Wednesday, September 7, 2011

Lamb shoulder

Saturday, 3rd September
Bit of an emergency meal as we had not done any shopping. Fortunately the piece of lamb shoulder was in the freezer. This really needed 4 hours of slow cooking, but I left it too late so it only got two hours in a casserole with some wine, herbs, garlic and shallots. As a result not quite as tender as it could have been, but still good.
The shallots and sauce made quite a nice gravy.
To go with it aubergine and potatoes grown on my balcony! I put one small, sprouting spud in a plastic carrier bag of dirt in the spring, and it did nothing for months. Then suddenly lots of leaves and shoots came out and, when they had gone, I found enough little potatoes in there for about 3 of 4 portions. Not exactly self-sufficiency, but fun and delicious.

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