Yesterday the weather changed back and forth - it just couldn't make up it's mind. Sometimes the snow was so thick it looked like a pillow fight out there. And then the sun would shine. And then the snow would blow again. Today is sunnier but the wind blew and blew. It's hard to do things outside in that kind of wind. My sheets blew off the line and I had to chase one into the pasture.
It was a perfect day to make lamb and roots and couscous. The meat is roasted in a terra cotta roaster for hours at a low temperature and the whole house holds a wonderful wine and spice aroma. The flavors meld together and are lovely. The root vegetables just get sweeter with every hour of slow cooking. I made Jerry hold his plate for minute while I took a picture. (He puts a lot of pepper on everything he eats.)
Roots and Lamb
Small roast of lamb or 4-6 shanks
2 cups Red wine, dry
2 tablespoons soy sauce
tomatoes (canned is okay), chopped with juice
Cumin 1 tsp
Allspice 1 tsp
In a roaster mix together all the ingredients, add the lamb, and arrange the roots around the meat. If you're cooking in something other than terra cotta you might need a cup or so more liquid. Roast in very slow oven 275 degrees F for 4-5 hours. Turn the meat once halfway through the roasting time. Serve with noodles or couscous. Cucumbers and yoghurt are a nice accompaniment.