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| The day warmed to a paltry -18C. |
Roast is an appropriate response.
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| Lamb with garlic, apricot, and jalapeno, among other spices. |
It was -35C this morning. I stepped outside for a quick few swallows of coffee. Bracing does not do the feel of it justice.
It's the kind of temperature that lends itself to things that take a long time to cook. Roasted lamb sounded like a good fit.
I wanted to do something different so I looked up assorted recipes for a jumping off point. Starting it at 450F without liquid might be fun. It was.
The above pic is how it looked after 20 minutes, uncovered.
I rubbed whole, old style mustard and olive oil on it so I guess I cheated a bit, but it felt right. I stuffed fresh garlic in the flesh, then chopped up some apricots and threw on a jalapeno pepper sliced on the long side. A few other spices such as parsley, cinnamon, black and cayenne pepper and paprika, plus some fresh (sort of ) lemon juice rounded it out.
After 20 minutes I poured some white wine over it, turned it down to 325F, covered it and cooked it another hour while I decided what veggies should be roasted with it.
Forty minutes after the veggies--potato, turnip, carrot--went in I took out the roast and let it sit. The veggies went back in at 350F for their big finish and 20 minutes later all was ready. The spice combination, for the record, is a keeper.
I should have taken a pic of the roast once it was done, but didn't.
The food was good, the house was warm and inviting, and all is well in my world.
Winter weather has its pleasures.
11 comments:
Ha! You and i think a bit alike. Although...your ways of "winter pleasure" would keep me a lot warmer:))
Trade? I would give up my skiing for a meal like that:))
Lamb with garlic. Say no more.
Dawn, warm is where you make it. Meanwhile, you're welcome here anytime. I'm always looking for fresh tastebuds for my experiments.
David, I take it you're a garlic fan?
Looks lovely, and the recipe sounds great. My only problem with the whole thing is that it's lamb. I just plain don't like the taste. Might be a good way to do pork, though, eh?
Sounds like a great way to warm up the place. Like Sis, though, I would use pork roast, not a fan of lamb.
As soon as it gets cool enough around here (it is a/c warm today!), I will start roasts and stews again. Nothing like coming in and smelling something good, and yours sounds marvelous.
It is, Reb. Lamb takes some adjusting.
Messymimi, coming in from the cold to a hot meal in the oven or on the stove cannot be beat.
Oh that sounds and looks absolutely delicious. I can't stomach lamb very often because I find it so .. rich? About once every few months is about right for me. It's been about that long now. ;)Yum.
And that's way too much snow.
Hilary, we'd be happy to have you at our table.
Wrong time for me to be reading this. It's still hours away until Thanksgiving dinner at our house...
Sorry if I've made the time seem longer, Ron.
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