Roast lamb

Eastside Road, December 25, 2009—

ONE OF THE GREAT meals: roast leg of lamb. It was about a three-pound roast, boned; Thérèse gave it about an hour of oil, garlic, and rosemary, and then instead of rolling it back up and roasting it Eric left it butterflied and grilled it in the fireplace. Absolutely delicious. With it, cauliflower with celery-root and onion, and gratinéed potatoes. Green salad, of course.
Cheeses: Roncal and Blu del Monviso, not quite up to a Castelmagno, but a very delicious Piemontese cheese.

And the dessert! Something I've never had before, an invention of the moment: Thérèse rescued some year-old fruitcake by combining it with some dried figs and sultanas and making a pie of it, with a delicious short buttery crust. A first-rate dinner.

Red wine, "L Preston" (Dry Creek Valley), 2006