Mahlzeit - Food without Borders

Last weekend I saw a butterflied leg of land. Last night I did read up on lots of recipes.  My version: Calculate time for 4-5h of marinade In a bowl mix for the marinade 4 large cloves of garlic minced juice of 1/2 lemon and 1/2 lime 1/4 cup of olive oil 1/2 tsp of ground pepper 1/2 tsp of salt 1/4 tsp of dried thyme 1/2 tsp of all spice 2 fresh bay leaves (cut in half) 3/4 tsp of roughly chopped rosemary 1/2 tsp dried oregano In a flat dish, lay down the lamb flat. Drip over all the marinade and cover the surface. Turn it over and cover the other side. Cover and put it in a fridge for 4-5 hours. Turn over 1x an hour.  After 4h-5 hours, remove the dish from the fridge and let the meat come to room temperature. You may see the oil become liquid again. Turn it a couple of times during warm up. Preheat the oven to 420F. Grill on each side for about 10 minutes, depending on how thick the cut is. There are may ways to serve lamb. I opted for grilled potatoes and a tomato salad. -M...

I picked up a deboned butterflied leg of lamb the other day. It is time to prepare that.  I have a couple of good recipes for marinating the lamb, but I was looking for something new. Again I researched the internet and this is what I came up with. 1 generous tbsp of olive oil 2 tbsp of red wine vinegar. (There is a story to the bottle of red wine vinegar I have on the counter top. Red wine vinegar is not something I use a lot, not to say never ... The bottle on my countertop was part of set of olive oil and balsamic. Of course both of those bottles have been empty for 25+ years, but the set with the red wine vinegar in the middle just looked nice. According to the internet, if the bottle is properly sealed and stored in a dry place, it can last indefinitely. OK, I take my chances and it worked. Pssssst, the bottle is 28 years old, totally clear liquid, no smell and tastes like vinegar). 3 hand chopped cloves of garlic 1 eye balled tsp of fresh rosemary (I went to the grocery store...

I am going through my freezer. Time to cook some of it. This weekend a leg of lamb. Parts of it was deboned already. The question was: to smoke or not to smoke. I decided the oven will do it. I had an appointment in the afternoon. I can turn off the oven and continue when I am back. The spice list: 6 cloves of garlic smoked paprika salt pepper oregano 1 lemmon EVOO The cloves go into the meat. One clove got away. So be it. All the other spices get applied generously. I used a turkey pan with a wire structure. That prevents the meat sitting in the bottom of the pan. Add water and 1/2 cup of EVOO into the pan. Roast it at 300F for about 2h. Check with a thermometer what the inner temperature is.  Half way through the roasting process I notices, I forgot the lemon, OK, slices and on top they go When it is ready, remove from the oven and let it rest for 15 minutes. Then cut it. Serve with sides of your choice. For me  this time just a toasted piece of baguette. -Mahlzeit-  

I am trying to use some of the things from my freezer. There was a lamb roast. I defrosted it over night. As seasoning for the meat, I just used salt and pepper. In a pot I added some Extra Virgin Olive Oil and let it get hot. Add the meat and brown it from all sides. While it is searing, Cut one large onion into medium chunks. When the meat is seared remove it from the pot and set aside. Add the onions. After they became translucent add the meat back in together with 1 cup of water 1.5 tsp of ground Allspice 1/2 tsp of dried Thyme 3 Bayleaves Cover the pot and turn down the temperature. Simmer until you have your desired inner temperature. With the cooking process some of the nice color goes away. So I decided to do some more  searing. Heat up a pan without any fat and sear it again from all sides. Serve with sides of your choice. -Mahlzeit-