A big shout for the ancient tradition of combining lamb with cumin. Despite what some TV programmes may opine, lamb and cumin work like fish & chips, strawberries & balsamic vinegar, poached pears with rosemary or lobster & vanilla (yes trust me, it's a French thing and very very good).
Cumin is much cheaper bought wholesale. Pan roast it to release the best flavour and do try black cumin. This has a much deeper far more intense flavour than ordinary cumin.
Try grinding some cumin seeds with rock salt and using as a sprinkle for your BBQ or grilled lamb cutlets served with real home made chips, very Spanish and exceptionally tasty. You could partner with a rioja or cold beer on a hot day or better still a cold Palamino Fino sherry. You will not be disapointed. Just close your eyes and you could be in a Spainish mountain town.
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