My sister made reservations for next week and left me no choice but to make a lamb dish. Since I also love lamb, I am going to make a slow-cooked lamb roast. I’ll first slow-cook the lamb roast au-bain-marie in the oven for 6-8 hours at 90C and grill it before serving it to the guests. That way, all the juices and aromas are sealed inside and I can easily make a delicious sauce using the lamb juices and red wine… checkout my preliminary menu.
For desert I’ll make a sorbet ice coupe, which combines desert with another hobby of mine: cocktails. Adding sorbet ice cream with fresh fruit and liquors is something that comes naturally to me.