Anchovy and rosemary for spring lamb, cumin and mint for summer lamb. Try it, you'll like.
4 cloves of garlic, crushed
3 teaspoon cumin seed
a big handful of mint leaves
juice of 2 lemons
Blend well, adding a small amount of olive oil to make a sludge thick enough to massage into the flesh.
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Listening to his voice in my ear gives me that self same comfort of our post-fuck conversations, a gentle tugging at the befuddle bits of my brain that connect to the bemused parts elsewhere.
4 comments:
Two delicious ideas
Hmmm. "Massaged in" to (say) a leg of lamb, and you encounter the barrier of the skin. Does it work with pocketing? Or are we talking lamb steaks, or half-shoulders?
I'm a teeny bit confused, here.
M in Devon (who was at the Link Centre at the weekend, at a judo competition!)
thank you.
M .. i rubbed it into a slashed lamb shoulder, left to marinade for an hour, roasted for 50 minutes. Would use on any roast, or steaks .. it is worth trying as the flavour is ace.
Sorry, i didn't write it out well in the post, i was in haste (as is my life).
Did you win?
Carnalis,
Aha! All is clear. Will adapt for our elderly Rayburn, which turns out fall-off-the-bone lamb in four hours.
And my judo days are more or less over. Daughter won, though, so all is well with the world.
M
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