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.
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
- Cut excess fat around the slice, rub each side of the steaks with the halved garlic
- Mix well remaining ingredients in a bowl. Marinate the meat in the sauce for 2 hours
- Pre-heat your BBQ to 400F.
- 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.
My hubby would be thrilled with this recipe…yummy marinade!
omg… the first pic is to die for..
When you bite, it must feel so juicy..yummy!!!
Your marinade sounds awesome! Rosemary and lamb go together so well, don’t they?
Looks delicious and perfectly cooked! My list of acquired tastes includes red wine, broccoli, and also anchovies! I’m still working on endives…
The lambs look perfect! I must tell you that this is really sounding a great dish to try out in my kitchen…Loved the way you cook. Way to go!!
Oh my, that sliced lamb looks so incredible and juicy and yes, you’re making me terribly hungry! Unless I move to your part of the world, zucchini flowers will be but a distant dream for me. And they sure do look pretty just simply grilled like that… Have a lovely frolic in the country and come back soon with tales!
Yummy this looks so delicious! 🙂
I know Mike will love this since lamb is his favorite. Looks fantastic and very moist Eveylne. You’ve cooked it perfectly.