Kathy in NZ wrote:

>On Sun, 05 Feb 2006 19:02:49 -0500, Dave Smith
> wrote:
>
>
>
>>Boneless leg of lamb (smeared with garlic, mint sauce and
>>coarsely grated pepper)
>>Roasted potatoes with a bit of crushed dried Rosemary
>>Green beans
>>Carrots
>>A bottle of Shiraz
>>
>>Galaktoboureko for dessert
>>
>>
>>
>Sounds lovely.
>Mine is simple, roast chicken, roast potatoes, carrots and onions,
>boiled peas and gravy.
>
>A basic roast meal but delicious nevertheless.
>
>Kathy in NZ
>
>
>
It's true, you can't beat a roast dinner.They're not difficult, you just
have to have enough time, which is why we tend to have them at the
weekend. And of course then you have cold meat for sandwiches during the
week. And if it was chook you can make stock with the remains (you can
use the leg bones too you know, doesn't matter that they've been on your
plate, they're going to be simmered for ages). In the old days there
used to be a bone for the dog if it was lamb, but I never buy bone-in
lamb any more, not since they invented the easycarve leg.

On Saturday we had boned rolled saddle of lamb with cauliflower in
cheese sauce, potatoes, pumpkin and gravy. I forget what the wine was,
something white.

Christine
OK I confess, last night we had Latina Pasta, but tonight we're having
roast butterfly duck (prepared by the butcher). Both convenience foods,
but one is much further upmarket than the other!