We left beautiful Stilbaai for Cape Town yesterday to be with my family. A scenic 3.5 hour drive and we arrived in the buzzing Mother City. My sister, Kristy and her fiance, Michael arrived today so dad decided to cook them leg of lamb
I made some salads to go with it:
Ottolenghi’s sweet potato bake and a butternut, pea and rocket salad with a mustard dressing and a green salad.
My mom has a pretty impressive herb garden, the rocket , sage, thyme and rosemary was picked from it.
The lamb recipe was adapted from Nigella Lawson.
1.5 kilograms boned and butterflied leg of lamb
6 fresh bay leaves (we didn’t have I used rosemary )
2 teaspoons sea salt flakes
4 tablespoons olive oil
2 tablespoons balsamic vinegar
3 cloves garlic (peeled and sliced finely)
1.Preheat the oven to 220°C
2.Get out a shallow but sturdy roasting tin and put the butterflied leg of lamb in it, skin-side down. Scatter with the snipped bay leaves and half the salt and pour the oil and vinegar over the lamb, then push the garlic slices into crevices where you can and lay the rest on top. Leave to marinate just until the lamb gets to room temperature.
3.Turn the lamb over, so it is now skin-side up, sprinkle with the remaining salt flakes and roast in the hot oven for 30 minutes. Remove from the oven, tent with foil, and let it stand for 15 minutes: this will give you lusciously pink lamb; if you want the meat slightly less pink, then let it stand, under its foil, for 30 minutes.
4. you can then arrange the meat on a warmed serving platter and add a little boiling water – maybe an espresso cupful or so – to the juices in the tin before pouring them over the meat on the platter. Add your own garnish.
This is definitely one of my favourite ottolengeni’s recipes. It truly is a winner.
6 medium sweet potatoes (about 1.5kg in total)
5 tbsp roughly chopped sage, plus extra to garnish
6 garlic cloves, crushed
2 tbsp coarse sea salt
½ tsp freshly ground black pepper
250ml whipping cream
1.Preheat the oven to 200 C
2.Wash the sweet potatoes, peel them, and cut them into slices (0.2 inch – 5 mm).
3.In a bowl, mix together the potatoes, garlic, sage, salt and pepper. Arrange the slices in an oven dish by standing them up next to each other.
4.Cover the dish with foil and roast for about 30 minutes.
5.Remove the foil and pour the cream over the sweet potatoes.
6.Roast, uncovered, for 30 minutes or until the potatoes are done (they should be soft).
7. Serve right away.
We had left over roasted butternuts so I quickly threw this recipe together.
•60ml olive oil
•Sea salt and black pepper
•10 sprigs of fresh Thyme
•1 big bag of rocket
•50g walnuts, toasted and chopped (we didnt have nuts so i made caramelised red onion instead)
1.Preheat oven to 200degrees, slice butternut in wedged and toss in olive oil, thyme, salt and black pepper. Place in the oven for one hour or until cooked and slightly caramelised
2.Once cook place on a beg of rocket and drizzle with mustard dressing
3 teaspoons whole grain mustard
Juice of one lemon
1 TBSP honey
2 teaspoon chopped thyme
2 cloves of fresh garlic, crushed
1 TBSP dry sherry
60ml fresh cream
Whisk all together and drizzle oven salad