Tom: Wow. I love it when lamb goes all gooey and burnt on the outside like this. Just the way I like it! What did you have to do it?
Kirstin: Apart from cook it for four hours? I had to stuff it with all sorts of goodies.
Tom: But what goes on the outside?
Kirstin: Nothing. You just baste it in wine while it cooks. I think it made a huge amount of difference. I’ve never done lamb this way before.
Oli: What were these goodies?
Kirstin: Anchovies, rosemary, garlic and lemon zest, which you make into packets and stuff into the lamb.
Tom: The gravy is fantastic, too. And the aubergines.
Kirstin: I’m always a sucker for aubergines.
Oli: I think the aubergines go with the lamb rather better than the potato dauphinoise does.
Tom: Yes, the aubergines are a more hearty taste, like the lamb.
Kirstin: I think I should have seasoned the potatoes a bit more. For dessert I had to choose a non-diary, non-gluten recipe and these baked apples seemed to fit the bill!
Nancy: The meringue topping is sensational.
Tom: This is very nice, but it’s rather large.
Kirstin: Don’t feel you have to eat it all.
Oli: It’s not too large at all!