Lowfat Lamb Recipe Recipe

Ingredients

1 no ingredients


Directions

Ingredients:

lamb gigot chops (slices across the leg, with the bone removed)
breadcrumbs (1 slice of bread ground in a food processor) 1 clove
chopped garlic 1 handful of parsley Dijon mustard a little vegetable
stock Use lamb gigot chops (these are slices across the leg, with the
bone removed.) Cut off all visible fat.

Start by making a mix of breadcrumbs and chopped garlic and parsley,
to taste (I put a slice of notquitefresh bread in a food processor
with a clove of garlic and a handful of fresh parsley).

Heat a heavy pan without adding any fat a nonstick frying pan for
example. I used a shallow Le Creuset casserole for the whole thing.

When its really hot, drop in the lamb chops. They should seal at
once. Count to about 20, then turn. Count to 20 again. The chops
should be a definate brown. Lift out of pan and place in roasting
tin. Spread a thick layer of Dijon mustard onto chops. Put a thick
layer of crumb mixture on top its OK if some falls off into the
dish. Cook at 220 C (sorry don't kow other measures) for 20 minutes.
Remove from oven. Lift out chops to warmed serving dish. Place
roasting tin on top of stove and deglaze with a little vegetable
stock. Thicken with cornflour/arrowroot if you like.

Pour gravy over and serve.

I served this with baked potatoes (this is the correct UK spelling)
and steamed veggies (broccoli, mangetout and baby sweetcorn). It was
lovely.

A variant might be to deglaze the pan with a little red wine, and
thicken with redcurrant jelly.

This was really yummy, and my nondieting hubby loved it too. I had
two very small chops (probably totalled 4oz) He had two very large
chops. Converted by MMCONV vers. 1.40


Servings: 1 servings

 

 

Lowfat Lamb Recipe Recipe brought to you by Recipe Ideas


Categories: Diet; Healthy; Lamb; Low Fat; Meat


The History of Recipes

It is quite feasible to follow the history of transcribed cooking instructions back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.

The truth of the matter is, the most ancient recipe in existence, according to academics is a series of clay 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 those who drank it feel `exhilarated, wonderful and blissful`.

Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. He also informs us how the chefs of Roman times made use of many different spices and herbs, including some familiar names for example bay, mint and asafoetida.

As we move on, there were a couple of books which appeared in the 14th Century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are not about the spicy food that appears on menues today, but instead accounts of the types of meals cooked for the nobility of those days.

Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new spices and herbs prompted an increase in cookery books, some of which are kept safe in private cookery archives.

During the following few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the most extravagent meals, and as a consequence, cooks and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down the recipes of their peers.

By the advent of the 20th century, cookery books were starting to become popular mostly as a result of more people being able to read, people having more free time and having more disposable income.

The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books.

And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this site.

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We hope you enjoy this Lowfat Lamb Recipe recipe.

 


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