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Sumac and Flambeau

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Days 105 and 106 were all about grilling a gigot d'agneau - I bought sumac for the first time: a purple spice made of ground berries, that gets rubbed into the meat along with toasted cumin, coriander seed, chopped cilantro, parsley and  other herbs and spices. The recipe said 12 minutes on each side for a boneless lamb leg, but this resulted in meat more rare than I like it, so Dear One carried it out for another go on the barbecue, after which we noticed flames heading up the fire escape to the neighbour's place. The lamb tasted much better after this.
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