Cooking With Richard

So this is interesting: I made a lamb shoulder, cooked for 4 hours and because I had some sweet potatoes I made a sweet potato mash to go with it. Really great combination — similar in concept to the tagine.

The mash (in orange) was done just like for regular perfect mash — in the skins for about 45 minutes. I used a little butter, salt and pepper, but no milk.

This entry was posted on Friday, March 23rd, 2007 at 11:18 pm and is filed under food, photos. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.