The Return of the Green Man: A Recipe for Fiery Hawaiian Lamb

The Green Man began his blog and viral life in concrete canyon Manhattan. It was a world full of foodies and a great Greenmarket at Union Square and as a cook and a home-style chef it was a nice place to spend 26 years.

Now this Green Man lives in Hawaii. The home of The Green Goddess, need we add? In the interim she has done well with her book, Do One Green Thing, and we found a Farmer's Market up on the backside of Diamond Head at KCC. I shop there every Saturday and spend about $60 to fill two large recyclable sacks with produce, bread, sustainable red veal, wild-caught fish, and fruits of all kinds.

Mindy, aka The Green Goddess, keeps asking when I'll put on my green leaf mask again and hit the chitlin circuit. It's coming, darling. For now, I'll just drop in a photo and a recipe now and then.

The Green Man's Fiery Hawaiian Lamb with Green Greens

2 lb boneless leg of lamb
fresh ginger, cut in slivers
fresh garlic, cut in slivers
white onion, chopped
fresh jalapeno pepper, chopped
some powdered cumin
some powdered garlic
some coarse black pepper
a half cup soy sauce
fresh or dry thyme, preferably picked from a neighbor's bush above dog-piss level

insert the ginger and garlic slivers in the lamb
dust with dry spices and rub
pour in soy sauce and bath the lamb like a baby in a tiny tub

cook at 375 for 15 minutes, then 25 minutes at 350

Serve with steamed baby bok choy and Chinese mustard cabbage

Brown rice, a nice red like a Douro, and a lightly dressed green salad.