Our local butcher, Andrew Northrop on Mill Road, Cambridge, is great! We wandered in there on spec., our first post-Christmas shopping venture, and asked about getting a rack of lamb. The request was inspired, yet again, by a recipe in "Cook with Jamie" and we were delighted to be told that we could get one on the spot. The butcher prepared it in the "French trimmed" style and even gave us half a dozen miniature paper chefs' hats to cap the exposed bones.
We followed Jamie's recipe to roast the lamb and make a potato and cauliflower dauphinoise to serve with it. The rosemary (for the lamb) and thyme (for the dauphinoise) came fresh from our garden. Rather than spinach, Jamie's choice of vegetable, Lisa prepared a medley of stir-fried broccoli and french beans.
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