Even though I have a special fondness for lamb in terms of both its flavor and the memories it invokes, I have never attempted to cook a leg roast before. Last week I decided to give it a try with the help of my new Pampered Chef roasting pan (a x-mas gift from mom and Tim).
I used garlic and rosemary that we grew and mint jelly that I canned last year from our mint. I also roasted some potatoes and butternut squash. It was a hearty, comforting meal. And we had lamb leftovers all week, the last of which I turned into a curry. Delicious!
It was beautiful too. We couldn't resist taking some pictures. Apologies to the vegetarians, this is Troy's plate and he likes meat more rare than me.
2 comments:
That looks great. I didn't know you made mint jelly. Cool.
Thanks Alli, the mint jelly was pretty easy to make. I wish I had made more this year. It turned out really yummy.
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