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After resting for 10 minutes, the lamb is sliced. The leftover mixture is tossed with potatoes, and it all goes onto one serving plate.
The lamb is stuffed with the mixture and placed atop lemon slices in the roasting pan.
I say "one cup each," but obviously, this mixture is not an exact science. :)
preparing the parsley, garlic, and lemon zest mixture.
I love serving the lamb on a platter alongside potatoes and vegetables, which mix perfectly with the garlic/parsley/lemon mixture.
April 2014: shrimp and "grits" redux.
After 30-ish minutes of OMG THIS SMELLS AMAZING, the chicken is done. (sorry for bad photo quality: it looks much better in your kitchen.)
Note the tiny (oven-safe) pan, that helps keep the breasts moist. Cheese and drizzled butter on top.
Chicken butterflied; goat cheese and stuffing added.
Preparing the stuffing.