1 stephen ceideburg
1 tbsp olive oil
1 shoulder of lamb
20 cloves garlic, peeled
1 flour
300 ml stock
1 tbsp tomato puree
Directions
This recipe from northern Spain takes only minute of the cook's time
but produces melting lamb in a lush sauce, thick with sweet (and
innocuous) cloves of garlic.
In a wide casserole which can be used on top of the stove, heat a
tablespoon of olive oil and brown a shoulder of lamb on both sides.
remove the meat and add to the saucepan 20 peeled whole cloves of
garlic. Cook gently for a few minutes and sprinkle in a few
tablespoons of flour, stir well, then continuing to stir, add 300 ml
stock mixed with a tablespoon of tomato puree. Return the meat to the
casserole, turn it over in the stock mixture, cover tightly and
simmer very gently until the meat is cooked. Turn the meat over
halfway through cooking and check at intervals, adding more stock if
the sauce is getting dry.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
7/20/93. Courtesy Mark Herron.
Servings: 4 servings
Catalan Lamb - Garlic Lamb Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into antiquity, certainly as far into history as pharonic Egypt, and maybe even further. In practice though, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians are a few stone tablets in the Sumerian language describing the baking 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`. Progressing into The time of the romans around 25BC a roman called Apicius compiled a number of documents describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into appetizers, entrees and dessert, something we still use today. Aspicius also recounts how the early Romans made use of many different spices and herbs, including a few that are still present in modern kitchens such as bay, mint and dill. During the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a consequence, chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books were in high demand, as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Catalan Lamb Garlic Lamb recipe.
