Sunday, May 01, 2005

roast lamb version 2.0

tried a slight variation for the roast leg of lamb today. I used a lot of fresh rosemary, it's pleasant aroma was really shiok during the preparation, cooking and the eating! apart from stuffing slivers of garlic into the lamb, I also did the same with sprigs of rosemary. the lamb leg was roasted on a bed of rosemary on the rack. like before, I braised some veges (onions, garlic, shallots, carrots, tomatoes, mushrooms and fennel bulbs) below the lamb in white wine.

Sally keeled over while waiting for the lamb to cook. she got a dinner of lamb and rice for her troubles, with a leg bone kept for her to chew.

P.S: someone else with a quick draw on the oven.


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