1 large clove garlic, minced
1 tbsp fresh rosemary, minced
1 tbsp olive oil
2 tsp white wine vinegar
2 tsp dijon mustard
1/2 tsp salt
1 1/2 lb leg of lamb*
1 freshly ground black pepper
Directions
*Brought to room temperature. A butterflied leg of lamb has a center
portion and two flaps. This recipe uses only the center portion. The
remaining portions can be stored in the freezer for later use. The
larger flap (sirloin) can be grilled. The smaller one is excellent to
use for kebabs. If you're cooking for a larger group, use the entire
leg.
1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees
and line jellyroll pan with aluminum foil.
2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small
bowl. Rub over entire surface of lamb. (Can be done as long as 12
hours ahead of time, if desired.)
3. Place lamb on grill or baking sheet and sprinkle generously with
ground pepper. Grill or bake until it registers 120 degrees on an
instant reading thermometer for rare, 22 to 25 minutes; or longer as
desired. Let rest for 5 minutes before slicing.
Nutrition information per serving: 290 calories, 355 mg sodium, 14 g
fat, 0.5 g carbohydrates, 120 mg cholesterol, 39 g protein.
Source: Chicago Tribune July 10, 1996
Servings: 4 servings
Bastille Day Grilled Lamb With Rosemary Recipe brought to you by Recipe Ideas
Categories: Grilling; Lamb; Meat
The History of Recipes
We can track the history of meal recipes far back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these ancient cookbooks were just very simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe in existence, according to experts are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of Roman times used many different spices, including a few that are still present in modern kitchens like basil, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including rosemary and coriander. The introduction of these new tastes created a surge in cookery books, the majority of which still exist in academic collections. For the decades that followed, the powerful and rich houses tried to serve the most exotic banquets, and as a consequence, the best cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cook books are increasing in popularity mostly due to more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Bastille Day Grilled Lamb With Rosemary recipe.
