boring…and roast lamb

Fourth day of unemployment. Hmmm. I could get used to this.

Although, if I was to be honest, I would admit that not having any work to do even for four days, is a bore. Yes yes, vacations are different. Vacations are filled with excitement at discovering a new place or re-uniting with an old favourite. Family, friends, strangers and celebrations. But when you’re sitting at home with nothing much to do, apart from sending out job applications, watching old reruns of Frasier and digging into a bowl of sugar-soaked blackberries….life can get a bit monotonous. Even for a lazy arse like mine. As you have already guessed, patience is not one of my virtues.

I have to report to you about yesterday though: my friend’s apartment.

Or rather, her new husband’s apartment. Not sprawling, no. But spacious, contemporary furniture and a terrace to die for. Yes. To die for. If I had a terrace like that (or any terrace at all) I wouldn’t stop till my whole calender-year was packed with dinner parties every single night. However, she’s not much of a host. She barely cooks and although is a good housekeeper, interior decoration is not her cup of tea. Don’t worry, I’m not trying to be a bitch.

You’re not a bitch if your victims already know what you think of them.

We celebrated her arrival, her lack of knowledge on anything London and the beginning of her new life. With champagne and Indian take-out. Chicken tikka masala, daal makhani, garlic naan and tandoori chicken. Now, no offense to the English (I’m a half-one myself), but I know how you love your Indian food and I also know how most London restaurants serving Indian food should be put out of business. End of story.

In other news, I roasted a leg of lamb for lunch today. Fancy.

Roast leg of lamb with tomatoes on the vine

1 small leg of lamb (I’m cooking for myself here and there are going to be leftovers…so it was about 400gm in net weight)
2 long sprigs of rosemary
6 cloves of garlic, finely chopped or minced
2 tbsp of runny honey
1 tbsp of Worcestershire sauce
Cherry tomatoes on the vine
2 tbsp olive oil
Salt, to taste

Pre-heat oven to 170 deg C. Pierce the lamb all over with a skewer. Rub in the garlic, Worcestershire sauce and salt. Stick the rosemary sprigs under the string, one on top, one on bottom. Marinade in fridge for a couple of hours. Stuff the cavity of the roll with as many cherry tomatoes as you can fit in. Drizzle honey and olive oil over the skin. Sprinkle some more salt from top. Roast for 20 minutes. Lower the oven to 130-140 deg C. Baste the lamb with the juices collected at the bottom of the tin/dish. Pop in a couple of vines next to the lamb leg. Drizzle over some olive oil and salt. Cover with aluminum foil and roast for another 35 minutes. Make sure to rest the lamb for at least 20 minutes out of the oven, before digging in, otherwise the juices will just flow out leaving the leg dry and chewy. Alternatively, turn the oven off and leave the lamb in for 40 minutes, before serving it. Serve it with cous cous sprinkled with chopped parsley. Don’t skimp on the salt…under-salted meat is just plain vile.