Lamb and Lamb Redux

January 24th, 2017 § 0 comments

BSK cooked a dinner that was so good it was repeated by BSK (for HG’s delectation) the next night. The centerpiece was boneless leg of lamb purchased at Trader Joe’s for a modest price. BSK butterflied the leg and trimmed away the fat. The result was two long pieces of lamb ranging in thickness from thin to thick. (This insures eaters have their choice of rare or medium slices). The lamb was marinated for hours in a mix sourced from Michael Field, the late, eminent cookbook author. BSK accompanied the beautifully broiled lamb (utilized half the lamb and saved the rest for dinner the next night) with roast potatoes and steamed sugar snap peas. The peas were gilded with a bit of butter. A delicious vegetable, yes, but the true revelation was the potato dish. BSK filled a Creuset roasting pan with tiny potatoes. Doused them with Sicilian olive oil. Adorned them with sprigs of thyme. Broke up two heads of garlic and topped the spuds with the unpeeled cloves. The result of this was a crisp, garlicky, herbaceous wonder. (Yes, the garlic crisps and you eat without peeling). Drank plentiful Argentine Malbec. No dessert. Just a mustardy green salad to climax a perfect meal. And, the repeat was just as splendid.

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