I marinaded
these lamb fillets for a much longer time than I have ever tried before – for 2
days in total. And I found that it is
indeed true that the lamb becomes tenderer and cooks more quickly.
The
marinade:
Greek
yoghurt – one small pottle
Cumin – a pinch
Coriander
seeds
Garlic oil
Lemon peel
Small sprig
of fresh young rosemary
A small
amount of chopped fresh mint
Salt and
pepper
When ready
to cook, I let the lamb come up to room temperature and then seared it quickly
in a hot pan before finishing it off for a few minutes in the oven. Easy peasy.
As I
mentioned yesterday, I'm instituting a blog
of the month as I go into my 5th year of blogging. The inaugural blog of the month is The Midnight Baker. Judy is a retired mechanical
engineer who is now a cookbook writer and photographer. Her food looks, and is, spectacular. I suggest you check her blog out. If you don't have time right now, you'll find
My Blog of the Month over in the sidebar for you to click through later in the
month.
Oh how we love lamb! Can't wait to try this!
ReplyDeleteThat is perfect for the coming summer weather here
ReplyDeleteI finally found a store that sells lamb, so I am excited to try some recipes soon! First I need to figure out how to be sure I am buying a good piece of meat.
ReplyDeleteHi Carole,
ReplyDeleteYour Lamb Fillets look delicious! Thanks so much for sharing with Full Plate Thursday and have a great day.
Come Back Soon!
Miz Helen