Sad lamb

Last night I made a new-to-me dish using lamb from Skagit River Ranch here in Washington.

The recipe went horribly wrong and I’m still trying to figure out why.

The recipe says to take the lamb out of the fridge an hour before starting the cooking. I did that. I broiled the lamb for 5 minutes on each side and then put it in the oven for an hour at 325. When I pulled that sucker out it was raw in the middle… I mean it didn’t even move the hand on the meat thermometer.

Luckily my favorite people were over and they really don’t seem to mind when my dishes go rogue. They know they won’t leave hungry but I had to get a little creative.

I pumped the oven up to 420 degrees and let it sit in the oven, covered with foil, for 1.5 hours. When I pulled it out again it was 9pm, cooked to medium and really delicious.

What happened? The only thing I can think is that it was still a tiny bit frozen in the middle when I put it in the oven. This seems unlikely as it went from freezer to fridge 3 days before prep.

The other option is that the recipe is batshit crazy and it is actually impossible to cook 5-7 pounds of baby sheep at 325 degrees for 1 hour.

I definitely didn’t apologize for my cooking, per Julia Child, and instead we ate the roasted carrots, potatoes, sauteed kale and sauteed mushrooms. I also oven cooked a plate of bacon for the sad sacks that needed meat.

I guess we are having lamb for dinner tonight instead.

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