A hectic Sunday. I don’t know what I was thinking. Jade goes back to school at 4:00 p.m. every Sunday and we usually have a leisurely lunch before we take her to the train station. There was also a one day only Easter fair in our town that we all wanted to attend. So why did I cook? Unlike French fairs, German fairs always have major food selection and we could have had our lunch at the fair instead of hurrying through this lunch. Oh well.
I wanted to give Welsh lamb another chance, so I picked up a rolled roast at Fresh Paradise.
I unrolled it and did the worse job of butterflying it that you have ever seen. Still, it worked and was delicious. But my kiwi wanna be’s said that they still preferred the flavor of New Zealand lamb. Unanimous. I know, I know, “you have to buy it locally” they say but I’m not in Wales. I’m in Germany now 🙂
I served the roast simply with tzatziki and a mixed salad.
Good thing because we just had to find out what was in the fair’s wood burning ovens with the long lines in front.
It was a German type of flammekueche, called dinnedede? denidbede? with potatoes, cheese and bacon. Let me know the name if you know it.
I like old town Waiblingen. It reminds me a little of Sens with it’s narrow, pedestrian streets. However, most of Waiblingen’s historic Tudors survived WWII’s bombings.
We were wondering, has the sale of alcohol been banned at our fairs in the U.S. ? We refreshed ourselves with a nice dry, sparkling, German sekt on the way to look at some Easter eggs.
My husband tried one that tasted of rose petals. It was okay. Easter eggs…
We didn’t have enough time to look at all of the Easter decorations but we do plan to come back for the fair next year.
Grilled Lamb
1 rolled lamb roast or boned lamb leg, butterflied
3 garlic cloves, finely chopped
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh basil, chopped
1 tbsp black pepper
1 tbsp ground cumin
3/4 cup olive oil
Mix the oil and seasonings together and marinate the lamb overnight. Grill for about 40 minutes in a 400 F preheated grill, top down, over indirect heat.
Cooking in Sens 
Epic tour… thanks!
😀
I just love the gorgeous Easter eggs. And another great lamb recipe. I haven’t had tzatziki for quite awhile. Need to “dust” off that recipe!
Thank you Victoria. Tzatziki so perfect with lamb!
I think you hit the nail on the head – the best lamb comes fresh from a reputable butcher. New Zealand lamb is intended to be frozen and exported – Welsh lamb probably isn’t, so the frozen variety isn’t the best example.
The best any kind of meat comes fresh from a good butcher. No contest. But since we are unwilling to move to Wales or New Zealand, it’s New Zealand for us 🙂
This isn’t the right time of year for fresh lamb in the Northern hemisphere anyway – the lambs are born in winter/spring and are about the same size as Cecilia’s new arrivals. New Zealand lamb, on the other hand, is born 6 months before and just the right size for export, while we wait for the local ones to come along 😉
I wouldn’t want to eat C’s lambs, it’s like I know them 🙂
ah pop over, you and gorgeous daughter can stay in The Coupe, then you’ll eat them – especially once you see what THEY have been eating, I am sure the next best thing to New Zealand lamb is New Zealand lamb grown somewhere else!! I am looking forward to trying this recipe!! awful in’ it!! c
Thank you c 🙂
There must be Easter in the air because I’ve been craving lamb like nothing else! I think this has sealed my determination to roast some lamb next weekend. Looks delicious.
Thank you, I’ll watch for your recipe.
Those easter eggs are amazing.
It’s too bad that we didn’t have more time Connie.
You have to try some of our Irish lamb, if you get the chance. They take on very different flavours depending upon where they have been reared. Those very near the west coast get a lovely salty flavour while others end up with a subtle thyme note, if they have been grazed on such like.
Lovely photography of the market too.
Best,
Conor
Thank you Conor. I’ve been reading about Irish lamb and would love to try some. They might have some at Fresh Paradise 🙂
I would have enjoyed the lamb and then walked off the meal at the fair. It may have been a hectic day but it sounds nice.
Then poor Jade would miss her train 🙂
Ahhh Welsh lamb is simply the best!
A woman of Cymru, I suspect 🙂
Moi 😉
Mind you I did try the “famous” St Mont Michel Mutton the other week – totally delicious, but different.
I hope it wasn’t mutton, but tender baby lamb 🙂 That’s what I say about lamb from Wales, totally delicious but different. Still, better than even locally grown U.S. and French lamb.
Oh, the photos are so lovely that I can taste the lamb cooking:-)
Thank you Jean 🙂
I’d give that lamb a second chance, and a third, and a fourth. Very nice photos.
Thank you Greg.
Looks delicious! But goodness – Waiblingen!!! I was there years and years ago when I was 16. Thanks for sharing the pics.
It really is a small world.
Your lamb looks absolutely mouthwatering! A glass merlot or cab will be perfect with this. Delicious!
Thank you. Good choice that!
Excellent post… My mouth is watering for lamb thanks to the great photography! 😀
Thank you foodvixen.
The Germans do ‘do’ markets so well don’t they? Looks delicious and love the tzatziki side.
May I also throw in a suggestion for Scottish/Northumberland Black Faced Lamb if you ever come across it? Some excellent producers round my way and across the border.
I can just see myself finishing a tour of Ireland, Scotland, Britain and Wales, yearning to go home so that I don’t have to eat another bite of lamb 😀 Of course I’ll try it 🙂
I do have to admit that the German fair markets are far superior to those of France. But so far, the ordinary, weekly French markets of meats, cheeses, vegetables and fruits still have my heart.
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The fare at the fair looks so wonderful! Thanks so much for the wonderful pix. Your lamb looks FINE!
Thank you Tonette.