(1/22/10 - A quick aside to the readers....I'm going to be re-visiting the highlights of the food posts from my older blog as a way of kick-starting Orange & Salt for the time being. All original dates of posting will be stated, just for your information. As you were.)



Easter roast lamb with goat's cheese & mint, tiny roasted farmer's market onions. (Originally posted 4/12/09)

So, we cut way back on meat, right? Only twice a week, and usually small bits of lean meat when we do have it, not a full-on roast like this one. But it was Easter! And sometimes you just...........well, look at it!! This is from a Gordon Ramsay recipe. It's leg of lamb, bone removed and butterflied, rolled around crushed mint leaves, goat cheese and slivered garlic. Tie the roast--and yes, in fact I do know how to properly tie a roast WHERE IS MY MERIT BADGE DAMMIT??--and stick rosemary where you can under the twine, place in hot oven, roast for proper amount of time depending on weight, let rest, slice, enjoy! The tiny onions on the side are these little gems we found at the farmer's market on saturday. We tossed them in a little olive oil, salt & pepper and let them roast next to the lamb. they were so sweet and lovely!

Just another few detail shots, in case you missed how good this was. THIS WAS GOOD. So, so good.