Smokin' Lamb

Ready to start smoking

Garlic Soup

The Lamb bone is connect to the....

Lamb and Fava Bean Hash

Pat joined us for dinner and we made Leg of Lamb, the Best (Rosemary) from Mark Peel and Nancy Silverton at Home. This is a fun recipe to make. We harvested a whole lot of rosemary from our garden, several cups worth, and completely surrounded the lamb with the rosemary. The lamb is then cooked, covered, in the oven. When it is done the covered dish is taken outdoors and briefly opened. The rosemary is now like dry kindling surrounding the lamb. You light the rosemary and let it all flame up, smoke rising everywhere. As soon as all of the rosemary is on fire you return the lid and let the lamb smoke. It is easy, fabulous, fun and impressive to see. The resulting lamb is smoky and succulent. You can get the recipe in our blog of: Dec. 17, 2010. Click the date to get the recipe.

With the lamb we served a Fava Bean Hash. This is a creation of Canele in Atwater Village. It is a great combination of flavors and is perfect with the lamb. You can get the recipe in our blog of: April 3, 2007. Click the date to get the recipe.