After a freezing cold bike ride what more do you want than a restoring roast dinner?
The old reliable when it comes to roasts in my mind is Nigel Slater... so today, as directed by him, I finely chopped up the leaves of three large rosemary stems, mixed them with olive oil and a pinch of Maldon salt and rubbed it all over a leg of lamb on the bone. This was then laid on a bed of the remaining rosemary twigs and a whole garlic bulb sliced in half.
I only had a (very) small piece of lamb, and was worried that my enthusiasm with the rosemary and garlic would be too over-empowering, but it was just fine. Whilst you could taste the rosemary and garlic, the taste of the sweet lamb meat was also prevalent.
I also managed to get the lamb right - lightly pink.
Served with roasted potatoes and a turnip (I'm Scottish - you may know it better as swede) & carrot mash made with lashings of butter and ground pepper. Mashing carrots it quite hard - not fully possible - if anyone knows the secret, please let me know.
All topped off by probably one of the most delicious apple crumbles I think I've ever had. I got the bramley apples from work - ordered by mistake for eating apples (we provide a fruit in the afternoon to help with the afternoon slump) - weeks ago. Maybe old apples are sweeter?!
Time for a snooze...............
24.02.12
No comments:
Post a Comment