Sunday, July 6, 2008

Sunday Dinner at JB's


I hope it looks good; it was: warm lamb w/ Rosemary au jus with mixed greens and a Mustard Vinagrette, Spinach Ravioli w/ roasted garlic (not shown) and a 2002 Old Vines Tinto del Pais (Tempranillo) from the Cigales region. Hedonistic maybe, but easy: 20-25 minutes to make, like falling off a log. Of course, for three or four, providing you are able to get your kid to consider it (I wasn't), it could get 'pensive, but for us single Hedonists, let me say: (giggle , snicker) "Free at last!"

14 comments:

FranIAm said...

That all sounds fantastic. Yum.

I made lamb for my family this year, they had never really had it before. Not so odd for the 11 year old step daughter, but for my 50 year old husband... Oh well.

Let's just say that if I am to have lamb again, it will be in a restaurant or if I go visit you!!!

Pagan Sphinx said...

I love lamb. This looks especially yummy.

Jane R said...

Tempranillo! Love that Spanish grape! And lamb! The only meat that makes me de-vegetarianize!

I had curried tofu on brown rice.

Wormwood's Doxy said...

OMG, JB---that looks divine! I love lamb like Peter loved the Lord...

Is there a recipe for that fabulous concoction?

johnieb said...

Uh, as I said, it's really simple. Grill a piece of Lamb to rare, or if you must medium rare (anymore and don't tell me) with about 1 T, chopped fresh Rosemary and as much garlic as you like. Put salad greens on plate. Let lamb stand for about 15 minutes, then slice on diagonal roughly. Add mustard vinaigrette.

Mustard Vinaigrette.

1 or 2 T. dijon style mustard

2-3 T. vinegar (Balsamic, Sherry, Red)

~1/2 c. or more X Virgin Olive oil.

Blend ingredients, then oil in a THIN stream, as gradually as possible, while whisking, It helps to put a wet towel or cloth underneath to steady the bowl, or use your third hand. The bowl should be spotless (I like glass). Add herbs, S&P as desired.

Wormwood's Doxy said...

Damn, you, johnieb! Dinner is hours away and now I'm starving...

(Rare is just right by me. Thanks for the recipe---although if you can tell me where to get that Third Hand, I'd be mighty appreciative...)

johnieb said...

I thought I did. I gotta a little power stick whisk/ blender/ mini-chopper for about thirty bucks (WAG) which really helps with this, mayo, soups, sauces, etc. I think Braun makes it; OCICBW

It takes thirty minutes from scratch, Doxy, even if ya have to make the vinaigrette, so long as ya got the makins.

Wormwood's Doxy said...

Well, we had to "settle" for London broil, instead of lamb---but the meat was delicious, the vinaigrette was wonderful, and everyone thoroughly enjoyed the meal. Thanks so much for the inspiration!

johnieb said...

No! Doxy! "Say it aint so!"

Auch: tis the way o the world. I'm glad yae enjoyed it. Tis a nice Summer salad, nae?

johnieb said...

And, if ye must eat beef, London Broil is the right choice, fer sure.

pj said...

OMG, I'm trying this this weekend! The husb would love it. And if the kid don't like it, he can have a hamburger.

Paul said...

Lovely. Thank you for the virtual meal.

The verification word this time around is "fckfy" - I kid you not. No further comment.

Juanuchis said...

That looks divine! I think I may stop and buy a small boneless leg'o'lamb for the weekend. I grill the lamb with plenty of garlic, and the mustard vinigrette will set it off nicely!

With my lamb, I like to lightly oil a variety of summer squash and red onion, grill till they're well marked, roughly chop and toss with kalamata olives, balsamic vinegar, parsley, a schoche of mint, salt, pepper and feta.

johnieb said...

Sounds good!