Good afternoon connoisseurs! Well, i'm still not sure just how much i like the new do...Catiche nailed it in her comment. THAT is what i've wanted to do for a couple years...but i don't know how and figuring out the HTML and actually writing it...blech. I even have the pic i want to use...its just that whole "computerese" i don't want to deal with.
So, here's the question that's been burning in the bosom for a couple days.
Where was the lamb when i was growing up?
Gather in children...
I've been fixing lamb more and more of late. The Queen was hesitant, saying in her experience it was "kinda gamey". So i did it once, and folks, it was nothing less than succulent prime rib...tender, juicy, cut it with a fork, melt in your mouth carnivorous divinity.
Monday evening, being Passover (well...as celebrated), i thought it might be a bit of a practical, interactive, extended teachable moment. So we made some more lamb. Now, we are gentiles in body...and i'm completely ignorant of Jewish custom regarding Passover lamb, other than what one can read in the scriptures...entrails kinda turn me off i must admit. Not being much of a traditionalist anyway... I decided not to ENTIRELY wing it this time and actually do some consultation with Julia. She suggested brushing it with a Gigot a la Moutarde (Herbal Mustard coating for Roast Lamb). It was basically a remoulade, and folks, seriously...you could dip your dirty pinky toe in this stuff and lick it off and it'd be good.
I slathered that leg o'lamb with the remoulade and grilled it for maybe eighty minutes at 350*...luscious...seriously.
So, now that i've had it, i'm thinking...Why haven't i been doing this all along? All i can come up with is...i never had it as a kid and just never... really...thought about it, til now. Maybe it just wasn't available, maybe it was more expensive then than now, who knows...what i DO know is that we like it NOW! The Royals dig it, The Queen has completely overcome her aversion, and i now know that lamb goes WAY beyond gyro's!
Oh...yeah, in case you were interested...
1/2 C. Dijon mustard
2T soy sauce
1 clove of mashed garlic (or more)
1t gr. rosemary OR thyme
1/4 t pwdrd ginger
2T EVOO
Blend the ingredients together except for the EVOO. Which you whip that in by droplets to make a mayonnaise-like cream. Brush that over your lamb and let it set for a few hours before roasting, or grilling like i did.
Bon Vivant!
and since we're on the subject...i'll never look at that fat one the same way again...
5 comments:
I like the new do. Verrah nice!
Maybe it just wasn't available...
Good lamb is hard to find in this country, not so elsewhere. I grew up with it and always order it when I see it on the menu in better restaurants. My favorite is a simple rare rack o' lamb. Mmmm.
Happy Easter to The Kingdom!
.... I love me some beef, pork, and chicken.... but there is NOTHING like lamb when it is cooked just right........
..... eating baby mammals is just awesome.......
.... I think Herod started that way back in the day just after Eastertime......
Eric
Catching up on your blog here. This sheep thing is really funny. I tell you what, one year I was fortunate enough to witness a sheep shearing and it was fascinating. The fuzzy fellow obediently allowed the shearer, the only one in several counties where I used to live, to handle him and maneuver him into certain compromising positions. When done, the man led the shaved critter by the chin-- which seemed kind of sweet-- back to the pen. The whole thing astounded me. And you should have seen the neatly shorn pelt left behind, and the traces of lanolin on it. That guy does that everyday, but this was new to me.
I had a version of passover supper this year, too. Lamb was on the menu and it was fantastic. I savor the taste and try to ignore the whole cute fuzzy image. And I ate rabbit this week, too-- don't tell our bunny.
That folks...is why i love when Eric stops by...
Cat...i won't tell...cuz i've got other plans for that rabbit of yours when we visit.
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