Last night, Lisa and I took it easy on dinner (after a holiday week with ham, turkey, seven fishes, pork tenderloin, and stuffed flank steak), with a “light” dinner of lemon risotto and grilled shrimp.
Tonight, by way of compensation, we, um, went whole hog. I wanted to use lentils and pork, combining southern and Italian traditions. But I didn’t want to do pork for the main meat. So the final version: Leg of lamb, lentils with pancetta and prosciutto, and asparagus. The lamb was rubbed with garlic, rosemary, olive oil, lemon zest, and sea salt and roasted medium rare; the asparagus, steamed, then dressed with lemon juice and olive oil. The lentils took a little longer. I rinsed them in cold water and drained them, then cooked pancetta and some prosciutto (aside: prosciutto ends for less than $5? priceless), added onions, stirred in the lentils, then slowly cooked them while the lamb roasted.
With a 2002 Bordeaux from Rothschild: fabulous.
And, omiofriggindio, am I heading back to Weight Watchers after this is over. Although, I only gained a pound and a half over the holidays.