Sunday, 22 August 2010

Some Flocky wocky doo dah

Sunday blues retreat into night, and Monday’s journey is always the longest of the week. I am not trying to state the obvious, though I am pretty close to it by saying, Monday’s are grim. This one, with its humid and overcast weather, more so. By five, there is a real need for comfort food and a tall glass of something strong.

The desire for meat accompanied by another for a rough red wine has tickled me all afternoon. I have had enough chicken over the past few days to sprout feathers and am not really minded to do a fish recipe, so I spent several minutes wandering around the supermarket trying to get inspiration before making my decision.

And then it comes, setting off my tastebuds on a white water saliva ride. Lamb! The pervasive perfume that comes from its cooking. The sweetness of flavour, so much kinder to the palate than the earthy grassiness of beef (although a good rib-eye on a bed of sautéed potatoes fried in beef dripping comes a close second). To go with this, a bed of velvety soft cannellini beans.

Shopping complete, I get changed, pour a glass of Montepulciano d’Abruzzo, and put on mellow Monday blues from Sarah Vaughan, for mood music. I am ready for a night of ovinophilia (too clever by far Mr W!).

Lamb chops (or any cut)
Olive oil
Cannellini beans (tin)
Banana shallot finely chopped
Tomatoes (2 – skinned, deseeded and chopped)
Garlic (how much is enough?)
White wine (enough to deglaze)
Stock (just a spoon or two of light stock)

In a frying pan, heat the butter and oil and fry the shallot in oil until translucent, and the tomato. Throw in the chopped garlic, stir a couple of times before adding the stock, then mix in the cannellini and a small knob of butter. Heat through ensuring the mix isn’t too sloppy.

In a separate pan at the same, heat some oil (and a knob of butter too if you wish). When it is hot enough, put in the lamb, frying until done depending on thickness and how pink you like it. Remove to a warm plate to sit for a bit while deglazing the pan with the wine. Loosen the cannellini mix with the deglazed meat juices, because it is unhealthy and you will enjoy it, and sprinkle with the chopped oregano.

To serve, make a bed of the cannellini on your warmed plate, place the pieces of lamb on top with a garnish of left over oregano.

1 comment:

  1. How bizzarre, we had Lamb Rump and Flageolet beans yesterday.