Sunday, April 3, 2011

Sunday happenings

We were watching The Great Escape when the fire siren sounded. I sat up and said 'The Germans!' In fact it was a building on the other side of town burning. While no day is good for a fire, today was particularly bad with winds from 25-30 mph.

I made a lamb dish today from a recipe off the slimming world site. I had planned on eating the leftovers during the week but it was barely edible to my taste. Very disappointing!

Everything else remains quiet.

1 comment:

Tanya Walton said...

Hope the fire got put out quick and there was no one hurt.

As for the lamb dis...I'm sorry it wasn't very nice....there is nothing worse than cooking up something that isn't so great, especially when it's with meat as delicious as lamb.

Below is a really nice lamb recipe that is also very if you think you might like it give it a try!!

4 lamb cutlets, trimmed
1 beef stock cubes
4 tablespoons Worcestershire sauce
2 teaspoons chopped fresh rosemary
1 teaspoon ground coriander
120 ml (4 fl oz) water
salt and pepper
1. Put the cutlets in a flameproof dish. Crumble the stock cubes into the Worcestershire sauce and stir in the rosemary and coriander. Pour over the lamb and leave to marinate for at least 3 hours, turning frequently.

2. Remove the lamb from the marinade and cook under a hot grill for 10 minutes, or until the lamb is cooked to your taste. Turn the meat frequently, spooning over some of the marinade to prevent burning.

3. Put the remaining marinade in a saucepan with the water, salt and" pepper, and bring to the boil. Arrange the lamb cutlets on a heated serving dish and pour the sauce over.

Stock cubes tend to be very salty, so add the minimum of salt to the marinade. Check the contents of the stock cubes and avoid those with additives.

P.S. I don't like coriander so substitute this with a little thyme.