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Weekend Dinner

16-Apr-2008
 
 
 
 
 
 
You may have noticed that I sometimes get a little "stuck" on certain ingredients.  Mostly that’s because I tend to use what I have around and if I happen to have purchased a large amount of something you’ll see it being used in various ways throughout the week.  So you may notice this looks a little like the breakfast I made on Sunday.  The difference is in amounts of the ingredients, the seasonings and, as is obvious, what’s being served with it. 
 
For this dish I sauteed a large number of onions and mushrooms, added just a bit of spinach and when it was all done hit it with a healthy dose of balsamic vinegar to give it a really nice tangy-ness. 
 
The lamb was marinated in olive oil, red wine, garlic, rosemary and lavender; grilled for about 5 or 6 minutes on either side (still very pink inside) and then placed on the veggies.  The tart of the vinegar was a nice counterpoint to the sort of sweet taste of the lavender and rosemary. 
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