We’re still applying ourselves to a lot of leftover meat, including this lamb roast. This is the last of it. Kevin made dinner tonight: a box of cheesy shells that he cheesed up extra, and warmed up the vegetables and lamb. Husbands who cook, rock.
I grabbed a jar of ras al hanout spice on impulse today, and used it on the boneless leg of lamb I was planning to roast for dinner. I thought I used a generous amount, but the flavor was still mild. With the lamb roast I served leftover rutabaga and friends, glazed carrots and parsnips, and macaroni n’ cheese.
The marinade recipe is full of strong flavors: mustard, rosemary, garlic, lemon. It’s our favorite way to eat lamb shoulder chops. With it we had two kinds of vegetable leftovers: a mix of parsnips and carrots, and “turnips and friends.”
New mantra in the house: Pressure cookers are slow cookers for people with procrastination problems. I realized a little too late that we could have lamb tonight. Why? Because Brady is at the firestation, and he hates lamb, so I never get to make lamb. Luckily, I remembered that somewhere in the hoarder’s mausoleum that is our garage, there was a pressure cooker.
After horrifying my daughter by spending 30 minutes rearranging 14 years of accumulated crap in the garage – including the unearthing of tutus that she probably didn’t want to picture her step father in, and great clouds of dust from years of Burning Man – I found it. It was under the chair that was under the wire book-case that was under the paddle boards that were under the tents. It took both of us, but we got it. Continue reading
I always try to have a restful and relaxing start to a New Year and 2015 was no exception. My crockpot slow cooker is one of my favorite kitchen helpers and today it produced a feast.