1/4 cup butter
1 garlic powder
10 mushrooms sliced
1 salt and pepper
3 green onions sliced
1 cup dry red wine
4 lamb chops
1/2 tsp rosemary
Directions
Melt half of butter in large skillet over medium high heat. Add
mushrooms and onions and saute until tender, about 5 to 10 minutes.
remove and keep warm. Melt remaining butter in same skilled over
medium high heat. Sprinkle chops with rosemary, garlic powder and
salt and pepper. Add to skillet and saute until browned on both
sides about 5 minutes. Reduce heat to medium and continue cooking
until tender. Transfer lamb chops to heated platter. Pour wine into
skilled and cook over medium high heat, scraping up any browned its
clinging to bottom of pan, until liquid is reduced by about 1/3.
Spoon vegetables over chops and top with sauce.
Servings: 4 servings
Lamb Chops Korabiak Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into antiquity, at least as far back as ancient Egypt, and maybe further still. However, generally, these old recipes were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the Romans were skilled in the use of a wide range of herbs, including many that are still in use today for example thyme, rue and parsley. During the succeeding few centuries, the rich and powerful families of Wesstern Europe competed to serve up the most exotic meals, and consequentially the best cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes common in their social group. Like it or not, the introduction of TV brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Lamb Chops Korabiak recipe.
