Roasted Spring Leg of Lamb, Tomato-Basil Marmalade, and Buttermilk Biscuits

The leg of lamb (also a purchase from the Farmers Market) is quite an expensive piece of meat but fortunately very easy to cook. All I had to do is make incisions in the meat, stick cloves of garlic in the incision, sprinkle with rosemary, salt, and pepper and roast in the oven to Med Rare...that's it!

I made the tomato-basil marmalade to accompany the lamb.  This condiment is started by caramelizing onions, fennel, and leeks in the oven for about 30 minutes.

Diced tomatoes are then added along with red wine vinegar and brown sugar and roasted for about another hour and a half.

The finished dish is jarred with whole basil leaves. 

The lamb was perfect for the marmalade but I can't think of much that wouldn't be perfect with the marmalade.  Oh how I have missed you tomato & basil, it's back in season and the marmalade was the perfect way to welcome it home.

  The buttermilk biscuits were started by making a dough in the food processor from cake flour and butter.  The buttermilk and salt is then added and the dough is rolled out.  The dough is then cut into biscuit shapes, brushed with more buttermilk, and baked in the oven.

The finished biscuit is brushed with melted butter.  The biscuits turned out pretty good for my first attempt.  Yes, it was my first attempt.  Why make homemade biscuits when the frozen ones are so good?  Next time I would make the biscuit a little thicker but they didn't turn out like hockey pucks so I was happy.

93 of 251 recipes...158 to go!