Cooking | Sunday Roast

Description

Main Courses:

• Slow-Braised Rosemary & Garlic Lamb Shoulder: Tender lamb shoulder, slow-braised until fall-off-the-bone succulent, infused with fragrant rosemary and garlic. Served in its own rich, savory braising jus.
• Pan-Seared Rosemary & Garlic Tofu Steaks: Thick slices of firm tofu marinated in olive oil, fresh rosemary, garlic, and a splash of soy sauce, pan-seared until golden brown. Served with a savory mushroom gravy.

Side Dishes:

• Golden Roast Potatoes: Crispy on the outside, fluffy on the inside potatoes, roasted with garlic and rosemary.
• Honey-Glazed Carrots: Sweet and tender carrots lightly glazed with honey and a knob of butter.
• Roasted Cauliflower with Parmesan & Thyme: Florets of cauliflower roasted until tender-crisp, then tossed with grated Parmesan cheese and fresh thyme.
• Classic Yorkshire Puddings: Light, airy, and golden Yorkshire puddings, perfect for soaking up gravy.

Accompaniments:

• Mint Sauce (for lamb)
• Cranberry Sauce (optional, for tofu)
• Dijon Mustard
• Gravy Boats (one for lamb gravy, one for mushroom gravy)

Suggested English Wine Pairings:

• For the Lamb:
  • English Pinot Noir: Many English vineyards are producing excellent Pinot Noirs that are lighter in body than their Burgundian counterparts but still offer lovely red fruit notes and a subtle earthiness that will complement the lamb beautifully. Look for producers from Kent, Sussex, or Hampshire.
  • English Rosé (Pinot Noir based): A more robust, dry English Rosé made from Pinot Noir can also be a surprisingly good match for lamb, especially if it’s served a little lighter.
• For the Tofu:
  • English Bacchus: This aromatic white grape is a signature of English winemaking, offering vibrant acidity and notes of elderflower, nettle, and citrus. Its freshness would cut through the richness of the tofu and gravy.
  • English Chardonnay (un-oaked or lightly oaked): A crisp, un-oaked or subtly oaked English Chardonnay would provide a good balance to the savory tofu, with notes of apple and stone fruit.

Dessert:

• Sticky Toffee Pudding with Vanilla Bean Ice Cream or Custard: A rich, moist date sponge cake drenched in a warm, buttery toffee sauce. Indulgent and utterly satisfying!

Price:

40 Eur per Person