The state of things...
A round-up of things that have been going on lately, in no particular order.
1. The last two episodes of Veronica Mars have totally seduced me back to the show. Tres noir! I won't talk in detail about that spoiler, except to say whoa! And, also... Well played!
2. Slow-Cooker Rosemary Lamb Roast with Potatoes
2 tablespoons fresh rosemary leaves
20 garlic cloves, peeled
1 (4-pound) boneless leg of lamb, trimmed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 cups fat-free, less-sodium chicken broth
1 cup sweet vermouth
2 pounds fingerling potatoes
1 tablespoon cornstarch
Place rosemary and garlic in a food processor; process until finely chopped. Sprinkle lamb evenly with salt and pepper; rub surface of roast with garlic mixture. Heat oil in a large skillet over medium-high heat. Add lamb to pan, cook 7 minutes, turning to brown on all sides. Remove lamb from skillet. Place lamb, broth and vermouth in a slow cooker. Add potatoes.
Cook on low for 8-10 hours, or until the lamb comes apart when touched with a fork.
Remove lamb from cooker. Cover and keep warm. Strain potato mixture through a sieve over a bowl. Reserve potatoes, and keep warm. Return cooking liquid to a saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until reduced to 3 cups. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly.
Shred lamb with 2 forks. Serve with potatoes and sauce.
3. #9, baby!
4. pink_hobbit and I are going to see Fall Out Boy in May. Pete! From Fall Out Boy!
5. Have any of you seen The Pillowman? We might be going to see it on Saturday.
6. I learned to snowboard this winter. I suspect I am going to be sore for the rest of my natural life. I love it, though. At some point, I may post pictures.
1. The last two episodes of Veronica Mars have totally seduced me back to the show. Tres noir! I won't talk in detail about that spoiler, except to say whoa! And, also... Well played!
2. Slow-Cooker Rosemary Lamb Roast with Potatoes
2 tablespoons fresh rosemary leaves
20 garlic cloves, peeled
1 (4-pound) boneless leg of lamb, trimmed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 cups fat-free, less-sodium chicken broth
1 cup sweet vermouth
2 pounds fingerling potatoes
1 tablespoon cornstarch
Place rosemary and garlic in a food processor; process until finely chopped. Sprinkle lamb evenly with salt and pepper; rub surface of roast with garlic mixture. Heat oil in a large skillet over medium-high heat. Add lamb to pan, cook 7 minutes, turning to brown on all sides. Remove lamb from skillet. Place lamb, broth and vermouth in a slow cooker. Add potatoes.
Cook on low for 8-10 hours, or until the lamb comes apart when touched with a fork.
Remove lamb from cooker. Cover and keep warm. Strain potato mixture through a sieve over a bowl. Reserve potatoes, and keep warm. Return cooking liquid to a saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until reduced to 3 cups. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly.
Shred lamb with 2 forks. Serve with potatoes and sauce.
3. #9, baby!
4. pink_hobbit and I are going to see Fall Out Boy in May. Pete! From Fall Out Boy!
5. Have any of you seen The Pillowman? We might be going to see it on Saturday.
6. I learned to snowboard this winter. I suspect I am going to be sore for the rest of my natural life. I love it, though. At some point, I may post pictures.