The Easter lamb that is. Here’s how I prepared it:
I trimmed the fat and the weird outer membrane off an 8 pound leg of lamb. Then poked some holes in the meat and stuffed crushed garlic cloves into it. I rubbed the whole thing with fresh squeezed lemons, kosher salt, pepper, and oregano. Then I roasted the thing in my Weber kettle, using the indirect method. A couple of hours later it was measuring about 150° on the meat thermometer. There were some nice well-done sections towards the outside and some rare bits towards the bone.
I don’t remember really ever thinking much about Easter. I really go for the fall and winter holidays. I think it’s because the standard Scandinavian-American holiday food is Ham (well that and cured or pickled herring). So by spring I’m hammed out. Also, I’m not convinced that spring needs to be celebrated. You’re already in a good mood. It’s not like the middle of winter when it’s so fucking dark you’ll jump at any excuse to celebrate.
But then I married an Italian-American. Man, lamb is some good meat. I almost look forward to Easter now.
Tuesday, April 18, 2006
I am washed in the blood of the lamb
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4 comments:
Damn, that sounds good!
Don't forget: you're not celebrating Spring, you're celebrating Jesus. Or that he died or something.
Are you a member of Weber Nation?
No lamb for us, we went to the park.
My mother always prepared lamb for Easter, in fact she and my father raised sheep before I was born.
Lamb has got to be one of my all time favorite meats. My brother Matt has a connection on MD if you ever want to try to buy half a lamb at a time. I did once and my winter was bathed in the sweet smell of garlic and lamb.
...time for lunch. Bye.
You should check out the book of John in the new international version of the Bible. It's an eye-opener!
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