Recipes: Stabbed Lamb

I don't know if you've ever read a recipe for Rocky Mountain Oysters, and thought "Wonder if I can substitute his?" - if so, then this recipe is for you.
It's called Stabbed Lamb, and was inspired by a friend's Greek cook, whose pigeon English instructions were "stab lamb".

First take a bulb of garlic, seperate and peel the cloves.

Then take a piece of meat. Pig might sound more suitable, but it's not kosher and I find this recipe works best with lamb - the flesh has just the right amount of resistance, and it a suitable shade of red. A whole lamb is more satisfactory, but a leg will do.

The most important thing is to put the piece of lamb on a firm counter and 'christen' it - for example I might have called mine Edward. Take a sharp knife, holding it firmly vertically with the tip down. Raise your hand and stab Edward repeatedly, whilst pretending the meat is the lyin' cheatin' bastard in question. Think: shower scene in Psycho. Turn Edward, and repeat until one no longer has an urge.

Once the leg of Edward is perforated with stabs, pop a clove of garlic into each one. Then place it on a roasting tray and drizzle with olive oil. Sprinkle generously with salt, ground pepper and some mild paprika (for color). Pop into a hot oven.

Cooking time depends on how rare you want it, and how big the piece of meat is. I made this the other night, and it was ready soon after the second Martini. But sometimes it's more satisfying to leave Edward in the oven overnight and incinerate rather than serve him.

Lamb goes well with cranberry sauce - which continues the theme of congealed blood.

This is a great dish - therapeutic as well as tasty. If you don't have an Edward in your life, you could make it when you have PMS.

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