In honour of Easter, a roast leg of lamb, which was marinated in garlic, rosemary, peppercorns and juniper berries.
Served with roast potatoes and green beans, and a spontaneous* port wine & blackcurrant gravy (no redcurrant jelly in the house - worked just fine).
*A word which in this case, means "invented quickly to cover up the fact that I didn't realise the red wine had gone way off to vinegar until I added it to the gravy"
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