“Slow Roast Leg of Lamb” with “Baked Aubergines and Dauphinoise Potatoes” followed by “Baked Blackberry Stuffed Apples with Meringue Topping” from “Virgin to Veteran”

Tom: Wow. I love it when lamb goes all gooey and burnt on the outside like this. Just the way I like it! What did you have to do it?

Kirstin: Apart from cook it for four hours? I had to stuff it with all sorts of goodies.

Tom: But what goes on the outside?

Kirstin: Nothing. You just baste it in wine while it cooks. I think it made a huge amount of difference. I’ve never done lamb this way before.

Oli: What were these goodies?

Kirstin: Anchovies, rosemary, garlic and lemon zest, which you make into packets and stuff into the lamb.

Tom: The gravy is fantastic, too. And the aubergines.

Kirstin: I’m always a sucker for aubergines.

Oli: I think the aubergines go with the lamb rather better than the potato dauphinoise does.

Tom: Yes, the aubergines are a more hearty taste, like the lamb.

Kirstin: I think I should have seasoned the potatoes a bit more. For dessert I had to choose a non-diary, non-gluten recipe and these baked apples seemed to fit the bill!

Nancy: The meringue topping is sensational.

Tom: This is very nice, but it’s rather large.

Kirstin: Don’t feel you have to eat it all.

Oli: It’s not too large at all!

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“Slow Roast Leg of Lamb” with “Baked Aubergines and Dauphinoise Potatoes” followed by “Baked Blackberry Stuffed Apples with Meringue Topping” from “Virgin to Veteran”

2 thoughts on ““Slow Roast Leg of Lamb” with “Baked Aubergines and Dauphinoise Potatoes” followed by “Baked Blackberry Stuffed Apples with Meringue Topping” from “Virgin to Veteran”

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