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...
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