|Leg of Lamb|
I hope you don't mind, but today I'm directing you back to a recipe that I posted back in May 2011. I'm about 99% sure that I have pneumonia and I just don't have it in me to cook anything, let alone do a big old post about it. According to my stats, it's the second most viewed recipe on this blog. (I'll re-post the first at a later time)
I'll be calling my doctor's office later this morning and hopefully they can squeeze me in ASAP. I've had pneumonia a couple of times throughout the years and I'm pretty familiar with the symptoms. It's been coming on for a few days. By late yesterday afternoon, I could feel my chest tightening up and as the day progressed into evening, I could hear the tell-tale gurgling with each breath. I'm getting totally winded just going from the family room to the loo and I kinda feel like I've been hit by an eighteen wheeler.
I know it's going to take some time, a lot of rest and some kick-a$$ antibiotics to get me back on track, but I'll do my best to check in when I can and I'll be back with some new posts when I'm feeling human again. So...
Click here for Leg of Lamb with Mediterranean Plum Sauce
****The original preparation for the Lamb is using indirect heat on the grill, but for folks living in areas where it is colder right now, it can be done just as successfully in the oven. If you wish to prepare it in the oven, just follow the recipe up to the point where you would put it on the grill, but instead, put it on a rack in a roasting pan and pop it into a 375 degree oven. Cooking times and internal temperatures are basically the same, either way you prepare it.
Be Well and God Bless