Steamed Lamb
Aliter Baedinam Sive Agninam Excaldatam
from Marcus Gavius Apicius. De Re Coquinaria
10 Lamb Chunk Chops
900ml (1½ pints) White Wine
75ml (3 floz) Liquamen (Fish Sauce)
75ml (3 floz) Olive Oil
2 Large Onions, diced
2 tbsp Ground Coriander
1 tbsp Lovage or Parsley
1 tsp Ground Pepper
1 tsp Ground Cumin
Cornflour
Preheat oven to 180°C: 350°F: Gas 4
Place the lamb chops into an oven-proof dish with the onions.
Mix the wine, oil and liquamen, add the spices.
Pour over the lamb chops
Cook for 45-60 minutes or until tender.
Remove the lamb and keep warm.
Pour sauce into a saucepan and add the cornflour that has been diluted in a little water.
Bring to the boil and cook for 2-3 minutes
Serve chop with the sauce.
Note:The lovage or parsley can either be added to the sauce or added as a garnish when cooked.
Submitted by: John David
Email: The Foody UK and Ireland
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