A while back, I went to the market in search of spring greens, which I could not find as it was too soon for them. However, I stumbled upon some nice spring lamb, and that changed all my plans. It’s not something new for me; it has happened before that I set out shopping for something and returned home with something entirely different. But that’s the beauty of it all: being open to receiving inspiration when it decides to come, not necessarily when you stubbornly call for it. I believe this applies both in the kitchen and beyond. So I’ll leave this recipe here; maybe it will inspire you one day in an unexpected moment.
The lamb I’m talking about was actually half a lamb—shoulder, chops, and incredibly tender meat, perfect for pairing with couscous (one of my favorite combinations). It goes without saying that it turned into several indulgent dinners throughout that week; however, only one managed to step into the spotlight of the camera—the one I’m showing you today: a true celebration of spring.
So, understanding the message that had been sent to me—that I should let myself be guided by momentary inspiration—I started marinating the lamb pieces in a variety of fragrant and enticing spices: olive oil, balsamic vinegar, salt, smoked paprika (my latest obsession), harissa, and a splash of honey. I painted the lamb with this mixture using a kitchen brush as it roasted in the oven, letting it brown gently until the young, tender meat fell off the bone.
At the same time, I prepared another tray in the oven filled with a colorful array of vegetables: carrots, bell peppers, parsnips, beets, and turnips. I drizzled them with olive oil, lemon juice, and honey, allowing them to release their flavors while stirring occasionally.
Couscous, the easiest task of all, is always a good idea. I simply poured it into a bowl, covered it with hot water, then placed a lid over it and waited about ten minutes before fluffing it with a fork to separate the grains. I topped it with the freshly roasted vegetables, salt, a handful of dried cranberries, lemon juice, and chopped parsley, and mixed it again with the fork. The fragrant lamb rested gently on top of the finished couscous, adorned with a few edible flowers in tune with spring. And while I indulged in this delight, I reflected on how I had gone to the market looking for wild garlic and nettles, but had actually found yet another reason to understand that nothing is accidental and that this lamb simply had to find its way to my table.
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