December 30th was my 2nd wedding anniversary and we decided to wait until the weekend to celebrate. I try very hard to keep politics out of my foodblog, but I will say that even though terrible things are happening around us, we still felt we should celebrate our anniversary by making a nice meal. We have postponed birthdays and other special events over the years, but decided that we could have a comforting and quiet meal at home. We hope that the fighting will stop soon and that we can find some way to make peace with our neighbors.
The meal that we made had an unintentional color theme of brown. Brown is really not one of my favourite colors, but in this case, it was represented by one of my favourite meats that I rarely have a chance to eat, lamb. The supermarket near my home has been running a special on lamb for the past month and it is such a great deal that we decided to buy some. The butcher explained that a meat company has bought large quantities of lamb on the hoof and is marketing the meat both through selected supermarkets and directly to hotels and restaurants, making it possible for us to buy young lamb at a great price.
We more or less followed a recipe from Nigella Lawson for “Moroccan Roast Lamb”. This recipe is very simple, you make a simple marinade that you rub on the meat and let it marinate overnight. The main ingredient of the marinade is ras al hanout, a spice that I have a love affair with and have used in numerous dishes that I have posted on this blog. It is such a versatile spice that you can use in both savory and sweet dishes.
We served this with a steamed artichoke and vegetarian brown rice maklouba (rice layered with courgette and eggplant), which is a layered rice dish that I made a while ago with chicken. For dessert, I made a chocolate and chestnut torte that was light and airy. It was a perfect meal to celebrate actually eight years with my partner for life. Mr. Baroness Tapuzina has brought a great richness to my life and I love him very much. Thank you for a very interesting eight years, here is to many more to come.
- 2 kg 4.4lbs lamb shoulder
- 2 tablespoons ras al hanout
- Juice of two lemons
- 3 tablespoons olive oil
- 3 cloves garlic crushed
- 2 cups of red wine
Mix all of the above ingredients except for the red wine and make incisions all over the lamb shoulder. Using your fingers, push pinches of the mixture into the incisions and then rub the remainder of the marinade all over the meat. Place in a large freezer bag or some other covered container and marinate the meat in the refrigerator overnight.
Take the meat out the refrigerator and let it come to room temperature.
Heat the oven to 200C (400F). Place the meat in a covered clay pot or foil covered roasting pan, add the red wine and roast for 20 minutes. Turn the oven down to 160C (325F) and roast for 2-3 hours until falling off the bone. Drain the fat from the sauce and serve over the lamb.
Rich Chocolate and Chestnut Cake
Torta Morbida di Castagne e Cioccolato
From La Cucina Italiana, December 2008