Sunday Roast Season Is Here

“Now Autumn’s fire burns slowly along the woods and day by day the dead leaves fall and melt” 

As soon as the first chilly weekend arrives here on the coast – usually after the Equinox – I declare Roast Season at the Manor.  The Slow Cooker is pulled from the pantry shelf and takes it’s place in the kitchen from now until Spring.

Sunday Roast is a tradition I started at our home years ago, inspired by some of the UK Youtubers I follow. Some day I’ll pop into a real British pub somewhere in the Coltswolds for a Sunday Roast. For now, I’ll settle with my very own, cooked at home, and without tooting my own horn too loudly, I have to say, I’ve perfected it to a tee, Toot toot!


It’s a grey day. From the kitchen I can see dark clouds inching their way toward us from the West. More rain it seems. After breakfast, my husband and I ventured out to Spirit Halloween to find costumes for the upcoming festivities. We now have an entire trunk of costumes from Halloween’s past. We love to find a good party and dress up for a night of mischief.


I had the Lamb roast in the slow cooker before our costume shop and it will roast for 8 hours so this freed up my day to conquer the Autumn/Winter closet haul. It’s a big chore I take on twice a year but all the Summer season clothing that will not be worn in the colder months is stored and out come the sweaters, cardigans, wool skirts, boots and blazers.


I take advantage to pull any clothes that will be donated at this time and managed to fill a large bag which I drove down to the Big Brother Donation Bin in the afternoon.


As I mentioned, the Leg of Lamb has been in the slow cooker since the morning. It’s now 4:30 pm so I’ll soon get to work on the rest of my menu for tonight’s roast and, because I’ve chosen some different sides than my usual Yorkshire Puddings and Garlic mash, I’ll be sharing the recipes. Happy cooking!.

Sunday Lamb Roast

The Menu:

Slow Cooker Leg of Lamb

Cauliflower Cheese

Maple Marinated Carrots 

British Style Roasted Potatoes

Slow Cooker Leg of Lamb

Ingredients

  • 1 large onion , quartered
  • 3 carrots chopped into large chunks
  • 1 large Leek sliced into thick coins
  • 4 smashed garlic cloves
  • 1 kg (2.3 pounds) leg of lamb
  • Salt and pepper
  • 1 beef stock cube , crumbled
  • Two rosemary sprigs
  • ½ cup of red wine (replace beef stock if preferred)

For the gravy

  • Stock from the slow cooker 
  • 1 tbsp cornflour diluted in 2 tbsp cold water or flour
  • you can add a sachet of brown gravy (+ water) if you need extra gravy 

Instructions

  • Create a trivet by adding the carrots, onion, leek and garlic to the bottom of the slow cooker  then place the lamb on top of the vegetables. Season generously with salt and pepper and add the rosemary sprigs.
  • Crumble a beef stock cube over the lamb.
  • Pour in the wine or stock, cover and cook on LOW for 8 hours.  At the end of the cooking time the lamb should be perfectly tender if pierced with the knife.If not, it may need longer but mine was ready at the 8 hours mark. Transfer the lamb to a platter and tent loosely with foil.
  • Strain the pan juices from the slow cooker into a medium pot and discard the vegetables.
  •  Add the cornflour slurry (or flour) and the gravy sachet (if needed) and bring to a simmer. Cook until the gravy is slightly reduced and thickened. Taste and add salt if needed.
  • Use two forks to pull the lamb off the bone and shred it.  Serve with the gravy. 

Cauliflower Cheese

Ingredients

  • 1 Large Cauliflower
  • ½ stick of Butter
  • 4 Tbsp All purpose Flour
  • 2 cups Milk
  • A pinch of nutmeg
  • 1 teaspoon Dijon or Grainy Mustard
  • 1 cup Strong Mature Cheddar (or Gruyere) grated
  • ½ cup Panko Breadcrumbs 

Instructions

  • Remove the base and outer leaves from the cauliflower, break into florets and wash. 
  • Place the florets into a pan of boiling water and boil for approximately 5 mins, until tender. 
  • Drain the cauliflower in a colander and set it aside. 
  • Meanwhile, make your sauce.- Melt butter in a saucepan and add the flour to form a roux, whisk continuously then start adding the milk. Keep stirring/whisking continuously between each pour. Stir out any lumps before adding more milk. Continue adding the milk little by little until all the milk is incorporated and the sauce is thick.
  • Take off the heat and stir in the mustard a pinch of nutmeg and three-quarters of the cheese (reserving the rest for the topping.). 
  • Place the cauliflower florets in a baking dish. 
  • Pour the cheese sauce over the cauliflower and gently mix to ensure all the florets are covered
  • Top with the panko breadcrumbs and remaining cheese. Broil (grill) until the top is browned and bubbly, about 3-5 minutes.

British Style Roasted Potatoes

Ingredients

2 1/2 lb Yukon Golden or Russet Potatoes peeled and quartered

1 tsp Pepper

1 tsp Salt

1/4 – 1/2 cup of high smoke Oil like avocado or coconut1 cooking pan large enough to hold the potatoes with space in between them

Instructions

  1. Preheat the oven to 425.  
  2. Place a pot of hot water on the stove and bring to a boil. When the water starts to boil add the oil to the cooking pan and place in the oven to heat up.
  3. Add ½ teaspoon of salt to the water. Add the potatoes and parboil for 10 minutes.
  4. Once the potatoes have parboiled, drain them into a colander and give them a bit of a shake in the colander to rough them up a bit. 

If your oven is still preheating just let the potatoes rest until your oven has reached the proper temperature then…

Carefully take the hot pan out of the oven and add the potatoes, place in a single layer, giving them plenty of room to not touch each other, and be careful not to splash the oil. Roast for 15 minutes then carefully flip the potatoes, let cook another 15 then rotate again, let cook another 15 and rotate again, after another 15 minutes the potatoes should be quite golden brown and have thick roasted skin. Pull them out of the oven and allow them to cool for five minutes before serving. Season with additional salt and pepper to taste.

    Maple Marinated Carrots 

    Ingredients

    4 large carrots peeled then sliced in half then in half lengthwise 

    1 Tblsp Maple Syrup

    1 Tblsp fresh Thyme leaves

    1 tsp dijon or grainy mustard

    1 Tblsp butter

    Sal and pepper

    Instructions

    Place the carrots in the baking dish you will be using and marinate them for about 1 hour before roasting in the maple syrup, mustard, thyme and butter.  Sprinkle with salt and pepper.

    Bake in the oven at 425 C for 15-20 minutes or until tender.  

    “Autumn, much like spring is a season of stark transition taking us from the vibrant bounty of Summer back into the barren cold of Winter”.

    Thank you, always for joining me. I hope your Autumn is cozy and warm.

    Until next time.

    Love,

    Jennifer

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