Christmas tradition in the country of my birth includes setting food on fire. The country in question is the United Kingdom, and the food is Christmas pudding. The pudding comes after the main course, which often involves turkey roasted in the oven.
Our main course yesterday was lamb. To be more specific, I used Alton Brown’s Silence of the Leg O’ Lamb recipe. I bought a six-pound leg (without the shank), already boned, rolled, and tied. I made the lovely paste of garlic, mint leaves, mustard, and so on and smeared it on the leg.I fired up the grill, emptying the drip tray first.
When the grill’s built-in thermometer read 500 F, I put in the lamb, in such a way that it was not over a flame. I flipped it a little over 20 minutes later. It looked a little more charred that I’d expected, but things seem to be going well. I went inside to the kitchen to tend to other dishes, such as mashed potatoes, and a simple but successful combination of snow peas, bacon, and white wine.
I was summoned from the kitchen with the news that the grill required my attention. There was a rather impressive fire, originating from the drip tray. No photos or videos were taken; I’m not sure whether that’s good new or bad news.
From this point on, the story becomes happier, if less exciting. I turned off the gas. The fire went out. I emptied the drip tray again. I turned the gas back on. I served the lamb a little later than intended, with the exterior rather more charred than intended. But the inside was tasty, much of it pink. The main course was not followed by Christmas pudding, or by any further fire.
I hope that you have eaten well this holiday season, and that you have been safe from fire and other hazards.