BARB DAY
6 loin lamb chops, 1 thick
1/4 tsp bouquet garni for lamb
1/4 cup butter, melted
1/2 cup dry white wine
1 salt
1 pepper, fresh ground
Directions
Arrange lamb chops in large glass baking pan, Combine melted butter
and wine; crush Bouquet Garni and add to butter and wine. Pour over
lamb chops and marinate at room temperature for several hours.
Drain chops and barbecue for about 30 minutes, turning several times
and basting frequently with remaining marinade. Season to taste with
salt and Pepper.
Source: Spice Islands Cookbook 1967
Servings: 6 servings
Barbecued Lamb Chops Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Lamb; Meat
The History of Recipes
We can track the history of meal recipes way back into ancient history, in fact as far as early Egypt, and potentially, even further back. Having said that, mostly, these ancient cook books were just very simple pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics are some ancient tablets in Sumerian which describe 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 drinkers feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius created some documents which described recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Additionally, he recounts how the cooks of his times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example basil, rue and parsley. As we move on, we find a couple of interesting cookery books dating from the fourteenth century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that we all know today, but instead accounts of the types of meals prepared for the upper classes. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes caused an explosion in recipe manuscripts, the majority of which are now in private cookery archives. During the next few centuries, the powerful and rich tried to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes common in their social group. By the advent of the 20th century, cookbooks are increasing in popularity due to better eduction, people having increased free time and having more disposable income. The revolution that is television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Barbecued Lamb Chops recipe.
