At the market this morning we bought a bunch of beetroot. I cleaned the leaves from this and added some spinach from the garden (and later some frozen peas as Doug likes peas with a roast). The table was laid, wine poured, mint sauce made, kettle boiled and plates in the oven to warm and we drove to the shop for our roast which was ready for us.
On our return home the roast and vegetables were placed on separate plates and the juices saved to make a gluten free gravy. I poured the boiling water on the greens and they cooked while I made the gravy and Doug carved theleg of lamb.
A few minutes later we were sitting down to this.
Roast lamb with roasted potatoes, pumpkin and carrot and the greens.
Doug is starting to feel a bit better. A couple of days ago I changed the dressing and we discovered that he had over a dozen stitches on the main wound. He had a couple of smaller ones on the other side of his face. I know he was relieved to find it was healing well. Roll on Tuesday when the stitches are removed.
Oh that looks good. The peas just make a perfect plate.
ReplyDeleteWish I was there to try some.
The butcher cooking the meat is such a great idea. I hope everyone is trying his roasts and he continues the cooking
I am spreading the word although I don't want him to be so popular that I can't get more.
DeleteIt looks delicious - as good as homemade. You are lucky to have such a good local butcher.
ReplyDeleteYes, he has just started this service and it will be especially useful in summer when it is often too hot to have the oven on.
Deleteoooh that looks so good, you can't beat a good old Kiwi roast.
ReplyDeletePity it is a bit far away for you.
DeleteMmmmm...lamb and mint sauce is a great combo!
ReplyDeleteGlad the healing is progressing well. Roll on Tuesday!
Yes, just had the same again as there were enough roast vegies for another meal. Still plenty left. Yes, it will be good to get the stitches removed and, hopefully, get the results of the biopsy.
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