Yum! Garlic-y and herby-y and love-ly. Easy too.
Forgot to take a photo of it when cooked, here it is marinating:
Recipe at the bottom of this post…
Taryn of Retro Food for Modern Times asked me how my haggis pizza turned out on Burns Night, so here’s a pic:
The one I made last year was better because:
a) I made proper pizza dough that had to rise and all that, this time I used a “quick and easy pizza base recipe” and it was more like pastry. Bah.
b) although the haggis froze fine, the whiskey sauce didn’t, so it was a bit of a weird texture.
So next year I will make again from scratch with proper pizza base – here’s the one I made last year. It’s making me hungry just looking at it, honestly it was GOOD.
I STILL have a big chunk of haggis to use up. Haggis waffles?!
Ooh, just found this Birdseye Potato Waffles and Haggis – oh yum!
Cue the theme song:
Arg. I really want some Potato Waffles, and I keep adding them to my home delivery groceries order, then taking them off again as there is NO ROOM IN MY FREEZER. Sigh. I am not doing very well on the six week challenge to try and eat stuff from the frozen archives. Must – try – harder…
Ben Gazzara’s Leg of Lamb, Sicilian Style
Leg of baby lamb
2 small cloves of garlic
Several sprigs of oregano (or dried oregano)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Juice of one lemon
1/3 cup of olive oil
Make incisions in meat, insert slivers of garlic and sprigs of fresh oregano (or dried herb). Rub outside with cut lemon, salt and pepper.
Put lamb in shallow pan. Combine lemon juice with olive oil: pour over lamb. Cover, Marinate several hour, turning several times.
Drain meat, reserving marinade. Place meat, fat side up, on roasting pan. Insert meat thermometer. Roast in preheated 300 degree F oven [150 degrees C or gas mark 2] until oven thermometer registers 170 degrees F [76 C] . Baste often with marinade. Serve with green vegetable, wedges of olive-browned potatoes and watercress salad. Serves 3.
If you don’t have a meat thermometer, there’s a good guide to cooking times for lamb here…or ask the butcher!