He is risen!
A week ago, that is. But we live in a small flat that doesn't lend itself well to guests, and on Easter Sunday itself my brother and his family were in town, so we ate out. There were so many of us we had to pre-order our meals in the gastropub, and I was disappointed when I scanned the menu and found no mention of lamb. I ordered a vegetarian meal, and briefly sulked when I arrived to see the day's special was indeed, lamb. I envied my fellow diners and their ability to spontaneously order the special of the day.
Here in the UK, the schools are on holiday for two weeks at Easter, which means no Saturday sports, and therefore a chance to visit the Farmers' Market by the Castle mid-holiday. I stocked up on various things, then eyed up a sizeable, bone-in leg of lamb and decided I could have my Easter feast this year on the date of Orthodox Easter: 8 April (see here). The lamb was marinated in garlic, olive oil, black olives, anchovies, and rosemary before being roasted, potatoes were parboiled then frozen before meeting hot goose fat, cauliflower doused in cheese sauce and baked, and broccoli steamed. Mint sauce was plopped down beside it, and we ate with an Easter bouquet blocking our view of one another.
And the only photo I got of it all was the one taken above, of the marinating lamb.
And now I'm trying to figure out what recipe I used for the lamb, only Michael threw together the marinade from memory, and I just cooked the lamb at 200C, with foil on for the first half hour, until the internal temperature was 140C, which took another hour or so after the foil came off. Is that a recipe?
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