April 12, 2010

Easter Sunday

This Easter I made a leg of lamb with roasted veg and some homemade, low-carb mint sauce. Here is all of it, ready to go into the oven:

The lamb was from a local butcher, who got it from a local farm - organic and delicious. I now have a bunch of cooked lamb in the freezer and need to come up with some ideas to use it up - stay tuned for the results. This was a really easy dinner - I just poked the lamb with a sharp knife about 15 times and stuffed the slits with slivers of garlic, then tucked rosemary here and there under the ties (done by the butcher). The potatoes and asparagus were roasted also, after being tossed with olive oil and Maldon sea salt. The mint sauce consisted of 1/2 cup cider or malt vinegar, a handful of chopped mint leaves, and a packet of splenda - briefly simmered together. Easy peasy - and very tasty - though I only managed a bite each of the potato and asparagus.

For dessert I cut up some strawberries and tossed them with a bit of splenda, then made a sauce from plain yogurt, vanilla, a spoonful of sour cream, and yes, more splenda (to taste of course, for those with less of a sweet tooth.)

Sadly, my camera ran out of juice before I could take photos of the finished dishes - Sorry!

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