OK folks I need to get out of my own head on this one. Having a small dinner party and need help with the menu. I made a big batch of Sean Brock's pickled sunchokes from the Heritage cookbook and I'm dying to serve them. They're brined with red bell pepper / sweet onion and pickled in a sweet, sticky, mustard-y liquid. Absolutely delicious. I was thinking of serving them alongside a roast pork shoulder, but a garlic & herb leg of lamb has been calling my name as well. Do you think the pickles would work with either, or should I just play it safe and go with pork?
Other items - beets with pistachios, leek bread pudding