Wednesday 9 October
While we were buying our Charles
Bare chicken at Findlay Market on Saturday, we heard that he had frozen boneless lamb leg
for a reasonable price. So we rushed to
snap one up, and kept it defrosting until we could cook it today.
We used Julia's marinade and broil-roasting method, adding a casserole of halved shallots, parsnips, and our own stubby carrots (plus one ringer parsnip) from the garden to roast on the lower rack of the oven.
Perfect for a chilly early fall evening.
No comments:
Post a Comment