On Saturday, we had a visit from an old friend, Elizabeth U. She is doing really wonderful things with social finance and local food systems, so it was only appropriate to cook some great local food for her.
Week: 23 of 52
Cookbook: The New Book of Middle Eastern Food
I started with a leg of pasture raised lamb from Greenwood Hill Farm in Hubbardston, MA. I made a quick paste of garlic, rosemary, thyme, salt, and pepper and used this to season the lamb.
I covered the lamb with the paste and a little olive oil, and roasted it with potatoes for a little more than 90 minutes. And that’s really all there is to it. I served this with a Greek salad, sauteed dandelion greens and spinach with garlic and lemon, and also tzatziki made with yogurt, lemon, olive oil, garlic, and cucumber. The tzatziki was a great accompaniment for the lamb and the potatoes!
The photos of this came out terribly – not sure what I was doing. But here’s the lamb, half-carved, and the served lamb with the potatoes and tzatziki. And yes, I really did use my chip & dip platter. But hey, it worked!
The meat was very flavorful and quite juicy!
And there is little I love more that finding great uses to for mixing up the leftovers, which is what we did tonight. I pulled two homemade pitas from the freezer and toasted them. On top, I spread tzatziki, sliced lamb, and a lightly dressed salad of lettuce, tomato, cucumber and red onion. It was like a little lamb pizza!
- Leg of lamb
- Olive Oil