Discolor Online

Weblog of the sweetest person you never want to piss off.


This and that

For the fourth time this week the cable internet service has been disrupted. I'd complain more, but I just switched to this service as a fix for the unsatisfactory DSL service I had been using. Boo hiss, I love technology, but technology hates me.


I was really craving sushi tonight, but I already had a leg of lamb marinating, so I made that instead. It was AWESOME. I think I have my contribution to Cooking Club's Greek theme all worked out. Here's the rub I used, from Tom Douglas' Seattle Kitchen cookbook:

8 green onions, white and green parts, roughly chopped
leaves from 1.5 bunches cilantro (about 3 cups picked leaves)
1 jalepeno chile, seeded and roughly chopped
3 Tablespoons peeled and grated fresh ginger
2 Tablespoons minced garlic
1 Tablespoon cumin seeds, toasted and ground
1 Tablespoon coriander seeds, toasted and ground
1 Tablespoon kosher salt
2 teaspoons mustard seeds
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne, or more to taste (I just added 1/4 tsp)
1/2 cup olive oil
One 6 1/2-pound leg of lamb, boned, butterflied, visible fat removed, and separated into three pieces (I used a 4.75 pound leg because there were only two of us in the house that will eat this--no way Kate is eating "Lambie": otherwise the recipe serves 12!)

Combine the first five ingredients in the food processor until finely chopped. Add the seeds, salt, and spices and process to combine. With the motor running, add the olive oil in a slow, steady stream and puree everything into a paste.

Place the lamb pieces in a large, nonreactive pan and spread paste on all sides. Allow to marinate in the refrigerator for 4 to 24 hours, covered with plastic wrap.

I cooked this in the oven at 385 degrees until my thermometer told me I had medium rare at the thickest part (my digital thermometer is actually set for lamb, so I used this as a test of it, and it came out perfectly!). Served it with a bell pepper salad (tri-color bell peppers, diced tomatoes, salt, pepper, red onion, parsley, red wine vinegar and a dash of sugar), a yogurt sauce (I didn't have cucumber in the house, so I just mixed a bit of parsley, mint, basil, salt, and pepper with some plain yogurt) and some mini pitas warmed in the oven. Delish!


In other news, my Unitarian Jihad Name is apparently Sister Garrote of Warm Humanitarianism. I think I'm going to take that as my modified handle on the Blue Rose message boards forthwith.


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