What to serve with a Lamb guard of honour

[Hayley1256]

We're hosting a dinner party in a couple of weeks and really wanting to push the boat out. I've ordered a lamb guard of honour from the butchers and looking for some inspiration for what to serve it with.

So far I'm thinking of roasting some mini pumpkins, butternut squash and veg. Making a nice mint sauce, honey roasted veg etc but not sure if the flavours will go.

I'm also thinking a soup for starters and a trifle for dessert.

Would love any ideas or suggestions. I'm not a bad cook but haven't cooked this before. Thanks

It sounds a lovely meal, however I would make a redcurrant sauce to go with the lamb instead of mint, it’s a classic combination and makes a nice change. I personally would drop the mini pumpkins as you also have squash, and would serve potato dauphinoise (easy to prepare in advance).

I like small potatoes roasted with olive oil, garlic cloves and fresh rosemary with lamb. I don't usually do sweet roasted veg, but that is because I always serve a very fruity red wine like Cabalie with lamb, which is a little bit sweeter than the reds I would serve with beef.

Ah I didn't think of a red current sauce, l will do that instead of mint and love potato dauphinoise. Thank you

Thank you - I haven't started planning the wine yet so will look out for that one. I have some Penfolds bin 28 in to go woth cheeseboard though!

That said, Cabalie is very red curranty, so might be overkill... You might have to decide where your sweet/savoury balance is going to be. It is always going into a decent wine place and discussing your menu.

I reckon you can’t beat a pea with lamb. Petit pois a La Francaise?

www.theguardian.com/food/2022/may/18/how-to-make-the-perfect-petits-pois-a-la-francaise-recipe

I'd serve both redurrant jelly and mint sauce.

Also, yes to the garlic & rosemary roast potatoes, and with lamb I'd usually serve peas with the other veg, and might do some apricot stuffing balls.

For a dessert maybe go for something with lemon. Lamb is quite fatty so you won't want a rich dessert as well.

I’d worry that your menu is a bit heavy, particularly as you mention a cheese course. What soup are you planning? I think you either need something broth or switch it out for something like smoked salmon, prawns or a light salad. Alternatively you could make the dessert lighter, poached pears or lemon posset.

The mint/red currant sauces and veg with honey are all on the sweet acidic side. You need something a bit creamy to complement, so I’d go with potatoes dauphinoise to cut the acidity.

I’m neither here nor there on soup. It’s a bit old fashioned, but depends if you make amazing soup.

Trifle is very spring time into summer for me. This time of year I’d go for a steamed pudding and custard. I’d make the rest of the meal lightered to account for it. I’d probably skip the cheese board unless it’s coming out hours late.

My favourite dessert after a roast lamb is a very light apple crumble made with lots of oats in the crumble with ice cream on the side. Not too sweet.

Starter something like smoked salmon on rocket with lemon.