I really should use Stephanie Alexander’s ‘The Cook’s Companion’ more often. It’s so useful! This afternoon I was looking for inspiration for cooking a leg of lamb I had for dinner. I haven’t used ‘The Cooks Companion’ for meat before, which is , frankly, stupid because there is loads of info on cuts and cooking methods and, of course, recipes.
1 tbsp fresh thyme or basil (I used basil from my garden)
4 cloves of garlic
1 tsp salt
2 tsp Spanish sweet smoked paprika
juice of one large lemon
Roughly chop thyme and garlic, then, using a mortar or pestle (I did!!) or a food processor, grind all ingredients to a paste. To use, rub paste well into lamb then drizzle with extra virgin olive oil and grind on plenty of pepper. Leave for 1 hour before grilling or roasting.
I was a little concerned that the lamb was a bit dry looking so added a squirt more lemon juice and the two lemon halves halfway through the roasting. The marinade is *tasty*, with the flavours combining into a sum that seems more than its parts. The marinade also provides a bit of a crust on the lamb and a most amazing sauce/gravy in the bottom of the pan.
We ate the lamb with steamed broccoli and couscous. First serving was a little dry, but I ladeled the delicious gravy over my small seconds and that made all the difference.