Local food and nutrition blog Girl In An Apron has something to make any omnivore’s mouth water: Pastured leg of lamb with french lentils.
Is it just me, or is chicken getting a little boring? The only way I really like it these days is roasted whole, in a very hot oven so the skin gets crispy and locks in its relatively meager juices. To be fair, I truly enjoy pulling a whole bird from the oven and sneaking the oysters when no one is looking and I rely heavily on the bones for good stock, but most all other applications are beginning to summon yawns from this direction. Chicken is good if you like to get your protein quota but would possibly like to ignore the fact that you are eating meat. Let’s be honest here- it’s the blank-slate white meat, cloaking itself in whatever flavor you pair it with. Lamb on the other hand, couldn’t be more opposite. It’s flavor demands attention. Never would you eat a dish containing lamb and overlook it. Lamb makes its presence known, and this I like. It has a way of making an ordinary day of cooking seem exotic; its earthy aromatics transporting me to a far off place. The Mediterranean perhaps?
Check the link for the recipe.
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