1 rack of lamb, about 4 lbs.
1 salt
1 pepper
1 crumbled rosemary
4 medium idaho potatoes
1/4 cup butter
1 can (7/8 oz.) truffles
1/3 cup white wine
1 can condensed beef broth
1 (10-1/2 oz.)
2 tbsp flour, mixed with...
1/4 cup water
Directions
"Rack of Lamb with Truffle Sauce"
Sprinkle lamb with salt, pepper, and crumbled rosemary. Roast on a
rack in a shallow pan in a preheated 350 degree oven for 1 hour or
until lamb is just done. Slice potatoes very thinly and dry well.
Melt butter in a large skillet. Arrange slices of potato in skillet
in layers. Slice half of the truffles and add to the potatoes. Cook
until brown on one side, turn and brown on other side. In another
skillet, combine remaining truffles which have been chopped, white
wine, and beef broth. Stir flour mixture into broth. Cook over low
heat, stirring constantly, until sauce bubbles and thickens. Carve
lamb into slices. Serve slices of lamb with hot sauce and potatoes.
Adaption from recipe by George Bugoni, Baroque restaurant (New York)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 231733 -0800
Servings: 4 servings
Carre' Of Lamb Sarladaise Recipe brought to you by Recipe Ideas
Categories: Asian; Lamb; Meat
The History of Recipes
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Interestingly, the oldest recipe in existence, according to experts is a series of clay tablets in ancient Sumerian which recount 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 people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius assembled some documents describing recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the early Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, mint and parsley. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the East, including coriander, parsley, and rosemary. These new foods and tastes created an eruption in manuscripts on food, some of which are kept safe in private collections. By the advent of the twentieth century, cookbooks are greatly in demand due to more people being able to read, increased leisure time and disposable income. The introduction of the TV gave us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Carre' Of Lamb Sarladaise recipe.
