Looks like an entire holiday meal has gone by and I haven’t mentioned it here. Just this one photo:I roasted a small chunk of lamb (~3lbs) after an overnight marinade in lemon juice, olive oil, garlic, and rosemary. A couple of tablespoons of chopped fresh rosemary were rubbed over it and it cooked at 350 for just over an hour, to an internal temp of ~150. It sat out with a loose tent of foil as it rested and I did my last minute flurry of table setting. There was enough well done to satisfy Mrs J and the rest was rare enough to suit me.
I cooked some white potatoes with a diced parsnip in cream and butter and a couple of cloves of garlic. They were great. The gravy was made from turkey necks and chicken giblets with some home made chicken stock and with lamb drippings stirred in. Also on the plate are some sprouts roasted with garlic and olive oil. Serious good veggies even if you don’t care for steamed or boiled sprouts – these are just not the same thing. Let them brown a bit, you will love them.
The little bowl in the background is a dipping sauce for the lamb, and it was good on the sprouts too. I reduced the juice of half a lemon and a quarter cup of white wine with some minced onion and garlic and chopped fresh rosemary, then stirred in a stick of cold butter a pat at a time. A final touch was a good squirt of Dijon mustard. Yummy