Spring lamb, fresh asparagus, green garlic, new snow peas….. I love eating with the seasons!
This is more of a skillet dinner than a stir-fry.
I get slices of lamb cut from the leg that are about 1/2 inch thick and I cut them into 2 or 3 pieces for this dish.
The lamb was medium rare – ‘rosy’, and … Continue reading.....
Sweet potatoes are not a reliable vegetable where I live.
One never knows what color they will be – inside or outside. Not that it makes a difference…..
But one can never rely on a getting a reasonable size, which does make a difference.
For most of this fall they have been huge….. Big and round, larger than a head … Continue reading.....
We use slices from the leg for dishes like this (also great for grilling in summer). They’re lean, meatier and cheaper than chops but are a nicer quality than the packages of lamb pieces for stews.
I buy bags of frozen artichoke bottoms, but plain, canned work as well, just rinse first.
Finally, I use a tagine, the heavy casserole … Continue reading.....
When we lived in Ireland there was a butcher we went to regularly. For the whopping price of 5 punt (Irish pounds, about 7.50 US at the time) he would sell us a perfectly trimmed rack of lamb.
And Irish lamb is wonderful.
So is French lamb, but finding a ‘rack’ is much more difficult. The cuts of meat are … Continue reading.....
I don’t always use fresh vegetables; sometimes I use frozen.
There are a few vegetables, like peas, that are actually better frozen. Fresh peas and sweet corn deteriorate quickly after being picked. As they are frozen soon after harvest, frozen is better.
I love artichoke bottoms, but they are awfully fussy if one has to start with fresh … Continue reading.....
This time of year we vacillate between the grill and the kitchen; barbecued chicken and stews.
Mon mari is reluctant to give up the barbecue and I’m anxious to start the stir-fries and tagines.
Ironically, in the spring it’s the opposite: Mon mari is reluctant to take over with the outdoor cooking duties and I’m tired of braises and roasts.… Continue reading.....
It looks nice to have the meat and vegetable on the same skewers – and you can do that if you partially pre-cook the vegetables.
I can’t be bothered.
Plus, I prefer to (have mon mari) do it all on the grill, and, as the different foods have different cooking times, I arrange them on the skewers accordingly.
Serve … Continue reading.....
We had Slow-Roasted Moroccan Lamb last weekend.
Mon mari tells me (often) that his ‘mother always made Lamb Curry’ with leftover leg of lamb.
I had a bad allergic reaction (I woke up in the Emergency Room with a priest hovering over me) the last time I ate curry, so I’ve been somewhat reluctant to eat it again.
So I … Continue reading.....