I couldn’t decide what I wanted to make for our Labor Day meal. I visited the Alpine Wurst & Meat House, vaguely thinking of beef brisket. After talking to the butcher, I knew I didn’t want to grill the brisket for 12 hours, so decided on a lovely piece of butterflied lamb. Yes, butterflied. That’s what they call it here in America, you British people. Butterflied.
It really is a shame that American lamb has very little flavor, other than grain. I love the grassy, tangy taste of normal lamb. The lamb here looks good, but if I had not rubbed it with Bavarian essence, it would have been tasteless. Coming from the only credible butcher in the region, this is disappointing. Whine 😦
Some days my tzatziki is better than other days. Today was a good day.
On Sunday we went to a volunteer fire department clam bake about 10 miles away near Hawley, P.A. We like to attend community fund raising events held at these small town firehouses; pancake breakfasts, chicken and beef dinners, penny socials and clam bakes.
I’m usually fairly cautious about seafood at these open air affairs in the summer but this time I threw caution to the wind and ordered 12 of the raw clams, afraid that the steamed would be overcooked and chewy.
The raw clams were firm and briny. Delicious.
As predicted, the steamed clams were overcooked and chewy. The two “fraidy cats”, my husband and Jade, switched to the raw and ordered another serving of the delicious corn on the cob. The corn is GM of course, all American corn is but, like cake, an occasional piece shouldn’t hurt.
Because the towns are close, the different firehouse events are attended by almost everyone in the region. We saw our framer there. People are open, friendly and ready to engage. It’s a good way to let everyone have a look at you and get used to seeing you. Comparative to attending all market days in Sens and/or lolling at Le Litteraire over coffee.
It’s always good in the beginning to eat the trashiest food on offer, then you’re completely over it and need never eat it again. Unless you’re a starving to death vegetarian and all food, save meat, is delicious and elegant 😀
I really thought she wouldn’t be able to resist the lamb on kaiser rolls. Nope.
She just sat there mechanically working her way through the macaroni and green salads. Rather sadly, I thought.
Bavarian Grilled Lamb on Kaiser Rolls
1 leg of lamb, butterflied
Stab the lamb all over with a knife, then rub in the Bavarian essence. Refrigerate overnight.
Turn on all the burners of a gas grill and preheat with top down to 500-600 F. Sear the meat on both sides, turn off half the burners, put the lamb on the side without flame, put the top down and roast for about 15-20 minutes.
Remove the lamb from the grill and allow it to rest for 10 minutes, then slice and layer onto kaiser rolls with tzatziki, lettuce and tomatoes.