Paul's had a break between contracts, so the Easter weekend this year is the conclusion to a pretty restful few weeks. We had a chance to go to see friends, to see a movie, to get away for a few days to the Lake District, to sleep in and do some DIY. Nice.
And on Saturday we had friends over to lunch. Paul's volunteered us to cook at an event in the summer, and we're tentatively planning to do barbecued shoulder of lamb, so we thought this would be a good excuse to do a test run. Unfortunately the weather didn't play along at all. So I slathered the shoulder of lamb with wild garlic salsa verde, poured in some vegetable stock and wrapped it tightly in foil before baking it at 100C overnight. After about 13 hours I opened the foil and put it back in the oven to get a little colour before shredding it with a couple of forks, mixing it through the copious juices.
With it we had one of my new favourite things - the spinach and preserved lemon freekeh from On the Side, although I used a bunch of wild garlic leaves instead of cloves of garlic to add a seasonal twist. And to really amp up the fresh, herbal quality of the meal I also served Diana Henry's wonderful tomato and pomegranate salad with feta and soft herbs.
It was one of the best meals I have cooked in ages. And all doable ahead which made it very low effort. Low effort is definitely what you want for a low-key weekend.
1 comment:
low effort sounds good, as does the selections you prepared!!
Post a Comment