Alert: Animal sensitive people may not want to read this post.If you had heard me earlier in the day speaking with a local meat producer you would think that I cared about the quality of life of animals that I intend on eating.
"Are they grass fed?" "Are they killed humanely?" "Do they get to roam in a grassy pasture that's filled with a variety of colored wildflowers?"
In truth, I just want the meat to taste really really good (and I just watched Food, Inc.)!
So tonight's meal was a delicious grass fed lamb from Australia. If I can find a good point of not purchasing local, it's that I know I didn't see this cute little lamb toddling after it's mother this spring.
***Recipe will be posted in a comment after this post***
4 comments:
Lamb Fillets with Apple Mint Salsa
1 Tbs. vegetable oil
1/2 tsp. mild chili flakes
1 tsp. ground cumin
sea salt & cracked black pepper
23 oz. lamb fillets, trimmed
Mint Salsa:
2 green apples, cores removed
1 Cup mint leaves
2 Tbs. white wine vinegar
1 Tbs. honey
Combine the oil, chili, cumin, salt & pepper in a shallow dish. Add the lamb and toss to coat. Set aside while making the mint salsa. For the mint salsa, place the apples, mint, vinegar & honey into a food processor and process until roughly chopped. Cook the lamb on a pre-heated BBQ or in a hot frying pan for 2-3 minutes each side or until cooked to your liking. Slice the lamb and serve with the mint salsa and steamed greens or a simple green salad. Serves 4.
Y.U.M!!!! That sure beats my shoyu scrambled egg over brown rice!!...Juli
baaaah.....jus
now that look supper good
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