"sf" > wrote in message
...
> On Tue, 15 Oct 2013 16:29:20 +0100, "Ophelia" >
> wrote:
>
>>
>> "James Silverton" > wrote in message
>> ...
>> > On 10/15/2013 8:25 AM, Ophelia wrote:
>> >> What's everyone cooking today? I have lamb slices marinating in mint,
>> >> garlic and red wine. What to serve with it ...?
>> >>
>> > Sounds good! An OT question perhaps but how will you cook the lamb?
>>
>> That isn't OT) I brown the slices then remove them. I throw onions
>> and
>> garlic into the pan, when they are brown I add stock* and the marinade .
>> I
>> replace the lamb and cook it very slowly (hardly a bubble) till tender.
>> It
>> doesn't take long.
>>
>> Remove the lamb, keep warm and add a spoonful or so of my thickener** to
>> the stock and extra mint if it needs it. I allow it to cook out and serve
>> the sauce with the lamb.
>>
>>
>> * I use whatever stock I have, today it was beef.
>>
>> ** (I keep a mix of 20g butter and 40g flour in the fridge)
>
> You wanted to know what to serve with the lamb... mashed potatoes
> would soak up all that sauce, but couscous is easy and delicious. My
> favorite type is Israeli. Maybe with Steve F's spinach sautéed with
> garlic as a vegetable?

I went with the mashed potato)

> Alternatively, you could try Cauliflower and Potatoes: "Aloo Gobi"
> http://www.foodnetwork.com/recipes/a...ipe/index.html
> The recipe calls for a hot chili pepper, but there's no reason to use
> it other than for heat. You don't like heat, so leave it out.

I steamed cauli and prepared it his favourite way. I fry some onions, garlic
and red pepper (bell) add a little balsamic vinegar and pour over the cooked
cauli I also cooked green beans and it was all very good


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