Tonight we made roast boneless leg of lamb, roasted asparagus with gruyere cheese, boiled fingerling potatoes with melted raclette cheese on the side and a tomato/avocado/bacon salad on butter lettuce.  Mom also made sweet potato and parsnip fries as a side because we had some left-over sweet potatoes and parsnips.  Our friend Wyeth helped out, especially with the marinade for the lamb, and he and his mom brought us delicious pastries for dessert from Eric Kayser (our favorites were the apple tarts and the chocolate eclairs).   The dinner was really good but Max thought the lamb was almost too sweet (it was very tender compared to, for example, lamb chops–melting in your mouth).  We also had to put it back in the oven because even though the meat thermometer said it was cooked, it seemed really rare when we cut into it.

Full Dinner

Butter lettuce (also known as Boston lettuce)

Tomato/avocado/bacon salad

Snapping asparagus stems.. cleaning fingerling potatoes

Asparagus–pre roasting

Roasted Asparagus

Lam Roast resting (with Halloween decorations:)