It's October, but the weather doesn't seem to have gotten the memo. While some days lately have been chilly, and while we have gotten a little rain, this weekend felt almost like summer. It was definitely a grillworthy weekend, so that's exactly what we did -- we fired up the barbecue, and grilled up some tasty leg of lamb.
We didn't set out to cook lamb this weekend, but on a trip to Costco, we debated the various wares and noted that the boneless leg of lamb looked pretty good. I love lamb -- I think this recipe has helped me to realize that lamb is possibly my favorite food with a face and four legs. Beef is nice, but it's a little boring. Beef is the guy with a wife, a dog, two kids, and a house in the suburbs. Lamb is more like that guy's cooler, handsomer younger brother.
What's interesting to me is the fact that lamb also always seems to have an Australian accent -- what's wrong with the wooly little dunderheads we grow in California? I've seen them hanging out in fields next to the 101 on drives through the central part of the state, so I don't know why lamb from Down Under is so common in the freezers and refrigerated cases at the supermarkets here. It seems inefficient, considering both the long distances involved in its transportation, and the extremity of the environmental damage sheep cause to the Australian environment (I won't go into the reasons why, but Australia's soil can't "rebound" quite as quickly from the kind of damage caused by grazing as the land in America can). Hopefully as consumer demand for more locally and regionally grown foods increases, this will change, and we'll all be able to eat more sustainably. Anyhow, the recipe is here. If the weather remains fair, fire up your grill next weekend, have a few friends over, and have a last hurrah before the weather figures out what's going on.