I started the dinner off with a Pea and Mint Soup, which went down well, and was lovely and refreshing. Then served the lamb with rosemary potatoes and wilted greens... I have to admit I was so busy eating it all I barely took a picture!!
The evening rounded off nicely with a raucous game of Cranium (in which there was a few serious accusations of unsportsmanlike behaviour!) and our family favorite 'Incognito'!
Pea and Mint Soup
1 tbsp olive oil
1 clove of garlic, smashed
1 small bag of frozen garden peas (around 500gms)
500mls of vegetable stock
A handful of fresh mint leaves
Some cream to garnish
Lightly fry the garlic in the oil, add the peas and the stock and simmer over a medium heat for 20 minutes. Add the mint. Blend until smooth. Serve hot with a swirl of cream.