Let the leftovers begin! On Friday we ate leftover lamb roast, sliced and served cold (well, room temperature) with Ken's home-made mayonnaise, one of the classic French sauces. Along with that, we had some little boiled potatoes, also allowed to cool for serving, and the left-over Brussels sprouts served the same way. We drank Corbières, a red wine from the south, made mostly with carignan grapes.
Lunch on Black Friday.
We have at least one meal of lamb to go. Maybe a shepherd's pie. Who can say? By the way, Friday was a sunny day! It was nice to have a bright day for a change.
What a feast! I’ll bet the lamb tastes even better as leftovers.
ReplyDeleteHow did you like the Corbières? Would it go equally well with turkey and cranberry sauce sandwiches? Asking for a friend...
ReplyDeleteEverything looks delicious again. I think the main reason we all love leftover Turkey Day food is because there’s little to no work involved. It’s just relax and enjoy.
ReplyDeleteBettyAnn
I love that homemade mayo with everything! Glad for your sunshine.
ReplyDeleteAh! Great fun to see this :) Yumm, yumm.
ReplyDeletemitch, the first time around, served hot, but rare in the middle, is wonderful. Cold leftovers with a sauce or in a sandwich are terrific. Then, finally (or not), re-heated leftovers in a casserole, a soup, or just on a plate, are great!
ReplyDeletekiwi, I like corblères in general and thought this one was good. It would certainly go with a turkey dinner. It's more robust than a gamay, but not quite as robust as a rhône or bordeaux can be. IMHO. ;)
bettyann, good point!
evelyn, the sun was nice while it lasted. The fog is back.
judy, :)