My next food project is an old favorite of mine, something I always love making whenever I feel like treating myself. LAMB! Food of the gods, as my father likes to call it. After beef, it is my second favorite meat. The rack of lamb, the Rolls-Royce of meat, is incredibly versatile and these perfect sized meat ‘lollipops’ are incredible roasted, herb-crusted, grilled, whatever. It is always difficult for me to resist ordering if I ever see it on a menu, especially at French restaurants. Lamb shanks are great and relatively cheap when you consider how much meat and flavor there is, especially with that rich bone marrow. Leg of lamb, oh my god, at a buffet carving station? Whoever is there quickly becomes my new best friend. But cooking at home, my absolute favorite piece to cook, are the lamb shoulder chops. I’m drooling just thinking about it and I’m already looking forward to tomorrow just because it means I’ll be having more and I just finished eating too. Hahah.
If you haven’t had the opportunity yet to try lamb, I highly recommend it. It’s low in calories, high in flavor, has a very mild gamey taste, and is incredibly tender. Lamb shoulder is a relatively cheap cut that can be grilled, braised, pan-fried, but my favorite preparation is simply broiled. The day before I season both sides of the shoulder chop with Goya Adobo seasoning. This is the magic fairy dust from which all great meat seasonings derive. Seriously, get this in your kitchen. I add extra fresh ground pepper because I find it helps to balance the fatty richness of the meat. I then spend the good portion of the rest of my day chopping up heaping tons of garlic and ginger. I mean, when you get to the point where you feel you have enough, double it, and then add more, just for safe measure. You’ll thank me later. Cover both sides of the lamb with this garlic/ginger mixture and then let it marinade in the fridge overnight. Pop it in the broiler until it’s just medium, medium-well. Please don’t overcook this delicate meat. Make sure you’ve got plenty of rice or some good bread handy. The copious amounts of garlic and ginger you spread on the lamb has roasted and absorbed all the meaty flavors and the lamb itself has rendered a good amount of sinfully rich fat. Spoon that flavor packed mixture over your rice or dip some bread into it and oh my god. I could have plenty of meals just mixing that with rice.
They were on sale at my grocer’s so for this entire week I’ll be enjoying lamb. Some meals were meant to be shared, but if you don’t mind, I’ll take this one alone. Hahah.
Having said that, I am planning on sharing some meals with friends soon. This weekend will be the invitation to our annual winter hot pot. Can’t wait for that and I’ll be sure to surreptitiously take plenty of pics. Wouldn’t want my friends to become so suspicious of my new food pic habits! Hahah. On Saturday night we’ll meet and spend the time drinking and playing games and then just have a spread of meat, vegetables, seafood, noodles, rice, all to just swish in the hot flavored broth to your preferred doneness. Great DIY food for a drinking party. Some friends will sleepover, one who lives nearby will probably go back and then come back Sunday morning, where we’ll make some breakfast, and I know my one friend has been wanting to make some baked alaska and meringue so we’ll probably just fool around doing that.
My one friend has just come back from a trip to Japan with his girlfriend, so I will be excited to hear about how that went. We’ll also get to try those drinking games I got for Christmas. It will be fun, and as I’ve mentioned before, it’ll be nice to have that connection and time to spend with them, despite the distance I might have been feeling. It will just be a bit strange because I know in the back of my head I’ll be thinking about what connects us, and trying to see what the years will bring.
That’s the plan for the next couple days at least. Hope you’re all happy, healthy, and eating plenty!
Man: 162 Loneliness: 31