It is summer and cooking a big piece of meat does not have to mean having a heavy diner. Look at what I cooked this week, it was a light lamb roast and the surrounding dishes made it a treat! Excellent!
We had it for dinner, it would also be great for a lunch. The dish was put together quite at the last minute, I had these beetroot in the fridge I wanted to do something with and an open cucumber given by a friend the same morning (from his garden!).
The piece of lamb is prepared very simply, it is covered in olive oil, salt and pepper and rosemary for a few hours before cooking. The roasted lamb is served with a beetroot puree, cucumber salad, butter french beans just cooked to tender, yogurt seasoned with chive herb,salt and pepper and couscous semolina.
And a dessert test was a chocolate tart found . Most of the chocolate tarts in Australia are “uncooked”, by this I mean the filling is a ganache. I find them better the next day, it still went down , the recipe was from Drizzle and Dips by Sam Linsell. I would advise a 2-3 mm crust.
