6 Comments

  1. Hotly Spiced
    September 17, 2014 @ 4:12 pm

    We have the same gravy jug! I love your lamb recipe and my mouth is watering. What a great dinner! I don’t think there’s anything more comforting than a lamb roast and yes, it’s just not the same without gravy. And I love the macadamia crust too – it looks so good. I love eschallots but I do hate to peel them – they are little buggers! xx

    Reply

    • Elizabeth Connolly
      September 17, 2014 @ 6:52 pm

      Yes… they are very difficult to peel and expensive at the moment… almost as much as the lamb (go figure) I’m not even sure where I got that jug from… IKEA? maybe not sure… but I love it because it holds a lot and I come from a long line of gravy lovers 🙂 Liz x

      Reply

  2. anna@shenANNAgans
    September 17, 2014 @ 10:58 am

    Mmmm, smoked garlic as well. One of the chefs at work mentioned I’d love Dorper lamb (it’s a breed of sheep.. I’m awfully suspicious of anyone who says I’d love lamb if I just did xyz.., so I asked. What pray tell is Dorper Lamb? It’s a breed of lamb apparently & it has a much milder taste (none of that lanolin type taste). I’m a little intrigued….I’ll let you know).Have a great week Liz.

    Reply

    • Elizabeth Connolly
      September 17, 2014 @ 6:50 pm

      Yes Anna… I have in fact had Dorper Lamb and it is delicious… however my preference is Saltbush lamb (when I can get it) but please let me know what you think… You have a great week to! Liz x

      Reply

  3. anna@shenANNAgans
    September 16, 2014 @ 4:18 pm

    I’m pretty sure I grew up with lamb, roasted, grilled, stewed, slow cooked….. you name it, we had it. Dad was nuts about lamb & he considered it a pretty poor show when Mum snuck in chicken or beef & we all knew never to get him started on pasta – he never saw pasta as worthy of a main meal. Yep…. I know my lamb……. too well….. way too well, in fact it’s just not allowed now. Too much is too much I say.
    But….. Oh Yes…. we do hear a but don’t we….. you’ve gone & put something together here that has me intrigued & I find myself saying ‘Wow, wonder what macadamia crusted lamb would taste like’. Could lamb be back on the menu at ShenANNAgans? It’s tempting.

    Reply

    • Elizabeth Connolly
      September 16, 2014 @ 4:36 pm

      LOL Anna, you are so cool 🙂 I have to say, the combination of the macadamia and garlic crusted on the lamb was wonderful! Not a mint leaf in sight! If you can get you hands on some smoked garlic, use that, as it gave the lamb a wonderfully complex flavour! Liz x

      Reply

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