1 rack of lamb (6 cutlets) trimmed of, all fat
1 juice of 1/2 lemon
1 salt
1 pepper
2 tbsp moutard de meaux (coarse french mus, tard)
2 tbsp finely chopped mint
Directions
Pre-heat oven to 220'C. Rub lemon juice, salt and pepper into the
flesh side of the rack of lamb and spread liberally with mustard to
make a thick coating. Place meat, mustard side up, on a rack in an
oven dish. Bake the meat on the top shelf of the oven for 20 minutes.
Remove and cool slightly, before pressing chopped mint into the
crusty surface of the meat. Cover and refrigerate overnight before
cutting into individual cutlets. TO SERVE: tie a piece of banana leaf
around the end of each cutlet with a couple of long chives.
Servings: 6 servings
Lamb Cutlets With Mint & Mustard Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into history, in truth as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these early recipes were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times used a good variety of spices and herbs, including many that are still in use today for example bay, rue and parsley. Moving our culinary historical trip onwards, we have two recipe books which date from the 1300s - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian food that is served today, but rather recipes for the types of meals enjoyed by the nobility of that period. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new foods and spices led to a surge in recipe manuscripts, the majority of which still exist in private collections. When we get to the 1900s, cooking publications are highly popular mostly due to better eduction, increased leisure time and having more money to spend. The arrival of TV brought us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Lamb Cutlets With Mint & Mustard recipe.
