I’ve popped in to Toby the Butcher’s to get some of his lovely Gloucester sausages and while he was packing them, he told me that lamb is now in season ( it’s always in freaking season as far as I’m concerned), plus the price is quite attractive. Of course I ended up buying a piece of leg on the bone, alongside the sausages and 2 burgers for Florian, who doesn’t like lamb- weirdo!

As Florian is eating out with work mates this evening, I’ve marinated my lamb before lunch time and had it the way my Mum makes it.  It was superb, but I’m now thinking some sauce would be nice; it’s served in its own juices, but still, might work something out next time, as I might get the Dinings team come over by the end of August.

Bozenka’s marinade is made of generous amount of garlic, crushed and chopped with salt, in fact, I mash the salt into the garlic with a blunt knife, which makes the garlic juicy and almost creamy.  Lots of black pepper, herb pepper, some hot paprika and all this joined together by olive oil. The lamb in small pieces is rubbed all over and left in the fridge for a few hours, Bozena would probably leave it overnight.

I actually made good use of the bone as well. I made lunch for Izzie based on lamb stock made from that bone, stripped all of the meat from it when cooked and mixed all the veggies cooked in the broth.  My lovely little carnivore had her first taste of Cotswold lamb, she’s eaten everything and clapped afterwards- her own sweet way of applauding herself for finishing her food. 🙂

My lamb got sauteed on olive oil, then stewed for about an hour with a few splashes of water. Half way through cooking I added roughly chopped onion and a couple carrots, to add texture and taste to the sauce.  Served with rice and raw onion salad, that divides the crowd- it’s just chopped onion seasoned with vegeta and hot paprika.

The whole thing is rather awesome with a large glass of good red, but I only had water today- we’re having alcohol free week with Florek, after Zatrybki’s visit and a weekend in Suffolk.

Good stuff. 🙂