8 loin lamb chops
3 tbsp lemon juice
1/2 tsp salt
2 tbsp olive oil
1 tbsp chopped fresh mint (or 1/2 tsp drie, d)
1 lemon mint butter:
1/2 cup unsalted butter, at room temperatur, e
2 tbsp lemon juice
1 tbsp chopped fresh mint (or 1/2 tsp. dri, ed)
1 salt and freshly ground pepper to t, aste
Directions
Trim excess fat off the lamb chops. Combine the lemon juice, salt,
olive oil, mint and pepper. Marinate the lamb in this mixture in a
flat dish, turning often, for at least 30 minutes at room temperature
or longer in the refrigerator.
While lamb is marinating, prepare the compound butter. Cream the
butter with the lemon juice, mint and salt and pepper to taste. Place
the butter on a piece of waxed paper and shape into a cylinder about
3 x 1 1/2 inches. Refrigerate.
Broil, barbecue or pan fry the lamb chops approximately 3 to 5
minutes on each side (they should be slightly rare). Slice the butter
thinly and place two slices on each hot chop. The butter will melt
slowly and moisten and flavour the lamb. Lower-fat Version: Use only
a very thin slice of the lemon butter, or omit it entirely. Yield: 4
servings Typed in MMFormat by cjhartlin@msn.com Source: Cooking with
Bonnie Stern
Servings: 4 servings
Lemon Mint Lamb Chops Recipe brought to you by Recipe Ideas
Categories: Fruit; Lamb; Meat
The History of Recipes
We are able to track the history of meal recipes far back into history, at least as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just very simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe in existence, according to academics is a series of clay tablets in the Sumerian language which show 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 exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a few documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, a style of dining still practiced today. He also informs us how the Roman cooks used many different herbs, including some that we all recognise for example basil, rue and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, such as basil and coriander. The introduction of these new tastes was responsible for an outbreak in manuscripts on food, many of which are kept safe in private cookery archives. For the next few years, the wealthy families of the West competed to lay on the best banquets, and as a consequence, cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes of the day. By the advent of the twentieth century, cooking books were highly popular due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Lemon Mint Lamb Chops recipe.
