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Not By Beef Alone

My last preparation was a pork loin, and here you have a leg of lamb with some broccoli and water chestnuts.

Leg_of_lamb

Here it was just before going into the oven.

Lamb_preparation

It was pretty easy and quick. It's just a bit of olive oil, crushed garlic, some dried spices of your own choosing, several pats of unsalted butter, and onions. 10 minutes at 475, turn it over for another 10 minutes at 475, then reduce to 325 for about 25-30 minutes.

In the meantime, I took about a dozen or so blueberries and about a half dozen red seedless grapes which I cut into quarters. Into a bowl, with just about a tablespoon or so of red wine, and nuked it for 30 seconds. Then I crushed it all up and set aside. Once the lamb came out, I placed it on a plate to settle and went to work on the sauce. I deglazed the pan drippings with some red wine on the stove. Then I added the fruit crush, and then about a quarter cup each of heavy cream and coconut milk to thicken up and boost the fat content. The sauce was killer. And oh, by that time the meat had settled and given up some of its juices onto the place. Of course, that got stirred right back into the sauce.

Yummy. By the way? That's Bea's portion. Mine was far larger, with more sauce and thus more fat. Her plate made for a better picture, though.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

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