It's a chilly grey day today - the ideal day for slow roast shoulder of lamb methinks... lamb, rosemary, garlic, red wine left to pootle slowly in a low oven for about 6 hours until the lamb falls off the bone. With that I think I shall steam some celeriac with some whole cloves of garlic until absolutely tender and then whizz in the Magimix with a dash of double cream to make a gorgeous puree. I will also do cauliflower, leeks and greens as well as roasties for those that do, along with some Yorkshires for the same people :) Rice pudding has also been requested and it is hardly difficult to chuck one in the oven while the lamb is cooking. Perfect food for the first of the dark nights to come.
Can someone please explain to Lily, my cairn terrier, that stealing carrots and cauliflower from the shopping bags to eat behind the sofa is not how dogs are supposed to behave. Worse still is that she's convinced Obi (not the brightest Spinone in the world) that this is the tastiest thing ever so now he does it too.
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