Sunday 22 February
Tonight we sliced up the last of
the lobes of lamb we've been eating for our snowed-in week. Normally we would have had some gristly bits
for a lamb hash, but this leg, fortunately, had no gristly bits.
To warm up the meat without
reheating and toughening it, we made sauce
piquante, a recipe from Cuisine of
the Sun, featuring (canned) tomatoes, capers, and chopped cornichons.
All it needed was some sautéed zucchini batons
as a side veg.
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