lamb steak pizza

January 14, 2011

charmoula and spiced lamb

Things got bad for a while. I was really excited about the meat "value Packs" at Ingles (the local grocer). Imagine a roast, stewing beef, and the lowest quality steak all wrapped together on one giant styrofoam tray! But the novelty wears off when you find yourself cooking everything medium well and not only are you buying A1 but your running out of it. To remedy the situation i went to Earthfare after my regular shopping just to get some nice meat. Sometimes going to Earthfare depresses me. Everything looks so good and there such a selection! But its expensive. After about 20 minutes of deliberation i settled on a leg of lamb steak. ( i also really wanted sausages and sashimi grade tuna).

After exhausting my cook books ( JOY ) i always go strait to or for recipe ideas. I like epicurious because it gives you lots of information on where the recipe came from. For example i ended up stumbling upon a recipe from the 1998 issue of Bon Appetit, by Chef Rafih Benjelloun of Imperial Fez, Atlanta, GA. Moroccan Bread with Charmoula and Spiced Lamb sounded pretty fancy but i could see that it really meant “lamb Pizza”. SOLD! also i had most of the other ingredients. I had to substitute parsley for the cilantro but other than that i stuck to the recipe. You know, except for doubling all the spices and garlic and adding an extra tablespoon of tomato paste (for no real reason).

It was OK. The lamb was great and the “Charmoula” was what you would expect, but the plain wheat dough was a drag. I quickly threw together a tzatziki sauce for some dipping, which would have been delicious if i had the time to dry out the cukes and strain the yogurt properly. Instead is was a little runny. In a moment of panic i thought i could thicken it up with some ranch. Yep. Not as bad is your probably thinking, but not good either. I considered making this again with another dough but i don’t think its worth it. It would be far better sans bread just over some rice.


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