Cooking with herbs, 37pp.
by the Toowoomba Herb Group
Toowoomba Herb Group, Queensland, Australia, undated
Cooking on page 32
I have no idea how I came to own this little gem but it’s been around for a while. I’m guessing it was complied long before word processing was commonplace. That’s because it’s been done in the courier typeface that was used on manual typewriters, and the page numbers have been written in by hand.
The Toowoomba Herb Group, which I don’t think exists any longer, put the booklet together to encourage people to grow and cook with herbs. It’s photocopied and covers 34 different herbs.
I don’t need any encouragement, so let’s check out page 32, which has three recipes devoted to thyme. I made the first one, contributed by Ailsa Stagg.
Lamb steaks with thyme
4 slices leg of lamb (1-inch thick)
24 small sprigs of thyme or lemon thyme
sea salt and pepper
2 T olive oil
1 T lemon juice
Rub each steak both sides with lemon juice and olive oil. Scatter the leaves of thyme over the meat on both sides. Leave 1 to 2 hours. Grill/broil the steaks. Sprinkle salt and pepper on after cooking. Serve with herb butter flavoured with tarragon, basil or mixed herbs.
How it played out
I had three small lamb leg steaks that were no more than 3/4-inch thick, but used the full amount of other ingredients.
I have both kinds of thyme growing in the garden, but used regular, and compensated by using a fancy-schmancy, lemon-infused olive oil. Cooking took 4–5 minutes a side.
I didn’t bother with the herb butter because I served this with a mixed salad, steamed asparagus and baked potatoes with a bit of butter and sour cream.
A delicious take on lamb steak. I often cook with thyme but had never matched it with simple grilled lamb. It’s great. Try it, and my thanks to the Toowoomba Herb Group for a booklet that covers a few herbs I’ve never used before such as salad burnet and angelica.
I don’t have any pictures of Queensland posted on this blog yet (must get to work on that), but here’s a post showing some lovely Aussie scenery.