Thursday, 7 May 2020

1st BBQ of 2020.



There's something special about the aroma of a BBQ on a warm summer's evening.

Even more so, for me, if that aroma is of Lamb.

Above was last night's offering; a whole breast of local Lamb, liberally sprinkled with ground Cumin, dried herbs, and some Fleur de Sel. What could be simpler.

All it needed was some Taboulé, and a glass of red.

Yesterday we also had our first bunch of the new season's Green Asparagus. Does lockdown-life get any better?

26 comments:

  1. I also like lockdown life here. Everything is so quiet.

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    Replies
    1. I particularly like the lack of vapour trails all over our sky.

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  2. That's an awful lot of meat unless it is a very small barbecue! I especially like to barbecue pork chops. The flavour is altered deliciously by barbecuing. Do you see any point in barbecuing sausages?

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    Replies
    1. There was some Lamb left over for my breakfast! We do Barbecue local Pork sausages, cooking Chorizo, and Merguez, but they are not like the UK sausages, and definitely benefit from being cooked over charcoal. I don't think I'd bother with the classic pink English sausage.

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  3. Oh that looks delicious. I want to print off a copy of that photo and drool over it.

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    Replies
    1. I drooled over it when it was on the BBQ.

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  4. I shouldn't be negative and I do love a lamb roast, but to Asian people we can smell of lamb and of milk products.

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    Replies
    1. I remember out in the Caribbean, all the 'locals' had a very distinctive smell of curry and coconut. It wasn't unpleasant.

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    2. Smell so alluring, so appetizing; sometimes so repulsive. If you want to make me gag put me in a room, or a church, with joss sticks (incense) burning and I'll faint (true story). Musk (yes, Elon too) has a similar effect on me. You can tell, can't you, an opium den is my idea of olfactory hell.

      U

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    3. Our home often smells of incense, and my favourite 'fragrances' are musk and patchouli. It might be wise to keep well away.

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  5. Sacrilege, Cro: Where is the ROSEMARY? Though, and I back paddle, I suppose mint is a better match with cumin.

    Where do you get your lamb from? Please don't say New Zealand. As an aside, one of my favourite cuts of lamb and not easy to come by, is shank. It so yields you don't even need to chew.

    U

    ReplyDelete
    Replies
    1. The herb on the Lamb was Bay. My Rosemary died this winter, and the replacement is still tiny. I could have gone elsewhere to get some, but I was busy cooking. Cumin with Lamb is wonderful The Lamb is local (as I said above). It is as good as one can get, and even though it was just a breast, was still quite expensive. I prefer the flavour to that of a leg or shoulder.

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  6. You are definitely in a better mood!
    Looks delicious

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    Replies
    1. BBQ'd Lamb always puts me in a good mood.

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  7. The smell of BBQ is one of the nicest scents of spring/summer. I am hoping to experience that soon.

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    Replies
    1. It really is, you're right. We should all have as many BBQ's as possible.

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  8. I prefer to BBQ meat. It tastes so much better. I frequently BBQ for just me.

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    Replies
    1. Our BBQ is quite small (as you can probably see), so it's a very simple affair to light etc. I agree, it's as good for one as for several.

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  9. We BBQ about twice a week, yesterday was Salmon.

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    Replies
    1. I very rarely BBQ fish; I find it sticks. However, I don't mind so much with fresh Sardines.

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  10. I had asparagus four days out of seven last week - I could eat it every meal so have to make the most of it during its short season.

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    Replies
    1. With our present circumstances, it'll probably be another week before I can eat any again; but I certainly will.

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