On last Sunday’s lunch menu: lamb shank grilled over wooden fire and potato salad. The salad is simply boiled potatoes mixed with a homemade mayonnaise. The mayo recipe is rather simple:
– 2 egg yolks (one hard boiled and one raw);
– 1 ts of Dijon mustard, 1 ts of Tabasco or other similar hot sauce, salt and pepper to taste;
– 1 squeeze of lemon;
– while constantly whisking the yolks slowly add a mixture of olive and corn oil (half and half) until the right consistency is obtained.
Add some chopped green olives and parsley to the final product.
The lamb was given to me by the father of my daughter in law. He is a cattle rancher (a typical Brazilian “gaucho“), who is particularly proud of his animals. The lamb was not only raised in his ranch, free ranging and feeding only on natural grass, but was killed and cleaned by himself. Thus, it was a very special and most prised gift. I got the whole animal, what means that you are going to hear about lamb once again in the near future.
In order to preserve the meat taste as much as possible it was rubbed only with a mixture of sea salt and some minced rosemary right before grilling. It was then set over a wooden fire and kept about 1 meter (a little over 3 feet) from it. Cooking time was around 2,5 hours. The meat was juicy and tender.
To go along with that I decided to take my bread experience a little further. So, I repeated the previous recipe with minced rosemary, thyme and basil, as I was sure the result would be nice, and also tried some ciabatta bread (the same basic recipe, with some extra olive oil after the first rise and flour over the dough just before baking). The result? Judge by the following images.