There were eight of us sitting around the table, some were strangers to each other, others were known. They were all strangers to me except for Mr NQN. But it was quite obvious after sitting down and shaking out my napkin that one couple clearly couldn’t stand each other.
“I already TOLD YOU to wear something different” she told him.
“Well perhaps you could say SOMETHING WORTH LISTENING TO and I’d listen” he countered, teeth gritted.
Roasted shoulder of lamb
I looked at Mr NQN in alarm. There’s nothing more awkward that sharing a table with strangers, let alone strangers that are in the middle of a fight.
“Don’t worry, they’re always like that…” another table mate whispered to me. “They’re quite happy…I think” she added when I looked doubtful.
That night the food took a back row to the antics on stage. I don’t think that I had seen a couple so loathsome of each other outside a film and retorts flew back and forth the whole evening. Each of us breathed a sigh of relief when one of the couple would leave the table to talk to someone else or visit the washroom because conversation turned to normal. Apparently this is what they were always like? And they get invited places?
Turning to better guests, the kind that are always welcome here, I decided to have an Autumnal Easter feast to celebrate the changing of the seasons and the vegetables that appear for autumn. We invited Queen Viv, Miss America and Ambrose over for the feast. I loved the fact that I could make the oven do all of the work here and I cooked all three kinds of vegetables at the same time in the oven
We were given a wonderful shoulder of lamb and I pegged the shoulder for this dinner party. I must also confess to something here: I actually roasted the lamb shoulder the day before as I had a hard-to-get beauty appointment that afternoon that would have cut into the cooking time and I don’t like leaving the oven on with no-one home. Luckily the shoulder cut is a great cut as it is not prone to drying out due to the luscious amount of fat in it.
With the vegetables cooked and tented with foil I reheated the lamb that evening covered in foil on 150C/300F until it was warmed through. It is a very dinner party friendly cut as it requires scarcely 5 minutes of preparation and four hours in the oven in which you don’t have to do a thing. It truly is one of the easiest meals that you can make and fell apart lusciously on the way from the fork to the mouth.
Oh and a little postscript: yesterday, Mr NQN told me that the wife from the angry couple was pregnant! 
So tell me Dear Reader, have you ever had a really awkward dinner party as a host or guest? And do you try to keep your fights private or do you share them?
Slow Roasted Lamb Shoulder
Preparation time: 5 minutes
Cooking time: 4 hours
Degree of difficulty: easy
Someone once asked me what the best media gift I was given and I answered that really good produce is always welcome. I was lucky enough to attend a recent Daily Addict perk which was to visit Hudson Meats and see a lamb carcass being broken down. Daily Addict Perks are special events that are only open to their readership and allows them to get even closer to the brands that they like. We watched as a butcher expertly broke down a whole lamb over the course of a couple of hours.
We served this up to our friends Queen Viv, Miss America and Ambrose who are all fantastic dinner guests for an Autumnal feast. Even Queen Viv who was on a detox diet was a good guest and not any trouble at all whilst the rest of us feasted on the succulent lamb. We served it with Deeb’s taratour, a creamy Lebanese garlic dip from the wonderful Deeb’s restaurant in Mudgee which was a gift from Bechora Deeb, the chef. That morning I also received a delivery of Paddy’s Irish soda bread which was wonderfully fresh and addictive when sliced thinly. I think I ate half a loaf on my own!
- 2.2 kg shoulder of lamb
- 4 sprigs rosemary
- 4 springs of mint
- 1 bulb of garlic
- Salt, black pepper and sumac
- Oil
- 1 cup of wine or stock (just in case it starts to dry out in the last hour)
1. Preheat the oven to 250C/482F. Lay down half of the bulb of garlic (you can leave the skin on the cloves) and half of the rosemary and half of the mint on the bottom of a high sided baking tray. Score the skin side of the lamb by using diagonal cuts about 1-2 cms apart. Rub all over with oil and sumac and a generous amount of salt and black pepper. Place skin side up on top of the garlic and herbs and then add the rest of the herbs and garlic on top of the lamb. Cover tightly with foil – to keep the moisture in. Place in oven and turn down to 170C/340F. Roast for 4 hours. If the meat looks like it might dry out in the last hour or so, add the wine or stock.
2. When ready remove from oven and allow to rest for 15 minutes under the foil. Use a pair of forks to pull the soft meat apart.
Lebanese Rice
Preparation time: 10 minutes
Cooking time: 20 minutes
Degree of difficulty: Easy
This is one of my favourite ways to eat rice and you can find variations on this all across middle eastern cuisine. I used to wonder how this was made and it was when I visited Deeb’s in Mudgee that Bechora Deeb explained the process to me which seemed just so simple to make a rice so delicious. You use butter or ghee to cook the raw noodles until dark golden which also means that the butter browns so you get that wonderfully nutty browned butter flavour to the rice. You add the rice and then cook it as you would regular rice.
The resulting rice has a wonderful aroma to it and you can almost taste things like cinnamon although that’s just the browned butter talking. I used a wonderful Randall’s organic GMO free rice which is grown and milled in the Murrumbidgee Valley in NSW. They’ve been growing organic for over 20 years and they also use a unique milling process which leaves some of the layers of bran on the grain. It was perfect for this dish and they also gave me another tip for storing rice-store it in the fridge! I have ever since I had a pantry moth attack and the little blighters love rice and they say that it’s the best way to store rice. And I have to say that this is one of the best way to eat it 
I know I’m pushy but if you like buttery rice, please make this! 
- 1.5 cups long grain rice, rinsed and drained
- 60g or 1/4 cup butter or ghee
- 1/2 cup uncooked vermicelli, orzo or thin spaghetti noodles broken up into small pieces
- 2 1/4 cups boiling water
- 1/2 teaspoon salt
1. Rinse the rice and drain it well and set aside. In a saucepan heat the butter and add the butter or ghee and cook the noodles until they turn a golden brown stirring constantly to make sure all of the pieces get coated. Once done, add the drained rice and cook for a minute coating all of the grains in the butter.
2. Then add the water and salt and put the lid on and simmer on low for 20 minutes until the rice is done. Fluff with a fork and serve warm.
Foil Roasted Beetroot
Preparation time: 10 minutes plus 5 minutes at the end putting the toppings on
Cooking time: 1 hour 15 minutes
Degree of difficulty: Easy
I know that beetroot has enjoyed a revival of late and I remember talking to a farmer who said that twenty years ago, his farmer dad used to throw them in a ditch as nobody wanted them. Well like the revenge of the nerdy girl turned swan, it seems that everyone loves beetroot now. I saw this recipe on Rachel’s blog and I like this sweet magenta version of the roast potato. They were easy to do and the saltiness from the cheese went well with the sweetness of the roasted beetroot.
- 6-8 whole beetroot (1 per person plus extra)
- Some oil for drizzling on the foil (optional)
- 75g/2.5 ozs feta
- A few mint leaves
1. Preheat the oven to 220C/440F. If you are doing this at the same time as the roasted carrots and spiced cauliflower, place the beetroot on the lowest oven rung. Peel and trim the beetroot so that it can sit flat. Make some foil squares – you want two squares per beetroot. Add a drizzle of oil on the foil if using oil and wrap the beetroot up tightly in the foil. Bake in the oven for 1 hour and 15 minutes.
2. Remove from oven and open up the foil. Cut a deep cross into the beetroot making sure not to cut through the bottom. Fill with feta and top with mint leaves.
Spiced Cauliflower
I was inspired to make this spiced cauliflower from a visit to Jah Bar in Manly when the cauliflower was set down in front of us I may have clasped my hands together at its sheer edibility! This spiced cauliflower dish packs some nice heat in it but if you prefer it less hot (and even chilli fearing Queen Viv could eat this), you can use less cayenne pepper in it.
Preparation time: 15-20 minutes
Cooking time: 30-40 minutes
Degree of difficulty: Easy-medium
- 1 medium sized cauliflower (or as much as you can fit on a baking tray)
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1.5 teaspoons cayenne pepper
- 1.5 teaspoons salt
- 6 tablespoons olive oil
- 2 large red chillies
- 1/4 cup green spring onions, chopped
1. Preheat oven to 220c/440F and line a baking tray with parchment. If you are doing this at the same time as the roasted beetroot and roasted carrots, place the cauliflower on the highest oven rung or where the hottest part of the oven is.
2. Wash and trim the cauliflower making small florets and place in a bowl. Try to keep them as evenly sized as possible so cut down the larger florets in half.
3. In a small bowl, measure the spices (cumin, turmeric and cayenne pepper) and the oil and salt and stir to combine. Drizzle over the cauliflower florets trying to coat them as evenly as possible.
4. Lay them on a single layer on the prepared tray and bake for 30-40 minutes – I find that sometimes bits of the cauliflower catch and so you may have to turn your tray around. Sprinkle the green spring onions on top and serve.
Roasted Carrots and Red Onion
Scarcely a recipe I feel like a fraud writing this up, yet they are so popular that they will disappear every time they are served up. I wanted to buy some purple and yellow carrots but alas supplies and time were running low.
- 2-3 bunches of Dutch carrots
- 4-5 whole red onions
- Good quality olive oil (I used Splish mild olive oil which is organic in conversion)
- Salt and pepper
1. Preheat oven to 220C/440F (do these at the same time as the beetroot above). If you are doing this at the same time as the roasted beetroot and spiced cauliflower, place this dish on the middle oven rung. Trim the carrots of the fronds (which are actually edible and have a slight bitterness to them) and wash them well. Quarter the red onions and peel off any papery layers.
2. Line a large baking tray with parchment and add the carrots and onion and drizzle with oil, salt and pepper lightly tossing them with your fingers or tongs. Bake for 30-40 minutes until the they both have a nice caramelisation on them. Dutch carrots are perfect for roasting as they take less time to roast than regular carrots.
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77 Comments | Add your own
Amazing, Lorraine! The texture of that lamb is perfect.
A feast, indeed! Everything looks wonderful and si mouthwatering.
Cheers,
Rosa
What a fabulous post, Lorraine! It all looks mouthwatering, and you’ve included recipes for every part of the meal, thank you! I love Lebanese rice too – we sometimes make the Egyptian equivalent which is called kosheri – very similar, but has lentils as well!
Oooh, the sound of an autumnal feast is quite exciting – feasts always make me think of the Narnia books, I don’t know why. This feast looks wonderful and the setting is perfect. I have happily avoided snarky dinner companions – it’s not good for the digestion.
wow, this is quite a feast for autumn! now, that’s a lovely spread! that piece of lamb looks sooooo juicy, too!
Wow! This really looks like a feast! Can I come to the next one!
Yum…just need to find a tiny shoulder…I do love lamb but live on my own and don’t really want to eat it all week.
Yes, I had an interesting dinner party once as a newly wed. Not used to cooking for others, I plucked up the courage to ask another young couple around. I can’t remember what I made – more than likely because I was full of drugs. Two days before the planned meal, my tooth started to ache, a quick trip to the dentist followed…but the tooth got worse and worse. By Saturday, my face was swollen, the codeine kept the pain at bay, and the antibiotics were those ‘do NOT drink alcohol’ ones. I THOUGHT I was fine – and insisted our friends still came…after all I had the food already!
Great dinner party! I couldn’t eat or talk properly and alternated between wanting to sleep and being slightly high. My friends said the meal was great – I wouldn’t know! Still, it was better than the one I hosted when in labour with my first child!
Yum. Totally all my fav foods in one meal. Maybe a green salad? Excellent vegies, Sunday roast never looked so good. Thanks for sharing, in imagination if not the table
And yes, at a dinner party and a couple were vile, well her to him mostly, cringeworthy nasty stuff. Best friends of the dinner party throwers and they didn’t notice as the couple are always like that. Very uncomfortable dinner, where to look!
What a delicious autumn spread
I’m in love with roasted veges!
Cheers
Choc Chip Uru
Oooh, how awkward! That roast lamb looks so scrumptious…what a lovely Autumn feast
That is quite a feast! I haven’t personally but mum once had a couple have a big argument and the wife stormed out.
I would never argue like that in public!
Looks delicious, this is my kind of food.
My husband and I try to keep our fights private when we are out in public. Or at least continue the argument at a later time.
My mouth is salivating! This is my favorite winter-type feast — a big roast and lots of veggies that all get cooked together in the oven. It warms up the house simultaneously and makes it smell so very good.
As my mother always said, loundry should be done inside home.
Wonderful dishes, I never cook lamb, it’s just that is not in my mind, even my family used to cook it.
That feast looks incredible! I love your shortcut. And yes, we have friends who have shown up fighting and it’s very awkward.
Sorry I’ve not been by, we went to New York City for an anniversary celebration (and yes, I do enjoy dragging it put as long as possible!)
PS I usually wrap things with parchment first and then foil as aluminum has been linked to some horrible brain disorders (one that took my dear Mom, in fact)
Hi Lorraine
This looks divine! I am so jealous that you were given a whole leg of lamb – have you seen lamb prices recently?? The perfect meat for special occasions
What an amazing feast! I am glad you had good company for this! I am always keen on a good bit of lamb and I am very interested in making the spiced cauliflower soon!
I’d never been around anyone like that til I met my in-laws. They have been married for 60 years and have talked to each other like that the whole time. Okay she talks like that. He listens.
One night we were in Washington, DC at a really nice restaurant and she started off on him about something. Then John got in the act to get her to stop and then all 3 were arguing.
I’m NOT an arguer (is that a word?) so very loudly I said, “What a beautiful salt shaker. Don’t you think this is a beautiful salt shaker? I wonder how many angry people on holidays never noticed how beautiful it was.”
Total quiet.
ahhh….
I won’t be around people like that if I can help it.
Love this dinner!
Sounds delicious, Lorraine. Love a slow roasted lamb shoulder.
I hate it when couples can’t hide their differences sufficiently to prevent others from sensing it. It brings the table atmosphere down and can ruin the evening for others – particularly the host who has spent time and money trying to make the evening a success! Such dreadful manners. Keep it for the car ride home.
You should see the smile on my face
! I LOVE lamb and the shoulder has always been my favourite part! This was such a popular dish when I first arrived in Australia, albeit sans Lebanese rice and vegetables prepared in such appetizing ways. Got a group of friends coming a week or so hence: this will ‘do’ brilliantly 
! Awkward dinners? Oh, quite a number, both as guest and host And sometimes no amount of changing conversation will help!!!
Roasted carrots are just the best! And that lamb is to die for!
Oh my goodness! That Lamb is divine. I know what Im cooking this weekend
Nice pictures! Did you use a black backdrop or something?
WOW that’s an amazing Autumn feast with all the right ingredients and lol love how every thing is basically done in the oven
The oven is definitely my best friend ~ woo hoo!
Damn…I don’t eat lamb…do you think I could do the same thing to beef?
I’m still gonna try the way you roasted the veggies hehe
I’ve definitely been to many awkward dinners…when I’m a host…I’m usually a mess cuz i’m stressing out and when I’m a guest…i feel outta place sometimes if I don’t know that person well enough. If i have a fight I definitely try to keep it under the table, cause i think it’s quite rude to share it with everyone and spoil everyone elses moods.
I want to have a dinner party just so I have an excuse to make these! My mouth is watering …
I’ve often wondered how best to roast beetroot! Mum grows them and often sends them home with me.
And I’m definitely a girl who likes to keep her arguments private! Especially not aired during dinner. The tension just puts everyone off their food. Most people anyway!
Yum! And Yummmmmm!
That beetroot looks good
When I do lamb, I stab little holes in it and poke the garlic and rosemary into it so that it infiltrates the meat. Yummmm. One of the best flavour combinations on the planet.
Also, I can’t believe people air their dirty laundry in public like that. I have a friend who bosses her husband around quite vocally, and it just feels a liiitle bit awwwwkwarrrrrd for everyone!
I can’t stand bickering couples. I have friends who say the most awful things to each other, but then sit holding hands….weird.
Thanks for WARMING me today!
In your own special Autumn Lamb way!
NOTHING worse having RUDE guests at a dinner or party!
I put ALOT of thought, planning, preparation etc into our theme parties at home throughout the year, and (for VERY good reasons) have asked people to “SIMPLY LEAVE”…by the host…ME!!!
I love a good shoulder of lamb, but what is even better like you said, is vegies that can all go into the oven at the same time! I love eventful dinner parties (as long as it’s not because of me haha)…
This meals looks delicious.
I enjoyed a meal of slow roasted lamb in Bendigo recently and now I will be able to do it myself.
Many thanks.
What a feast! Looking at this was so inspiring that I had to go out and get myself a lamb shoulder before I even posted a comment! It’s in the oven as we speak.
What a lovely dinner. I love a slow-roasted shoulder of lamb. Just out of interest, do you know what that shoulder weighed? Jamie Oliver recipes always call for a should that weighs around 2.5kg but the ones I buy are between 900g and 1.2kg. Apparently our lambs are a smaller size because the breeds we get were designed first and foremost for wool production. Anyway, yes, I’ve been to some horror dinner parties that have had those awkward moments. And the two of them think they’re fit to breed? Interesting times ahead for sure xx
Ahh nothing like getting pregnant to fix the cracks in your relationship!
I have definitely been in situations where the couple are clearly mid-fight and have come out to a social event. It’s incredibly awkward. I don’t think I’ve done it… I hope not!
Hi NQN, great blog.
I’m a bit confused though, because in the (fabulous) beetroot recipe you say to put the beetroot on the lowest rung if cooking several veges, but in the(even more fabulous) cauliflower recipe, you say to put the beetroot on the highest rung?
I’m making everything on this list!
Yumm! What a great dinner party menu, thank you.
I’ve been to dinner parties where there’s been a difficult guest or two, but for the most part things managed to go well. Though I have noticed over the years that the guests who’ve been “difficult” don’t get invited back very often.
Hi Karen-Oops! Well spotted! I meant the cauliflower on the highest rung. Thanks for letting me know
Oh my…what a glorious menu. The lamb looks perfectly cooked and I love how your made it before and reheated it. And those beets…beautiful.
Luckily, I’ve never hosted an awkward situation like that, but I have witnessed them and it is really, really uncomfortable.
I got excited when I saw the Lebanese rice! It is even better when a few toasted pine nuts and slithered almonds are mixed through (with a pinch of mixed spice!)
What a gorgeous menu. I’m obsessed with roasting cauliflower lately and yours looks great!
What fantastic photos of perfectly delicious looking food.
That really does look good for this awfully cold weather.
I’ve had my fair share of couple quarrels in public (namingly my parents) so it’s no surprise that such that a couple existed at your dinner table! It does put people off a bit though..
Dear Lorraine,
My attempt on roasted lamb shoulder never looked even half as good as this!! The cauliflower and beetroot are great highlights even on their own. I’m inspired again!
Feast indeed! What a feast for the eyes as well with the orange and red, Magenta and yellow, so many!
What a weird couple, I bet they snipe at each other constantly but would defend each other to the hilt from any one else running the down.
We once went to a work dinner where one guy picked at my husband continually after a few drinks. It was very awkward and my husband was too nice to say anything back. Finally I tired of all this, and when the drunk said he couldn’t possibly imagine why I married my husband, I looked him right in the eye and said ‘ oh thats because he’s so good in bed’ That instantly put a stop to his conversation!
That spiced crusty cauliflower looks absolutely divine! Love the shots of the lamb too – you’ve managed to make them look beautifully dark and enticing.
your lamb looks delicious
it would go so well with those juicy looking carrots 
Lorraine, now I feel like rushing out and getting all these yummy ingredients! Totally wonderful and inspiring post. Yuuuuuuuuuuuummmmmo
Slow cooker recipes are the best. I just picked up a rack of lamb over the weekend! Surely giving your marinade a try. Your pictures are so good – it has been cooked to perfection, ready to fall off the bone. YUM!
It feels a bit surreal reading about your autumn food as we’re enjoying the delights of spring and summer, but your feast looks amazing nevertheless.
holy moley.. that looks like porteno but even better!!!!!
Oh God YUM!!! This is my type of food. I eat meals like this all year round – for breakfast, lunch or dinner. Everyone thinks I’m insane for having the oven on for hours during 40 degree days in summer, but it’s so worth it!!
I just bought some deliciously sweet beetroot from the farmers’ market.
I’m astonished that people act like this in public – and that people actually invite them places. Not only rude but disrespectful, as if they need the attention all focused on them. They’d never see the inside of my house. And awkward. Absolutely. It has to do with an alcoholic friend but is too sad to recount. Your feast looks amazing! Lucky friends who were invited to partake! And I hope it was happy and “normal”.
Hi Charlie- the lamb shoulder that we got weighed about 2.2 kilos. I had no idea you could get smaller ones which are probably better or the two of us!
Beautiful feast. Whenever I get stuck with creatures like that, I just pretend that they’re characters in a play. Makes it much easier to endure…
Yikes! That’s so rude! And they’re always like that? It’s a wonder they ever get invited anywhere.
Love all your autumn dishes, Lorraine. Lamb is a favorite at our house and this one looks delicious.
I think my favorite part of this meal (at least through pictures) are those carrots and onions – they look amazing. I love lamb, but I’ll almost always go back for seconds on sides, but rarely on the meat…
I like to keep my fights with the bf private, but the funny thing is, once we get into it with each other, it’s almost a compulsion not to stop. Sometimes it escalates and we get some curious looks (which really embarrass me to the point of silence) and sometimes I wonder if observers might think we hate each other
What an uncomfortable (albeit somewhat amusing
) scene that couple made! Lol.
You must be happy to have a bit of relief from summer’s heat…we’re just entering the throes of summer here and I have to say I’m a bit jealous you’re enjoying autumn — it’s my favorite season! Your feast is lovely and I’m very much enjoying it vicariously.
I love lamb and I absolutely love the look of what you’ve done here.
But truth be told the dish I am most excited about trying out is that Cauliflower dish. It look insanely good – seriously craving it right this very moment – I can’t wait to whip it up and it sounds so simple too!!
The carrots and red onions too – so simple yet it is usually the simple things that people love!!!
Definitly giving this one a go soon..I have 2 lamb shoulders in my freezer now actually ;P
I love all your vegetable dishes – my mum often does these sort of dishes so it doesn’t matter if I don’t eat the meat – and baked vegetables have so much flavour – sounds like a great dinner party
Hi Lorraine! I have been so busy that i missed so many of your posts!
this is a great one! love the look of those roasted vegetables. simple but it looks totally delicious!
All of these colours make my soul happy.
Pregnancy is no excuse! I am doing roast veg next Tuesday night and am going to jazz them up thanks to these inspiring recipes
Yes! Many times but my friends and I usually try and ignore and take it as nothing. BTW, love the look of the roast lamb and beets!
nothing is more humiliating to me than fighting in public–i avoid it all costs! this food looks great, lorraine. so earthy and satisfying!
WHat a fabulous feast!!
You know my husband would do anything if I make that lamb… You just gave me an Idea
Beautiful!!
Hard to get beauty appointment take priority over everything haha. I hear ya!! This looks gorgeous!
My kids can’t get enough spiced cauli and roast beetroot. I also bottle beetroot and give it a morrocan spice seasoning. I also bottle it with a little orange juice and cloves.
Love lamb so much I could probably endure a fighting couple to eat some of this.
One of the most amazing meals I’ve seen Lorraine! I don’t even eat lamb much but I find myself drooling here!
Uncomfortable! I actually had something almost like that… we invited a good friend and her new boyfriend to our wedding. They were certainly not suited to each other!
Anyway, your lamb looks great!
An awkward evening scattered with delicious Autumn lamb and vegetables. Yes, it can be tiring when ‘uncomfortable’ guests are at your table and everyone has to try harder to keep the peace and have a great evening.
I’ve pinned this for October. Can’t wait and yes, we used to go to this couple’s house. She was from Switzerland and they would drink and fight and it would get worse with each cocktail. Once we arrived for Thanksgiving and seven fights and 4 hours later we got dinner.
Came across this recipe few weeks back. Made it the same evening. My family absolutely loved it. I was fortunate to have had carrots and beets in my veggie garden at the time. Thanks Lorraine, absolutely amazing web site.
Hi SueMarie! Thanks so much and I’m so glad that your family enjoyed it!
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