Cravings that came out of nowhere: images of crusty and chewy meat, definitely of primordial kind and as such are not to be satisfied with the obvious choice of burgers or any other minced and then grilled meat… But then there was also a time constraint – only two hours bw the shopping and the dinner – i’ve put my bet on lamb and won.
Bought a boneless leg of lamb, butterflied it, rubbed first with balsamic vinegar, then an impromptu paste made of outstanding Ortiz anchovies, rosemary, thyme and scallions and lastly with the rest of the Ortiz anchovy oil. Marinated at room temp for about an hour; seared on direct charcoal fire for about 6mins, and then cooked on indirect for about 15mins more. The meat came out perfect, especially at room temp…
