As you know, youngest is back from Uni for a week. The one meal he has truly missed is a ‘proper’ roast dinner. So Hubby, myself, youngest, darling daughter and her boyfriend all for a yummy meal.
I gave him the choice of meat and he chose Lamb, so we start with a leg of English Lamb, studded with Rosemary from the garden, and slices of juicy garlic which will flavour the meat wonderfully, a glass of red wine and a glass of water in the base of the oven tray. Started with a layer of foil over the oven tray at 160 for an hour, then foil off for another hour to brown.
I start with the Yorkshire pudding batter, 4 eggs, a cup of plain flour, enough ice cold water to make into double cream consistency and a sprinkle of salt and pepper – leave to rest for at least an hour, overnight if possible – a teaspoon of oil in each ‘hole’ of the tin, then into a preheated oven at 200 for 10-15 minutes till very hot, then a quick whisk of the batter and pour into the tin and into the oven for 30-40 minutes till huge and golden – traditionally for roast beef, but come on – I’d eat them with my cornflakes if I could get away with it 😝
Parboil peeled and cut potatoes in salted water for 5 minutes at a rolling boil, then drain and ‘shake’ till the edges are roughed up, leave the lid off and let the potatoes ‘dry out’ – I have used the Thermomix. Heat some oil in an oven tray at 200, then carefully put the parboiled drained potatoes into the hot oil and toss to cover everything – I am doing the same with parsnips, not traditional with lamb, normally served with beef, but we love them.
I am making cauliflower cheese too, I won’t repeat the recipe, I,ve done it a few times and don’t want to bore people 😉 Here,s the link Sunday cooking catch-up
I am steaming carrots and Savoy cabbage (I use the Thermomix) – use the lamb juices for the gravy and serve..
Brownies and ice cream for pud for those who can fit it in ….