I sat in the yard awhile again this morning, visited by the hummingbird and dozens of birds. I was hoping to capture the ducks upon landing, but they were a no-show. As I sat, I'd snap a picture here and there around the yard.
I have *a lot* of rubber stamps from years past, so I stamped an alphabet and ran a test to see if I like the idea of adding them (one letter at a time...) OK...throw on enough texture, and I'm not displeased...certainly had some more fun!
Anyone want to share some good recipes for lamb or anything using rosemary?!
Finely chop the rosemary and combine with 1tb good olive oil. Cut the cold leftover lamb into slices and put on a crusty half of bread. Spread the oil over and place in a hot oven for 10 minutes. I just made that up - will have to try it to see if it works!
Lots of rosemary and thyme in a shallow dish/tray, generous drizzlie of EV olive oil, lay some lamb backstraps on top and turn them a couple times to cover them with oil, more rosemary and thyme on top. Cover with cling-wrap and leave in fridge for some hours if possible. Turn once or twice if you remember. Cook like steak.
@golftragic oh my! Sounds fabulous & best of all, it sounds as thought it will use a lot of rosemary! I'm not sure which part is a lamb backstrap, but I can ask my Aussie friend who spends half the year with us in NS! (We can cover that meat for as long as it takes to infuse with with that aromatic flavour! Thanks!!!)
@golftragic Oh we know that!!! We LOVE lamb, and I knew my aussie friends would post some tasty recipes. (On the down side, I'm not to eat red meat for 3 months until I'm fully healed. I can wait : ) I'll tell Ken about the pork fillet comparison. He's my wiz at the grill!
This wonderfully rich and organic shot is just marvelous!
Here's a simple tip for rosemary 'anything'...cut new potatoes into quarters and toss with olive oil, rosemary, minced garlic, salt and coarsely ground black pepper, Roast in the oven until the potatoes are browned and crispy on the outside. Pretty darned yummy.
@pamknowler Agreed! I can't have red meat for 3 months, but Peggy's recipe @peggysirk will be in the oven before the weekend's over! (I don't mind cutting food into tiny bits, etc, but I want flavour!) THANKS, Peggy!!!
@golftragic Thank you Marnie! I read that to Ken as we sat here, and he knows what part that is. He added that, since almost all of our lamb is imported from NZ, we generally have only leg of lamb, rack of lamb and lamb. That cut sounds "to die for" but would be incredibly expensive if we could get it! I can't have any red meat for the next 3 months, but I'll keep the recipe in mind for chops! Thanks! Enjoy that dinner!
@Weezilou Gosh, I didn't realise that you don't have much domestic lamb in the States. Backstrap is certainly a relatively expensive cut even here, but like good steak you don't need to eat a pile of it to have a good feed. But Kiwi lamb???? What's the matter with Aussie lamb?? Just joking.
Here's a simple tip for rosemary 'anything'...cut new potatoes into quarters and toss with olive oil, rosemary, minced garlic, salt and coarsely ground black pepper, Roast in the oven until the potatoes are browned and crispy on the outside. Pretty darned yummy.