Monday, July 18, 2011

Sunday: slow-cooked lamb

This was a random thing inspired by the frozen leg of lamb in the freezer.

Fill the cavity in a boneless leg of lamb with some fresh rosemary and thyme, then tie the roast so it's a regular shape. Brown well on all sides, then cover with a paste made from minced onion and garlic, chopped rosemary, thyme, and parsley, mustard, salt, black pepper, and olive oil. Insert a meat thermometer in the thickest part and bake at 85C until the core temperature reaches 60C. Slice and serve

As sides:
  • Basmati rice cooked with tomato and saffron
  • leftover lentils
  • An arugula, cherry tomato, avocado salad.
This was some good food.

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