1 nancy berry
1 leg lamb, about 4 lb. --
1 boned
1/2 cup olive oil
1/2 cup dry white wine
1 juice of 1 lemon
2 tsp dried oregano
20 ml garlic -- crushed or
1 chopped
3 bay leaves -- broken in
1 pieces
1 salt and freshly ground
1 black pepper to taste
1 (cwbj78a)
Directions
Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or
earthenware) dish. Add remaining ingredients to lamb, mix well to coat
meat, and cover. You can also place all ingredients in a heavy
plastic bag and seal. Leave in refrigerator to marinate for 12-24
hours, stirring meat occasionally. Lift lamb out of marinade and
thread onto metal skewers. Pieces of bay leaf may be placed between
lamb cubes. Since most vegetables have different cooking times, I
would suggest that you skewer peppers, onions, etc. separately and
serve them together with the lamb. If you wish these may be marinated
also (in a separate bag.) Cook under a hot broiler or over glowing
charcoal, turning and basting frequently with marinade. I like this
best medium rare. Keep checking the meat -- the cooking time will
vary because charcoal fires are so variable. Place on a platter and
garnish with parsley and lemon wedges. Serves 6-8.
Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
Recipe By :
Servings: 8 servings
Arni Souvlaki Recipe brought to you by Recipe Ideas
Categories: Greek
The History of Recipes
Experts have traced the existance of recipes way back into distant history, certainly as far back into history as the ancient Egyptians, and possibly even further. In practice though, these, old records were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian describing the preparation 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 wonderful and blissful. During Roman times 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main course and afters, something we still use today. Aspicius tells us how the cooks of Roman times were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to an increase in manuscripts on cooking, most of which are kept safe in private cookery archives. During the succeeding few centuries, the upper-class families of the West competed to serve the most exotic meals, and as a consequence, chefs and their recipe collections were highly sought after. However, it was during the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery publications were highly popular mostly due to more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Arni Souvlaki recipe.
