This Sunday dinner was my first attempt at cooking a leg of lamb. With the helpful advice of my friend Tracy I made a delicious herb marinade. I started with the leftover mint from the chilaquiles and chopped it finely. To this I added dried basil and rosemary and 6 chopped cloves of garlic, salt and freshly ground pepper, olive oil and lemon juice. After spreading the marinade over the lamb I marinated for nearly 8 hours. This is a good starter recipe for quantities and I used it for reference, but, as I am prone, I totally winged the quantities on the herbs.

To make the potatoes I tossed them with the leftover marinade, some olive oil and Penzey’s Fleur de Sel, the best salt in the world.

Absolutely incredible. This had our entire Sunday Night Farscape group making yummy noises but otherwise eating in silence. I must admit, that’s my favorite part, knowing all this was worth it.