Tuesday, April 22, 2014

Roast Lamb and Root Vedge

Thursday 10 April
Holt broke down a whole lamb leg so we could roast a meaty upper lobe and stew a shank.  So today we rubbed the lobe with rosemary, mustard, and garlic, and roasted until it was medium rare. 

As vedge, we threw in some quartered red onions, creamer potatoes, and little carrots for that cuteness factor.

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