This is the piece of meat that is about to come out of my oven ... a 4.25k boned saddle of lamb, enough for 16 - and, I hope, for some leftovers tonight and tomorrow.
It has been pierced with slivers of garlic and little twigs of rosemary, then rubbed with a mixture of grainy mustard, soy sauce, olive oil and ground ginger. We then consulted Hugh Fearnley-Whittingstall's Meat for cooking times: 40 minutes at 230C, then 15 minutes per 500g, then 15 minutes' rest. Actually, it's resting for longer, because otherwise the roast potatoes won't crisp.
With it: roasted onions, kale, cauliflower with anchovy breadcrumbs, carrots, Pugliese broad beans, roast potatoes and parsley mashed potatoes. Also fabulous gravy - the roasted bones, a mirepoix under the meat, water from the vegetables, some rather good Rioja leftover from dinner last night, a little balsamic vinegar. Mmm
Roast potatoes: a question
The roast potato taste test
Quick crushed roast potatoes
Simplifying a roast dinner
Very easy lamb with olive paste
Cambridge Original Printmakers Biennale 2016 - At 10.30am this morning (about half an hour from now, as I type this) the Cambridge Original Printmakers exhibition will open to the public. If you live n...
2 days ago