1 leg of lamb
1 garlic, sliced and chopped
2 chicken soup
2 rosmary sprigs, (preferably
2 tbsp vinegar
1 juice of 1 lemon
1 paprika
1 black pepper
1 chili peppers
Directions
Recipe by: Yaara Di segni
cuts in the roast so spices can be inserted in the cuts. Deep cuts
can also be made to facilitate serving.
Put the leg in a baking pan with the spices rubbed all over the
roast. mix the soup with the lemon juice and add about a quarter of
quantity to the roast.
Roast in a preheated oven at 210 (Celsius) for 10 minute and then
turn the meat over. Lower heat to 150 degrees andf keep baking for
about 25 minutes for each kg of meat. Every 10 minutes baste with the
liquids and add someo f the soup&lemon souce. every few times turn
the roast.
The baking times are according to wht's written in the recipe we
have. As our oven doesn't have temperture settings (the oven is 25
years old and the writing on the knob disappeared....) we only
guessed the temperature but yet it came out great. It was the best
dish of the evening and although it looked somewhat overdone from the
outside it was as soft as butter.
Servings: 1 servings
Lamb Roast (Traditional Seder Dish) Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
Experts have tracked the existance of recipes way back into ancient history, at least as far back into recorded history as ancient Egypt, and maybe further still. In practice though, mostly, these early cook books were just very basic pictorial recipes for food preparation.
In fact, the oldest recipe in existence, according to experts is a collection of stone tablets in the Sumerian language 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 anyone who drank it feel blissful. Later on, there are a couple of interesting books published in the 1300s : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that we all know today, but instead recipes for the types of meals cooked for the upper classes of that time. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes became highly prized. Nevertheless, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes common in their social group. By the advent of the twentieth century, recipe publications are in great demand, as a result of more people being able to read, leisure time and disposable income. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Lamb Roast (Traditional Seder Dish) recipe.
