Lamb Leg Roast:

I know that it may seem that we’ve been lazy bloggers recently. We keep running into the problem that we experience more often than we’d like—there is never enough time to get the things you need to do and the things that you want to do done in a day, or even a week. We’ve also made a resolution to start utilizing Findlay market some more and cooking at home.

You know what that means, don’t you? More beer and cheese tasting notes, fantastic macros a la David that will make you start drooling and possibly pictures of us cooking in pajamas.

We decided to make a lamb leg roast a few weeks ago. Purchased from Findlay at around $6 a lb, it was not too pricey, and was large enough that we ate lamb for several days.

We covered it in minty mint seasoning, a blend of thyme, mint, parsley and other herbs (also purchased from Findlay).

the ever present salt and pepper

New potatoes, carrots and shallots also completed the dish.

David cooked the roast perfectly, and it was deliciously tender.

We also roasted the veggies in the oven.

Roasts are nifty, delicious, and easy. I foresee many more in our future.