I see you there, Friend.
It’s been a Spring, right? The kids have been sick. The weather is cold and dreary. That pesky Universe has been up to her tricks again. (What a bitch, amiright?)
I see that you’ve been struggling a bit. Yeah, you’ve been through worse, I know. But these feelings right here? Those are valid too. It’s ok that you’re struggling.
I need you to remember two things, sweetheart.
One: Everything is temporary. All of it. All the time. “This too shall pass” and whatnot. Just as the leaves will emerge and the flowers will bloom, so shall you, with the verdant energy of every renewal before. It will get better. It always does. Trust that, my love.
Confit Garlic Roasted Lamb with Fresh Herb and Shallot Sauce to Unfuck Your Week.
Roast (cook time 7+ hours):
5-6 Lb Lamb Roast
20+ cloves of Garlic (Don’t doubt me on that one. Hush your mouth.)
2-3 Springs Fresh Rosemary
1.5 teaspoons Salt
Generous grind of Black Pepper (Did someone say “generous grind?”…Yum.)
1 Tablespoon Olive Oil
1 packed cup fresh herbs (Parsley, Cilantro, Chives, Rosemary)
7 large cloves Garlic
1/2 cup good Olive Oil
Juice of 1 Lemon
Salt to taste (2-3 large pinches)
Ok, Honey, time to get your shit together. You’ve been bummed lately. Things haven’t really been going the way you had hoped. It’s ok, we’re going to make it all better today.
Are you ready?
First, get yourself a roast of lamb. One with good bones and thick muscle and just enough fat to make it luscious. (Mmm. Yeah. You know you like it like that.) Preferably from your friend that owns that local organic heritage sheep farm. Yeah, that one. That’s the stuff.
Pat that beautiful piece of meat dry and stick it in the dutch oven your dead husband gave you for Christmas four years ago. Oh, you don’t have one of those? Huh. Well, go to Target or Amazon or wherever it is that normal people buy Enameled Cast Iron Dutch Ovens and get yourself one. You’re welcome.
Add a bit of olive oil to the pan. Salt the roast and place the rosemary springs on top. Sprinkle the garlic cloves (yes, keep them whole) around the bottom. Stick it in the oven. 275 degrees. Covered. Now just leave it. Yes, go live your life for a couple hours. Just trust me on that.
*Two Hours Elapsed*
Ok, get back in the kitchen, friend. Pull that roast out of the oven. It’s not even close to done, but that’s ok. See all the garlic at the bottom? See how it’s been slowly roasting in fat and juices? Oh yeah, baby. Take that garlic and use a fork to smash it all over the top of the roast. Mmm. Really press it into the meat and let that confit garlic paste smother that meat in deliciousness. You got it.
Put the roast, uncovered, back in the oven for another 4-5 hours. Baste occasionally.
Ok, it’s almost dinner time. Take the roast out of the oven. The meat should be beginning to fall off the bones at this point. The goal is the roast that beast into submission, until it’s succulent flesh is falling apart in your hands. Yes. Time to let it rest. 30 minutes or more, covered.
Let’s make some sauce, baby.
Ok, roughly chop the sauce ingredients. Don’t overthink it. Throw them in a food processor, blender, or bowl with immersion blender. Add liquids and salt. Puree until smooth. You’re good.
Chop up that meat. Stick it on a serving tray and top with sauce. More sauce on the side. Sauce forever.
Ok, Honeybee, now comes the important part.
Invite some friends over.
Some good ones. The ones who make you feel light and love in their presence.
Have them bring some vegetable sides and sweets.
Open up some wine. Set a nice table.
Gather and laugh and share and sing.
Feast on good food and the shared energy of people who love you.
Pick at the lamb with greasy fingers. Dip chunks into the sauce, letting the oil dribble down the side of your hand, licking it clean.
Get a little tipsy. Eat until you’re satiated.
Maybe someone will bring a fun chocolate dessert.
You’re going to be just fine.