Wednesday April 11
What we decided to do with all the lamb we still had from Sunday was invite friends over to help us deal with it. Lynne and Tom agreed to take on this dangerous service, and brought a well-named and good-tasting wine, Augustus, to help us along.
Holt toasted slices of his crescia al formaggio, and we topped it with a tomato and balsamic confit to start the juices flowing. Then we went on to slices of rare lamb, along with some salsa verde made with garden herbs (parsley bolstered with a little savory), some tablespoons of capers, and a couple of anchovy fillets, all chopped fine and mixed up with lemon juice.
Our side vegetable was tabouli, with added chunks of red and yellow bell pepper and Roma tomato to make it extra colorful.
The sweets at the end were the same as on Easter, but this time we drank Rhiannon wine with them, which turned out to be as chocolaty as an Easter dessert. Even Lynne had some!