6-hour Confit Shoulder of Lamb with Salsa Verde and Roasted Rosemary Beets

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Yes, this takes 6 hours. Yes, you will need arm extensions to read the ingredients list. Yes, there are a few steps involved. BUT, I promise this will be the best shoulder of lamb you have ever had. Confit sounds indulgent, and maybe it is a bit, but what it should really say to you is: low, slow, and meltingly tender. No matter what it is you’re confiting, it will be caressed for hours in a luxurious and moisturizing layer of, well, fat. But it will emerge with ignorable fattiness and with an incredible silkiness that can only come from this method of cooking.

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Rainbow Vegetable and Bulgar Wheat Salad with Feta

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This multicolored salad is so packed full of vegetables that it is sure to keep the doctor away for a good long while. It was partially born out of leftovers, but I’ve made several versions of it over the past year or so using whatever vegetables I have. The bulgar wheat and feta are the common ground. A complex carb and a protein, both helping to keep those afternoon hunger pangs away – and boy do I suffer from the post-lunch nibbles.

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An American Take on the Sunday Roast

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Sunday roasts are something which I haven’t quite come to grips with. As an American, it’s not something I grew up with, so the idea was a bit foreign to me from the start. I love roasted meat, but I can’t say I was ever impressed with the bland steamed or boiled vegetables that sit alongside it only to be drowned in gravy which is quite often made from granules. Plus, who needs cabbage, carrots, broccoli, cauliflower cheese, Yorkshire puddings, pigs in blankets, stuffing balls (really?) and roast potatoes – and they say Americans serve up big portions! I love vegetables, but I don’t need the whole allotment on my plate.

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