Saturday 1 February
We are enjoying the quality and availability
of lamb here in England. This time we
got a juicy leg, butterflied it, and rubbed the meat with chopped rosemary,
lemon zest, and mustard. It roasted at
180º C for 45 minutes until pink and perfect inside.
Served with little potatoes baked
alongside the lamb, and steamed marble-sized brussels sprouts from the South
Parade farmers' market, which also got crisped a bit in the fat of the roasting
pan.
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