It was a good idea and (Oh, by the way!) I was on the hook for blog material for a vendor who sent me some lamb samples to write about for his blog and just happened to have nice lamb in the cooler. But I wasn't going to let on to Ann that I would make yiouvetsi: I would surprise her. So I didn't say anything about yiouvetsi in my reply and merely let her know about what time I thought I would be home that evening.
|Just out of the Oven|
The feta is my own touch and I do it because it pleases me: most yiouvetsi is served with a hard grating cheese that is sprinkled on the dish at the table. Sometimes I sprinkle a little ground cinnamon on the meat before browning it: I did this time; sometimes I add (a lot of) garlic: I did not this time. I deglazed the pan with a little white wine this time too, not something I always do. To me, this is not a dish to be cooked with red wine, though many do, but it is clearly a dish to be served with a big red wine.