This roast lamb shoulder was so delicious and easy.
Buy a deboned lamb shoulder, open it out and spread the inside with chopped capers, dijon, anchovies, lemon, olive oil, garlic and parsley, roll it up, tie with string. Roast at 230C for 30 minutes until golden and crispy then reduce heat to 160C for 30 minutes per kilo. Rest for at least 15-20 minutes. Recipe from Hugh Fearnley Whittingstall’s River Cottage Meat book.
We had a stunning eggplant and pomegranate salad (recipe from Plenty by Yotam Ottolenghi) which went perfectly with the lamb.
Place eggplant over bbq or gas flame until charred, drain over colander, scrape flesh and mix with tahini, lemon, garlic, pomegranate molasses, parsley and a little water. Top with fresh pomegranate seeds.
My favourite comfort food – rabbit and pasta. The ragu is from Stephanie Alexander, it’s her ‘hare pasta sauce’ but made with rabbit.
The pasta is saffron linguine from Marrickville markets. Parsley, thyme and bay from the garden. The wine to deglaze the pan and relax the chef is a McLeish Estate cabernet sauvignon/merlot.
I went to an ethical foie gras dinner a few years ago when a colleague of mine couldn’t go. Edouard de Souza’s ethical foie gras was delicious, although it seemed to me to be a completely different product, more meaty and livery, and less buttery.
Anyway, listen to what Dan has to say, I think you’ll enjoy it.