So today the proper tourists have returned to the bubble, none of these Golf tourists we’ve had over the past two weeks because of the open, but proper dazed tourists. Which I personally love, particularly the japanese/East Asian tourists, because they take photos of the cutest things, for example, a group were stood out side bibi’s bakery taking photos of the buns, and today a group were carefully watching a baby rabbit and taking eager photographs. Now I don’t blame them, St Andrews is full of cute animals, and the rabbits are my favourite, they hope about the parks and gardens looking so cute, and they are so tame. Tame enough to get close and take pictures, they’d have to be with the number of students who wander through the parks during term time.
As well as Bunny’s there are ducklings from late spring well into the middle of July which is lovely, it makes walking around such a joy, well maybe only for me but I love cute animals.
Well enough with the cute animals, or sort of enough, I am going to move on to talk about another cute spring animal, but in more of a food related way. My flat mate and best mate, contacted me today for this recipe, she wants to cook it for her mother, and who am I to deny her that. SO without further ado, I present.
Rosemary and Garlic, Mustard Lamb
This is a lovely recipe, that makes said flat mate come into the kitchen and take great sniffs, and she is a Vegan so I think that’s an achievement.
- Lamb cut (The cut is entirely up to you.)
- Several cloves of garlic (as many as you are comfortable with
- Juice of 1 lemon
- Fresh rosemary
- whole grain mustard about 2-3 teaspoons
- A splash of olive oil
- salt and pepper
- a little butter
- Blitz all but the lamb in a food processor adding more or less to get the quantity you want.
- Marinade the lamb in this, kind of massage it in, messy but of so much fun. Leave it for as long as you can, be that overnight, all afternoon or only an hour. I’ve left it for a whole afternoon and then only 30mins it’s good either way.
- Wrap the marinade lamb in foil and cook in the oven at about 200 for 5-10 mins, then grill the lamb till cooked the way you like it. Any marinade that drips off can be used as sauce for any veg, or be drizzled over the finished meal.
I like to serve this with seasonal green veg, and some potatoes, as the marinade makes a lovely sauce for them. I’m sorry that this post is in slightly bad taste, but my flat mate wanted the recipe and it has been a spring animal filled day.