If you have a roast leg of lamb on Sunday,
then on Monday or Tuesday you should almost certainly make this. For one thing,
that leg of lamb was probably eye-wateringly expensive, wasn’t it? I
tremblingly handed over around £20 for one last week, so I was jolly sure I was
going to make the most of it. It fed the four of us a very merry Sunday dinner
the first time around (teddy-bear-shaped Yorkshire puddings were involved and so was good Claret - it was the first Sunday meal following a dry
January), and would
easily have fed four in its second incarnation, had I stirred myself to make it
in time for the children’s tea. In the end, husband and I snarfed it between
us, with just a tiny bit leftover for my lunch today.
