Leg of Lamb

Sometime, some of the best food I've had are just something not so complicated.

I often roast a boneless leg of lamb. I rub it with salt, pepper, and rosemary, and then shove it into the oven at 250 F and let it roast for 90 mins to hour and a half, depending on the size, just to get it to medium rare.

Then I serve it with something simple: sliced cucumber, radishes, boiled potatoes, and chimichurri. The chimichurri is quite simple: a handful of flat-leaf parsley, 1/4 of an onion, a clove of garlic, 1/4 cup white or red wine vinegar, 1/2 cup vegetable or olive oil, a tablespoon of oregano, half teaspoon of pepper flakes, and salt and pepper. Whiz everything in a food processor. Do not over-process, it is not supposed to be smooth. And voila! You have a delicious "sauce" to accompany the meat.

It is simple but oh-so-satisfying!

Zz.