What to do with leftover leg of lamb? Eat it and enjoy it, obviously. That's what we've been doing since last Thursday. The first meal of leftover lamb was pretty simple. I cut thin alices of the meat and made a bowl of mayonnaise. Here's a link to a post explaining how to make une mayonnaise. And here's a second link to a short video showing how to make mayonnaise using a fork instead of a whisk.
With thin slices of our Thanksgiving leg of lamb — cuisson rosé, meaning "medium rare" — we had steamed potatoes and broccoli, served at room temperature. It was a very simple meal but delicious with a bottle of light, red Touraine primeur wine (the local equivalent of Beaujolais nouveau, but better, at least this year). We were left, however, with at least three pounds of cooked lamb. What to do next? So many choices...
I wish this plate were my lunch today! One can wish, can’t one?
ReplyDeleteYou were the one who taught me how to make a mayonnaise in Salton City. I made my first edible mayonnaise when I was seventy-two years of age. Better late...
I learned how to make mayonnaise from Jeanine in Rouen in the 1970s. She served it often with boiled potatoes, ham, cold pork roast or chicken, hard-boiled eggs, fish and shellfish, etc.
ReplyDeleteI looked at that video again- I've never made mayo without a blender. I think I'll try making it with my granddaughter soon. Mayonnaise is my favorite condiment.
ReplyDeleteHi, Evelyn,
DeleteThe difference between blender and hand-made mayonnaise is you use only the yolk in the hand-made version. And you pour the oil little at a time. Be sure it is emulsified before you pour a little more and beat continously. Let Ken correct me if I’m wrong. My last home-made mayo was ten years ago!
"Yum" "Yum"" is the most apt comment, Roderick
ReplyDeleteLooks cooked to perfection!
ReplyDeleteFearing that we would overcook it the way we overcooked one a few years ago, we were very vigilant. And it was a success.
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