Hello!
Well… the pantry is nearly under control. Its already pretty fabulous to walk in and know where stuff is, grab it and walk out!! š
Tonight we are feeling rather full and content, as I decided to to make a lamb roast for dinner. Along with the beef in the freezer, we had also bought a lamb.
First stop was the herb garden Ā – rosemary & oregano for the cooking and mint to make some mint sauce.
I usually cut up some garlic, then stab holes in the top to poke the garlic in all over it. A bit of oil on top, garlic salt, plus the chopped up herbs and into the oven it went
Next step – vegetable garden foraging
I love being able to create a dinner almost entirely out of the garden!
I hadn’t made mint sauce in an eon… I know its supposed to go on the meat, but I have always loved it on my potatoes!!
Mint sauce is pretty easy to make – if you haven’t and want to, simply chop up a good handful of mint, boil the kettle. Put a couple of spoons of sugar in a bowl and use the hot water to dissolve it. Add your mint, then add splashes of cider vinegar to the mix and taste test until you like it. Sometimes you have to do a bit of a balancing act between the sugar and vinegar.
The thing I really love about roast lamb, is leftovers! Cold lamb on sandwiches with home-made relish!!
Ahhhh – the good life!
Cheers
I’ve not baked a pumpkin to eat as a vegetable for dinner.
How would I do that?
Your dinner looks scrumptious!
Same way as you bake the other vegies. If you have larger potato pieces, the pumpkin can go in a little later as it seems to cook a little faster than the other vegetables. I usually cover in a little oil and garlic salt. Mostly I chuck them all in together. Easy! š (Also the flavour of pumpkin soup is better if you bake the them rather than boil)
Thank you!!
Can’t wait to try it this fall!
Looks delish! thanks for sharing your story!
We had the leftover meat on sandwiches as planned tonight! Was so good! š
I just ate dinner and am salivating anew – incredible! I must get one of those herb choppers, and your oregano looks so much more hearty than ours. What variety is it please?
I had another quick question, and please let me know if you think this is a silly idea – have you considered scoring diamonds into the skin and a bit into the meat to not only poke your garlic in, but really get the seasoning in there too? I have never personally done it, and I don’t know if it would be too strong for lamb, but you got me thinking. I’ve seen it done a few times on shows, and it just seems like it would be such a fun test!
Do you know I don’t think I have ever seen another one of those herb choppers apart from ours??
ummm – thats a very good question about the oregano. It was already here growing in a barrel around the side front of the house. I transplanted it to my current herb garden where it has done well (Despite Jeff ‘weeding’ it for me (ie pulled the whole thing up thinking it was a weed!! eeep!!!)) When I remember I will take a bit into a local nursery and see if they can identify.
Good idea re scoring diamonds into the skin. I have never thought about trying it, but I must have seen it done because I know exactly what you mean. ITs worth giving a go I reckon!
Yeah! I know that it’s really good for duck because you have that layer of fat you have to not only render, but get past. It might be extreme on lamb, but that’s what I love about cooking at home – it’s your own private lab!
Don’t go to any trouble taking oregano to the nursery on my account – but of course if you’re going for yourself then by all means let me know please! Thanks. š
I am intrigued by the mint sauce recipe. I don’t see it on your final plate though? What did you pour it over?
lol – I poured it over everything!! (not a photogenic kind of effect š ) I know people do mint jelly – I have done a nice apple mint jelly in the past… but this is a liquid and you are supposed to just sprinkle it over the lamb. (to taste) I just developed a taste for putting it on everything – to my mothers horror and my Nanna’s amusement!)