Thursday 14 February
The week's second holiday was Valentine's
Day, which calls for a rather sensual dinner.
We had a half lamb leg available in the freezer, so this morning we boned
it out (re-freezing the bone for a future scotch broth) and marinated the
butterflied meat in olive oil, lemon juice and grain mustard mixed with a paste
of rosemary, thyme, and chopped garlic.
This evening we opened
a bottle of Chateau du Pin 2009 Bordeaux to enjoy as we broiled
the lamb, giving it about 7 minutes on each side, then another 7 on the first
side to brown it. It didn't take long,
as it was so thin; Holt was rotisseur, and removed it at the perfect time, so
that after resting it was beautifully medium-rare.
On the side, we made a salad of thin-shaved fennel
and blood orange sections, tossed with salt, then white balsamic, and finally oil
- because according to the Chez Panisse cookbook, once you coat it with oil, that's the last flavor
it will absorb.
For the essential dessert, we had Holt's rosemary
and pignoli biscotti, and his Valentine's gift for Barbara: a dark chocolate
heart flavored with lavender and sea salt from Chocolats Latour, split in half and shared. Sensual indeed.
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