Some time a go I spend a lovely afternoon with my friend Sigrid, who is an amazing photographer and we had a fun day cooking and foodstyling. Sigrid have made som gorgeous photos of our afternoon which you can see later on in my post. Se her amazing work on instagram at baloui.dk

We have joined forces since we are planning something exciting starting 2017. It is a fun project and we will reveal more for each month so do not go anywhere:-)

For our afternoon of cooking I wanted to make some lamb. I was very much inspired by the amazing Paul Cunningham and his recipe for meat cooked in fresh herbs in a pot. I started the morning of roasting the leg of lamb in butter and oliveoil. Then it went in the oven for 2 hours at 150 Celsius. I had also an idea of making a huge pan of roasted veggies and a lambsauce.

After the lamb had been in the oven for 2 hours at a low heat it had company of rosemary, thyme, parsley, celeriac and basil. Then it got a nice coating of butter and garlic and went into the oven again for en hour at 200 celsius.

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I packed up all my things at 3 o’clock and went to Sigrids. We cooked and food styled lamb, vegetables and some delicious after dinner treats Sigrid made.

The lamb went into a pot with butter, garlic and loads of fresh herbs .

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After approximately on hour I replaced all the fresh herbs with some new and let the lamb go in the oven for about 30 minutes at 220 celsius. Normally I would have cooked the lamb at 150 for 7 or 8 hours because in my experience it tend to keep the moisture and be really soft and smooth to eat.

But time waits for no one, so having realized I was in need of more time I cranked it up to 220 celcius. The meat was still tender and had a lovely taste of fresh herbs, butter and garlic.

To accompany the lamb I had an idea with a lot of fresh veggies such as onions, leeks, hokkaido pumpkins, carrots and garlic with rosemary and basil.

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The colours are amazing!!! It complemented the lamb very well and those went into the oven for about 30 minutes:-) We spend the time in the kitchen also drinking  mint julep that Sigrid had made from mint from her own garden. they were to die for.

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The lamb was served with new potatoes from Sigrids garden and a lamb sauce and a great wine “Sempre Mai Sorte”  from Federico Staderini see www.originar.io.com

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For dessert we had some amazing cakes Sigrid had made.

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Pure happiness!!

Recipe for the lamb will soon be on the blog;)

Sigrid and I will soon be ready to unravel the mystery of what we are doing:-) and just admit you got a bit hungry looking at the cool pictures Sigrid took. Follow her at baloui.dk on instagram!!