A hectic Sunday. I don’t know what I was thinking. Jade goes back to school at 4:00 p.m. every Sunday and we usually have a leisurely lunch before we take her to the train station. There was also a one day only Easter fair in our town that we all wanted to attend. So why did I cook? Unlike French fairs, German fairs always have major food selection and we could have had our lunch at the fair instead of hurrying through this lunch. Oh well.
I wanted to give Welsh lamb another chance, so I picked up a rolled roast at Fresh Paradise.
I unrolled it and did the worse job of butterflying it that you have ever seen. Still, it worked and was delicious. But my kiwi wanna be’s said that they still preferred the flavor of New Zealand lamb. Unanimous. I know, I know, “you have to buy it locally” they say but I’m not in Wales. I’m in Germany now :)
I served the roast simply with tzatziki and a mixed salad.
Good thing because we just had to find out what was in the fair’s wood burning ovens with the long lines in front.
It was a German type of flammekueche, called dinnedede? denidbede? with potatoes, cheese and bacon. Let me know the name if you know it.
I like old town Waiblingen. It reminds me a little of Sens with it’s narrow, pedestrian streets. However, most of Waiblingen’s historic Tudors survived WWII’s bombings.
We were wondering, has the sale of alcohol been banned at our fairs in the U.S. ? We refreshed ourselves with a nice dry, sparkling, German sekt on the way to look at some Easter eggs.
My husband tried one that tasted of rose petals. It was okay. Easter eggs…
We didn’t have enough time to look at all of the Easter decorations but we do plan to come back for the fair next year.
1 rolled lamb roast or boned lamb leg, butterflied
3 garlic cloves, finely chopped
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh basil, chopped
1 tbsp black pepper
1 tbsp ground cumin
3/4 cup olive oil
Mix the oil and seasonings together and marinate the lamb overnight. Grill for about 40 minutes in a 400 F preheated grill, top down, over indirect heat.