Maybe one of the reasons I eat so much meat is because I find it so easy to make. This lamb was broiled in the oven (in one of those fine stainless steel bowls that I may have mentioned now and again) for maybe five to ten minutes on a side; then I flipped it onto a plate, added a salad comprised of mozzarella and blue cheese, a little cherry jelly and balsamic vinegar, along with some canned cherries (from Trader Joe's,
which are astonishingly good); add a slice or two of toast to round it out; and a
$15/plate dinner out (maybe a lot more) has turned into something shy of $5.
If there is any real trick to broiling meat (or barbecuing it on a grill), in my mind it's standing right there and watching the food cook (or at least, hanging around the closed oven door). Sure, it might burn a little, but with me right there, it's not going to set off the smoke alarm or turn into charcoal. And I use the time to meditate and/or contemplate the succulent flavours that will be dancing in my mouth in the moments to come.
Me, I think I've got it on my list to write up the stew dish next.
But wherever you go next is up to you.
