Cooking on Deadline

This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful – “What, this old thing? I just threw it together from stuff in the fridge” – but rather take your accolades with modesty and grace.

 

I have been playing around with slow/low braises, with a quick blast of high heat at the end to form a crust. I am also a sucker for almost any kind of protein (from a sliced roast to a filet of fish) finished with a pile of herby greens.

The contrast of warm and cool, rich and fresh, tender and crisp – it gets me every time, and I hope you’ll agree.

If you want a deeper flavor, rub the lamb with the marinade, loosely tent with plastic wrap and refrigerate overnight. Bring the lamb to room temperature before cooking.

This would be great serves over couscous, either Lebanese, Israeli or Mediterranean, or classic small couscous.

If you wanted to add a creamy, saucy note, you could mix up some crème fraiche or Greek yogurt with a few pinches of ground coriander, cumin, a lemon’s worth of juice and a handful of chopped fresh parsley.

 

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