Mostly, I will follow a new recipe exactly, however, sometimes a small changes are made. This is the case with this dish from page 191. Whole Roast Lamb Shoulder, Coriander and Mint Paste, Sichuan Sauce. I substituted a leg of lamb which I partially boned and cooked the bones with the meat.
The recipe also refers to store brought spring onion pancakes, I made some zucchini and spring onion pancakes instead.
I have made it again, this time with lamb shanks which was a suggested alternative in the recipe. I had the butcher cut them in half as I was making a lot and find it easier to fit smaller pieces into the baking dish. I preferred the lamb shanks.
We started with a glass of wine and a bowl of these Dry Roasted Pumpkin Seeds from page 41.