I know my past few posts have been about me and Mom starting our work to become (hopefully) a canine therapy team. Keep your paws crossed on that front!
For this post I would like to return to my favorite topic, food. And especially lamb. My friend the Coyote had a birthday recently so Callie, Sophie and myself told Mom that the best gift we could give him would be to cook us, I mean, him, a great dinner.
Mom pulled out her editions of Food & Wine Magazine and found a wonderful recipe for Leg of Lamb Shawarma. Now Mom didn't follow the recipe exactly,but the results were just fabulous!
She did mix together all the spices (she used garlic powder in lieu of the roasted garlic), then cut the leg of lamb in two, make 1/4" incisions in the meat and smeared olive oil on each side. The spice mixture came next - generously sprinkled and then rubbed in, especially in the incisions. Then she squeezed a lime over both halves, placed them in a zip lock bag and let them sit in the cooler as we made our way down to Oxford.
The meat when on a 400 degree charcoal grill - 7 minutes per side at first. Then it was checked and put back on for another 7 to 10 minutes per side.
Once the lamb was medium rare with a rare center, it was pulled off the grill onto a cookie sheet and covered in foil while the green beans were steamed. The lamb was then sliced and served with the haricort verts and some Tzatziki -Cucumber Yogurt Dip.
A 2000 Chateau Cantamerle was pulled from the Coyote's wine collection and from what he and Mom said, it did not disappoint. A classic Bordeaux with all the rich textures, dark red fruit and earth flavors coupled with subtle tannins. A nose of leather, lavender and mushroom with hints of current and dark cherry. They said it was a perfect pairing to the spicy, citrusy crust on the lamb.
Now we can't speak for the wine but Sophie, Callie and I give the lamb 12 paws up!
More on the therapy team training later!
Until next time!
Bone appitite!
Sammy
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