On Fri, 18 Jul 2008 23:16:42 -0700, Julian Vrieslander
> wrote:

>Mark Bittman (aka "The Minimalist") recently wrote up a simple prep for
>grilling lamb and figs on skewers made from rosemary twigs.
>
>Article and video:
><http://www.nytimes.com/2008/07/16/dining/16mini.html?ref=dining>
>
>Recipe:
><http://www.nytimes.com/2008/07/16/dining/161mrex.html?_r=1&ref=dining>
>
>We have a big honkin' rosemary bush in our front yard, so we decided to
>try the recipe. Served it with couscous (spiked with chopped dried
>cranberries) and green beans. Very easy, quick, and tasty.

D read this to me this morning. Bittman is fine.

I can't get lamb with any regularity here, but I do have a pork loin
roast with the ribs still attached. It looks like a very fat rack of
lamb. I figure I'll French the bones and roast it with herbs and
garlic and things. I'll make a fig and ginger compote to serve with
it.
--

modom
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