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    Entries in leg of lamb (2)

    Friday
    Mar262010

    Chinese-Style Braised/Roasted Leg of Lamb, Part 2

    Comment6 Comments |

    Let's be quick about this. No blather about holiday neuroses. Sometimes, food's the thing. Real food at that. The big task for this recipe is done. Now for the finish.

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateFriday, March 26, 2010 at 9:01AM | in , , ,
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    Thursday
    Mar252010

    Chinese-Style Braised/Roasted Leg of Lamb, Part 1

    Comment7 Comments |

    What is it about holiday meals? Why are they so often the last resort of the hackneyed, the familiar, the tried-and-true?

    Is it because of Great Aunt June's harping on politics? (What is it with her and Grover Cleveland? Did they have a thing back in the day?)

    Is it because someone's bound to bring up something uncomfortable? ("Dear, I remember fondly those lovely daffodils that I gave you last year and that you managed to kill.")

    Or are we just so jangled in this modern world, so made-nuts by bloviating pundits and know-nothing wags, by bail-outs and world-wide collapses, by wars compounded on more wars, that we finally succumb to the ordinary, if only to (as Annie Dillard once wrote) "stick a nickle's worth of sense into our days"?

    Whatever the cause, I'm here with a cure. For the Easter doldrums. (Other things will have to wait.) This Chinese-style leg of lamb will turn the table on its head and offer something new among the staid traditions: the pastel hats and foofy dresses.

    Or you can fix this wonder anytime and be glad of it.

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateThursday, March 25, 2010 at 11:38AM | in , , ,
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