Ingredients
3 lb butterflied leg of lamb
2 tbsp dijon mustard
1 tbsp fresh rosemary, chopped, or 1 ts dr, ied
1 tsp pepper
1 garlic clove, minced
1 olive oil
OLIVE PEPPER TAPENADE
2 sweet red peppers
1/4 cup fresh parsley, chopped
1/4 cup pitted oil-cure black olives
1 tbsp fresh parsley, chopped
1 tsp dijon mustard
1 garlic clove, minced
1 salt
Directions
Trim fat from lamb. Combine mustard, rosemary, pepper and garlic; rub
all over lamb. Let stand for 1 hour at room temperature, or
refrigerate for up to 8 hours.
Olive Pepper Tapenade: Meanwhile, broil red peppers, turning often,
for 15-20 minutes or until charred. Let cool; peel and seed,
discarding stem and ribs. In food processor, chop red peppers,
olives, parsley, mustard and pepper. Stir in garlic; season with salt
to taste.
Brush baking sheet lightly with oil; heat in 375F 190C oven for 5
minutes. Place lamb on sheet; roast for 30 minutes or until meat
thermometer registers 140F 60C for rare. Remove to cutting board;
tent with foil and let stand for 10 minutes. Spread with tapenade;
slice into 1/4-inch thick slices.
[If you are lucky enough to have any leftover lamb and tapenade, they
make great next-day sandwiches.] Per Serving: about 220 calories, 30
g protein, 9 g fat, 3 g carbohydrate good source iron.
Dinner Menu:
Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread
Source: Canadian Living magazine [Mar 95] Presented in an article by
Bonnie Stern Recipes from Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 8 servings
Sat-Dinner: Lamb With Olive Pepper Tapenade Recipe brought to you by Recipe Ideas
Categories: Dinner; Fruit; Lamb; Meat
The History of Recipes
Recipes as a concept can be traced back into the distant past, in truth as far into history as the Egyptians, and maybe further still. However, these, old cook books were just simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to experts is a series of stone tablets in Sumerian describing 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 `blissful`. Progressing into Roman times 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef recounts how the ancient chefs were skilled in the use of many spices and herbs, including some familiar names such as basil, mint and asafoetida. Continuing our culinary historical journey, there are two interesting recipe books from the 14th Century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that is familiar to us all today, but rather recipes for the types of food enjoyed by the upper classes. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including parsley and basil. The introduction of these new foods and spices prompted an explosion in recipe publications, most of which still exist in private collections. Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to serve up the best banquets, and as a result the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications were increasing in popularity due to increased literacy, people having more leisure time and disposable income. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Sat Dinner_ Lamb With Olive Pepper Tapenade recipe.
