• 1/2 cup canola oil
  • 6 cloves of garlic smashed
  • 1 heaping tbl of fresh chopped rosemary
  • 1/2 tbl paprika
  • 2 tsp salt
  • 1 lemon zested
  • 1 chili pepper roughly chopped

throwing things together in a skillet is possibly one of my favorite things to do.

i can sit in my kitchen for hours and think about what goes with what and what i can add to that. i love it. possibly because it’s chaos and i love chaos in a kitchen. it’s how i work best. it’s how i learned to cook.

some people measure and take out ingredients before they start the actual process of cooking. place them in some sort of order…me, i’m a grabber and a dreamer. i like to look around, see what’s available. i like to make things up as i go along.

i converse with myself most of the time too…something like…

“hrm, paprika goes great with lamb, oh wait, what’s that a lemon?”

“plums…wow i have a lot of plums…what can i add plums too?”

“man, maybe berry picking wasn’t a good idea, but i can make scones with blueberries, oh look, there’s a lemon”

“oh, i love these noodles. where’s all the tomatoes, do i have eggplant. oh great, to peel or not to peel?”

see, chaos, i just go with the flow. and when i’m feeling inspired, it all flows out. sometimes it doesn’t happen. sometimes i need a couple weeks away to re-light that flame. sometimes i just can’t stop. sometimes stuff like this happens.

i saw the lamb in back of my freezer. i always have some of my moroccan spice rub…but sometimes i want something different. well, the same, but different. a different feel, a different way to cook it. sometimes i wonder around and just grab things.

fresh herbs, oil, chili peppers (my favorite) and garlic. throw it all in a skillet, then walk around and see what else is available. because cooking is art, and once you start a project, it’s never done.

my excellent lamb marinade

  1. in a skillet add 1/2 cup canola oil and turn up the heat. when you start to hear it make noise, it takes about a minute, turn off flame.
  2. carefully add smashed garlic, chopped rosemary, paprika, salt, 1 lemon zested and a chili pepper.
  3. set to the side to cool down, about 20 minutes. poor over lamb and marinade for at least an hour.



If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.