What's Cooking Today??

Advertised as marmalade oranges.

https://www.tesco.com/groceries/en-...u6O9TsWg4WLAPKsTzn90VXc1OEhNQ8S41o_5NVdK1N73d

 

I bought a half leg of lamb yesterday and shall be marinating it in spices (Moroccan style) for at least 24 hours before roasting it.

 

Well I may as well grab those at that price

 

I've now prepped the lamb and it took quite a long time. Skinned the lamb and removed most of the fat as there is quite a lot of oil in the marinade. Then threw out the trimmings for our red kite but next door's cat got to it first.

Trimmed and grated a large chunk of ginger, and crushed a load of garlic and put them into the oil. Then roasted a lot of cumin and coriander and ground it all to a powder and added to the mix. Added water to make a paste and then added very finely chopped red chillies (still growing well in the greenhouse). Used a fair amount of paprika and added salt. Mixed well and left for half an hour to let the paste thicken.

I then stabbed the lamb all over to help the marinade penetrate and layered the paste all over the lamb. Put it in a baking dish and covered it very well with foil and then into the fridge. It will be there at least 36 hours - can be anything up to four days but I rarely leave it for more than two days. Then slow roast it, covered for most of the time so that the marinade doesn't burn.

Uncover it for the last 20-30 minutes to crisp up the marinade slightly but first remove a lot that would have dropped into the baking dish amongst the juice from the lamb and the oil and add that to the gravy that I make.

It's always a popular dish with friends.

 

Yesterday we had visitors so I did the cooking.

Starters were easy as I had prepared it all earlier. Chicken liver pate with toasted brioche and home made red onion jam.

Slow roast shoulder of lamb (garlic and herbs) with roast spuds, stir fried sliced brussels with toaster sliced almonds, sliced butter glazed carrots and green beans.

A cheating dessert of Waitrose Tiramisu with sections of clementines around the edges to make it look brighter.

 

Haven't had that since I was in Peru. I turned down the offer of cuy and had lomo saltado with it instead.

 

@NigelJ I couldn't try it with Mrs Shiney sitting next to me