Easter – Part 1

There are times when i love cooking for more than one, and holidays give me that chance. Certain foods (a lamb leg for instance) can never really be a “for one meal” (unless you are a teenage boy). That being said, there are things you can do with lamb for one person – see the end of this entry for quantities for the marinade.
I am not a pure traditionalist when it comes to lamb (i am really not a fan of mint) but there are some flavours (garlic, rosemary) that really make lamb taste yummy. I start with the herbs, rosemary, basil, oregano and some sea salt:

I add about 2tbsp of each of the herbs (double if you are using fresh), and 1tsp of salt to about one head of peeled garlic:

Then I add in 1/4 cup of olive oil, 3tbsp of hot mustard, and 2 tbsp of grainy mustard:

And blend everything together. Once blended, stir in about a half lemon worth of lemon juice and 1tbsp balsamic vinegar. Then spread the mixture over the lamb:

Cover and place in the fridge overnight (see tomorrow for the cooking instructions).

Now you say, but i want lamb and it’s only me???? you will need to get some lamb loin chops – 2-3each (or lamb leg chops 1-2each) and use the following for the marinade:

-1/4tsp of each of the herbs (rosemary, basil, oregano)
-dash of salt
-1tsp of spicy mustard
-1/2tsp of grainy mustard
-3 cloves of garlic
-juice from a lemon wedge (same amount you would use if you were adding it to a drink)
-1/2 tsp of balsamic vinegar (sometimes i use soy sauce instead)


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