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Inspiration flushing out the winter 'blahs'
Daffodils, hyacinths and crocuses are popping up, as though trying to prove they are not afraid of more snow or even a good ice storm. They’re an encouraging sign of the warmer months just ahead. The extra daylight is noticeable. Seeing predicted temperatures flirting with 60 degrees sets off cravings beyond that of the hearty soups and stews of winter. It’s about this time that I realize I’ve been uninspired by the same old meals popping up in the kitchen. Even for me, I become bored with food by the end of a season, hardly noticing it until I find myself stumped when asked, “What are you making for dinner tonight?” I knew that the winter “blahs” had set in when I replied with a bleak, “I got nothin’.”
Inspiration is manifesting in the form of the 5-day weather forecast, a big bag of charcoal assuming temporary residence in the garage, and a Weber kettle grill that has been neglected since October or November. Don’t get me wrong, grilling still goes on at this house during the winter by way of the gas grill. It’s just not always as enjoyable as when there’s a breeze out of the southwest ushering in a smell all it’s own, and a sublime form of energy. It does something to my senses, almost like the smell of rain in the summer.
Not wanting to think about summer yet, easing into the flavors of spring is the plan at this point. I began rummaging through really great lamb recipes. The excitement I feel over the simplest of rubs or marinades gets a laugh in this house, and the ideas that get flowing for curries and stir fries to use with any leftover meat just increases my enthusiasm. Yes, they may laugh, but they are also grateful for my efforts when simply and perfectly grilled lamb chops make way to their palettes.
I find the most satisfying combination of flavors for lamb to be the simplest of Mediterranean flavors. Olive oil, garlic, lemon zest, rosemary, salt and pepper. Can anything go wrong with that? Unless you accidentally overcook or burn the meat, this is flawless. Add some Dijon style mustard for a little more zip, and there is no disappointment to be had. Don’t want to grill? Use a pan on the stove, or use the broiler. In the mood for a rack of lamb, instead? Just use the same marinade without the olive oil, smear it on a rack of lamb as a paste, crumble on a good coating of bread crumbs moistened with olive oil, and roast in a 375 degree oven for 30-40 minutes, depending upon your preference for doneness. Please forgive me on this - I don’t measure the ingredients, rather, I just combine them and trust my instinct. Just to go by approximations, though, this should be a helpful guide, and any of it can be altered to suit your tastes.
Simple Mediterranean Marinade
- ¼ c olive oil
- 2 t minced garlic (1-2 cloves)
- 1-2 t lemon zest
- 1-2 t fresh, chopped rosemary
- ½ t salt
- ½ t black pepper
- 1 T (optional) Dijon mustard
Note: To make it a paste, substitute the mustard for the oil, and even add a tablespoon of real mayonnaise to tame the bite of the mustard.
With anything, especially simple marinades and grilling, don’t be afraid to just wing it, and change things up a bit to suit your mood (or what you have on hand.) I use herbs de Provence often, instead of the rosemary, or just oregano or marjoram. If you’re a mint person, go for it. I just have a horrible aversion to the combination of mint and lamb. And, this combination of flavors is equally as good when used for pork and chicken.
Well, now that I have a good idea of what to have for dinner Saturday, I suppose I should pick up some asparagus to grill along side it, toss a salad, and bake a couple potatoes to satisfy this simplistic craving. Include a hunk of Feta cheese to crumble over any or all of it, a favorite red wine to wash it down, and all I need is good company to share in this little indulgence.
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