A lunch of lamb leftovers

On the right, that's our leftover lamb served at room temperature with home-made mayonnaise as a sauce. The side dishes are boiled potatoes, a salad made with frageolet beans and chopped, cooked chard dressed with vinaigrette — that was the second lamb meal we had.








The lamb was a whole shoulder that the butcher had de-boned, rolled, and tied into the shape of a roast. We served it cut into thick slices.

I made the mayonnaise using one raw egg yolk, a splash of vinegar, a teaspoon of Dijon mustard, some salt and pepper, and about a cup of vegetable oil, all at room temperature. Mix together all the ingredients except the oil, and then slowly, in a thin stream, whisk the oil into the egg mixture and watch it thicken up into a spreadable sauce. Here's a link to a post of mine about making your own mayonnaise.

The salad was dressed with vinaigrette made with oil, vinegar, and Dijon mustard.