Cucumber Lemon Verbena Popsicles with a Splash of Tequila

So, I broke down this summer and bought them... a set of popsicle molds.

I've been contemplating them for years, but kept thinking that "I could just use paper cups" or something.

The truth is, having ACTUAL popsicle molds makes a difference.

Previously, I'd talk myself out of making popsicles, since the thought of finding a place in the freezer for a zillion little cups was... less than inspiring. And buying a mold that holds the wooden sticks upright is also a big plus, as far as I'm concerned.

So I did it. I bought the Norpro mold I'd been eye-ing up. It wasn't the costliest model. It may not be the most awesome (after all, they make those Zoku popsicle molds that freeze in 15 minutes). But, the truth is, I don't need instant gratification in my popsicles; I'm an adult, and I can wait a few hours. Sure, the smaller ice crystals would be nice.  But, my ordinary old-fashioned popsicle tray works for a number of reasons.

1. It was affordable. Less than $15.
2. The mold is dishwasher safe.
3. It holds the popsicle sticks straight upright.
4. The popsicles remain upright in the freezer (and don't make a big mess).

Our first try at popsicles was a raging success. Cucumber popsicles are delicious. And refreshing. And a splash of tequila makes them deliciously adult... I can't take all the credit. After all, Peef went through the work of making them while I was spending the day with a girlfriend. (Side note: I LOVE having a husband who makes me icy treats while I'm off shopping).

Aren't they pretty?

They're delicious too. The lemon verbena is awesome here, though I could see this working with a number of flavors, including lemon balm, cilantro, or tarragon).

I am now officially excited to play around with differently flavored icy treats. Next up (I hope) is to conquer one of my all-time favorite treats, the fudgesicle.

Cucumber and Lemon Verbena Popsicles with a Splash of Tequila

©BURP!

Rosemary Garlic Leg of Lamb

Alright, alright. So, this is the worst possible time to post this recipe.
It's hot. It's humid. And the last thing you want to do is turn on your oven to roast a leg of lamb.

I understand. But, I can assure you that you'll want to bookmark it for another occasion -- or pin it to your Pinterest page. Because it's easy. And delicious. And the leftovers will give you fodder for some of the best lamb pitas you've ever eaten in your life.

Meet the garlic and rosemary infused leg of lamb -- one of the simplest and best recipes I've created in a long while.

Best of all, you probably don't need to measure anything.

I used a relatively small leg section for this recipe. It weighed about three pounds, which means that, at 20 minutes per pound, it took just over an hour to cook (I shot for an internal temperature of about 135, which is medium rare; you can go slightly higher if you want, but I'd encourage you not to overcook it).

The size of the leg isn't all that important here. But, the shape of the leg is.  You want a piece of leg that is approximately the same thickness all over -- which means it will cook evenly.

Equally as important is the rub, which you want to apply to the lamb the day before you roast it.

For my leg, I used about six garlic cloves, about 2 tablespoons chopped fresh rosemary, a teaspoon or so of salt, lots of freshly ground pepper, a splash of red wine vinegar, and an equivalent splash of olive oil.  You'll mix it altogether into a loose paste, and then rub it all over the lamb.  Be sure you poke a few holes in the fat and get the rub into all the nooks and crannies... you'll thank me later.

After the leg marinates overnight, you'll want to heat up some butter over medium-high heat in a large oven-proof skillet. When it melts and the foam subsides, you'll want to brown the lamb shank on all sides. While it's browning, you can preheat your oven to 350F.

When the lamb is browned, pop it right into the oven and leave it for around an hour, probing it with a thermometer to check its internal temperature for doneness.  Then, before carving, let it rest for 10-15 minutes. It will be the longest 10-15 minutes of your life... but I assure you, it's worth it.

Serve up with a nice saute of summer zucchini, onions, and cherry tomatoes sprinkled with fresh oregano and mint.

Makes you smile just thinking about it, doesn't it?
And for a moment, I'll bet you forgot all about the heat wave... at least we hope so!

©BURP!