Silence of the Lambs

[zebralittle52]

Found a good price on leg of lamb a week or so ago and decided to pick up a little 4lb. boneless roast. Keep in mind I haven’t cooked lamb in a good 10, 11 years and that was a full, bone still in, kind’a leg... so I figured the directions on the package were the way to go. Hell, it even came with one of those little pop-up timer things like what comes in turkeys. However, I also had this recipe by Paul Prudhomme for a spice rub just for lamb, and figured I’d go ahead and use that as well. In the end this thing was coated in everything, peppers, garlic, onion, dry mustard, coriander, even ginger! But it looked so little in the roasting pan... I figured I should toss in a bunch of veggies as well and went in search of whatever needed to be cooked before it went bad. So in went a bunch of onions, celery, zucchini and garlic. The whole thing got covered in foil, and an hour and a half (or so) later the lamb was done. Moist, juicy... Mmm. And the vegetables? There was so much juice in the bottom of the pan they came out more stewed than roasted, but still they’d melt on your tongue. I think next time I’ll be sure to pick up some carrots, potatoes, mushrooms and bell pepper as well.

I love leftovers. ^_~




I also picked up a paperback copy of The Da Vinci Code. So far it’s everything I thought it would be... an easy to read piece of fluff, mindless pulp-fiction at it’s finest. With as much as I like Tom Hanks, the movie should be fun.