Good morning, internet.
This time of unemployment is an interesting one for me, not least of all because I rather unexpectedly can imagine staying at home forever BUT only if we were rich or lottery winners (well, technically we win £20 a couple of times a year, which inflames me as I see it as a waste of a lottery win) or whatever. I think I’d probably get back into showing horses, or maybe take a dip into the world of dog shows. You know, something really worthwhile, something that contributes to the world at large. Instead we are not lottery winners (apart from the £20 previously mentioned) and thus I tend to read a lot of Internet and get enraged about stuff. Currently I am enraged about London house prices. Even during the worst of the global financial crisis the prices in London were ridiculous but now things are ‘getting better’ it’s moved into actual insanity. So, a nice little bit of rage keeps me going, fuels my obsessive clicking through of country properties on RightMove (which petrifies the boyfriend, I am pretty sure) and allows me an emotional release which frees me up to be something along the lines of a good enough mother to NewHuman.
NewHuman turns one tomorrow and must be congratulated for surviving this long in our care.
Right. Spiced lamb. This was made a few weeks ago and was bloody delicious, only slightly faffy and I think probably on-trend as far as food goes. It’s also good for leftovers, unlike the cannon of lamb (backstrap I think we used to call it in Oz) I made the other day, also to be blogged, which cost approximately £100 for enough cannon of lamb to feed 1.5 people.
This is a Woman’s Weekly recipe. Australian Woman’s Weekly, an entirely different beast to the UK one.
This requires a bit of overnight prep, sorry, but it’s worth it in the end.
1kg, or thereabouts, of butterflied leg of lamb
1kg or thereabouts of sweet potato (you don’t need this till you’re actually ready to cook the whole palaver)
2 tablespoons extra virgin olive oil (in Australia they abbreviate this – surprise surprise – to EVOO. Wrong)
280g/1 cup of natural yoghurt
2 tablespoons of finely chopped mint
1/2 teaspoon ground cumin
2 tablespoons of Harissa. I used Rose Harissa.
1/2 cup chopped parsley
1/2 cup chopped mint
1/2 cup chopped coriander
2 cloves finely chopped garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground tumeric
2 tablespoons preserved lemons, finely chopped (I didn’t use, didn’t have, forgot to buy)
1 cup/280g yoghurt
So, combine all the marinade ingredients together in a bowl.
Line a dish or baking tray with baking paper (I didn’t do this), and place the lamb in the dish (probably skin-side down first). Spread 1/3 of the marinade all over, then flip the lamb and spread the remaining marinade over what you can see.
It resembles a pile of spew on the pavement. Familiar.
Cover and refrigerate overnight.
When it comes to cooking time preheat the oven to 200C (180C fan-forced) and line another baking tray with some baking paper, chuck in your sliced sweet potato and season with salt and cracked pepper and drizzle with olive oil.
Line ANOTHER bloody baking tray with MORE BLOODY baking paper and transfer your lamb to it. Obviously if you’d been smart you’d have marinated it overnight in the actual baking tray and would only need to take it out of the fridge an hour or so before cooking to come back to room temperature. I was an idiot and had to conduct a messy transfer.
Season the lamb with salt and pepper and chuck it and the sweet potato in the oven for 35 minutes or so, or until the lamb is cooked how you like it. Sweet potato should just trundle along on the second oven shelf quite happily and be ready when you need it.
Whilst it’s cooking combine the yoghurt, mint and cumin in a bowl, season to taste. It’s a bit weird-yum.
It’s birthday week in our house. Dog turned 4. She’s been a right pain in the ass lately, I take back everything I said recently about how she’s turned into a nicer dog since NewHuman came along.
Right, take out the lamb. Check for doneness.
Serve with the sweet potato and some watercress or rocket, and of course that weird-yum yoghurt sauce.