Delectable BBQ Sliced Rosemary Lamb

I am away for a little bit to frolic in the country…..enjoy this scheduled post and I look forward to posting upon my return.

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Have you learned to love a certain food over time…a food you really disliked at first that now you enjoy? I like best the descriptive Acquired Taste expression to explain this phenomena.  I know I have my fair share of such foods I rejected on firts bite as a child and now adore. My part list includes blue cheese, oysters, anchovies, eggplant and lamb by a long shot.

Oh that repulsive wooly gamey taste in my youth, I hated it. Now I know that lamb only tastes like that when the lamb is slaughtered past the 1 year mark. That is when the taste gets stronger and the meat tougher. I clearly remember the day I was courageous and ordered the first piece of lamb I loved. It was at a restaurant specializing in cuisine from Brittany. The Lamb came from l’Ile Verte, an island in the Saint- Laurence river, where the lambs fed in a salted march. It was also served like a filet mignon. It was divine and I have eating lamb without fear ever since.

I was preparing a very simple dinner with lamb,  a meat I do not buy often but it was 30% off. It turned out to be one of the best lamb dishes I have ever tasted in my life. It was a Foodgasm! The incredibly easy  and quick to prepare marinade knocked my socks of and paired with lamb perfectly. Let the meat marinate for one hour and them cook 3 min on each side on the BBQ.

Ξ BBQ Sliced Rosemary Lamb Ξ

4 slices of lamb leg butt
2 clove of garlic cut in 2 lengthwise
4tsp Dijon mustard
4 tsp olive oil
2 tsp balsamic vinegar
2 tsp lime juice
1 tsp rosemary
salt and pepper to taste

Directions:

  1. Cut excess fat around the slice, rub each side of the steaks with the halved garlic
  2. Mix well remaining ingredients in a bowl. Marinate the meat in the sauce for 2 hours
  3. Pre-heat your BBQ to 400F.
  4. Cook for 3 minutes on each side – this timing will give you a medium rare meat.

I bought this weekend some zucchini flowers for the first time ever. Now I realize they were maybe not bloomed enough beauty wise and since they may not be good upon my return I decided to do a quick grill with them since I could only find fried or stuffed recipes online which was not going to happen at 9 pm at night!

All I did was mix a bit of olive oil and balsamic vinegar together, with a touch of garlic salt and pepper and them dipped the blooms in like a paint brush to coat the flowers. After 3min on the BBQ they are done. They were very tasty and I look forward to experimenting more with this flower. how pretty are they with red currants lazying about the dish.

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