Saffron Fish with Red Peppers and Preserved Lemons

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Saffron Fish with Red Peppers and Preserved Lemons

Perhaps the pandemic’s blurring of time, Passover seemed to creep up on us unexpectedly on Saturday afternoon. As a result, I hadn’t planned anything for our first Seder. Almost all of our meat was in the freezer and wouldn’t defrost in time for dinner. That’s when my calmer better half suggested fish as an alternative. We had plenty of salmon on hand, and although that too was in the freezer, it only required a couple of hours to defrost.

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Tender Lamb Shoulder

Tender Lamb Shoulder

To make room in our freezer, something that’s a much valued resource these days, I took out what I thought was a 3 1/2 pound lamb shoulder roast, which wound up to be 2 individual roasts. Originally, we had intended to use the lamb for Easter, but we needed the space.

The recipe I had chosen almost a month ago, “Tender Lamb Shoulder,” is from Jamie Oliver’s 5 Ingredients cookbook. In fact, it was watching him prepare this dish on our local PBS station that motivated me to purchase the book, which has already provided the source for several posts on Cooking from Books.

If you follow my blog, you probably know that I gravitate towards recipes that use a modicum of ingredients, require a minimal amount of prep, and deliver loads of flavor. The subject of today’s post checks all those boxes: 5 ingredients, 10 minutes prep, and a panoply of flavors.

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