Roasted Leg of Lamb & Veggies

So lately i've been on a healthy eating plan, so it's been a bit hard to make dishes that I could blog.  So as a treat I made us a Leg of Lamb for our Sunday lunch.  Wow if I must say so myself, it's always a winner and so easy to make.  It can be so full of flavour and so moist and delisious. 

Life is really about flavours and tastes, be it that you love the aroma's of herbs & spices like me, or like my husbands that loves, and I mean loves the "burn" of a chillie.  We should always try and make the aroma's fill our kichens when we cook....as an invite to the world to say....hey something awesome is happen in this house.

When I made the leg of lamb I added some roasted veggies, brown rice and peas to as additionals, and you wouldn't think it but this meal was totally on my "diet" plan as approved. 

Go on pour yourself a glass of wine put that roast in the oven and relax.

Here we go:

1x Leg of lamb
4/5 medium sized potatoes
1 x packet of button mushrooms
1x packet of brown onion soup
1 x small to medium onion (chopped)
Rosemary & Garlic(dried or fresh)
100ml x Red wine (just for that extra flavour)
Soya sauce
Beef spice

Oven to be on 180º C

1.  Place your leg of lamb on top of the chopped onion, and pour your red wine in over the meat, this will as the lamb cooks draw into it.  Also add your spices now, except for the  rosemary and garlic. Then place into the oven at 180º C

After placing the lamb in the oven for about 20 minutes on 180º C, then take it out of the oven and make some cuts in the top layer of the "fatty part".  I love to take rosemary and garlic mix it with butter or margarien and then put some of the mixture in the cuts that i've made, the flavours gets pulled in to the meat and gives it that wow factor.

 2.  Then before you place it back into the oven cut up your potatoes in ¼ put them in with the lamb, also add your mushrooms, I kept them whole.  Now sprinkle the packet of brown onion soup all over....this will give the meat and everything else a nice flavour and also thicken the "sauce". 

Place it back in the oven, I kept it for about 2 hours in the oven, the meat was reall falling of the bone, and that's how I like it.  I then took it out of the oven and cut if up in equal slices.  Leave it a bit in the "sauce" and then you are ready to dish up. 

3.  For the roasting of the veggies I used sweet potato and butternut, I cut them up into very small blocks and drizzled a bit of oil at the bottom of a oven pan, and then sprinkled some of Knor's Veggie Bake over....Oh my word what a suprise on how nice it came out. 

Now if you don't have or can't find Knor's packet....make your own flavour, add some green, red & yellow peppers, add some rosemary, salt and then you should have such a nice mix of flavours.  Place it into the oven until they are cooked or nice and soft.

Enjoy and let the tastes

Heavenly Creme Brulee

Have you ever eaten something so delictable, so amazing that you had to have more..well some time ago we went out for a dinner & a show, for dessert I ordered the Creme Brule...and my world has been changed from then on...

My mission life now is to make the perfect Creme Brulee...and of course now to share it with you.  I'm still struggling a bit with the topping to get it perfectly smooth, i have tried a couple of different ways but it is just not coming out the way I want it to, but we will keep trying.



 

I have also tried a couple of different recipes, since the one recipe comes out very soft, but the taste is awesome, and the other recipe comes out to eggy...again trial and error...

Here is some pics of the process for those of you that want to see a work in progress, I must also admit, Creme Brulee is not as difficult as everyone says it is:

I don't have any ramekins so i used some white cups, they worked perfectly to, and also your guests can hold the dessert with the handle:

Fill a large roasting tin (the ones that usually come with your oven) halfway with boiling water. Place the ramekins into the roasting tin

Mix the egg, yolks and half the sugar together in a bowl.

Place the cream, milk, vanilla pod and the remaining sugar into a saucepan and bring to the boil. (If you like the black seeds in the creme brulee, split the vanilla pod down its lenth first) if you don't have a vanilla pod then use vanilla esscense.

Strain the boiling mixture into the egg mixture and whisk well.



Fill the rammikins and cook for 45 minutes.



Remove them from the oven and allow to cool, thenplace in the fridge.

Just before you serve the, sprinkle the tops with sugar and caremalise with a blowtorch. if you don’t have a blowtorch, put the oven on grill and plave them under the grill until caremalised. (Its very quick so watch them)

Serve immediately with a few strawberries or other fruit and dust with some castor sugar.

 

Let the flavour take you away....

Printable Version

Here is the recipe:

Crème brulee

What you need

375ml cream(1 tub)
125ml milk
75ml sugar
4 egg yolks
1 whole egg
1 vanilla pod
4 ramekins

The process

Heat the oven to 120 Celsius (very important to get this right)
Mix the egg, yolks and half the sugar together in a bowl.
Place the cream, milk, vanilla pod and the remaining sugar into a saucepan and bring to the boil. (If you like the black seeds in the crème brulee, split the vanilla pod down its length first)
Strain the boiling mixture into the egg mixture and whisk well.
Fill the ramekins and place them in a roasting pan with enough water to reach half way up the sides of the ramekins and cook for 45 minutes.
Remove them from the oven and allow to cool, then place in the fridge.
Just before you serve the, sprinkle the tops with sugar and caramelize with a blowtorch. if you don’t have a blowtorch, put the oven on grill and place them under the grill until caramelized. (Its very quick so watch them)

Serve immediately with a few strawberries or other fruit and dust with some castor sugar