Last night Rudy and I had the Round Knights over for a long overdue Dinner Club meet. Merv was very kind to help me get the lovely lamb shoulder we roasted for the main course, and boy it was a great dinner with awesome company. The menu last night:
Slow-Roasted Lamb Shoulder with Potato and Carrot Mash | Parker House Rolls | Couscous Salad with Cucumber, Red Onions and Herbs | Banana and Cinnamon Tea Bread
I’ve concluded that the best way to cook lamb is by slow roasting. Nothing beats juicy, tender meat falling of the bone. Moar, pweash!
Based on the recipe by Jamie Oliver.Read More