Sunday Night - Time to Get Back to Basics

Written by
Vintage Cellars
February 19, 2018
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There's nothing quite like the smell of a warm and comforting roast to bring family and friends together. Whether for lunch or dinner or a special occasion, nothing beats the perfect marriage of food and wine with the ones you love.

Roast Lamb Shoulder with rich gravy and creamy mash

Serves 4–6

INGREDIENTS

2kg lamb shoulder, bone in
1 tablespoon fresh chopped rosemary
3 garlic cloves, crushed
1 1/2 tablespoons extra virgin olive oil
2 cups frozen peas, cooked, to serve

MASH

500g golden delight potatoes, peeled, cut into 2cm pieces
50g butter, chopped
1/4 cup milk

GRAVY

1/4 cup plain flour
1 cup chicken stock
1/2 cup wine, whatever is at hand

METHOD

Preheat fan-forced oven to 190C. Pat lamb dry with paper towel. Combine rosemary, garlic and oil, and season with salt & pepper. Vigorously rub mixture all over lamb.

Pop lamb in roasting pan and cover tightly with foil or a tight-fitting lid. Roast for 2 hours, 30 minutes, or until meat can be gently removed from the bone. Remove covering and roast for a further 15 minutes to brown the skin.

To make mash, bring a large saucepan of water to the boil then add potato. Cook for 8-10 minutes or until very soft, drain well and then return potato to pan to mash with butter and milk. Mash or puree until smooth, adding extra milk if needed. Season with salt & pepper and cover to keep warm.

Transfer lamb to serving plate and cover with foil to rest for 15 minutes before serving.

To make gravy, use roasting pan juices. Place pan on stovetop on medium heat and deglaze with wine, then add flour, stirring constantly until mixture bubbles. Gradually add stock and water, ensuring any sticky bits are scrapped off and combined into gravy. Increase heat and whisk until gravy thickens, adding salt & pepper as desired. Serve lamb with mash, peas and gravy.

Deconstructed Tiramisu

Serves 2.

INGREDIENTS

2 tablespoons ground coffee
1 tablespoon caster (superfine) sugar
2 tablespoons coffee liqueur
1/4 cup (60g) mascarpone
1/4 cup (60ml) singe (pouring) cream
2 teaspoons icing (confectioner’s) sugar, sifted
teaspoon vanilla extract
6 small sponge finger biscuits

METHOD

Warm espresso and sugar in a saucepan over low heat, stirring until the sugar dissolves. Simmer gently for 1 minute, then remove from heat, add liqueur and place in the fridge to chill.

Combine the mascarpone, cream, icing sugar and vanilla in a bowl, then whisk until soft peaks appear.

To serve, place 3 biscuits each into 2 separate glasses, spoon over the mascarpone mixture, and pour half the coffee mixture over each serving.