Wednesday, October 17, 2012

Nora Had A Little Lamb

Tonight I roasted a lamb's leg for the first time.  And it turned out both beautiful and delicious.  I made a gravy from the drippings and paired it with pan roasted brussels sprouts.  I also whipped up a new soup:  Curried Parsnip Apple Soup from my Country Cooking of Ireland cookbook.  I had used the same cookbook for the lamb (except I used rosemary instead of thyme).  We drank red wine with the lamb and white with the soup.  Nora had her own plate of lamb and brussels sprouts and ate a small bowl of the soup.  It was enjoyable, to just relax in the moment and eat something both comforting and different than our usual fare.
Of course there was the cleaning up after (which I took care of while G took care of Nora), and then I had to go through my apple supply and toss quite a few into the compost.  But in the end, we'll be having lamb for the next 2-3 meals, along with a variety of vegetables.  It was only 2 1/2 lbs but makes enough for so many meals that it's worth the effort.

I love doing a special meal just on an ordinary night.  And the soup?  Scrumptious!  We're adding it to the winter rotation.  It made enough for another couple meals, and then I'm on to a root soup (turnips, parsnips, carrots, etc) from the same cookbook.  So far we're doing well in our fall/winter goal of always having some sort of soup on hand! 

1 comment:

  1. Everything here looks scrumptious as you say. I liked the way you styled rosemary twigs across your lamb plate.