Tonight saw the last of the weekends butterflied leg of lamb disappear.
On Sunday it was served with creamy mashed potato, which I deliberately made twice the quantity of.
Yesterday we had slices of the lamb with potato cakes. Mix the mashed potato with a beaten egg and some plain flour, shape into disks about 2cm thick and then gently fry. For a slight difference I added some chopped Rosemary which worked really well with the Lamb. They were served with broccoli and braised onion gravy, delicious.
Tonight I had some lamb left and wanted to do something completely different as it was the third day in a row. The lamb is beautiful, sliced and lightly fried, but if you do much more it would go tough and chewy. So I chose to do a risotto to go with it. Using Arborio rice (it has to be) I lightly fried it with finely chopped shallot, celery and red pepper (capsicum.) Adding some vegetable stock, a bit at a time, I also used some powdered smoked paprika. The resulting dish gave a totally different slant to what was the same meat served three days in a row. The smoked paprika is fantastic for adding a new dimension to a dish. Just don’t use it too often.
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