I've Got Thyme (and Roasted Lamb).
The thyme is high, but I'm holding on.
So, I did my spring gardening yesterday and today. Some spring times I end up with an abundance of butterfly attracting flowers, other spring times I realize all I have purchased was lavender. Every spring thyme, my husband asks me, "Where is the color?" Color, color, color. How about the medicinal or legendary properties of herbs? Some of them flower, you know.
I gravitate towards herbs, and they grow well for me. It's meant to be.
This year, I ended up with endless thyme. I've got thyme in the front yard in rows, in the back yard next to basil, and thyme of the lemon variety in clay pots.
I found an Herbs de Provence mix - thyme, savory and lavender - and planted that in front of Alex's bedroom. I found an Herbs of Tuscany mix - thyme, sage and rosemary - and planted it in front of Zoe's room. Around everything went cocoa mulch (I love that stuff - how do you improve upon the scent of lavender, lemon verbena, mint and rosemary? Add chocolate, that's how). For the first year, I also planted gardenia. These scents will waft in on the breezes, the herbs will help me conjure up some magic.
Whenever I have needed thyme, it's been there. Whatever the season, thyme grew. When the lemon balm or kale withered away in the winter, thyme stays. Thyme has assisted me in soups, stews, salads, roasted meats, even cookies (that would be the lemon thyme - plant some and make tuiles!).
I am so thankful I've got thyme. Whenever I am lacking faith, whenever seasons hide their true nature or intentions from me, those cute little thyme leaves, woodsy scent, thick branches and deep roots divert my fears. The green thyme bunches I pick almost say to me "So, where's that butternut squash you mentioned earlier?" or "I've been here all along, baby."
Yes, I anthropomorphize my garden. So what? It's never let me down. I like that quality.
And twice in the last week, my thyme has paired with roasted lamb, potatoes, risotto, and oh, yeah, Pinot Noir from the Russian River Valley, where my father lived as a child.
Here is the recipe for roasted lamb. It takes a little thyme, but so does everything else worth savoring, everything else worth it's wait.
ROASTED LAMB
(1) 3-4 boneless leg of lamb
8-12 whole cloves garlic
4 crushed cloves garlic
Juice of 2 lemons, and their lemon peel
2 tbsp. extra virgin olive oil
2 tbsp. dried oregano
5 sprigs of thyme
Coarse grain salt and black pepper to taste
Special equipment needed: Microplane grater
Preheat oven to 375 degrees.
Wash and pat dry lamb leg.
Cut slits in lamb leg, big enough to slip in those whole garlic cloves.
Slip in the whole garlic cloves into the meat accordingly.
Microplane the lemon zest over both the top and bottom of the lamb leg.
Salt and pepper the top and bottom of the lamb leg.
Drizzle olive oil over the top and bottom of the lamb leg.
Now, to the top of the lamb leg, add oregano, crushed garlic, lemon juice, and thyme (either the leaves, or the whole "stalks").
Roast at 375 degrees for 1 hour, 15 minutes, or until internal temp is between 140-160 degrees.
...Don't discard the pan juices, save for a lamb stew with potatoes.
So, I did my spring gardening yesterday and today. Some spring times I end up with an abundance of butterfly attracting flowers, other spring times I realize all I have purchased was lavender. Every spring thyme, my husband asks me, "Where is the color?" Color, color, color. How about the medicinal or legendary properties of herbs? Some of them flower, you know.
I gravitate towards herbs, and they grow well for me. It's meant to be.
This year, I ended up with endless thyme. I've got thyme in the front yard in rows, in the back yard next to basil, and thyme of the lemon variety in clay pots.
I found an Herbs de Provence mix - thyme, savory and lavender - and planted that in front of Alex's bedroom. I found an Herbs of Tuscany mix - thyme, sage and rosemary - and planted it in front of Zoe's room. Around everything went cocoa mulch (I love that stuff - how do you improve upon the scent of lavender, lemon verbena, mint and rosemary? Add chocolate, that's how). For the first year, I also planted gardenia. These scents will waft in on the breezes, the herbs will help me conjure up some magic.
Whenever I have needed thyme, it's been there. Whatever the season, thyme grew. When the lemon balm or kale withered away in the winter, thyme stays. Thyme has assisted me in soups, stews, salads, roasted meats, even cookies (that would be the lemon thyme - plant some and make tuiles!).
I am so thankful I've got thyme. Whenever I am lacking faith, whenever seasons hide their true nature or intentions from me, those cute little thyme leaves, woodsy scent, thick branches and deep roots divert my fears. The green thyme bunches I pick almost say to me "So, where's that butternut squash you mentioned earlier?" or "I've been here all along, baby."
Yes, I anthropomorphize my garden. So what? It's never let me down. I like that quality.
And twice in the last week, my thyme has paired with roasted lamb, potatoes, risotto, and oh, yeah, Pinot Noir from the Russian River Valley, where my father lived as a child.
Here is the recipe for roasted lamb. It takes a little thyme, but so does everything else worth savoring, everything else worth it's wait.
ROASTED LAMB
(1) 3-4 boneless leg of lamb
8-12 whole cloves garlic
4 crushed cloves garlic
Juice of 2 lemons, and their lemon peel
2 tbsp. extra virgin olive oil
2 tbsp. dried oregano
5 sprigs of thyme
Coarse grain salt and black pepper to taste
Special equipment needed: Microplane grater
Preheat oven to 375 degrees.
Wash and pat dry lamb leg.
Cut slits in lamb leg, big enough to slip in those whole garlic cloves.
Slip in the whole garlic cloves into the meat accordingly.
Microplane the lemon zest over both the top and bottom of the lamb leg.
Salt and pepper the top and bottom of the lamb leg.
Drizzle olive oil over the top and bottom of the lamb leg.
Now, to the top of the lamb leg, add oregano, crushed garlic, lemon juice, and thyme (either the leaves, or the whole "stalks").
Roast at 375 degrees for 1 hour, 15 minutes, or until internal temp is between 140-160 degrees.
...Don't discard the pan juices, save for a lamb stew with potatoes.
