Traditional English Lamb

It can seem a strange time of year right now, as the year passes from the fun of the summer months into the new academic term, and the pressures of work intensify at the same time as the number of outside activites diminishes. But that's no reason to stop cooking ...

My local butcher was offering a special deal on lamb this weekend, and as I had half a mind to buy some anyway that seemed like a good deal. As usual though I walked away with a fair bit more than I planned to, but then again meat always seems best roasted in large quantities. This time I got a full leg and roasted it very simply - just a light rub with olive oil and salt & pepper and then in the oven, although on a rack this time to get a nice even cook.


The meat fresh out of the oven - ready to rest for 20 minutes or so

It was a well hung piece of meat and cooked very tender with great flavour, and as I've said elsewhere in this blog lots of variation across the meat as to texture and depth of flavour as well. We were a bit lazy and dug out some dauphinois potatoes from the freezer to go with it, but did manage to get a good crop of runner beans from our own plants to go alongside.


Food dished up

With all the current pressure on finances lately at both a national and an international level it seems mad that more people don't cook like this seeing as how far you can make food stretch. True I've had to spend tonight preparing leftovers - a lamb pilaf which will feed six or so and some shepherds pie mix which will probably be frozen until we need it (and will feed at least six again) - but you get great food for little money this way.

Ah maybe I'm just old fashioned already - but I know my gran(s) would approve :-) And I know my belly approves as well!