Monday, February 14, 2011

Oven Roasted Lamb

Dear Lady,

I'm sorry that I cook better than your boyfriend/husband/significant other/cat, but to paraphrase Beyonce, if you liked me then you should've put a ring me. Just kidding, you know I'm not the marrying type.

Sincerely,
The Gourmet Apartment


I'm not drunk. At all. Or even tipsy. I did, however, discover the most perfect Valentine's Day beer, Pauwel Kwak. It's a Strong Belgium Ale that is very sweet and fruity. The overwhelming fruit flavor, to me, is cherry, but I also get apple and a few flavors that I cannot place. I think it would've paired well with chocolate and makes a nice aphrodisiac even when you're flying solo.

I'm sorry, that was gross, but the lamb I made was anything but. This turned out absolutely perfect. Enjoy!




Oven Roasted Lamb Shoulder Roast

2.82 lb. Lamb Shoulder Roast
1/2 bunch Fresh Mint
2 tsp Dried Rosemary
1 tbsp Coarse Sea Salt
1 tbsp Pepper crushed
Generous Heaping Olive Oil
Splash or Two Red Wine Vinegar

Puree everything other than the meat in a mini food processor. Make a few slits in the meat with a nice knife and tenderly massage mixture into and all around the hunk of meat. Place meat in small Pyrex baking dish and cover with tin foil. I added a small amount of water, but based on the juices that seeped out, that wasn't necessary. Bake at 325 for 4 hours. If you don't enjoy this meal then you should consider becoming a vegetarian.

Happy Valentine's Day... Ladies.

No comments:

Post a Comment