Cooking from the Cupboard continues as I defrost my freezer and forage for the best ingredients the pantry has to offer. I must say, it’s going pretty well.
From time to time when I’m ordering produce from the CSA, I’m tempted by the meat offerings. The lure of some grassfed beef or lamb is too much to resist, and I take some home to leave in my freezer until I forget about it. Which happens a lot. Right now I have a whole lot of chuck roast and a couple of pounds of ground beef to conquer.
Today, however, I took on the lamb.
As faithful readers know, I went on something of a cardamom kick earlier in the year, which really turned into a gateway drug for other spices. Cumin came in the mix. Then playing with peppercorn mixes.
You see where this is going?
I took some little lamb loin chops, let them take a quick marinade with a spice mélange, garlic and olive oil, then hit them with hot heat about 3 minutes a side in a pan. I let them rest from their flurry of activity while I deglazed the pan with a little white wine and butter, steamed some zucchini and made some cous cous. And a mid-summer morrocan feast was born.
Not bad for 30 minutes of work.
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