Nigella

Lamb With Rosemary and Port

I love the sort of dinner that you cook without any special effort but without sacrificing gratification. That's the thing really: cooking is simple; you can choose to complicate it, but there's no need to. Even when you're at a low ebb, this is a manageable supper and just what's needed to pull you out of a slump. It's comfortingly retro, too: I think it's the generous amount of — well — gravy that the juices and the de-glazing-action make. For US cup measures, use the toggle at the top of the ingredients list.