Lamb and Brussels sprouts
This was lunch nearly every day last week and, can I say, it was amazing! The lamb was pulled off of bone-in stew meat that I had roasted until browned and then slow-cooked overnight on low.* Succulent does not begin to describe. Brussels sprouts were actually frozen ones I'd roasted in the oven to dry out and caramelize. For lunch, both items were re-heated in the dastardly microwave oven, with a goodly amount of Kerrygold butter (um!!).
I will be having this again.
* The bones were returned to the water, along with a splash of white vinegar, and allowed to cook another 24 hours or so for bone stock. Also yummy.
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