Untraditionally, Roast Lamb

and a lot of Thanksgiving.

This year we had a small cozy Thanksgiving at home by the fire. Instead of an enormous turkey we decided to celebrate with a beautiful New Zealand leg of Lamb, well, actually two butterflied legs. I made a sandwich with the legs, placing one in the bottom of my Le Creuset covering the leg with cloves of garlic that I had earlier bartered for fresh mint from our garden (did I mention? I love this Island and it’s community) tossed in some sprigs of roughly chopped rosemary, placed the other leg on top and surrounded with a few glugs of a robust red wine. Popped in the oven, low and slow. When the lamb is ready I removed from the oven and transferred it to a plate to rest for 20-30 minutes, giving the juices time to redistribute back into the lamb. This helps to make the lamb more succulent. 

The bits n’ bobs:

Orange Stuff, Roasted Brussels, potatoes and Parsnips.

Gravy and mint sauce