I made the wrong recipe for last Friday so I made this one yesterday and toasted for my Canadian friends who are celebrating Thanksgiving.
I did some changes to the recipe. I was having a leg of lamb from Jerusalem Ottolenghi’s cook book (page 210). In stead of timian and sage I used Za’atar and mozzarella chees and not parmesam. I could not find bread crumbs so I made my own and I only had corn flower and used that. It tasted very good. I´m the kind of home cook that makes the recipe to the letter but the more I cook I´m finding the courage to adjust the recipes to my liking. I would say a big step.
The leg of lamb.
I made and baked the crumble in the morning and just let it sit at room temp until the leg of lamb was cooked some 6hrs later. While the lamb was resting I reheated the crumble and it was not a problem.
David talks about home made chicken stock I used cubes sorry David.
My DH did not understand how this recipe came to be in David’s book since there is nothin French about it.
It was so good. Butternut squash is so new to us that we have not found an Icelandic name for it yet.