I can't talk, my mouth is full

Yikes! I'm swamped with 9 to 5 work and freelance work combined. I've been slack in responding to emails and I barely have the time to keep up with reading my blogroll. My life will return to normal in about a month, but until then, I will be pushed and pulled in all directions. Dear readers, please forgive me in advance!

Between bike rides along the seawall and eating burgers on a sunny patio, on Saturday I managed to head over to the treasure trove of Granville Island to pick up some dinner fixins' at the market. So I offer you this short post now as a token of appreciation for all of you who keep on reading this lil' space of mine.

This lamb marinade works wonders on lamb chops but I decided to mix things up a little bit and create some lamb tacos. The smokey cumin flavour mixed with the cardamom was incredible and these tacos were pretty much gobbled up instantly.

lamb tacos
1/2 lb leg of lamb, cut into small bite-sized pieces
4 cloves of garlic, minced
juice of half a lime
2 T cumin
1/2 t ground cardamom
1 T olive oil

1 tomato, diced
1/2 small red onion, diced
1 clove garlic, minced
1 t cumin
1/2 t cayenne pepper
juice of half a lime

corn tortillas

1. Toss the first 6 ingredients into a ziplock bag, making sure all the spices and flavours blend. Marinate for 1 hour.

2. Prepare salsa in a small bowl by mixing the next 6 ingredients together.

3. In a very hot cast iron skillet or grill pan, add the contents of the ziplock bag. The lamb should brown very quickly. About 1 minute should do it.

4. Heat the corn tortillas over a gas flame to soften and slightly char.

5. To each tortilla, add some lamb and top with the salsa. Eat and watch everyone fall in love with you.