{"id":1246,"date":"2010-10-19T01:53:28","date_gmt":"2010-10-19T05:53:28","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=1246"},"modified":"2010-10-19T01:53:28","modified_gmt":"2010-10-19T05:53:28","slug":"lardo-toasts-roast-lamb-turnips-101510","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1246","title":{"rendered":"lardo toasts, roast lamb, coriander turnips"},"content":{"rendered":"

dinner, 10\/15\/10<\/strong><\/p>\n

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The lardo in the first full course was awesome, but the little roast was the probably the featured attraction in this dinner.<\/p>\n

I knew that using a slow oven for the second would mean a chance to relax and enjoy some cooking smells for a longer period of time than usual, but while the entree was finishing up in the oven I began to think that it might have slipped out of my control (I was afraid that I had overcooked the lamb – and even the turnips). \u00a0 I was working with a really very small piece of meat, but I suspected that this shoulder cut could not be cooked as rare as I would normally.<\/p>\n

It turned out perfectly in the end. \u00a0We were able to enjoy the most luscious and juicy roast lamb – and cracklings – I know I’ve<\/em> ever had (it also had an excellent gamey taste, more than that to which I’m accustomed in lamb). \u00a0There were also some excellent caramelized turnips, with almost-crunchy edges and seasonings which gave them a distinctive but subtle Mediterranean piquancy.<\/p>\n

Welcome to fall.<\/p>\n