While we were waiting for the lamb to roast, we walked to the local fiend where the school grows some of our vegetables and flowers and picked some flowers to decorate our table.
The first dish for this day was a Lentil Puree Soup. It was simple but very delicious. The dab of Chilled sour cream in the middle gave it a nice touch. Unlike the other lentil soup we had, this one did not have a earthy flavor.
Lamb is one of my favorite dishes. I can have it in any way. Today we prepared a Roasted Stuffed Shoulder Lamb with a bread crumb, herb and olive oil stuffing. We garnished it with a bit of fried onions and served it with a side of Braised Organic Fennel with a brown stock. The combination of the fennel with the lamb was simply delightful. We thickened the fennel brown stock with Beurre Manie and it gave it a very special touch. The only down fall for this dish was the stuffing of the lamp. Since it did not have any kind of grains or nuts or crunchy ingredients by nature, when the lamb was baked, the stuffing got a bit soggy.
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