Oven roasted rosemary lamb…and an ode to the rosemary.

Rosemary and lamb. A perfect combination.

Suggestions:

  1. Other/or mixture of herbs can be used along with rosemary. Rinse them and use them wet to line your oven pan.
  2. Chicken and pork can be used the same way, cut off excess from pork.
  3. It is worth it to invest in a meat thermometer. It gives you your desired stage of cooking and keeps the guessing and disappointment out of oven roasted pieces.
  4. A piece of meat does shrink alot when roasted at high temperature. But it is still tender and juicy. If you want less shrinkage, bake for longer at 150-160 °C.
  5. Temperatures for lamb: (taken from “La grand Larousse gatronomique)
  • rare:  from 60-62 °C (very pink with pink juices still running)
  • medium: from 62-64°C (pink with clear juices running)
  • well done: >64°C (slightly pink to completely cooked/gray)


You smell like rosemary“, said our daughter when she hugged me at the train station. I bloomed. I liked the thought of smelling like rosemary. It says…mother. Care . Childhood. Home. Remembrance.

Later that night, after our dinner of rosemary lamb and catching up on her life as a young working woman, I lay in bed dwelling on her words and my thoughts drifted off. I dreamed how wonderful it would be if our daughters would talk about  us one day along the lines of something like this:

My mother was cook in the kitchen. My father was cook at the barbecue. And between them grew a rosemary bush. I have my own rosemary bush now and when I walk past it and feel my legs brushing the leaves, a heady fragrance envelops me making me feel lightheaded with memories. I smell my mother after her fiddling in the garden among her roses and herbs and I see my father bending over the rosemary bush, cutting and snipping leaves for his lamb cutlets. Our mealtimes were festively spent around a table in the garden, or in the summer kitchen by die barbecue or under the walnut tree overlooking hills or elegantly candle lit in the dining room or simple and homey around the kitchen table. I recall hours of inventing new recipes, cooking and preparing, tasting wines, all the while eating at pretty set tables around laughter and jokes, teasing and chatting and many a times heart-to-heart talks.

I have no doubt, that there where they are now, they still reign as queen of the kitchen and king of the barbecue. And between them, a rosemary bush grows high and lush”.

…Hartman’s handmade rosemary brush- a piece of copper piping, a string pulled through to the other side with a loop…

…snip some rosemary branches and tie the one end of the string around

…pull at the other end of the string, fix the stems inside the copper pipe and cut the tips to form a firm brush –  baste your meat with melted butter, marinade…

…voilà a fresh rosemary brush…

…some rosemary folie for a home- in teapots, in a jug, on a door, on linen, as a kebab, on oven roasted vegetables, with preserved quince…

..until next time!!..

Pork chops with spices and cherry tomatoes(Cotelettes de porc epicées aux tomates cerises.)

A simple family meal, using one of the secret spices of Zlamushka. See previous post on Zlamushka’s secret spices.

Pork cotelets with Zlamushka's spices 2

add secret spices, cherry tomatoes, serve with cooked wheat…

Pork cotelets with Zlamushka's spices secret spices 2

Corn  pork cotelets with cooked corn

pork chops with spices

Suggestions:

  • Any other meat can be used
  • Use these spices with oven baked winter root vegetables
  • Crush the mixture together in a mortar and pastle to a paste.
  • Serve with white/wholewheat rice, or cooked wheat or fluffy steamed potatoes.

…autumn…

autumn 2 autumn 1

Corréze ham and vegetable parcels

A while ago Nina posted some delicous rolls and I’ve been threatening to make them ever since… I adapted her recipe a bit acoording to the ingredients we have available here in the country side in Corréze. I also wanted to give them a little bit of Greek touch.  They are delicious – whichever way they come! Quick, easy, colourful and fingerlicking good. Thanks Nina!

…veggie parcels…

corréze ham and vegetable rolls 9-2-2009 5-09-21 PM

I added some feta cheese to these rolls and made the sauce with greek joghurt, having someone special in mind when I made them this afternoon.

For Adela and John, two friends currently in Skiathos, Greece for 3 months. Adela is a regular reader here and I think this might be something she would enjoy. They love good food! So. May this be goo..ood..!

Thanks to Adela and all the other faithful readers who visit regularly and enjoy Myfrenchkitchen…I appreciate your support!

…sucrine, basil, string beans, feta, nectarine – voilà!…

preparing vegetable parcels 9-2-2009 4-28-08 PM

Corréze ham and veggie parcels 2…old but still working…

old door handle 8-26-2009 8-32-34 AMold lock 2 8-26-2009 8-33-15 AM