Colour on the Plate

 

Roasted Lamb  (my favourite). 'Twas boneless, I prefer bone in, skin  on but it's hard to come by).

Braised with multi-coloured carrots, kumatos, shitake mushrooms; and served with mint sauce (not that abominable mint jelly!).

The Lamb was slightly over done  (I like it pink in the centre) but it was still beautifully moist.