Song of Achilles

Synopsis: A re-telling of the siege of Troy, and the story of Achilles, “the best of all the Greeks.” From childhood, Achilles was the golden child of his father King Peleus and his mother the cruel sea goddess Thetis. Think of him like the popular high school quarterback…. handsome, athletically gifted, and in this case, a fearsome warrior as well. He forges a close friendship with Patroclus, a minor prince who has been exiled to his kingdom. When Helen of Sparta is kidnapped, all the heroes of Greece are called upon to lay siege on Troy and reclaim her. Achilles, seduced by the lure of a glorious destiny, joins the cause, and Patroclus follows along.

Review: Hmmm. I thought I would like this, and I wanted to like it. I was inspired to read it because I read Circe (Miller’s retelling of The Odyssey) and I loved it, so this retelling of The Iliad seemed like a sure thing. Friends, it didn’t work out that way. I didn’t care for either protagonist. Achilles seemed very superficial, an attractive golden demi-god with no personality, and in the end he turned into a selfish, self absorbed jerk. Pride and vanity! Patroclus was a weak, bland character who couldn’t figure out how to live his own life. For me, there was no chemistry to this love story. Well written, but not my cup of tea.

Rating: 3/5

Recipe: One of my favorite summer meals seems a bit Greek inspired. Alison Roman’s recipe for Grilled lamb shoulder over fresh tomatoes is perfect for when tomatoes are at their peak and grilling is easy.

2-3 pounds boneless lamb shoulder

12 anchovy fillets, finely chopped

1/4 cup olive oil

2 pounds very ripe tomatoes, sliced 3/4 ice thick

2 garlic cloves, grated

2 tablespoons lemon juice

Lemony aioli

1) Separate the lamb shoulder with a knife into 3 or 4 smaller pieces to ensure even cooking on the grill.

2) Mix anchovies and olive oil. Season the lamb with salt and pepper and smear with the anchovy mixture. Do this at least 30 minutes in advance, uncovered and refrigerated.

3) Heat aa grill to medium high.

4) Grill until charred deeply and evenly, 5-8 minutes depending on thickness. Transfer to cutting board and let rest for 10 minutes.

5) Meanwhile, place the tomatoes on a large serving platter and season with salad and pepper. Sprinkle on the garlic and lemon juice. Thinly slice the meat and place immediately atop the tomatoes, allowing the juices to mingle. sprinkle with flaky salt and serve with aioli, salsa verde and/or flatbreads.