FOOD DIARY: Sunday, December 16th Lamb BBQ

Yesterday was a BBQ day after Diane’s excellent Tuscan Christmas the previous day and it was delicious but simple in keeping with the wind down from the earlier culinary festivities.

We had a flatish piece of lamb of which I will be using half tonight so Di took the other part and stuffed it.   She laid out the flat piece of lamb, covered it with prosciutto, placed pieces of feta on the prosciutto and sprinkled oregano over.  She then rolled the lamb and tied it ready to be roasted in the Weber.

Before this main she made a First Course of toasted Turkish bread with lightly fried Halumi cheese coated in a mixture of flour and smoked paprika.

This delightful BBQ was accompanied by the remainder of the Dogajolo Toscano; a rich Sangiovese wine that was a perfect match with the wine.

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