**Written for Breaks and Bites by Lila Bennett**
A shoulder of lamb, rubbed with garlic and rosemary and roasted until the meat pulls apart with a fork, would be my choice for a Saturday dinner with friends. I’d serve it with potatoes cooked in the same oven, carrots with slightly charred edges and a bowl of peas tossed with butter and mint. The gravy would come from the roasting tin, with a splash of stock to loosen all the good bits from the bottom.
Six people can make a fair dent in a roast, particularly when the potatoes are good. I prefer the food in large dishes so everyone can take the bits they fancy, including that one properly crisp potato that always seems to be left at the bottom of the tray. The rest of the meal follows the same approach: a starter with decent ingredients, wine that suits the food and a pudding already waiting in the fridge.
What I’d Put on the Table
I’d serve burrata with tomatoes, basil and toasted sourdough to start. The tomatoes need salt, olive oil and a little sherry vinegar if they’re not especially sweet. Olives and sliced salami can go alongside, with the bread still warm from the oven. In summer, I’d use a mixture of cherry tomatoes and larger beefsteak varieties, cut into uneven pieces so there are plenty of juices. Out of season, a dish of roasted red peppers, capers and parsley makes more sense than pale supermarket tomatoes. Both can be passed around with the toast.
The lamb gets a coating of rosemary, crushed garlic, lemon zest and olive oil, with onions underneath to flavour the juices. After several hours in a low oven, it can rest while the temperature goes up for the potatoes. Carrots go in with red onion and thyme, and peas need only a few minutes on the hob.
Syrah’s dark fruit and peppery notes suit rosemary and rich lamb gravy, and I’d also consider a Grenache-based blend. For guests who prefer white wine, a fuller Chardonnay could accompany the roast and vegetables. Punin Wine’s collection is a convenient place to buy wine for a meal like this, with reds, whites and rosés from Cyprus, France, Italy and other regions, and filters for grape variety, country, region and price. There are options for the tomato starter and any cheese that comes out later, too.
The Wines I’d Serve With These Dishes
Burrata is wonderfully creamy, especially with ripe tomatoes dressed in olive oil. I’d pour a crisp Assyrtiko or Sauvignon Blanc and serve the tomatoes at room temperature. The bread can go in the oven for a few minutes so it arrives warm.
With the lamb, I’d open a Syrah for its black fruit, pepper and depth. Pinot Noir would be my choice if the menu featured roast chicken instead. The garlic, rosemary and vegetables give the meat plenty of flavour, so I’d steer clear of an excessively heavy red.
Browned mushrooms give risotto an earthy depth, particularly with plenty of Parmesan stirred through at the end. I’d serve Pinot Noir a little cool with it; a lighter red is very pleasant with that combination of butter, mushrooms and cheese. With tomato and basil pasta, I’d open Sangiovese for its acidity, especially if there’s a generous grating of Pecorino on top.
| Dish | Wine I’d consider | On the plate |
| Lamb shoulder with rosemary | Syrah | Slow-roasted meat, garlic and pan gravy |
| Burrata and tomato salad | Assyrtiko | Fresh tomato, creamy cheese and basil |
| Roast chicken with lemon | Chardonnay | Crisp skin, herbs and cooking juices |
| Mushroom risotto | Pinot Noir | Earthy mushrooms and Parmesan |
| Tomato and basil pasta | Sangiovese | Rich tomato sauce and hard cheese |
| Roast squash with lentils | Grenache blend | Sweet vegetables, herbs and mild spice |
Two bottles with different characters give guests a choice. I’d also put out sparkling water with lemon and mint, plus an alcohol-free drink people actually enjoy. Spare bottles belong on the sideboard, away from the serving dishes.
The Kitchen Jobs I’d Finish Before Six
Washing salad leaves, peeling potatoes and slicing onions can swallow an hour surprisingly quickly. I’d make the dressing in a jar and trim the vegetables in the morning. The lamb can rest while the potatoes finish in the hotter oven. I like to tip some of the roasting juices into a small pan at this point, skim off excess fat and whisk in a little stock. It gives me a proper gravy without another complicated recipe to follow.
I ask about allergies before writing the shopping list. A vegetarian guest might enjoy roasted aubergine stuffed with lentils, tomatoes and herbs, while someone with a dairy allergy needs more careful attention to the butter, cheese and sauces in the rest of the meal. The Food Standards Scotland advice on cooking for people with allergies covers checking labels, preventing cross-contact and keeping preparation equipment clean. I’d ask each guest about allergies well before buying ingredients and agree on what can be served safely.
For a seven o’clock dinner, I’d spread the work over two days. I’d count the plates, glasses and serving spoons before cooking, too. Six guests and five dinner plates is an annoying problem to discover at six thirty.
- The day before: prepare the pudding, check ingredients for allergies and put white wine in the fridge.
- Late morning: season the lamb, wash the vegetables and make the salad dressing.
- Mid-afternoon: start roasting the lamb and set out the serving dishes and glasses.
- Just before guests arrive: put out olives and bread, chill the water and finish the vegetable prep.
Lemon posset is the dessert I’d choose here. Cream, sugar and lemon juice produce a silky pudding with a pronounced citrus flavour, and individual glasses can sit in the fridge overnight. A few raspberries and a shortbread biscuit are plenty to finish it. I’d serve the glasses straight from the fridge, with the biscuit on the side so it stays crisp. Chocolate mousse would be equally welcome, although I’d favour the lemon after a rich lamb dinner.
Food on the Table, Plates Passed Around
The roast would go in the middle, still in its dish if it looked presentable, with the potatoes and carrots on either side. I like proper serving spoons, warm plates for the meat and a large salad bowl with enough dressing to coat the leaves. Bread is handy for the gravy, and extra napkins are worthwhile when someone decides to tackle a particularly generous helping of lamb.
I’d leave the olives and bread on the table when the starter arrives, and any leftover tomato salad can go beside the lamb. For anyone who prefers cheese to pudding, I’d put together a plate of mature Cheddar, Brie and a firm aged cheese. Grapes, crackers and a jar of chutney are all it needs, and everything can come straight from the kitchen.
If a guest offers to bring something, I’m happy to say yes. A loaf from a favourite bakery or a decent piece of cheese always comes in handy. The potatoes with dark, crunchy corners are usually the first to disappear.
Once the lamb is carved and the plates are passed around, I want to eat while the food is hot. Coffee can come after the dessert glasses have been cleared, and there’s no harm in leaving the washing-up until later. If there are enough potatoes and a portion or two of lamb left for lunch the next day, I’ve probably got the quantities about right.