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
Transcribed cooking instructions as an idea can be tracked way back into ancient history, in truth as far back into history as pharonic Egypt, and potentially, even further back. In practice though, sadly, these early recipes were just very simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to academics is a series of stone tablets in the Sumerian language describing the baking 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 `blissful`. Closer to modern times, there were a couple of interesting recipe books which appeared in the 1300s - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian curry that is popular today, but instead recipes for the types of meals enjoyed by the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new culinary innovations created a torrent in books on cookery, many of which are kept safe in private libraries. During the next few hundred years, the upper-class families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a consequence, chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Barbecued Lamb (Nz) recipe.
