Ingredients
1 1/2 lb lean lamb
2 cloves garlic
2 tsp sugar
2 tbsp soya sauce
1 tsp salt
Directions
1. Cut the lamb into thin slices
2. Mix together the remaining ingredients. Coat all pieces of lamb
with the sauce and allow to soak 15 minutes in a dish.
3. Grill on each side for 5 minutes and serve immediately. Serves 4
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 5/93
Servings: 4 servings
Barbecued Lamb (Nz) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Lamb; Meat
The History of Recipes
Recipes as an idea can be tracked back into antiquity, in fact as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, generally, these early records were just simple pictorial recipes for preparing meals.
Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. Additionally, he informs us how the early Romans were skilled in the use of many different aromatic flavours, including many that are still in use today like bay, mint and dill. Over the succeeding few centuries, the wealthy families of the West strove to lay on the best banquets, and as a result cooks and their recipes could command a high salary. However, it was during the nineteenth century that fine cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were starting to become popular due to increased literacy, more free time and having more money to spend. |
We hope you enjoy this Barbecued Lamb (Nz) recipe.
