There are 52 weekends in a year. Let's see where each of them takes me-- at home, in the kitchen, outdoors, next door, or overseas. (Maybe I could even post something in between.) Happy weekend!
I decided to grow my own rosemary so that I could use it when I cook lamb. Now that I have my own plant, I wanted to cook lamb so I could use my rosemary. It’s a lot like the chicken-or-the-egg scenario.
My first harvest of rosemary
This was my first time to prepare any lamb dish. It was easier than I thought! I simply marinated the lamb with a drizzle of olive oil, some chopped garlic, two small sprigs of rosemary, and a dash of pepper. I left it for about 30 minutes, and grilled it in the oven for about 7-10 minutes, turning once.
I served it with some beans, potato and carrot. And rice!
I got this recipe from “Cooking for Two” by Vicky Veloso Barrera, a little cook book I found in National Bookstore when I was in Manila.