Sunday, 9 August 2009

Baked Lamb with Tomato and Rosemary [#135]

If you want a roast for a summer Sunday, this is a great choice. We chose a small half-leg of organic Welsh lamb, rather than the fattier neck chops suggested by Nigel, and have left-overs for tomorrow. You must keep the vegetables chunky so they don't break down in an hour-and-a-half in the oven. I also added some courgettes to Nigel's aubergines, onions, potatoes, and garlic. We accompanied the soft roasted vegetables with mouth-wateringly good spinach and green beans from Medley Manor Pick-Your-own -Yummy! We started the meal with crostini spread with smoked salmon pate, and will finish with Nigel's Raspberry Ice-cream cake.

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