Lamb

I Don’t Know What to Call This

Posted in Bread, Lamb on September 8th, 2009 by ExtremeCook – 2 Comments

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Leftover baguette dough using Parisian starter, stored in refrigerator for 1 week. Shaped into 90g balls:

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Proofed and then stretched:

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Then fried in butter in cast iron skillet:

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Don’t what to call it. Not hollow like pita or naan. Tasted great with leg of lamb spit roasted over a live fire.

Boneless Lamb Leg

Posted in Lamb on May 30th, 2009 by ExtremeCook – Be the first to comment

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Butterflied a leg of lamb, seasoned it, tied it up, and roasted it on a spit over coals made from a live fire. Served with red onion slices, mint leaves, parsley, and a sauce of yogurt, garlic, mint, and cucumber. Made little sandwiches with freshly baked cibiatta. Drank with a nice glass of Shiraz. Perfect meal for a warm summer evening.

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