1 May 2011

In spite of the Royal Wedding it was quiet on the food front.

I cooked a leg of lamb slowly in the oven after covering it in herbs from the garden and crunching 10 cloves of garlic on top.  Dribble with olive oil and sprinkle liberally with salt and pepper. It needs to be wrapped in several layers of foil and cooked in a low oven for about 4 hours.

The meet should just fall off the bone and can be attacked with a couple of spoons which avoids the trouble of carving at the table.

I made a bean, tomato onions mess which I spooned around the lamb.  The bean and lambs mixture needs to put in a large serving dish that has a lip so that the sauce does not slop over the side onto the table.

Chop two medium onions and sauté until soft then add four chopped tomatoes chook down and add 1tsp sugar and lots of salt and white pepper.  Then add two tins of cannellini beans and simmer until some of the liquid has gone.  Spoon into the platter and lay the lamb on top and sprinkle liberally with finely chopped parsley.

Sunday lunch was a kind of a cottage pie made of the left over lamb mixed with grated carrot and cooked onion.  I mixed in the left over bean mixture with a packet of Maggie Brown Onion gravy.  I sliced up some of the ciabatta bread which was left over and spread it with butter and put it on top of the mixture and then baked it in the oven until the bread was brown and crispy.  There was the last jar of tamarillo chutney which bought back memories of other meals that this is perfect accompaniment for.

Scrambled eggs and rice pudding for supper I think.