Thought for Food: Successful First-Time Marinated Lamb for Sunday Dinner – IMRAN®
For someone who hates regular cooking, I’ve become pretty good at experimenting with my own unique, ever-changing marinades for air-fried meals.
Some of my salmon dishes—starting from my very first attempt—surprised me by turning out even better than restaurant-quality. The same goes for most of my filet mignon plates, made with meat from the fantastic local butcher in Apollo Beach.
Although I generally ‘steer’ toward steak, find myself ‘hooked’ on salmon, and occasionally ‘peck’ at poultry—I wasn’t too chicken to experiment with lamb this time. 😀
Sure, Mary had a little lamb. My marinade had a lotta lamb. I let it soak for 24 hours before air-frying the pieces in the Philips AirFryer XXL. Since I’m not a big fan of rice, I paired it with curly fries, complemented by a glass of V8 strawberry-banana juice.
Thankfully, my wasabi-lemon-pepper lamb was a successful experiment. So far, by the grace of God, every meal I’ve made has been delicious. And, most importantly, I’ve survived eating each one!
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