Roast Leg of Lamb

Lori here! Marinated leg of lamb for 24 hours in rosemary, lemon, ground cloves, thyme, oregano, black currant juice, red wine, pepper, then roasted with garlic, red potatoes, dried cherries and onions. 4 lbs cooks at 350 for 45 minutes. Garnish with Dolmas.

Yogurt salad: tomato, turmeric, cumin, black pepper, salt, lime juice

artist balancing on watermellon

Artist Sigalit Landau floating on a watermelon. Shot this at Museum of Fine Arts Boston last weekend with Duane.

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One thought on “Roast Leg of Lamb

  1. The lamb is beautiful, such a rustic plate, simple and elegant. All those fresh herbs and the red wine, cherries and currant juice is a rich deep fall medley of flavors. That and a glass of red wine – devine! You’ll have to make this for me sometime when I visit. Glad you had a good weekend with Duane, love the photo.

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