lamb out of marinade and thread onto metal skewers. Pieces of
bay leaf may be placed between lamb cubes.
Cook under a hot grill or over glowing charcoal, running and basting
frequently with marinade. Grill for 15 minutes or until cooked to
taste. Place on a platter and garnish with parsley and lemon wedges.
Serve hot.
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
86302 069 1
Typed for you by Karen Mintzias
Servings: 6 servings
Arni Souvlaki (Skewered Lamb) Recipe brought to you by Recipe Ideas
Categories: Greek; Lamb; Meat
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the far past, in truth as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old records were just very simple hieroglyphic recipes for preparing meals.
Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into appetizers, entrees and afters, a very modern way of dining. He also recounts how the cooks of Roman times made use of a wide range of herbs and spices, including a few that are still present in modern kitchens like basil, rue and parsley. During the next few hundred years, the upper-class families of Europe tried to serve the most exotic banquets, and consequentially the best chefs and their recipes became highly prized. Even so, it was during the 1800s that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking books are increasing in popularity mostly due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Arni Souvlaki (Skewered Lamb) recipe.
