Sunday, May 14, 2017

Cucumbers Ahoy!

The other cucumber is not missing, it was transformed. John and I made it into a tzatziki sauce to go with the previously mentioned leg of lamb.

The past two years, I haven't planted cucumbers; I'm pretty much the only one who eats them, and the pot I used to plant them in has been taken over by a dwarf plum tree, and the vines always got buggy anyway. But this year, I had a hankering for fresh cucumber, and the stuff I get in the store tastes like it's crossed with zucchini.

These taste fabulous, and I'm so glad I planted them this year.

So let's talk about the leg of lamb again. I roasted it at 350 degrees in an open pan until the interior temp was 115 (about an hour and a half), then brought it out, wrapped it in foil to let it rest for 15 minutes. The exterior was seasoned with salt, garlic powder and cumin; inside the hole left by the removed bone I had stuffed several split cloves of garlic. It tasted great, and what's more, it was the most tender lamb I have ever cooked.

I was going to use the leftover lamb to make a batch of black bean chili, but with cucumbers like these, forget it. More tzatziki for me!

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