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Dean Leg of Lamb 1

 

This time it’s not an Aussie but a Kiwi who is introducing us to a favorite dish from down under. We had our Easter celebration with our dear friends Daniella (Australia), Stuart (Australia via England), and Dean (New Zealand). Daniella supplied a copious amount of delicious wines and Dean and Stuart prepared a glorious late lunch. I feel very spoiled when I visit as I get to sit up on a stool at their kitchen counter and sip a glass of wine as I watch them do all the work. The dinner was lovely with two stand-outs, Dean’s leg of lamb and Stuart’s pavlova. I asked Dean how he prepared the lamb and this is what he told me:

 

“I made a paste of garlic, rosemary, olive oil and a whole jar of anchovies packed in oil. I scored the leg and massaged in the paste and then wrapped it in plastic film for 24 hrs. I roasted it on high heat on a roasting rack for about 1¾ hours. I added some homemade stock (made with lamb shank bones and chicken necks) to the roasting pan along with a bottle of sancerre. I let the liquid reduce down to make the sauce”.

 

The lamb was superbly roasted and the sauce was divine. See how lucky we are to have bought Oz into our lives!

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