SUCH A SOFA DINNER
Left over roast lamb and stock gravy, carrots, onions and potatoes from the garden, splash of red wine, cooked long and slow, my true comfort dish eaten in front of the TV on the sofa in my pyjamas...
1 onion finely chopped
2 carrots finely diced
6 potatoes King Edward or wilja
milk and butter
Left over roast leg lamb
Left over roast stock gravy
glass red wine
dash Worcestershire sauce
Parmesan grated
salt and pepper
LEFT OVER STOCK
Take all the left over trimmings from the roast, add to a stock pan with the lamb leg bone with a onion, carrot, leek, bay leaf, celery and black peppercorns. Add approx 1 litre water and simmer gently for 30 minutes in a pressure cooker, strain and season to taste.
Finely dice the left over lamb and gently pan fry in ooil with the onions and carrots for approx 20 minutes until the carrots are soft, add any left over gravy and/or stock juices from the roast lamb bones, red wine and Worcestershire's sauce, only add enough liquid to simmer to reduce the consistency to a medium thick gravy, season to taste. Put into a baking dish.
FABULOUS MASH
Boil the potatoes in their skins till soft, drain and leave in a sieve to cool down. The skins will rub off, push the potatoes through a ricer into a pan of warm milk and melted butter (lots of butter) and season well. Pile on top of the lamb, grate some parmesan on top of the mash and dot some cold butter on top and bake in a moderate oven 180 degrees for approx 45 minutes until golden and crispy with some of the meat juices oozing up out and over the edge of the bake. Enjoy.
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