• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Shoul­der of Lamb with a Pinenut-Spice Schmier

  (serves four)

  1 whole lamb shoul­der
  juice of a lime
  2 tbsps olive oil
  8 cloves gar­lic
  3/4 cup pinenuts
  1 tsp each: ground cumin, corian­der, turmeric
  1/2 tsp ground white pepper

  Place four of the gar­lic cloves into the lamb with the help of a sharp lit­tle knife. Place the other four cloves and all the schmier ingre­di­ents in a food proces­sor and whiz until nicely chopped and mixed. Line your roast­ing dish with foil for easy cleanup and… well, there’s no other word for it. Schmier it all over the lamb, top and bot­tom. Roast at 400 degrees for at least 2 hours, turn­ing twice and bast­ing. Let rest for five min­utes or so before carv­ing, which I do spec­tac­u­larly badly.

  read the rest of this recipe

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