I bought this lamb roast at Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html, assuming that it was a boneless roast because it was small and round. However, there was a bone inside. I only discovered it yesterday when I was intending to butterfly and marinate it. Thanks meat guy!
Still, no biggie. On the grill there is always off flame cooking, something that I have become an expert at. (Never end your sentences with prepositions.)
When I moved to France and my husband went on to South Sudan, I discovered the importance of my husband : 1) Workers do not respect women and usually rip them off with a sneer on their faces. 2) Somebody needs to take care of the car, including gas and washing. 3) Charcoal fires are best made by husbands. 4) Herb gardens are a gift from him to you because they like him and not you. After 37 years, I guess he’s a keeper 😀
I first encountered the winter cucumber in France, in the winter, and I was not impressed. I accused the French of many things that I can’t remember now but I’m sure that one of them was not knowing a cucumber when they grew one. Years of knowledge later, I apologize.
Gratuitous Sunday salad picture.
Whenever I’m grilling lamb I think of tzatsiki and my friend Magdoulin. Greek/Syrian/Sudanese, married to a Kuwaiti, she always likes to put lemon in everything. She also says, “So that’s why”, for no particular reason. I love that 🙂
These days, there is absolutely no way you can go through the market without buying asparagus! Unless you’re a hater or something equally bizarre.
I bought a German grill pan for vegetables just so that I could show it to you. And also, of course, because I am materialistic. Simply grilled asparagus with salt, pepper, onions and olive oil. Good food.
Meat. One of life’s perks.
Grilled Lamb with Asparagus
3 garlic cloves, chopped
2 tbsp fresh rosemary, chopped
1 tbsp thyme, chopped
1 tbsp black pepper
1 tbsp cumin seeds
1/4 cup olive oil
1 3lb, bone in leg of lamb roast
Mix the garlic, rosemary, thyme, black pepper, cumin seeds and olive oil together. Stab the lamb all over with a sharp knife, then rub in the marinade. Refrigerate overnight.
Fire up the grill to maximum and brown the roast on all sides. Turn off half the burners, put the roast on the cold side, put the top down and grill for about an hour.
1 winter cucumber, halved, seeded and sliced
2 garlic cloves, chopped
1 tbsp chopped mint
1/2 tsp black pepper
Juice of 1 lemon
2 cups Greek yogurt
Salt the cucumber slices and drain for 30 minutes. Dry and set aside. Put the garlic, mint, pepper and lemon juice in a food processor and blend for about 45 seconds. Add the cucumber and pulse on and off until the cucumber is in small chunks. Remove everything to a bowl and stir in the yogurt. Refrigerate until ready to use.
1 bunch of young, tender and marvelous asparagus spears, trimmed
3 small purple onions, cut into fourths
Salt and pepper
2 tbsp olive oil
Mix all ingredients together and allow to settle for at least 30 minutes. Grill in a vegetable grill pan until crisp tender.
Wine suggestion: Jenny’s Rose. Ask Roger http://stowell.wordpress.com/