Yummy 59: The Ultimate Christmas Guide

Page 24

Y O UNM TMHYE M E N U

ROAST LEG OF LAMB WITH BAKED DILL POTATOES

FOR THE LAMB: • 1 kg leg of lamb • 3 large onions • Fresh rosemary • Fresh thyme • 3 tablespoons soy sauce • 3 tablespoons honey • 3 tablespoons olive/ vegetable oil • 6 cloves of garlic • 1 teaspoon black pepper • Salt to taste FOR THE POTATOES: • 1 kg of potatoes • Fresh dill • Olive/ vegetable oil • Salt to taste • 4 minced cloves of garlic METHOD 1. Preheat your oven to 180°C. Line oven tray with foil paper and grease lightly with oil. Cut up onions in big chunks and lay on the greased tray. Season with pepper and salt and mix together. Wash and dry the sprigs of thyme and rosemary. Remove the leaves and mix together. Trim off the fat from the leg of lamb and pat dry with a kitchen tissue. Cut slits on top of the leg. Season with salt and pepper. 2. Place the leg on top of the onions. Cut the cloves of garlic into halves and hide in the slits. Spread the fresh herbs all over and under the lamb. Cook in the oven for 15 minutes on each side. Then cover with foil to cook well inside to your desired liking for another 15-25 minutes. Remove the foil and brush with mix honey, soy and oil mix. Return to oven and grill for another 10 minutes. Onions will soak up all the juices from lamb so remember to turn them around so that they don’t burn as well. Once ready remove and leave to rest for 15 minutes. 3. Peel and cut potatoes in large chunks. Line a tray with foil paper grease well with oil then spread the potatoes all over. Mix in chopped dill, grated garlic and a bit of oil. Season with salt. Bake in the oven for 25 minutes or until crispy on the outside and cooked well on the inside. 4. Serve leg of lamb with potatoes on a platter.

24

Yummy. Food. Drink. Life

Keeping it

Simple Recipes by Cooking with Jaz Photography by Namuks


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Must-haves in your Kitchen Cupboard

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page 54

Women in Whisky with Dewars

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pages 50-51

Nightlife: What’s Happening This Holiday Season

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pages 47-48

Akinyi Adongo’s Top 10 List For Planning A Holiday Party

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Creating Legacies

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FruitVille Festive Sparkling Punch

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page 42

Lazy Holiday Eats: Rustic Blueberry Pie

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Lazy Holiday Eats: Strawberry Chia Seed Jam

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page 39

Dormans Corner

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page 36

The Christmas Table

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10 Must-Have Wines for Christmas

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pages 32-33

Meringue with Nectarine & Mint Compote with Pomegranate with Brown's Food Co

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Making it Fancy

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pages 28-29

Making it Fancy: Shiv's Christmas Crack

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Making it Fancy: Mini Pavlovas with Lemon Curd & Brandied Blackberries

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Keeping It Simple: Choc Chip Banana Bread

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page 25

Keeping It Simple: Coconut Pumpkin Soup

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Keeping It Simple: Roast Leg Of Lamb With Baked Dill Potatoes

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I Will Have Mine Wrapped in Paper & Fruit

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page 23

5 Tips for a Greener Festive Season

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The Yummy Gift Guide

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pages 16-17

Keeping It Traditional: Australian Christmas Pudding

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Keeping It Traditional: Classic Roast Turkey with Tray Bake Stuffing

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Yummy Goes To Small World

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