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Friday, January 22, 2016

LLAR (Cat) with 14th CENTURY RECIPE FOR STUFFED RACK OF LAMB


Rack of Lamb
Photo by: Lord-Williams
1. hearth. 2. home. 3. method of roasting stuffed mutton or goat on a spit by running it through the backbone. This was a common practice in medieval family. [Anón/Grewe 1982:V:66:VIII:67-68; Gázquez. Cocina. 2002:161; and Lladonosa. Cocina. 1984:57]

HOW TO STUFF THE RACK OF A LAMB ADAPTED FROM GREWE’S EDITION OF SENT SOVÍ, V SE HABLA DEL RELLENO DE ESPALDA DE CARNERO, p 66

Stuffing
Photo by: Lord-Williams
Ingredients

1 rack of lamb
6 oz bacon
1 lb ground lamb
½ c parsley leaves chopped
½ c mint leaves chopped
2 hard boiled eggs chopped
2 garlic cloves mashed
½ c seedless raisins
salt to taste
½ tsp pepper
1 tsp ground cloves

Preparation

Fry bacon and crumble. Add this and the remaining ingredients to ground lamb to make a stuffing. [1]


A Deliciously Unique Variation for Lamb Roasts
Photo by: Lord-Williams
PREHEAT OVEN TO 350ºF/180ºC

Wash rack of lamb and pat dry. Spread out aluminum foil. Place the lamb on this[2]
. Stuff the rib cage. Enclose the rack and stuffing in the aluminum foil.

Cook slowly for 1 hours. Open the aluminum foil and in a brown for 15-30 minutes.



[1] The original recipe instructs: “Boil the ground meat with the bacon and chopped parsley. Remove from water and mix with the remaining ingredients.”
[2] The original recipe reads: “insert the skewer through the back” and after stuffing “sew this up.”

GREWE’S EDITION OF SENT SOVÍ, V SE HABLA DEL RELLENO DE ESPALDA DE CARNERO, p 66



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