It was an easy weekend. All of our house guests disappeared on Friday and the two of us just pottered around the house, tidying and getting silly little things done. I painted the door step, for some reason it was a redy brown kind of colour and frankly most of the paint was gone. I found some paint in the garage, kindly left by the previous owners, so now it matches the walls surrounding it instead of being a faded, scraped up, odd colour that matches nothing. I feel better about it anyway.
Herbs featured big in this weekends menu. I made a tasty potato dish to go with some BBQ lamb chops over the weekend.
8 small potatoes
Good handful of thyme, parsley and chives
Generous knob of butter
Salt and pepper to taste
Halve or quarter the potatoes and boil until soft. Meanwhile chop the herbs finely.
Place drained hot potatoes into a serving dish, toss in butter until melted and add herbs, salt and pepper.
This resulted in green covered potatoes that tasted divine.
The next day I was treated to a fabulous lamb roast that my husband prepared perfectly.
Last night I diced up the left over roast potatoes and lamb, mixed them in with the left over gravy and added a little salt, pepper and thyme. Topping it all off with mashed potatoes mixed with a generous bunch of snipped chives, sprinkled with cheese.
Call it Sheperd’s pie or Cottage pie, in fact call it whatever you like, it was fabulous and will double as lunch today.
By the way, currently in the pepper grinder I have a mixture of black, green and white peppercorns. It is amazing the taste difference to just having black pepper. I love toast with butter, thinly sliced tomato and a little ground pepper and a little ground salt. My go to snack/comfort food anytime of the day. I can really taste the difference in the pepper, I was astonished.