Every time I make it, my daughter asks, ‘Who’s coming over?’ A dish that takes this long to cook, and that tastes this good, deserves an audience beyond the immediate family. As it happens, I was making it just for us this time, much to my daughter’s disappointment.
I’m talking about slow roasted lamb, done in the Greek style with lemon juice, oregano, garlic and rosemary. Teamed up with crispy roast vegetables, baby peas in homemade tomato sauce, crusty bread and good wine, you have a feast that simply demands the attention of many.
A few words of caution for those embarking on the journey. A two kilo leg of lamb takes around four hours to cook so you have to have time to go the long haul. And those of you who are diet-conscious should stop right here. No doubt your hips will thicken just in reading the recipe. Finally, do not dream, for even one second, of skimping on a good quality bread to wipe up those lemony sauces.
In fact, after such excess this weekend, and with spring just around the corner, I vow to make this the (almost) last of my comfort food entries for the year. I promise to turn my gaze away from pastry, thick soups and sweets, and instead rejoice in the lighter style of eating that comes with spring. Still, I’m not letting go without a fight—I think I will allow myself one more comfort entry before I start looking towards our garden once again for my culinary inspiration.
Sadly, we don’t have a photo of the lamb to further tantalise you (the steam was too much, our hunger too great), but my beloved did capture the rosemary earlier in the day, and the steaming roast vegetables before we devoured them. Hopefully this is enough to tempt you into yet another frenzy of shared winter eating.
Enjoy.
yum yum again. forget mia freedman and mamamia-your blogs are heavenly and just the thing whatever the season. x
Posted by: Voula | 14 August 2012 at 02:55 PM