Icarus's blog: "Somantics"

I broke reality with this leg of lamb
>>

Alright, today I picked up 3 GIANT ribeyes (more like six, especially how I'll cut em)
a bushel of fake crab meat
some red bell peppers
and a de-boned leg of lamb ($15 for about... ~>5 servings, not a bad price, not terrific though)

Anyway, I didn't REALLY feel like cubing it individually, so I decided to roast which
I never roast >>
but tonight I roasted.

I preheated my oven to about 350 and I drizzled olive oil on the surface of the meat
there was an entire side of the meat with fat on it, and ... I left it >>
what?
It'll cook down and into the meat and into the pan

Some people do this intricate ... slit thing with leg of lamb where they cram garlic into the roast
I won't discourage this, but I did not partake today

I took 1/4th a tablespoon of tumeric
1/2 a tablespoon of cayenne
1/2 a tablespoon of cumin
1 1/2 tablespoon of paprika
a tablespoon of salt
and rubbed.

:3
what's good for ribs is ... well.. its curry not barbecue, and its lamb not pork
but
shut up its good.
And you should try rubbing and massaging your roasts
even if you don't marinade
which I should've
in goat's milk, yogurt, or coconut milk

And yeah that's all pretty similar to my curry ratio, minus the salt

Popped her in the 350 oven for 40 minutes with the fat side up so it could drain into the meat instead of just straight down to the pan, flipped once, turned off the heat and let it rest in the still warm oven for 15 minutes
extracted
tore a HUGE hunk for tasting

~so good
And all those spices just ... dug straight into the fat side.
I then drained off the juice (about a half a cup of goo)
and then I deglazed the bits with white cooking wine, I added fennel, salt, and rosemary and made about a cup of sauce, which I decided to thin with some water (should've used broth) and added a little bit of celery and sage too.
I may cook this sauce with some more white wine and if I had it, mint and sugar to make a glaze.

I will be using the goo as a cooking fat
I will be using the sauce at some interval... though the water ... bleck
never use water when you have other flavored media available

Bottom line
I have a week's worth of lamb roast in the fridge
maybe took 15 minutes of prep (including sauce making)
50 minutes cooking

I will carve cube and fry as necessary.

Remember, lamb is an arm wrestler
not as ruthless as venison mutton and goat
but you get the idea

Fennel, mint, celery, sage and rosemary- for the euro approach (horseradish if you dare!)
Curry (your favorite indian blend with some sour dairy and tomatoes)
Or ... burn it with a dry spice rub and grab some nan and charred sweet peppers

Garlic loves this meat >>

Always.

I hate mint jelly ... but I like mint with lamb.
Course, there's probably nothing wrong with marinating it in a strong black tea infused with mint... and scallions.

Speaking of which I need to give some mushrooms a bath.