1 no ingredients
Directions
1 boneless lamb shoulder 1 clove garlic, peeled and cut into slivers
2 cups fresh breadcrumbs 2 slices of bacon, chopped 1 orange, grated
1 egg 1 tsp dried basil 1 tbsp finely chopped fresh parsley juice of
1 orange 1 tbsp honey
Open the lamb shoulder and spread it flat, skin side down. Make small
slits in the meat and insert garlic slivers.
In a large bowl, combine breadcrumbs, bacon, orange rind, egg, basil,
and parsley. Spread lamb with stuffing. Roll meat up, tucking in any
loose ends. Tie securely in several places with string.
On a rack in a roasting pan, roast shoulder in a 325 F oven for about
1 hour, or until meat is just pink. During the last 15 minutes of
roasting, brush lamb with orange juice combined with honey.
Servings: 4 -6
Lamb (Rolled & Stuffed) Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
We are able to track the history of `recipes` way back into history, at least as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in Sumerian describing 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 drinkers feel `blissful`. As we move on, there were two recipe books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that we all know today, but instead descriptions of the types of food on the tables of the nobility of the time. During the next few centuries, the upper-class families of the West competed to serve up the most exotic banquets, and because of this the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes of the day. By the advent of the 20th century, cookery publications are in great demand, mostly due to higher levels of literacy, people having increased spare time and disposable income. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Lamb (Rolled & Stuffed) recipe.
