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Silence of the Lamb

Yesterday, just for fun, Darwin and I visited the local butcher shop. 'Cause that's how we roll.  We nosed around a little, and I bought a leg of lamb.  I've never made lamb and have always wanted to try it.  How hard could it be?

A bit of research (Julia Child never fails) turned up the fact that roast lamb differs from roast beef in that you sear beef on the stove first, then roast it in the oven, but lamb is seared by broiling it in the oven, then roasted.  Rosemary and garlic are the preffered flavorings.

My mother also called.  She and her husband Gene were passing through my neighborhood on their way from a trip and they wanted to stop by.  Well, nice!  I checked the time they were going to be arriving, however, and realized it would run over lunch.  What to make . . . what to make . . .

I settled on chicken salad.

This morning I zipped out to the store for a few ingredients I was short on, then came back home to clean the kitchen and get started.

I parboiled the chicken, chopped it, and combined it with onions, cucumbers, mayonnaise, relish, and a little mustard.  Voila!  I also sliced up some strawberries and bananas, dusted them with a hint of sugar and cinnamon, and put the resulting salad in the fridge.  I bought some Doritos for something with a bit of spiciness and put them in a serving bowls.

When Mom and Gene arrived, we all sat down to chicken salad sandwiches on fresh, crusty bread with fruit salad and chips.  Girl Scout cookies made a perfect dessert.  And we talked quite a lot, of course.  :)

After they left, I had only a few minutes before I had to start supper.  I covered the lamb in olive oil, salted it, and broiled it to sear it nicely, then covered it with chopped rosemary and garlic so it could roast.  Next I chopped up redskin potatoes, sprinkled them with oil, salt, and herbs, and set them to roast under the lamb in the oven.  When the lamb and potatoes were nearly done, I glazed some baby carrots and sliced up some more bread.

The lamb--rare--came out perfectly!  Tender and juicy and flavorful.

It was a delightful kitchen day.


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( 3 comments — Leave a comment )
Feb. 29th, 2016 09:18 pm (UTC)
Julia Child has a wonderful leg of lamb with a mustard marinade -its in one of the first two books.
For a somewhat smaller roast I am able to get something called 'top round' of lamb -1 to 3 pounds of meat, no wastage and minimal shrinkage. It is boneless, but seems to have a good flavor anyway. (I find boneless leg to lack a good bit of the flavor that a leg with the bone in has.
The leftovers with the mustard dripping that you scrape off of the roasting pan make a good base for lamb curry.
Mar. 1st, 2016 05:27 pm (UTC)
That one is one page over and next on my list to try!
Mar. 1st, 2016 07:20 pm (UTC)
When my mother was experimenting with various lamb recipes she stopped when she tried that one!
We always used thyme instead of rosemary -as we had a lot of it growing in the garden. The lamb recipe meant that there were numerous bunches of thyme drying in the pantry midsummer for our winter's lamb roasts.
( 3 comments — Leave a comment )

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