Angela has been working hard lately – her ‘day job’ is owning a soft furnishing business (see AngelaAdamsSoftFurnishings.co.uk). Her current project involves transforming an old night club into an elegant wedding venue, by means of a tented ceiling – a huge undertaking. There has been much burning of the midnight oil.
I decided to give her a treat on Friday – a lovely slow braised lamb shoulder with red cabbage and a velvety Rioja. I braised the lamb shoulder at a low temperature, cooking the cabbage at the same time. The lamb was falling apart and the red cabbage had that spicy, sweet/sour taste that goes so well with winter faire.
For me, roast potatoes are the perfect choice for a flavoursome winter dish. I was lucky enough to pick up some Mayan Gold potatoes at our local supermarket. Cooked in goose fat, they were crispy and tasty with delightfully light fluffy centres. To complete the dish we steamed a few broccoli florets – just for a few minutes to keep them tasty and crunchy.
Angela loved it. A very well deserved treat to finish a hard-working week.
I’ve added it to our recipes list. See Lamb in Winter.Share with