Ok, eaters of things young and old, we're back.
|All natural, free range, fresh and local! I wouldn't have minded if it was frozen but it wasn't and it wasn't from New Zealand either. That just made it better.|
|I'm of a very simple belief when it comes to roasting lamb. Slivers of garlic, lots of them, inserted in knife tip slits all over, a fair amount of rosemary (bruising some of the rosemary and rubbing the meat is a good thing), and, despite the fat already present, a drizzle of olive oil. An over preheated to 400 degrees, turned down to 325, at 25 minutes per pound (for rare, and I like rare), which made this a couple of hours, and wa la!|
|Done! Ina Garten, the Barefoot Contessa of cooking fame (versus the Barefoot Contessa of Culebra fame) suggests something I might try - grinding the rosemary and garlic and making a rub of it. I still have half of this beast to experiment with...|
|Corn, beans and tomatoes that were picked the day before, lamb, wine and good company. We forgot to get baby potatoes but truly, for the here and now of it, why gild the lily?|
|The next day it was time to do something with the oyster mushrooms. We'd been given explicit instructions by the guys who grew these, so I followed them as best I could with what we had and oh my!!|
Heat some olive oil (how much is enough? I started with a few tablespoons worth) over a medium low heat, adding some parsley and a bit of thyme. Cook for 7 to 8 minutes. Add the minced garlic and about a tablespoon of butter (he was very insistent that it was first olive oil, then butter - different heat tolerances, maybe, just do what he says, it works!). When the garlic is soft and browned, a few more minutes worth of cooking, it's done.
I also wanted to use one of the leeks. Sliced and braised in some broth from a bit of leftover lamb, I should have then sauteed it with the mushrooms but I didn't. It was good way to cook a leek, but it easily could have been elevated up a few notches to excellent. A bed of mushrooms, some leftover lamb cut into bite sized pieces, topped with sliced leeks, some oh so good heirloom tomatoes and lunch was ready!
Next time, I've got to try some ribs from this guy!
photo credit: Lorraine Nelson
Have a free range Friday! Do something fun with food.