Lamb is without a doubt is my favorite meat – something I learned to enjoy, because when I was growing up we had sometime something called “Får I Kål” (sheep in cabbage, belongs to Irish Stew family) and it tasted just wool, but this now 50 years ago.
We, Swedes, haven’t been big eaters of lamb until we start travel aboard to the Mediterranean countries – where lamb taste as it should do and we started to use garlic. Most of us Swedes had experience from lamb that it was tasting wool.
Lidl, sold last year what they called “Lamb T-Bones” – six to a pack, frozen – very small as lambs are (don’t let us go down the road – feel always guilty in the spring when I eat lamb). From New Zealand and I bought 4 pack, great price.
Have used up some of them, because my friend Anna-Lisa (Stockholm) love anything that has lamb in. So it was time to spoil myself for dinner after another sepia day and a wet one too.
Garlic Marinade Lamb T-bones on
Whole Wheat Couscous served with Tzatziki
I had a poach of bought garlic marinade – didn’t look, but I guess it had passed it’s best before date. There is a big difference in “best before” and “use by” –
“Best before” is only a recommended guideline for long life products and dry goods.
It doesn’t mean you have to throw it out – it’s only that it may have lost some of it’s quality.
“Use-by” means that you should use by that day – and never freeze anything on it’s last day of the stated date, because it’s on it’s finally leg and when defrosted there can be severe health issues and if it not used on day of defrost it can become dangerous.
So always freeze product at least 2 days before “use by”
This is the Executive chef in me giving you advice.
Marinade the lamb for about 3 hours out in ambient temperature.
For the couscous I decide to got back to Barbara’s – Lebanese Couscous (borrowed) – that I really like, but didn’t have all the ingredients. Didn’t have sherry tomatoes or fresh herbs.
So I used a big regular tomato – and 2 big garlic cloves – and baked in the oven, as Barbara’s recipe says. When ready I used ½ tomato for the dressing and the other halve I coarsely chopped for the couscous.
The dressing I did exact to her recipe too – that dressing is so GoOOoOood!
Had the olives – that I just halved, but no fresh mint or Italian flat parsley – but I had “Findus” frozen chopped Italian herbs (witch I adore). Did the couscous to cooking instructions – this type couscous need to be cooked over low heat for 12 min and rest for 5 min under lid. When that was done I added olives and the chopped ½ tomato – put it back on low heat and add some of the dressing and heated it back up – added loads of the Italian herb mix. Also before I grilled the lamb – I soft fried some coarse chopped red onion that I also added to the couscous.
The small “t-bones” I only grilled in my grill pan for about 4 min on each side – that was the last thing I did – because I want my lamb to medium and with small pieces of meat like that it goes so quick to grill.
Tzatziki (bought) I buy ready made – can be bothered with doing one portion from scratch. Great product and a small size tub – last me for 2 serves.
What I got was a fantastic dish – witch I would gladly have paid around $18.00 and more for on a better restaurant. It was so flavorful – all down to Barbara’s couscous recipe.
For my music cloud today is a track I found on Soundcloud – it’s called “Couscous en Boite”, witch means “Couscous In a Box” or “Couscous Package” – don’t have a clue who the artist or composer is – but I like the music. A very happy tune and it makes me want to dance plus I have a little thing for Middle Eastern music. Maybe because of my Lebanese boyfriend in early 70’s.
“A nickel will get you on the subway,
but garlic will get you a seat”