Posted on Mar 24, 08:02 PM
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Cheese on the Lamb, out like a champ
Here’s a picture of that lamb roast we keep writing about. When the roast became parts of a Cottage Pie, these vegetables joined it. Quartered lengthwise, these three veggies came out tasting their best and made an incredible presentation and impression. Parsnips came in a bag by the pound and it was the first time experimenting with them. They picked up tons of flavor from roasting with leeks and carrots and the lamb, having an hour up on them, had juices swirling around that the parsnips also absorbed.
Low and slow after a rub down with Olive Oil and a sprinkle of salt is definitely the way to roast this classic trio of veggies and if you can get away with it, make sure there’s a good protein like beef or lamb nearby!
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