Yesterday, I close-roasted the lamb. Close-roasting is a technique that's great for all kinds of meats. It's simply cooking the meat in a covered dish at a very low temperature for a very long time. I usually add in some cooking liquid and whatever herbs strike my fancy. For the lamb, I brined it overnight in a solution of two quarts water, half a cup of sugar, and a cup of salt. In the morning, I patted it dry, seared it in a little bit of olive oil, poured in some vinegar and Jack Daniels, then added some thyme, mustard seeds, peppercorns, and about ten peeled cloves of garlic. I roasted it in a covered Dutch oven for about 7 hours at 200 degrees Farenheit. The results were amazing, and will be the foundation of our meals this week.
- Lamb with wine reduction, green beans, and toast
- Enchiladas with mushrooms and leftover lamb
- 24 hour "omelette" (more like a casserole)
- Chorizo, chickpea, and spinach soup (using the broth leftover from cooking the lamb)
- Gnocchi with mushrooms, lamb, and cream sauce