Saturday, June 23, 2012

Marry HAD a little lamb...

One of the (surprisingly many) benefits to living in the middle of nowhere is plenty of land and having friends who raise animals on it.

My husband's family is friends with just such an family, and we just bought a yearling lamb from them.

The lambs were delivered to the abattoirs last weekend, and this Friday, we got the meat. Came out to about $6 a kilo for the lamb (which is what the sale price is on BBQ lamb chops at the butcher we frequent).

Not only is the a free-range lamb (not sure if there is any other kind?), raised by people we know, but it's cheap. And tasty. We ate some last night, right after I'd divided up the cuts into two-person-meal sized bags and put them in our freezer. The whole lamb, by the way, will provide us with over a months worth of meals.

Back to cooked lamb, though. Neither of us are big fans. Unless it's roast lamb. Roast lamb is fantastic. Lamb most other ways I'd had before, not so much. It's just... gamey, tough, and, well, it's lamb. But it's everywhere here (the unofficial meat of Australia I think. I haven't looked it up), so I looked up and invented a few recipes, and now we quite enjoy eating lamb (which is good since, you know, we bought a whole one).

The first night of lamb was something I have affectionately titled "Goin' on down to Egypt Lamb". Because it's made with as many leeks and garlic as I can put into it. It's a funny name if you like Bible humor.

But anywho, I chopped up some of the undersized leeks from our garden (I'll be the one planting the leeks next season. Or at least making sure it's done properly by a certain husband of mine). Salted and seared the lamb chops a bit, threw in the leeks, chopped some garlic and threw that in, and then used the chops to kind of stir the whole concoction to coat them a bit with leek-y garlic-y goodness. Put in a tablespoon or so of water, put the lid on and let them cook away.

It's delicious. Unless you don't like leeks or garlic or red meat.

*Note: I am aware that you're not meant to use the green part of the leek. But these leeks were severely undersized. And we really really wanted leeks, so I caved a bit and used only JUST a little of the green bit, right were it starts to go from white to green.

Also, those mashed potatoes were full of New Zealand spinach, also from our garden. I've taken to putting it in mashed potatoes because it's a really bitter, and sometimes it's just easier to use one pot instead of two, or adding a steamer.

No comments:

Post a Comment