Very pleased with my dinner, roasted leg of lamb to barely medium, roasted potatoes, salad of tomatoes, red onion, garlic, olive oil, balsamic, lots of salt and some pepper, bread dipped in the dressing. Key was to marinate salad for a few hours to let juices come out of the tomatoes.
However, I now have quite a lot of lamb that will be cold, and that just does not appeal. What to do? Am thinking some kind of Armenian flat bread with a yogurt dip, maybe warm the lamb? Other ideas?