I spent my Friday working / day dreaming about cooking a lamb roast for dinner. Yup, I know, I’m so rock n’ roll. Oh and I posted it on Facebook …
Most of the suggestions screamed Porter, including this great idea. Thanks Chris!
I was now a woman with a plan, it was time to go shopping. Well, after work anyway.
Nine long, mouth drying hours later I was finally at the bottle shop. Fifteen minutes later I was out the door with a case of Sierra Nevada Pale Ale, a six pack of Sierra Nevada Porter and a bottle of Nøgne Ø Porter. Not a bad haul for a Friday afternoon from my local bottle shop.
I got home, opened a Sierra Nevada Pale Ale and started in the kitchen.
With a title such as “Best Roast Leg of Lamb” it was hard to go past Jamie Oliver’s recipe and I love idea of a big whack of lemon rind in the marinade.
I found this great little recipe for homemade gravy here which was simple and tasty though perhaps a little salty. I threw in a dash of white wine vinegar which seemed to ease the saltiness a fraction. The Porter also proved an excellent rich and bitter feature in the gravy.
And here is the end result … Roast leg of lamb with roast onion, pumpkin, garlic, potato and carrot with Yorkshire Puddings.
Porter versus Porter
Both the Nøgne Ø Porter and Sierra Nevada Porter matched nicely to dinner, both having soft roasty characters that didn’t overwhelm the beer and food.
The Nøgne Ø Porter boasted brown sugar, red fruit and raisin flavours all wrapped up in a decent bit of booziness. Its predominately sweet-ish flavours went so nicely with the roasted veg.
Sierra Nevada’s Porter provided more floral and stone fruit flavours that acted as a refreshing cut through the oils from the lamb and Yorkshire pud.