Friday, December 2, 2011

Lamb Pilaf

Just a quickie today kids, I'm not even telling you about the butterflied leg of lamb I got the meat (and fat) for this from. Saving that for next week. But this was good. Really, really good. What I did was took the fat cap off the cooked leg of lamb, chopped it up, rendered it up and poured off the fat and cracklins (mmmm, cracklins). I got some good fond, deglazed that with some weak chicken broth, poured that off, added some of the fat back in and sauteed onions and garlic in it.

Then I cooked the rice like you would for any other pilaf (would have added orzo, but I couldn't find it, stupid unorganized kitchen), plus some salt, pepper and a little oregano, added the chopped up cooked lamb at the end and... well, that's it. Except I added the cracklins back in. Because I'm a madman. It was as unctuous as a dictator's sycophant, with little bursts of rich lamby goodness from the cracklins. I just love saying that, say it with me, "cracklins". Good times. If you like lamb, send me an email and I can try to make up a recipe for it.

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