Today I continue my quest in creating and posting one block a day of the fabulous That Town And Country Quilt by the lovely Susan Claire. This is day one hundred and seventy of that project.
“… Lemon tree, very pretty and the lemon flower is sweet / But the fruit of the poor lemon is impossible to eat”
These lyrics by Peter, Paul and Mary are not entirely accurate.
I just love to use lemons! I adore lemonade with ice on a hot day.
When I cook lamb I use a lot of lemon juice. I add a couple of tablespoons to any ground lamb dish.
I always marinate lamb cuts and legs in this marinade:
- 4 cloves of garlic
- 4 shallots thinly chopped, or if you don’t have shallots an onion will do.
- 1/4 c. chopped fresh rosemary
- 1/2 c. oil (I like avocado oil but olive is fine)
- 1 T. salt
- 3/4 c. lemon juice.
- Fresh ground pepper to taste
- Chop and smash the garlic. Add the garlic to the salt and smash some more. Whisk into the oil then whisk that into the lemon juice.
- Add the rosemary and pepper, give another stir and pour over lamb.
- I usually put it in a big Ziploc bag in the refrigerator. Marinate 3 hours to overnight.
The marinate can be made into a basting sauce by by boiling for 3 minutes in a non-corrosive sauce pan to reduce, then spoon or brush over meat.