Monday 20 August
On Saturday Luken's gave us a great buy on a boneless half leg of lamb. We decided not to butterfly it as we usually do, but still followed Julia Child's The Way to Cook in rubbing it with her mustard-rosemary marinade (sans soy sauce), putting it on a rack in a pan, and roasting it at 350º for around 1 1/2 hours or until the meat thermometer read 120º.
Into the pan under the rack went 6 red torpedo onions and 3 quartered Yukon gold potatoes, first brushed with oil and salt, and intermittently basted with the drippings.
It smelled so good that we were hard-put to let the roast rest for the required 5-10 minutes while the vedge stayed warm in the oven.