The main course, lamb in a honey glaze on giant couscous, was my version of something we ate at The Bull on Easter Saturday. I used shoulder of lamb as it lends itself to slow cooking. Before marinading it, I made slits in the underside of each joint and slipped in pieces of garlic. I made a simple marinade from honey, lemon juice and cumin, plonked the lamb on some sprigs of fresh rosemary in a Le Creuset casserole, and poured over the marinade. And forgot about it until 6pm, when it went into a hot oven for 2 hours. (Keep an eye on it, as the marinade tends to caramelise quickly.)
|Honey roast lamb with giant couscous|
|Not the Royal Wedding Cake!|
For pudding, we had Nigella's Lemon Polenta Cake, which I renamed Not The Royal Wedding Cake, simply served with a nice dollop of creme fraiche. Afterwards, I played some Liszt, not the best idea on 4 glasses of wine, but I doubt my guests noticed any of the muffed notes (surprisingly few, given the intake of alcohol!).
Merchant Gourmet Giant Couscous
Franz Liszt - Sonetto 123 del Petrarca