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What Did You Have for Lunch?

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I enjoy cooking. It’s not as difficult of a task as most people think.

I made a fabulous lunch this weekend that anyone can assemble and impress friends and family.

While I was getting ready to start my day, I cooked a boneless leg of lamb that I picked up at Trader Joe’s. Since it comes frozen, remember to defrost the lamb by removing it from the freezer and putting it in the refrigerator a day before you plan to use it.

I stuffed the lamb with garlic and baked it on a bed of garlic and rosemary. (“Stuffing” just means poking holes in various parts of the meat and sticking an peeled garlic clove in the whole.) It took about 50 minutes to cook this particular leg of lamb at 350.

After the lamb cooled, I wrapped it in foil and put it in the refrigerator. Then I left for the day to do my errands: change the oil, do the week’s shopping, to the bank, and the like.

When I returned home for lunch, I sliced the cold lamb, and made a sandwich on toasted bread spread with Boursin cheese, and included spring greens and sliced avocado.

Serve this with a crisp white wine.

You’ll get lots of “wows” with this simple lunch.

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About Roland

  • http://www.cerulean.blog.com/ Cerlean

    sound good, send me some of it.

  • Duane

    Cold baked beans spooned from a can, a butt end of an old loaf of bread, glass of tap water. Mmmm.

  • http://www.rolandallen.com roland

    If you find yourself in South Orange County, let me know.

  • Bennett Dawson

    Hey Roland, This sounds really good! I tend to serve the roast, or whatever, hot and then have the leftovers cold. I’ll have to think outside my mental box with lamb (pricey), and dedicate one for cold cuts.

    Your recipe sounds incredible, thanks!

    Bennett

  • http://adamantsun.blogspot.com Steve S

    Lamb makes good sandwiches/burgers.

    I’ve got a Gorgonzola Lamb Burger with Onion Marmalade, which I recommend for people who like lamb.

  • http://www.elitistpig.com Dave Nalle

    If you can’t afford lamb, there’s always goat.

    What I can’t understand is the bizarre aversion most Americans have to lamb. Growing up in the middle east we ate it all the time and I grew to love it as a kid. When we came back to America it was hard to even find it in the stores, and when you serve it to guests they think you’re weird.

    IMO there’s nothing more delicious than well-cooked barbecued breast of mutton. It’s sort of a specialty of a couple of the local BBQ places, and it just blows away pork and beef when it’s done well. If you’re ever in Austin check out Sam’s BBQ on East 12th. It’s unprepossessing, but their mutton is a transcendent experience.

    Dave

  • http://adamantsun.blogspot.com Steve S

    Roland, I got your email for the recipe. In comment 5, I included a link (which does not carry over into email notifications), for the recipe.

    My fav way to do lamb is gyro sandwiches.

    Cheers!

    Dave, I’ve never had goat, didn’t know it was interchangeable with lamb. I would think that a grocery store would be less likely to carry goat meat although I have heard of goat burgers.

    I’m one of those who enjoys the cooking and prefers watching other people enjoy the endeavor. I have a personal adversion to feeling full. Do midwesterners still barbecue just about everything? We’ve actually barbecued the last 5 nights in a row. Getting back to my roots I guess.

  • http://paperfrigate.blogspot.com DrPat

    Dave, when I was in Austin everyone sent me to Sam’s, but when I went I found the food as unprepossessing as ambience.

    I have to agree about mutton BBQ, though – in South Africa, my favorite brai-meat was garlic-and-beer mutton. The only other place I’ve seen it in the States is Twitty’s in Oklahoma City.

  • http://www.elitistpig.com Dave Nalle

    >>Dave, I’ve never had goat, didn’t know it was interchangeable with lamb. I would think that a grocery store would be less likely to carry goat meat although I have heard of goat burgers.<< IMO goat isn’t interchangeable with lamb. They’re noticably different in taste, but a lot of people down here in Texas seem to think they are the same thing. Goat is available in almost any grocery store here because the Mexican population has a fondness for it. As for Sam’s, it’s by no means the best BBQ in the area, but their mutton is the best mutton around here – and you’re certainly right about the atmosphere. The best BBQ in Texas and arguably the world is at Kreuz Market in Lockhart which is about 20 miles southeast of Austin. Dave