Roast Lamb

Posted By Kerri

I planned something using leftover lamb for tomorrow night’s dinner but a later shift means I won’t have enough time to do it now so it’s gone on the “to cook” list, (which should be renamed “where ideas go to die”). Since we don’t need enough for tomorrow but still fancied lamb, we opted for a half shoulder which we stuffed with garlic and anchovies and roasted.

We really should learn not to rely so heavily on the meat thermometer though as the lamb definitely wasn’t pink, it was still tasty though so it didn’t matter too much.

And, as it turned out, there were plenty of leftovers anyway so that other lamb dish may make an appearance later in the week.

Jan 24th, 2010

3 Comments to 'Roast Lamb'

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  1. Deeeelicious!!! One of my all time favorite meals! )
    .-= A Bowl Of Mush´s last blog ..Venetian Rainbow Cookies =-.

  2. Anchovies with lamb? Interesting – how does it affect the flavour? More salty?! I really think that is a cool concept I’d have never thought of… xxx
    .-= The Curious Cat´s last blog ..Breakfast this morning… =-.

  3. Stephen said,

    Curious Cat, most of the anchovy flavour (and also the salt) cooks away, leaving just an earthy richness behind. Combines very well with the usual rosemary and garlic with lamb. There was a bit more anchovy flavour left over this time than there usually is because it wasn’t that big a piece of lamb and so didn’t cook for that long.

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