I almost made it through level one of culinary school with no injuries. Almost. But this morning I grabbed a panhandle that was screaming hot. And now the pad of my hand looks like it has a hickey. I couldn’t even manage to get a cool scar. Just a skanky one. Great.
It was lamb day and there’s no better smell in the kitchen than a roasting leg of lamb compounded by a lamb stew on the stovetop. This was the best lamb stew I’ve ever had. Some of my friends make fun of me because I use the word “hearty” too much when describing food, but there’s no better word to describe this stew. Big, tender chunks of lamb covered in a viscous sauce and married with hearty vegetables. It’s the perfect meal for a brisk, fall day—err-or a hot, humid kitchen. My station partner and I dug in, and immediately after, regretted our pants-too-tight, food-too-heavy feeling. We both were leaning on our work stations exhausted from eating this hot and heavy dish too quickly.
TIP OF THE DAY: If you want to grill lamb chops, trim off the fat and then rub with oil, cumin, paprika, pepper, and salt. You can’t beat it!