Sunday, 9 February 2014



What a stormy night!  Yes, yes, yet another one, I hear you say…..our windy, wet weather is just relentless…..last night was particularly spectacular up here on our little hill, with thunder and lightning thrown in for added drama!
My heart goes out to everyone around the country, especially in the West, whose homes and businesses have been devastated by flooding….it makes life's little issues seem really very unimportant.  I wish them strength at these times, to overcome the mess and devastation, and pray that life gets back to normal as quickly as possible over the coming months.

This morning has been brighter but very windy still, and my husband who is made of sterner stuff than me, has been out in the garden working as he tends to be like a 'caged lion' if inside for too long and unable to get on with his garden projects. I am a little bit of a 'fair weather gardener' I'm afraid and have chosen to admire his stoicism and hard work through the window of my nice warm kitchen today!  I have a good excuse as our three children are driving down from London this afternoon to have Sunday supper with us, which is always such a treat, and I have cooking to do!

On the menu is a gorgeous looking slow cooked Persian shoulder of lamb recipe, with a pomegranate salad, curtesy of 'BBC Good Food'.  It will cook slowly in the Aga all afternoon, and fingers crossed it will be as delicious as it sounds and looks from the picture!



For the lamb:

4 tbsp pomegranate molasses
1 tsp ground cumin
juice of 1 lemon
1 tbsp olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6 kg, lightly scored

For the salad:

seeds of 2 pomegranates
handful flat-leaf parsley leaves
100 g bag watercress
1 small red onion, finely diced
1 tbsp olive oil
flatbreads to serve

Heat oven to 160C/140C fan/gas 3.  In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.  Scatter the onion over a casserole dish or a deep roasting tin.  Place the lamb on top of the onions.  Pour the glaze over the lamb.  Rinse the bowl out with about 200 ml water, then pour it around the lamb.  Cover the dish with a lid or the tin with a large piece of foil.  Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour.  When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.

Just before serving, gently toss all the salad ingredients together.  Serve the lamb with its sauce, the salad and some warmed flatbreads.

Bon appétit!


Wishing you a very happy Sunday, wherever you are and whatever you have planned!

Sophia xx

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