William’s Birthday Dinner

From Trevor Mead I had purchased a half-shoulder of lamb on the bone, into whose flesh and fat I made lots of tiny nicks to receive the spicy rub. Pestled vigorously smoked paprika and cinnamon and turmeric and garlic and toasted cumin seeds and black peppercorns then bound that with olive oil before pressing the mix into the meat. Into a very low oven (120oC) for around seven hours – imagine the fragrance! – and I served it with the heavenly juices spooned over the meat which really fell away from the bone, and jasmine rice with buttery leeks, and tiny capsicums baked with goats cheese and tomato, and a rocket salad and crusty bread. It was one of the most gorgeous things I had ever made! Afterwards, when we had briefly rested, I brought out warmed lemon almond cake sticky with passionfruit syrup and caramelised yoghurt cream. Both lamb and cake came out of my new Tamasin Day-Lewis Book entitled, appropriately, ‘Food You Can’t Say No To’. I plan to cook  much more out of it!

This entry was posted in Recent Posts. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *