Guess who carved the roast beast?

Sunday, December 28, 2008

Continuing my week of easy meals to feed my cold, last night for dinner I made a recipe from one of my new cookbooks, Blue Eggs and Yellow Tomatoes: Slow-Roasted Leg of Lamb with Rosemary, Garlic, and Fingerling Potatoes.  I love to make meals that sounds really complicated but aren’t, and this one definitely fits the bill!

The leg of lamb was from Bixler’s Country Meats, via the Fair Food Farmstand.  It roasted merrily away for three hours while I alternated between blowing my nose and laying down on the couch.  And I was rewarded for my laziness with a really great meal - a nice juicy roast, tender fingerling potatoes, and a side of broccoli.  With the exception of olive oil and sweet vermouth, everything was local, too.

Shockingly, I still have rosemary growing in the garden - tons of it!  And the tons of garlic this recipe called for also came from my garden, although my earlier in the season.  It’s times like these that I’m so glad I grow insane amounts of garlic every year - having it through the Winter months is awfully nice. 

The beef stock came from my pantry, having been made from beef bones and canned a few months ago.  The broccoli came from Landisdale Farms earlier in the season (it was frozen).  The fingerling potatoes were from Lancaster Farm Fresh.