The broccoli says ‘I look like a small tree’, the mushroom says ‘I look like an umbrella’, the walnut says ‘I look like a brain’, and the banana says ‘Can we please change the subject?’ Anonymous

We are a comparing society. Coke verses Pepsi, Cascade verses Finish, Ford verses Dodge? We compare politicians, actors, restaurants, even bottled water? My parents, well really my mother always compared things in Canada to how they were in Scotland. “It’s not like it was back home”, or “The ones I grew up were much better than these ones.” There are few things in this world that are unique anymore and when one does surface, there are like products within weeks that we can offer up comparisons to.

Smoked lambWe do the same thing with food. Actually you have to admit these words have come out of your mouth or someone you know more than once. “It tastes like chicken to me.” You know you have. Chicken is like a blank canvas. It takes on the tastes and the profile of what and how we prepare it. Beef and pork can follow suit. Cooking is creative and flows with the artists, or chef’s hand, eye, and palate.

So here is my big caveat. Lamb! No matter how you prepare it, no matter what you enhance it with, the natural flavour of lamb always comes through. That why it’s my favourite protein. From curried to roasted, braised to stew, grilled or smoked you always know its lamb.

Some consider the flavour too strong, others consider it too earthy but I consider it unique and wonderful.

So today I offer you a slow smoked butterflied leg of lamb with roasted beets, Home grown beans with toasted almonds, and a kale and feta salad.

The lamb was rubbed with a mixture of olive oil, garlic, black pepper, Dijon mustard, rosemary, sage, mint and one anchovy. It was left in a re-sealable bag for 5 hours in the fridge and brought to room temperature before it hit the grill.

The Big Green Egg had the beets on to roast over pecan wood for 4 hours at 300f before the lamb hit the smoker. I placed a tin pan of water below the lamb and filled it with the same fresh herbs that were in the rub to give an aromatic moistness to the smoke. When it reached an internal of 150f I switched it to the hot gas grill for a quick sear on the outside for some charring. Left to sit wrapped in foil for 15 minutes and it was ready to devour.

I love lamb. It’s bold and subtle at the same time. Kind of like me : )

Be well and eat well.

Scott

 

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“Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma – which is living with the results of other people’s thinking. Don’t let the noise of other’s opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.” Steve Jobs

What a beautiful day. Sun, warmth, and hope for new directions. Yes I said hope. I haven’t been a fan of hope. I believed it handcuffs people from action and taking forward steps.  I’ve decided to open up to the idea that #hope is a good thing.

So I have 12 hours of #Doctor Who being recorded and no idea of what to do for dinner.

Last night was Lamb meatloaf with mint yogurt sauce, grilled corn and almond and maple pinwheels with ice cream for dessert.

Have good BBQ this weekend!

Scott

Lamb meatloaf with yogurt mint sauce. Don't tell the adopted troll she ate lamb!

Lamb meatloaf with yogurt mint sauce. Don’t tell the adopted troll she ate lamb!

Fun with puff pastry

Fun with puff pastry