6 lb leg of lamb, boned
2 tsp black pepper, ground
1/4 cup olive oil
1 bay leaf
1 tbsp lemon juice
1 tbsp rosemary dried
Directions
1. Place the lamb in a shallow pan.
2. Combine the oil, lemon juice, rosemary, pepper and bay leaf.
Blend well and rub the mixture all over the lamb. Cover and let stand
for 2 hours or longer, unrefrigerated but in a cool place. Turn the
meat occasionally. 3. Prepare a charcoal fire or preheat the broiler.
Place the lamb on the fire or under the broiler. Grill or broil the
meat to the desired degree o doneness. Turn the meat several times as
it cooks. Cooking time will depen on the distance of the meat from
the heat, the intensity of the heat and whether the grill is covered.
It should vary from about 20 minutes for rar meat to 40 minutes for
medium well done. Let stand for 20 minutes covered with foil. Serve
sliced.
Servings: 8 servings
Butterfly Lamb With Rosemary Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
Food historians have found proof that recipes existed way back into distant history, at least as far back as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient recipes were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of tablets in ancient Sumerian describing the preparation 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`. As our culinary historical trip moves on a few more years there were two recipe books dating from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the nobility of the time. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new tastes was responsible for a torrent in publications on food, most of which still exist in academic collections. During the succeeding few hundred years, the upper-class families of the West competed to offer the best banquets, and because of this the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Butterfly Lamb With Rosemary recipe.
