Today Daddy was home after a week away and Bert’s big brother and sister came to see him. He celebrated by not taking an afternoon nap.
For the lamb
I shoulder of lamb
1/2 a teaspoon of ground cinnamon
1 teaspoon of ground coriander
1/2 a teaspoon of ground cumin
1 teaspoon of zaa’tar
2 cloves of garlic, crushed
Good glug or two of sunflower oil or a similar light oil
For the tomatoey broad beans
About 250g broad beans (I had a third of a bag of frozen ones)
About 1/2 a tin of tomatoes
Leaves from 2 springs of rosemary, finely chopped
Good handful of parmesan
For the crushed new potatoes
About 500g new potatoes
Really good glug or two of olive oil
Salt and pepper
For the orange berries
One punnet of strawberries
One punnet of raspberries
Zest of half an orange, finely grated
Juice of half an orange
Get the meat to room temperature then combine the spices and garlic with enough oil to make a thin paste. Rub the aromatic oil all over the meat, top and bottom, and then pop it in a roasting tray in a hot oven (about 220 degrees) for 20 minutes, before transferring to a cool oven for about seven hours. I used the simmering oven of the Aga, which I think is the equivalent of 120 degrees.
Meanwhile, your baby can laugh like a drain at a bouncing ball, at a dog jumping for a bouncing ball, at a dog looking like it’s nodding if you bounce a ball next to it, at a dog chewing a bouncy ball, at a dog not wanting to stop chewing a bouncy ball… the seven hours will fly by. At the end of its cooking time the lamb will just fall off the bone. Its tenderness is great for those of us with no molars, but to be honest no-one complained.
Simmer the broad beans till cooked through – about five minutes. Then add to the tomatoes with the rosemary and a little bit of olive oil. You could add a couple of chopped anchovies at this point, but I live with anchovy deniers. Simmer slowly for ten minutes or so then stir the grated parmesan through.
Cook the potatoes, whole and unpeeled, in salted water till tender then roughly mash with the olive oil and season. The oil is acting like the butter in normal mash here, so don’t be stingey with it.
Grate the zest over the berries and then squeeze the orange juice over. This is so simple but absolutely delicious.
We had our main course with roast carrots and salad. Bert ate loads. His little pot belly really isn’t so little at the moment.