Monday, June 11, 2007

Breakfasts, and Lamb Week Begins

Sunday Breakfast: Pancakes with wheat germ and peanut butter, served with coconut jam and strawberries.
Monday Breakfast: Peanut Butter and Avocado Flower Honey on Sesame/Black Pepper Focaccia.

I had previously mentioned having a local lamb shoulder in the freezer. Well it has been thawed and is now being celebrated as LAMB WEEK '07, or as long as I have leftovers.
To begin, I marinated the shoulder for almost two days. The marinade was a no-holds-barred affair, comprised of wild garlic brine, spring garlic greens, dried apricots, nutmeg, black pepper, ground mustard, dried safflower blossoms, cumin, a dried hot pepper, and a little honey. After the marinating I dried the shoulder and rubbed it liberally with salt and pepper.
The cooking was straightforward. I made a large cast-iron pan very hot, and seared the outside of the shoulder, threw in a couple of roughly chopped shallots, then transferred the pan to a 500˚F oven. After 12 minutes or so, I turned it down to 350˚ and roasted it until medium rare.
After letting the lamb rest for 10 minutes or so, I made a sandwich. It looked like this:

Lamb, french crisp lettuce, thinly sliced radishes, dill, mustard, chestnut honey, and some of the shallots that got crisped in the lamb drippings, on the new focaccia. Really good. Would have been nice with some ricotta or thick yogurt. Maybe later.
But the lamb was like pastrami. The result of using the garlic brine in the marinade, I reckon. I am looking forward to dinner #2.


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