1 no ingredients
Directions
Ingredients:
Leg of lamb 1/4 cup olive oil 34 large cloves of garlic 2 tblsp Dijon
mustard 3 tblsp chopped rosemary Make 1/2" slits in the top and sides
of the leg of lamb about 1" apart. Slice enough garlic slivers to
fill each slit, and push the garlic slivers completely into the
slits. This should use 12 cloves of garlic.
Chop up the remaining garlic, and combine with the oil, rosemary, and
mustard to form a paste. Spread the paste evenly over the top of the
lamb.
Preheat oven to 425
Cook the lamb for 3040 minutes at 425, then lower the oven to 375 and
continue cooking for an additional 12 minutes/pound for medium rare,
20 minutes/pound for medium. Converted by MMCONV vers. 1.40
Servings: 1 servings
Leg Of Lamb With Mustard~ Garlic~ & Rosemar Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language 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 making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius created some documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also tells us how the cooks of his times were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks such as bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as basil and coriander. These new foods and spices prompted a torrent in books on cooking, some of which are kept safe in academic collections. Like it or not, the introduction of TV gave us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Leg Of Lamb With Mustard~ Garlic~ & Rosemar recipe.
