3 lb leg of lamb, boned
4 tbsp butter
2 tbsp lemon juice
1 1/2 cup hot water (more as needed)
3 lb tiny potatoes
1 butter for frying
1 salt & pepper to taste
Directions
Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 tb.
butter in pot, add lamb; brown on all sides. Add lemon juice and
allow this to boil. Add 1 c. water, and simmer (add more water as
needed) 45 min. to 1 hr. or until meat is tender and 1 cup liquid
remains. Remove from heat. Cool meat and slice it.
Meanwhile clean potaotes--small round ones, or cut rounds with a
melon baller from large ones. Put potatoes into frying pan and brown
in butter on all sides, then add to pot containing the sauce from the
meat. Add salt & pepper and 1/2 c. water; simmer until all liquid is
absorbed and only the butter remains. Before serving, careully place
meat on potatoes to heat. Serve hot.
Servings: 6 servings
Arni Tis Katsarolas Me Patates (Potted Lamb Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
We are able to track the history of written recipes back into the far past, at least as far into history as ancient Egypt, and maybe even further. In practice though, in the main part, these early cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to historians is a collection of ancient tablets in ancient Sumerian which describe 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 man called Apicius created a number of documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius describes how the Romans used many different aromatic flavors, including a few that will be familiar to modern chefs for example bay, mint and parsley. During the following few hundred years, the rich families of Wesstern Europe competed to offer the most exotic meals, and as a result chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing recipes common in their social group. By the advent of the 20th century, cooking publications are in great demand, mostly due to increased literacy, leisure time and having more money. |
We hope you enjoy this Arni Tis Katsarolas Me Patates (Potted Lamb recipe.
