Monday April 7
When Holt got the leg of lamb at Findlay Market, he made Saturday's stew with the bone and trimmings, but carved out two meaty lobes of lamb to put aside and roast today. They were brushed with a marinade of Dijon mustard and fresh rosemary while the rude roots (chopped-up potatoes and shallots first, later parsnips) roasted with some olive oil and salt in a 400º oven. Then the lamb was plopped in among them, and roasted until it reached just 120º for rosy-pink. We could hardly wait for one lobe to rest the ten minutes before we carved it into slices and got it onto our plates; the other was set aside to be cold roast lamb another day.
With the meal, we toasted the good judgment of Brock University with a bottle of French champagne - or okay, champagne-style French wine.
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