Whilst packing up our belongings in Cayman, I looked at my extensive bikini collection and thought “there’s really not going to be much use for these in rural France” and so picked one ‘on the off chance’ and packed the others into storage.
Well, today I can tell you that it’s literally too hot to do anything but sunbathe (33 degrees C/91 degrees F as evidenced by our thermometer pictured above, and it’s predicted to go to 37C/99F before the day is done!) - certainly too hot to sit on a tractor or pull weeds (which by the way although necessary is completely thankless - they don’t ever seem to go away no matter how much time you spend uprooting them) - and so that really only leaves the option of cowering indoors or making use of our recently acquired deckchairs and seeing if I can convince my pretend farmer husband to assemble the blow up swimming pool.
Our friends arrived yesterday (with the 5 cases of wine already mentioned) and so the girls are in bikinis enjoying the deckchairs still waiting for the swimming pool to appear which is looking unlikely given the dent in the cases of wine that was made last night and given that we only purchased 2 deckchairs so cowering indoors is what the boys have opted for.
Given that there’s no swimming pool to sun myself by, I’ve taken a break and come inside to marinade some lamb - a treat for us given I can buy 8 pieces of rack of lamb for the equivalent of 2 pieces in Cayman - this marinade is a family favourite and works equally well for legs for roasting or chops for the bbq.
I don’t measure anything out but just bear in mind you want a slightly runny paste of sorts to either cover a leg with or allow the chops to wallow in!
You will need,
Extra Virgin Olive Oil
Soy Sauce (go easy on this - 1-2 tablespoons should do it)
Fresh ground black pepper
Lots of fresh rosemary - finely chopped
Garlic (as much as you like - anywhere between 2-8 cloves)
splash of vinegar - I prefer red wine or balsamic
Lots of coarse grain mustard
Mix all the ingredients together in whatever you will rest the meat in - cover the meat - leave for at least 2 hours or overnight - cook as you would normally cook the meat - we BBQ the rack or chops - just take them out an hour before cooking so that they can reach room temp so you can have them med or rare without being cold in the middle.
BON APETIT!
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