It's Friday, and on the end of a short week, it has definitely rolled around quickly! But we're not complaining - we're dreaming up a feast to cook and share with our friends tonight, a lovely way to welcome in the weekend. On the menu? Petite Kitchen's Rosemary and Red Wine Roast Lamb.

Yum. 

In Eleanor's words: "This beautiful piece of organic lamb shoulder is placed on a bed of savoy cabbage, leeks, lentils, garlic and a handful of sweet dark prunes. I have poured homemade stock and a little red wine in and amongst the vegetables to give a wonderful depth of flavor. Sprinkled with a generous handful of rosemary. It smells incredible."

We can almost smell it from here. If you're thinking of doing the same, you will need:

one organic lamb shoulder

a handful of chopped savoy cabbage

a handful of chopped leeks

red lentils

chopped garlic

a handful of prunes

stock

a dash of red wine, (pour yourself a glass from your La Rochere Lyon carafe while you're at it)

some chopped root vegetables of your choice

fresh rosemary sprigs

boxed 100% cotton twine to wrap your lamb in, metal scissors to chop the rosemary, and herb pots to keep your herbs growing...

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You can get more of Petite Kitchen's goodness from inside her brand new Petite Kitchen 2014 Calendar, available at Tessuti now. A perfect Christmas gift for the foodie of your household. 

Have a lovely weekend everyone!