Book of Days Tales

The World Day of Remembrance for Road Traffic Victims takes place on the third Sunday in November every year. In 1993, the first day of remembrance was organized by Brigitte Chaudhry, Founder of RoadPeace. In 1995 the General Assembly of European Federation of Road Traffic Victims (FEVR) added its support and by 1998 the event was being held in a number of countries including Argentina, Australia, Israel, South Africa, and Trinidad in addition to the United Kingdom. The World Health Organization added its support in 2003 and in 2005 the United Nations General Assembly invited all nations to observe the day ‘as the appropriate acknowledgment of victims of road traffic crashes and their families’.

In 2007 events were held in 18 countries; it was marked by candlelight parades in Israel, a multi-faith gathering in Australia, theater performances in Mexico, and a seminar in Japan.

In 2008 events were held in 28 countries including Belgium, Croatia, France, Greece, India, Ireland, Italy, Japan, Luxembourg, Mexico, The Netherlands, Philippines, Poland, Portugal, Slovenia, South Africa, Spain, Switzerland, Uganda, UK and USA.

Because today is Sunday, and the UK is the founder of the day’s commemoration I am inclined towards a Sunday roast. Most traditional in the UK is roast beef and Yorkshire pudding (with roast potatoes and gravy), but Australia is also represented here and growing up in Australia we always had roast lamb for Sunday dinner. That’s where I am heading.

Start with a lamb leg or shoulder – bone in – at about 5 lbs uncooked weight. Take a head of garlic and break off 5 or 6 whole cloves. Peel and slice the garlic and then start poking holes in the fat covering the leg all the way around and push a sliver of garlic into each hole. Make sure you completely cover the leg with garlic slivers about 1 inch apart.

Preheat your oven to its hottest temperature. Mine is 250º C but yours may go to about 500º F. The hotter the better.  Back in medieval times when lamb was spit roasted, or when roasted in a baker’s oven, the temperatures would be at least 500º F in the back. You want the meat to have a little pinkness when served, so I usually roast a leg for around 20 minutes per pound. I eyeball my roasts but if you rely on a meat thermometer then cook until the internal temp is 120º F/ 58º C. So, a 5 lb roast should be ready in about 100 minutes, give or take, That is adequate time to roast some veggies in the pan with the lamb. Potatoes are a must, but other roots, such as parsnips, are also good.  I also add an onion and some leeks to the roasting pan, but they need much less time to cook and caramelize – 30 minutes is usually adequate.

Remove the lamb from the oven when cooked, place on a heated platter, and cover with a foil tent. Let it rest for about 15 minutes, and prepare a gravy meanwhile. Make a roux with the pan drippings and an equal amount of flour in a deep skillet. Add a rich stock and cook it to thicken along with some chopped rosemary and garlic plus black pepper (and salt if you use it – I don’t). Slice the lamb at the table and serve it with the roast veggies and some mint sauce along with the gravy.