Today is French National Day or Bastille Day. Basically, on July 14, 1789, the French rabble stormed the fortress-prison Bastille and thereby brought about the abolition of feudalism, making each French person a royal in his own right, a French state of mind and attitude which endures to the present day. Anyway.
Tomorrow Jade and I will be eating with the French; mussels with shallots and wine, grilled butterflied lamb, seasonal vegetables, cheese, salad, dessert and, of course, copious amounts of wine. That’s why I’m posting these recipes today. In case of too much fun and too few pictures
I’m making the lamb. We have moved my gas grill to the courtyard of the Parrets for maximum ambiance. I understand that, according to the weatherman, there will be an outrageous storm with a spectacular sound and light show. Hakuna matata.
Herbed Butterflied Lamb Leg
1 lamb leg, boned and butterflied
3 large garlic cloves, finely chopped
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh basil, chopped
1 tbsp black pepper
1 tbsp ground cumin
3/4 cup olive oil
Stab the lamb all over with a sharp knife. Mix the remaining ingredients together and rub on the lamb. Refrigerate overnight. Grill to taste.
2 cucumbers, peeled, halved, seeded and sliced
1 garlic clove, chopped
1 tbsp mint, chopped
1/2 tsp black pepper
Juice of 1 lemon
2 cups Greek yogurt
Salt the cucumber slices and allow to drain for about 30 minutes. Pat dry and put into the food processor with the mint, garlic, pepper and lemon juice. Blend well, then add to the Greek yogurt. Refrigerate for at least 2 hours or overnight. Serve with grilled lamb.