My rhubarb looks in peak condition (I think you’ll agree?) and we’re going to do an old family favourite pud, but simplified. Follow Delia’s recipe but forget the pastry base, just put the filling in a pie dish, add the meringue and bake. This way it’s easier, lighter and no risk of Pastry “soggy-bottom” syndrome. The Gros Manseng goes really, really well with this. It’s a dessert wine you can actually drink a lot of because it’s not cloying.
For the main event we are going for roast lamb (or hogget, or mutton) and since we found the method below, we have never tried a different way to roast it. I really do urge you to give it a go. And Cimels Red is quite simply the perefct red wine to go with it
Roast Lamb and Potatoes – Serves 6
1 x 1.8kg shoulder of lamb (bone in)
6 garlic cloves, slivered
150g duck fat
2 large onions, sliced
700g potatoes (not too floury), peeled and thinly sliced
2 teaspoons chopped thyme
salt and freshly ground black pepper
Preheat the oven to 180c fan (conventional oven 200c/Gas Mark 6)
Season the lamb all over. Make little slits in the meat and insert the slivers of garlic. Heat 100g of the duck fat in a roasting tin and put in the lamb. Roast for 40 minutes, basting frequently with the fat in the tin.
Meanwhile, fry the onions in the remaining duck fat until golden brown.
Remove the roasting tin from the oven and lift out the lamb. Make a layer of half the potato slices over the base of the tin. Spread the onions on top, then make a second layer of potatoes. Add 100ml water and sprinkle thyme over the potatoes. Set the lamb on top.
Return to the oven and roast for 35 minutes until the potatoes are cooked, basting the meat and potatoes with the juices in the tin from time to time. Season to taste before serving……..yum!
