{"id":16314,"date":"2018-03-27T00:03:08","date_gmt":"2018-03-27T00:03:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16314"},"modified":"2018-03-27T00:03:08","modified_gmt":"2018-03-27T00:03:08","slug":"sicilian-lamb-spezzatino-saffron-mint-basil-potatoes-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16314","title":{"rendered":"Sicilian lamb spezzatino, saffron, mint, basil; potatoes; kale"},"content":{"rendered":"

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Meat and potatoes…and kale.<\/p>\n

I don’t often do long braises,\u00a0mostly because I would have to plan ahead more than I am used to doing: I normally don’t know what – or how – I’m going to cook until shortly before I begin. There’s also the thing that most of our meals\u00a0need serve only 2 people,\u00a0so a roast would be somewhat out of scale.<\/p>\n

But last night circumstances conspired to bring us this small braise. I had purchased 2 lamb shoulder chops a little while back, while post-operative Barry was still unable to cut his food.\u00a0They were frozen when I got them, and I kept them frozen, waiting for the right moment.<\/p>\n

The\u00a0idea was that I\u00a0would cut the meat into chunks and make a small stew and a rich sauce that could easily be handled with a fork, and maybe a bit of bread or other starch. He recovered so quickly however that\u00a0I never had to implement my plan. Still, I\u00a0kept thinking of the lamb, and this weekend it seemed the\u00a0right time to make it into a rich Sunday meal, or ‘comfort food’, as Barry loves to say, and I didn’t even have to cut it up first.<\/p>\n

I had been saving this David Tanis recipe<\/a> for 5 years; I had nearly all of the ingredients it specified\u00a0(I halved them yesterday), and it seemed the absolute right moment to try it out.<\/p>\n

COOK’S NOTE: I missed my cue for\u00a0stirring\u00a0the chopped herb(s) into the sauce just before serving, so I sprinkled them on top, after the meat and the sauce had been arranged on the plates.<\/p>\n