Roast lamb, roast vegetables and pan gravy, part 6-side of lamb


This is the 6th meal from the side of lamb I got some carrots, parsnips, zucchini rosemary and garlic from my garden.

Lamb leg
4 sprigs rosemary
3 cloves garlic
1 wedge preserved lemon

2 tablespoons plain flour
3 cups beef stock
1 tablespoon chutney or plum sauce etc

Salt and pepper

6 cups Vegetables to roast such as pumpkin, parsnip, carrot, beetroot, onion, zucchini, sweet potato and potato

Make small cuts in the lamb and  insert rosemary, garlic and lemon. Pre-eat the oven to 180 C . Put the lamb in a baking dish and cook for 1 hour. Peel and cut vegetables into 3 cm pieces .


Take the lamb out and put in on a rack, put the vegetable in the baking tray and the lamb back on top and bake for a further 30 minutes. Now the lamb should be ready(for medium rare to medium) to come out and wrapped in foil to rest while the vegetables  finish cooking for about 10 minutes.

To make the gravy take the vegies out of the tray, put the tray on the hot plate on low heat and put the flour in, cook this to it is brown then add stock and chutney and season with salt and pepper and cook for about 10 minutes.


Spicy apple chutney with lamb, part 5-side of lamb

This is the fifth meal from the side of lamb. Having some tasty chutneys like this in the cupboard is the easiest way to have a quick and healthy week night meal, I have served this with some lamb chops and some vegetables, cabbage, silver beet, onion, garlic from my garden and asparagus (from Mexico, bad I know, it was cheap and I couldn’t resist) sautéed in a little olive oil with salt and pepper. This chutney would suit pork, chicken or even a beef steak too.

Makes 3 300ml jars

1 kilo apples
1 tablespoons lemon juice
1 tablespoons salt
½ tablespoon mustard powder
½ teaspoon mustard seed
½ teaspoon cumin
½ tablespoon turmeric
½ tablespoon pepper
½ teaspoon hot cayenne pepper
2 large onions
2 cloves garlic
50 ml oil
2/3 cup brown vinegar
½ cup white vinegar
1/4 cup brown sugar
1 ¼ cups white sugar

Peel the apples and cut them into a 1 cm dice, discard the core. Mix the salt and the lemon juice through the apples and leave for about a hour, drain and discard the juice. In a large heavy based pot fry the diced onion and crushed garlic in the oil, when soft add the mustard, cumin, turmeric, peppers and continue cooking for a few minutes then add the apple, vinegar and sugar and cook for about 30 minutes until the apples are soft. Pour into hot sterilized jars. DPP_76