lamb tagliata

After yesterday's relaxathon, we've got a busy Sunday lined up. My dad pitches up for a cup of coffee on his way back to Portsmouth, so consequently the morning is spent tidying and mooching around the flat. It's raining anyway, so nobody really feels like going out.

After dad goes, Peter Magnus Leary turns up for the afternoon. For the sake of anything else we head over to The Treehouse for the rest of the day, drinking foaming brewskis and playing tag-team conversation whilst the milo bombs around the garden in the pouring rain.

Because of all the visitors and excitement there's no midday snoopy snooze today, and because he's been running around like a loon we manage to get him into bed fairly quickly and enjoy a really long evening to ourselves for once. To be fair he's out on his feet by the time we get home, so the key seems to be letting him run around all afternoon, and then take him splashing through puddles to finish him off.

Seeing as we've shared his lunchtime chips (chips, again?) as an amuse bouche, neither of us feel like eating too big meal so we opt for lovely Jilly D's lamb tagliata.



I think the key to this one is using loads and loads of rosemary for the lamb salt, and choosing the right cut - you need fairly thick steaks. Leg steaks with the bone still in are pretty good, but the thicker the better to be honest.

Food of the Milos
Toast and marmite in bed whilst watching Charlie and Lola for breakfast today, followed by more boiled eggs and soldiers for lunch, much to my dad's amusement. Like the awful parents we are, he has more chips for dinner today although we assuage our middle-class guilt by telling him the pub had run out of sausages, so he had to have fish cake. He's not arsed either way, and most of it ends up in his stomach in-between hiding in the 'jungle', doing fireman's slides down the roof supports and jumping in puddles on the patio. He's on excellent form this weekend.

sources
lamb tagliata - Jill Dupleix, Delicious, October 2007, p138