Bursting with Flavour

 


On Tuesday I braised a lamb shoulder at a low temp. (350f) in red wine and water.  After a couple of hours I added a couple of quartered white potatoes, and a bit later with mushrooms

Cooking done I set everything aside overnight, including the fluids

I plated this for lunch today and heated it in the oven. The gravy was made from the reserved fluids (with Bisto brand gravy granules)..  The corn came from a can.

Oh what a glorious lunch today (2nd August). It  was suffused with a rich mélange of lamb/rosemary/garlic/gravy flavours.

But dearie, dearie me -  I forgot the mint sauce.


Thursday's lunch will be the same ( avec mint sauce).


AND GLORY BE!  I have enough leftover and cooked lamb shoulder in my freezer to make Lamb and Barley soup; and Shepherds' Pie. Watch this space.



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