Finally there’s a chill in the air and even a touch of frost on the ground! Autumn weekends for me mean roast dinners and especially roast lamb. Of course, mint goes perfectly with lamb, as does anything a little sweet, and this slow roasted lamb shoulder with a sticky mint glaze – a little twist on my slow roasted lamb in sloe gin – uses mint jelly to create a delicious, sticky coating to make sweet, meltingly soft, falling-apart, no carving required, slow roasted lamb. Look out for jars labelled apple and mint jelly or just mint jelly (not mint sauce) in the supermarket. You can make your own (my Mum would be the expert here – I’ll have to ask her) but it involves straining, and frankly I feel life’s a bit short to tackle anything that involves muslin on a weekend. For the potatoes, use a whole bulb of garlic and just press on it gently with the heel of your hand to separate the cloves. Discard the very papery bits but don’t bother peeling them. I like to use large baking potatoes for my roasties. Allow one per person plus a couple of extra if you’re big eaters like my fellas.
One of the nice things about turning the corner into autumn again is that I feel justified in reintroducing the Sunday roast. We absolutely adore lamb and I’m really chuffed that the chaps at Welsh lamb have asked me to be one of their ‘Llambassadors‘ (I know, right? Love it). While I don’t feel that it’s quite cold enough yet to indulge in the whole roast lamb/roast potatoes/gravy/piles of veg thing, one of our favourite ways to cook lamb is long and slow, until it basically just falls apart into soft melty chunks. This recipe features a slow roasted shoulder of Welsh lamb with mint chimichurri and pickled plums all of which are perfect for stuffing into soft flour tortillas.
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