4 big lamb chops
1 butter
1 salt
1 black pepper
1 rosemary
1 deciliter white dry wine
1 deciliter cream
1 deciliter water
1 tbsp flour
125 g feta
1 souy (japanese) to taste
Directions
Fry the lamb chops in butter. Season with salt, black pepper and
rosemary. Put the lamb chops on a serving plate. Dust the flour in
the frying pan and stir to mix it with the butter, add wine, cream
and water. Stir all the time an let it boil for some minutes. Add
feta an let it melt (still stirring). Add soy sauce to taste. Serve
the feta sauce to the chops.
Source: Ostmaestaren AB, Sweden Translated and written by: Baloo
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Servings: 4 servings
Lamb Chops With Feta Sauce (Ostmaestaren) Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Sauce
The History of Recipes
Food historians have proved the existance of recipes back into distant history, in fact as far back as ancient Egypt, and potentially, even further back. However, mostly, these early recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As our culinary historical trip moves on a few more years we have some interesting books which appeared in the fourteenth century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian curry that is served today, but rather descriptions of the types of food prepared by the chefs of the nobility of that period. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like parsley, basil and rosemary. These new herbs and spices led to an outbreak in recipe books, the majority of which still exist in academic collections. Over the following few hundred years, the wealthy families of Europe strove to offer the most exotic meals, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s that cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes to help cooks of their time. By the arrival of the 20th century, recipe books were greatly in demand mostly as a result of better eduction, people having increased leisure time and having more money. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Lamb Chops With Feta Sauce (Ostmaestaren) recipe.
