Cooking Easter Lamb in a Work Zone

We’re a little more than a week into our kitchen work and it’s going really well. In fact, the kitchen really looks like a kitchen again and it feels good. Lots of the anxiousness from last week has melted away. Mostly because the sink finally showed up, but also because our stove got hooked up in time to roast my Easter leg of lamb. This was much more of a challenge than you might imagine. The stove was the only thing in the kitchen which was working. In fact, other than the unhooked-up dishwasher it was the only thing even in the kitchen! No counter, sink, cabinet. Very roomy. This didn’t deter me though.

Two sawhorses and and a nice wide plank from our old pantry made a work space for me to get everything together. Cheryl also put some cardboard sheets on top of the dishwasher for some extra ‘counter’ space. We really classed it up.

It wasn’t ideal but everything worked fine and the lamb turned out delicious as usual. One thing I did notice was I turned very minimalist on the prep and cooking. I think I was able to get away with using just one pot for the sauce, one roasting pan for the lamb, and two sheet pans to cook all of Easter dinner. Potatoes were roasted on parchment paper and I grilled the asparagus. Probably could have gotten away with grilling the lamb but the weather report was a little dodgy so I stuck with oven roasting.  As I like to say, it’s the cook who makes the kitchen, not the kitchen which makes the cook!

As for the kitchen progress…cabinets are in, sink is here, range hood is up. Only big things left are getting the counter measured and backsplash tiled. Of course there are a bunch of little things like putting the hardware on, shelves, etc. but regardless, looking good and I can see the light at the end of the tunnel!