Franglo-Morrocan

Despite the Swine 'Flu the young man is still eating. It must be the Tamiflu...

I roast a leg of Lamb.

First I spike it with 2 garlic cloves cut in slices and inserted into the flesh. Then brush it with a little melted butter. On this I sprinkle dried thyme and a mix of 2 tspns cumin seeds ground fine and mixed with 1 tspn sweet paprika and 1/2 tspn salt.

Roast the lamb leg at 250 for 15 minutes then turn it down to 190. Add 150 ml white wine. After 10 minutes add 200 ml veal stock and baste. Baste it every 10 minutes and cook for 12 minutes per pound. Add another 100 ml veal stock as the liquid evaporates. When done remove and wrap expansively in foil to rest.

Strain the gravy and taste. Add more wine if it is too salty and boil off the alcohol.

Carve coarsley after 15 minutes rest and serve with roast potato and peas...(the only green that the young man will countenance)







Finish with British strawberries.











Curry tomorrow!