It's Friday, and on the end of a short week, it has definitely rolled around quickly! But we're not complaining - we're dreaming up a feast to cook and share with our friends tonight, a lovely way to welcome in the weekend. On the menu? Petite Kitchen's Rosemary and Red Wine Roast Lamb.
In Eleanor's words: "This beautiful piece of organic lamb shoulder is placed on a bed of savoy cabbage, leeks, lentils, garlic and a handful of sweet dark prunes. I have poured homemade stock and a little red wine in and amongst the vegetables to give a wonderful depth of flavor. Sprinkled with a generous handful of rosemary. It smells incredible."
We can almost smell it from here. If you're thinking of doing the same, you will need:
one organic lamb shoulder
a handful of chopped savoy cabbage
a handful of chopped leeks
a handful of prunes
a dash of red wine, (pour yourself a glass from your La Rochere Lyon carafe while you're at it)
some chopped root vegetables of your choice
fresh rosemary sprigs
You can get more of Petite Kitchen's goodness from inside her brand new Petite Kitchen 2014 Calendar, available at Tessuti now. A perfect Christmas gift for the foodie of your household.
Have a lovely weekend everyone!