Rosemary Flamed Lamb

Wine:

Vin Du Gugey-Cerdon “La Cueille”
Preludia alla notte Circeo Rosso 2004
Chateau Ste Michelle Syrah 2000
Marina Cvetic Montepulcano 2003


Billy and Kevin had returned from Hawaii and it was our first time to get together, eat, drink and play mahjong. We wanted to have a dinner that would be easy to make and we did that by making the main course and purchasing some great dishes to serve with it.

We started with Cheese and Prosciutto from The Cheese Store of Silverlake.

We followed that with Toasted Pita Chips and Humus from the expanded http://www.joansonthird.com/http://www.joansonthird.com/. The Pita Chips and Humus are both the best in the city!

We heard that the Alsatian Pizza from Traders Joe was great, so we then served it. It was good.

For a side dish we ordered Pommes Anna from Corina at Canale restaurant in Atwater Village. It is a great potato dish and I got to see Bea Gold who was dinning at the restaurant when I picked up the potatoes.

I then drove to Marroush, a wonderful Lebanese Restaurant where I picked up Babaganoosh that is the best in the city.

Finally we cooked something: Leg of Lamb which I had purchased from Harvey Gus Meats. The garlic studded Lamb is cooked in the oven completely surrounded by rosemary twigs that we picked from our backyard. When done the roasting pan with the lamb is taken outside and the rosemary is set on fire. When flaming and smoking the lid is placed on the roasting pan, smoking the lamb with rosemary flavor. The recipe can be found in the cook book: Mark Peel & Nancy Silverton at Home. We plated the sliced lamb on the Babaganoosh and then sprinkled Feta Cheese on top of the lamb.

Finally for dessert we had a fabulous Apple Pie from Joan’s on 3rd St.

Kevin and Billy had brought us a box of chocolate candies from Hawaii called: Taste of Hawaii Dark Chocolate Whole Macadamia Nuts. The candies are amazingly rich! Yum!

Then on to mahjong!

See a Video of the Flames by clicking the picture below!