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Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Crisis...!Tighten your belts. But ,leave room to eat.

bbq lamb


The assessment we made was this: considering  the quantity of vegetables we produce every summer from the vegetable garden ,  the 20 kg of beef we buy fresh from a local producer, plus the meat my father buys from Abruzzo … … …. we need a bigger freezer! So there it is, we bought a new refrigerator with a large freezer. It’s been a big investment, considering the economic crisis in which, I feel  we are all in. As Nick says, probably this summer instead of taking a vacation … … we’ll just have to stay at home and look at  the new refrigerator, but never mind it was worth it!     This morning in fact, we decided it would be nice to have a Bbq for the evening, so just as if by magic, I opened our beautiful new freezer and  chose the lamb  from Abruzzo. When the meat quality is very good, in my opinion there is no need to add too many things, only a good dressing to use during cooking and before serving. The lamb was delicious, fresh from our frozen meat section!  How proud I am of our new investment , even if it means no sunbathing on a beautiful Sardinian beach.
Serves 2
400 grams of lamb
½ lemon
Juice of ½ lemon
3 bay leaves
A handful of fresh rosemary, chopped.
1 clove garlic, crushed.
½ cup of Evo oil  
Salt and pepper
How it works:
For the dressing: combine Evo oil  with chopped rosemary, bay leaves, the grated skin of half a lemon plus the juice and finely chopped garlic. Add the meat and let stand for at least 20 minutes.  Cook on your Bbq , occasionally pouring more dressing. When the meat is cooked, serve.

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