Sweet and Sour Lamb

Table all set for dinner.

When I first made this dish I thought it would be a good "do ahead" dish for entertaining. Today was the day to try it out, and as it was for entertaining those I love, I chose to use a boned leg of lamb, the dish was really well received, but in all honesty was it twice as good (reflecting the doubling of the cost), as the first time using lamb shoulder chops? I really don't think so. The presentation of the dish isn't spectacular, it is after all a casserole and its charm is in its complex flavours, so if it turns into an oft used recipe I wouldn't hesitate to use shoulder chops or a boned shoulder of lamb.

A basket of assorted fresh rolls to soak up the juices.












The side dishes were steamed tiny cocktail potatoes tossed in olive oil and parsley, Peas, and Glazed Root Vegetables including parsnips. Now parsnips have unpleasant childhood memories of nasty woody things that had to be eaten and Sis (one of the dinner party) flatly refused to have one touch her plate, fair enough as I was a bit nervous myself. However we were all very pleasantly surprised, with Sis relenting and trying a piece.

Glazed Root Vegetables Serves 4
1 bunch of dutch carrots, peeled and tops trimmed back to aprox. 1 1/2 inches, or 3 - 4 cm.
8 Shallots, trimmed close to the root and peeled
2 baby or young parsnips, peeled and halved lengthwise
1 medium sized beetroot, steamed until tender, skin slipped off and when cooled, cut into quarters
1 1/2 - 2 cups, approx. stock or water. The stock gives a richer flavour.
a knob of butter, approx 1 Tablespoon
pinch of salt.

Select a pan or baking dish that will hold all the vegetables in a single layer without crowding. Add the stock and knob of butter, heat slowly until butter has melted into stock, add vegetables except beetroot, sprinkle with salt and place in oven until just done, there should be just a little syrupy stock left, add more stock as vegetables cook if necessary. When just done turn off heat and leave to cool in oven. This can be done several hours in advance.
To serve, place pan on stove top and reheat, turning the vegetables in the glaze until heated through, about 5 mins. transfer to shallow serving dish, add quartered beetroot to pan and turn in glaze until heated through, add to other vegetables in server.

We finished off the meal with a lovely Apple Crumble, made by Sis, Yum. Very fond of Apple Crumble. We had it with cream and Ice-cream which was served in its own little dish. Another do-ahead tip