This is a recipe we’ve been wanting to try for awhile; it’s the first appearance of lamb at the cooking club! The recipe came via Rebekah’s friend Gian, and is Julia Moskin’s Spoon Lamb, available here: https://cooking.nytimes.com/recipes/9184-spoon-lamb?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1.
Rebekah is bigger on the inside, just like the Tardis. Haha.
The sauce was amazing - so rich but not heavy.
We also made “harmony quinoa” with toasted almonds and peas, as recommended by Gian.
Wendy demonstrates that the lamb was so tender that it could in fact be eaten with a spoon.
While it was braising, we snacked on a five-cheese tray (because you can never have too many different kinds of cheese), apple slices, and preserved plums from China.
For dessert, Wendy brought treats from her recent trip to Shanghai: red bean mooncake and sweet rice cake with osmanthus flour.