Rosemary and anchovy leg of lamb with potatoes dauphinoise

A favourite Sunday lunch menu: roast lamb with homemade medlar jelly, a clean and simple salad, and an extravagant potato gratin made with cream and Comte cheese (with something light and fruity to follow:  lemon dainty, perhaps? Or raspberry brulee?).

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

A favourite Sunday lunch menu: roast lamb with homemade medlar jelly, a clean and simple salad, and an extravagant potato gratin made with cream and Comte cheese (with something light and fruity to follow: lemon dainty, perhaps? Or raspberry brulee?).

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

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