Melody Had a Little Lamb

So it's been a bit of a rough week, but it's time to get back in the saddle.  So here I blog again!  It's good for me.  Time for some cooking therapy and good vino.

Lamb was on sale tonight at Whole Foods, so I couldn't resist.  I picked up half a leg of lamb to butterfly and throw on the grill.  I haven't cooked Broccoli Rabe before, so I decided to pick some of that up as it was on sale as well.  At the moment I've butterflied the leg of lamb.  This just means cutting through the thinner side of the meat about 2/3 down and splitting it open so it looks like a steak.  At present it's waiting patiently for the grill while it soaks up a little olive oil, 1 tsp dried thyme, 1 sprig chopped fresh rosemary, 3 medium cloves minced garlic course salt and course ground black pepper:

Meanwhile, I sliced a medium white onion and started to caramelize it in a 1.5 Tbsp olive oil.

When they started to pick up some color, I added in a dry pint of baby portobello mushrooms I sliced thinly and a large clove of garlic.  Once the mushrooms brown, I seasoned with sea salt before adding in one bunch of broccoli rabe, coursely chopped.  Toss and cover with a snug fitting lid.  The lamb goes on the grill.  Until it hits that medium rare stage or an internal temperature of 150, my hard work consists of sipping on some Chateaux Bolchet I picked up at Wine Authorities.  I encourage you to say this out loud.  It cheered my day.

The lamb comes off the grill at a nice medium rare and rests for 10 minutes before slicing to ensure the juices don't come gushing out when the knife cuts through.  A good crusty Pane Bello from Whole Foods was just the thing to sop up the juices.  When it all came together, it looked like this:

I have to say, the lamb was pretty tasty.  I found that the Chateaux Bolchet, while it was drinkable and tasty on its own, was even better when paired with the earthy and meaty flavors of the lamb.  The broccoli rabe had some bitter, almost cinnamon-like flavors which were nicely mellowed by the mushrooms and onions.   I still think it might be a little too bitter for my taste, but I am glad I tried it.  Thanks for reading; it's so fun to share these cooking adventures with you!  I will definitely be posting more this week.  Next up:  Asian Endeavors with water chestnuts!  Stay tuned...


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