Easter lamb. Pictured below is one of the two lamb thighs that we had for Sunday dinner. Dan mixed a dry rub with olive oil, stuck garlic chunks into the meat, placed some bay leaves on top and wrapped it in foil before placing them into the oven.
Almost 2 hours later, we had this beauty! As you can see it is a lot of meat – almost 4 hand widths across! This was only one of the two lamb thighs on the dinner menu. I also made a gravy from the juices, garlic chunks and added some cornstarch to slightly thicken it.
To accompany the lamb we had some baby carrots and potatoes from the Farmer’s Market. Certainly a very tasty dinner with friends and lots of meat!
