Christmas in England and Roast Lamb with Mint Sauce

Sep 2

A Pub Lunch? Yes, Please!

After shopping Lacock, England, the Carpenter Arms, ready for Christmas, offered us a warm and friendly pub lunch. Soups, stews, and meat pies chased the chill and satisfied the tummy.

I took a deep inhale of the scent that was a midday English mist and fingered the floral-inspired bookmark in my hand. It was a deluge of muted pinks, blues, and purples, a gift from an artist’s heart, crafted by hand. All the other items on offer were created by local talent as well. Some would consider this tiny shop far too narrow and cramped to be successful. Three people plus the shop clerk nearly filled this humble place.

I was Christmas shopping in the village of Lacock, Wiltshire, England.

“Christmas in England is a calmer, truly heart-warming, and a much less commercialized affair.”

My mind flashed to the mall near my Colorado home where over-crowded bustling, bright lights, and expensive shopping lists reigned.

My gift-buying in the tiny shop was an introduction to the fact that Christmas in England is a calmer, truly heart-warming, and a much less commercialized affair.

Done with our shopping task, my English friends and I walked to the Carpenter Arms pub where we enjoyed a yummy lunch in peaceful surroundings. The sizable blackboard, where menu offerings were posted, invited all to enjoy free mince pies and a caroling sing-song with the local church choir to be held that evening in the pub. The warmth of the fireplace added an extra tug to the event, but we had to make our way back to Berkshire and the Harris family home where we would continue preparations for friends dropping round for aperitifs.

St Cyriac Church

We browsed Lacock’s village church, St Cyriac, which anchored the village center. Originally created in Norman times, it was re-built in the fifteen hundreds, a grand structure.

Inside the Church

Come peek inside the village church. Ready to celebrate Christmastide, the sacred space whispers of Christmas services that have been held here for hundreds of years. And the doors are ever open.

Our celebration of Christ’s birth included visits to my friend’s family in London and Hertfordshire, a midnight candle light service on Christmas Eve, lamb roast for Christmas dinner, the pantomime theatre, and trips to decorated manor houses. But, I will forever remember Christmas shopping in a small English village where peace and joy were community gifts of the season.

Lacock, England’s village bakery

We couldn’t resist Lacock, England’s village bakery. The aroma drew us in. See the “delivery truck” out front of the shop? Yep, that bicycle really is their delivery vehicle for village orders. Merry Christmas!

“I will forever remember Christmas shopping in a small English village where peace and joy were community gifts of the season.”

Roast Lamb with Mint Sauce

I’ve had roast lamb with all the trimmings at the Harris home in England several times and each meal was an absolute treat. After eating Andy’s fresh mint sauce as an accompaniment to his roast lamb, I’ve found none better. Lillie, Andy’s wife, was a marvel with onion gravy. And I’ve become a big fan of roasted veg since dining at their table. Andy has kindly agreed to share his recipes with me and all of you. I’ve added American equivalents for some directions. Bon Appétit, or should I say Cheers.

Lamb With Mint & Onion Sauces

Andy Harris | 2022

Servings: 10 | prep time: 40min | cook time: 2-3hrs | total time: 2.5-3.5hrs

Ingredients:

Shoulder/half shoulder of Lamb 1.5-2kgs (3-4lbs)

Salt to rub

Large handfull Mint leaves

1 Tbsp Sugar (to taste)

1/2 Cup White Wine Vinegar or malt vinegar (sub 1/4 cup water for a lighter taste)

2 Large Onions, chopped

2 Tbsp Butter

4 Tbsp Flour, divided

1 Cup Milk

Reserved cooking liquid

2 Beef Stock cubes

Instructions:

For the Mint Sauce: Take a bunch of mint, strip off the leaves and chop finely. Put in a container/jug. Add a spoonful of sugar (or more to taste) and pour over 1/2 cup of either white wine vinegar or malt vinegar. Stir and taste. Adjust seasoning to suit your taste. If you like a slightly lighter flavour, replace the 1/2 cup of vinegar with 1/4 c. vinegar added to 1/4 c water.

For the Onion Sauce: Cook two chopped large onions in 2 tbsp butter until they are very soft. In a separate saucepan, melt 2 tbsp of butter and add 2 tbsp of flour, stirring over low heat for about two minutes. Gradually whisk in a cup of milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens and comes just to a boil. Remove from heat and stir in the cooked onions and a splash of heavy cream to taste.

For the Lamb: We prefer shoulder of lamb to leg as shoulder generally gives a more tender meat as the leg has less fat. Take a shoulder/half shoulder of lamb 1.5-2kgs (3-4lbs) and rub with salt.

Put fat side down on a roasting rack for 2hrs at 320F/280F (convection) -1.5kg (3lbs) joint, 2.5hrs – 2kg (4lbs) joint, turning fat side up after 30 minutes.

Baste with meat juices periodically but not in the last 30 minutes to allow skin to crisp. Rest for about 15 minutes. This is cooking what I call "low/slow," which will give fall-off-the-bone meat that is juicy and cooked to a beautiful medium doneness. Serve with roast potatoes, roast parsnips, or any combination of sliced runner beans, peas, brussels sprouts, carrots, sliced cabbage or sliced spring greens (collard greens in US).

If you want to enhance the flavour further, before cooking you can use garlic and rosemary to do so. Use a small sharp knife to make several small incisions in the meat, being careful not to cut too deeply into the meat, and push a thin sliver of garlic and/or a small sprig of rosemary into each incision.

For Gravy: Take 2 tbsp of meat juices, add 2-3 stock cubes, and 2 tbsp of flour. Mix together to form a rue. Heat over a medium heat on the hob (stovetop) adding vegetable water from the accompanying vegetables to form a thick paste. Bring to the boil gradually, adding more water until the liquid reaches the consistency of a thick soup.