While kids all over this fair land were spending their post-Christmas/pre-school days playing with toys, I couldn’t keep my head out of the wonderful cookbooks I received. The first one I dove into was the River Cottage Meat Book by Hugh Fearnley-Whisttingstall. Now, I adore the River Cottage DVD’s I scored last month, which I plundered for a great recipe poblano taco recipe. But the Meat Book isn’t called the Meat Book for nothing. I’d be having none of those great vegetarian dishes. This book explains how to eat pigeon. I’m terribly excited.
I originally wanted to start nice and heavy with a big steak, but I got sidetracked with this incredibly easy lamb chop recipe with all that garlic. Like the roast chicken with 40 cloves, this one shouldn’t work. But all those cloves get sweet as they roast, and the anchovies add an unusual depth. Hugh uses a skillet to sear the meat and then tossed it in a baking dish, but I combined jobs and just used an iron skillet. I didn't notice anything missing from this rich, succulent dish.
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