Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Started with a 2 Kg. boneless leg of lamb (froze the upper portion for future use), flattened, rubbed with a mixture of @ElainaA 's slow roasted tomatoes and sauteed chopped cremini mushrooms, tied and seasoned, and stored in the fridge overnight.
Roasted with fresh sage leaves and rosemary sprigs.
Served with potatoes, defatted pan juice and peas.
Desert was a peach and blackberry galette.
Started with a 2 Kg. boneless leg of lamb (froze the upper portion for future use), flattened, rubbed with a mixture of @ElainaA 's slow roasted tomatoes and sauteed chopped cremini mushrooms, tied and seasoned, and stored in the fridge overnight.
Roasted with fresh sage leaves and rosemary sprigs.
Served with potatoes, defatted pan juice and peas.
Desert was a peach and blackberry galette.
By lemniscate,
