From Oz, With Love
Am I a well loved little food blogger or what? That obscenely oversized cookbook – 1,075 pages! – was sent to me by bestest buddy, James. If you’ve ever read my ‘about’ section you see that I started The Deep Dish after a suggestion from a friend. That friend was James. He used to live in the Cayman Islands but he abandoned us in 2009 for his homeland, Australia. He’s much missed.
In honor of my new cookbook, I decided to make what google says is the national dish of the Land Down Under: roast lamb.
Roast Lamb from the Cook’s Companion, adapted by Parsley Sage
|Um…the veggies were shy.
You will need:
1/2 tsp thyme
2 lamb chops
1 clove garlic, minced
2 purple potatoes
2 spring onions
1 cup water
1 cup red wine
1/2 cup mushrooms, whole
1/2 cup bell pepper, diced
Salt & Pepper
|The chicken was for Clark Kent
- Rub meat with 1 tbsp olive oil and season with salt & pepper
- Leave at room temp for 30 minutes
- Preheat oven to 400 F. Place potatoes and lamb on roasting pan. Place remaining vegetables – tossed with oil oil – in a small baking dish. Put both in the oven
- Cook for 30 – 35 minutes
- Remove veggies from baking dish and deglaze remaining fluid from dish and fat from the roasting pan with the red wine to make your sauce
- Serve immediately with sauce on the side
Big thanks to James for this phenomenal cookbook. I’m looking forward to many an Aussie-inspired dinner!
|Clark Kent & I in a ‘James Sammich’ during his last visit to Cayman in January