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.
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