Tuesday, April 26, 2011

Spring's Potential

Morning breaks, and the tilt of the earth pours more light earlier and earlier into my eyes. As I blink to see what the day will offer I am immediately assaulted by another sensation of a new dawn’s awakening carried on the warm, rising morning mist; wafting through the seams of the house a mingle of honeysuckle and jasmine urges me out of bed. This ethereal stretch makes me enthusiastic to get on my mud boots and weed. Nature’s unsolicited hug is as comforting and motivating as the arm that is wrapped around my shoulders and set of legs entwined in mine.

With mug of coffee in hand, my un-socked feet roomy in a pair of well-worn work shoes I beeline to the garden. A plot that a mere month ago was barren above ground but just centimeters below spring had sprung. Now, the land is speckled with tender, verdant leaves supported by stalks that are still a bit shaky, but committed. Just as determined, as I am to keep unwanted invaders from choking out the plants I have such high hopes for.

Yes, the season of spring is nascent greenery but it is also awash with purples,
yellows, pinks, and whites. While I may not be able to sauté these sweet-smelling sirens I can allow myself to fall nose first into their call. This time of year does immediately allow me to start enlivening most of the foods I make, as not only is the garden redolent with a cacophony of floral aromatics but fragranced herbs. My mint, chive, oregano, rosemary and dill have sprouted up begging to be
snipped and looking to reminisce about moments shared when last we saw each other. These cuttings are a reassuring promise that all things are possible – winter’s survival is always greeted by recreation and the steady upward climb toward potency stored within all of us.

Macadamia encrusted Lamb - serves 4
1-1/2 pounds lamb loin fillet
1/4-cup chopped macadamia nuts
1/4-cup breadcrumbs
2-teaspoons chopped thyme leaves
2-teaspoons chopped mint leaves
1-teaspoon chopped oregano leaves
1-garlic cloves – crushed to a paste
1/8-teaspoon cayenne pepper
1-tablespoon pomegranate molasses
Salt and freshly ground pepper to taste

Pre-heat the oven to 400-degrees.

Quickly rinse, under cold water, and pat dry the lamb fillets.

In a bowl combine the nuts, breadcrumbs, thyme, mint, oregano, garlic, cayenne, pomegranate molasses, salt and pepper to thoroughly combine.

Divide the nut mixture among the fillets gently patting it onto one side of the lamb.

Place the lamb in the oven and cook for 10 minutes. Remove from the oven, and rest the meat five minutes. Slice each fillet into fourths and serve.