Minted Lamb Leg

Sorry, no photos for this one. It was eaten too quick on empty stomachs, and I completely forgot about photos.

This one is in the 'Spring' section of the Seasons book, but now that the weather is cooler I'm leaning more toward roasts as having the oven on warms the house so nicely. The heat radiates through the tiled floors and take the chill out of the evening air. Then the lovely warm food sits well in the our cool bellies. Perfect cool weather food.

I loved the addition of malt vinegar to base the meat. It left a beautiful sweet layer on crust and just worked so well.

Neither of us eat asparagus, so instead I served it with a small salad. Now that it's cooler, some mash potato might be called for.

:)

Apple and Mint Lamb with Crunchy Salad

I LOVED this dish. For a few reasons. But honestly, absolutely loved it!!

Now, good luck trying to find Lamb Cutlets in Dysart. Or finding them at a decent place any where near here. So instead I bought a rack of lamb, which I found to be cheaper, and sliced them into cutlets. Oh, and radishes. Good luck again. But, I wasn't too phased by that, as I don't like radishes, so I just replaced them with beans to keep the crunch in the salad.

The best part about this dish is the apple and mint sauce. Oh. My. God. It was B-E-A-UTIFUL, and complimented the Lamb so well. Not too minty, not too much apple and just perfect cooked in the pan juices from the lamb.

If you're ever going to buy a book for just once recipe, make it this one.

Oh and the second reason I love this dish:

 My son ate it!!