Backstrap lamb with sherry and saffron sauce with eggless quiche lorraine and roasted tomatoes

Yeah sorry not the best pic but hasn't it been a while? A brief respite while the mag pops into a bit of a canter. Lamb backstrap, don't know exactly which cut it is but it's great - looks like a giant tongue.

Lamb backstrap rubbed down with olive oil and ras al hanout and left for thirty minutes. Seared in a cast iron pan on both sides. Popped in the oven to cook through - a mere 8 minutes, it could have almost made it in the pan. Rested, sliced.

Deglazed the pan with Manzanilla Deliciosa sherry, add a little beef stock, reduce, add cream, reduce and add a few strands of saffron.

The spinach tarts came about because of some short pastry in the freezer. Blind bake, For the filling - gently sauteed garlic, pine nuts, and torn prosciutto with blanched and finely chopped english spinach then added and cooked in a little butter. Mix in a little cream and add to the tart shells and cook for 8 minutes.

Tomatoes oven-roasted with olive oil.

That's it - extremely good. Mental note of dark plate with light sauce.

Cocoa sabayon and berries for sweets.