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
Written recipes as a concept can be observed back into the distant past, in fact as far into history as the early Egyptians, and possibly even further than that. However, mostly, these old records were just very basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of clay tablets in 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 drinkers feel `blissful`. As our culinary historical trip moves to more modern times we have a couple of books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich and powerful of that time. Over the next few centuries, the wealthy families of Europe strove to lay on the most exotic banquets, and consequentially cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe books were starting to become popular due to better eduction, more free time and having more money to spend. |
We hope you enjoy this Lowfat Lamb Recipe recipe.
