So today I am posting from beloved corporate coffee shop. They are super nice here, and while the products are over priced and mediocre the interwebs are free and its nice to get out and about. Of course the school system keeps crashing and Im pretty behind in the course... Schools good though, you can see some of my projects over at Dont Eat the Charcoal. I mostly ignore that blog but am trying to update. So my asthma has been pretty bad the last few days. Luckly I was able to get a hold of some albuterol. One day I can have health insurance and get to control this thing I carry around with me. YAY!!!
Weekend went well, Nothing super crazy but nice. I did get to go to a BBQ/Southern food party. GF's friend made an amazing array of food from his homeland of Mississippi, which included but may not have been limited to:
BBQ chicken, ribs, fried chicken, collard greens, corn bread, mac n cheese, cobbler, lemon merang pie, fried pickles, fried green tomatoes, etc. It was AMAZING. :)
Speaking of food, I dont remember where I got this recipe, but its amazing and I havnt posted a recipe in a looooong time, so here you go:
Morrocan Leg of Lamb
You can have this delicious Moroccan lamb roast ready for the oven in just 15 minutes. Slow roast the lamb, rubbed with Moroccan-style spices,
to make this dinner party entree. For a great side dish, add peeled and cut-up vegetables to the roast so they will have a great roasted flavor
when they are done. Pair with toasted garlic bread, and your meal will be complete.
cook time: 1 hr 45 mins
servings: 10
Ingredients
1 5-pound bone-in leg of lamb
4 to 8 cloves garlic, peeled and cut in to slivers
2 tablespoons coriander seed/Parsly seed, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon cumin seed, crushed
1/2 teaspoon salt
1/2 teaspoon whole black peppercorns, crushed
Assorted peeled and cut up vegetables, such as carrots, turnips, and sweet peppers (optional)
Directions
1. Trim excess fat from lamb. Cut several 1/2-inch-wide slits randomly into top and sides of roast. Insert garlic slivers into slits.
In a small bowl stir together coriander seed, lemon peel, olive oil, cumin seed, salt, and pepper. Rub lamb surface with spice mixture.
Cover and chill for several hours or overnight, if desired.
2. Preheat oven to 350 degree F. Place lamb on a rack in a shallow roasting pan. Roast lamb for 1-3/4 to 2-1/4 hours or until a meat thermometer
inserted in the thickest portion of the meat registers 140 degree F for medium-rare doneness. or 155 degree F for medium doneness. If desired, add
assorted cut up vegetables during last 45 minutes of cooking.
3. Remove lamb from oven. Loosely cover with foil. Let stand for 10 minutes (the temperature of the meat will rise about 5 degree F during standing time).
Slice and serve lamb with the roasted vegetables, if desired. Makes 10 servings
PS- I found my Ipod charger!!! Yay!!!!
Weekend went well, Nothing super crazy but nice. I did get to go to a BBQ/Southern food party. GF's friend made an amazing array of food from his homeland of Mississippi, which included but may not have been limited to:
BBQ chicken, ribs, fried chicken, collard greens, corn bread, mac n cheese, cobbler, lemon merang pie, fried pickles, fried green tomatoes, etc. It was AMAZING. :)
Speaking of food, I dont remember where I got this recipe, but its amazing and I havnt posted a recipe in a looooong time, so here you go:
Morrocan Leg of Lamb
You can have this delicious Moroccan lamb roast ready for the oven in just 15 minutes. Slow roast the lamb, rubbed with Moroccan-style spices,
to make this dinner party entree. For a great side dish, add peeled and cut-up vegetables to the roast so they will have a great roasted flavor
when they are done. Pair with toasted garlic bread, and your meal will be complete.
cook time: 1 hr 45 mins
servings: 10
Ingredients
1 5-pound bone-in leg of lamb
4 to 8 cloves garlic, peeled and cut in to slivers
2 tablespoons coriander seed/Parsly seed, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon cumin seed, crushed
1/2 teaspoon salt
1/2 teaspoon whole black peppercorns, crushed
Assorted peeled and cut up vegetables, such as carrots, turnips, and sweet peppers (optional)
Directions
1. Trim excess fat from lamb. Cut several 1/2-inch-wide slits randomly into top and sides of roast. Insert garlic slivers into slits.
In a small bowl stir together coriander seed, lemon peel, olive oil, cumin seed, salt, and pepper. Rub lamb surface with spice mixture.
Cover and chill for several hours or overnight, if desired.
2. Preheat oven to 350 degree F. Place lamb on a rack in a shallow roasting pan. Roast lamb for 1-3/4 to 2-1/4 hours or until a meat thermometer
inserted in the thickest portion of the meat registers 140 degree F for medium-rare doneness. or 155 degree F for medium doneness. If desired, add
assorted cut up vegetables during last 45 minutes of cooking.
3. Remove lamb from oven. Loosely cover with foil. Let stand for 10 minutes (the temperature of the meat will rise about 5 degree F during standing time).
Slice and serve lamb with the roasted vegetables, if desired. Makes 10 servings
PS- I found my Ipod charger!!! Yay!!!!
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