Recipes :
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By Kerusha Govender , Marketing Specialist at PPS
Roast leg of lamb
Ingredients
• 2 kg lamb-leg
• 1 clove of garlic
• 1 sprig of rosemary
• 3 - 4 sprigs of thyme
• half - 1 teaspoon coarse salt
• 1 teaspoon black pepper
• 3 tablespoons butter
Method
Poke holes into the lamb and stick the garlic , rosemary and thyme into these holes . Rub the lamb with coarse salt and pepper . Place the lamb in a pot with water just covering the lamb . Boil for an hour . Remove lamb from the pot and place in an oven tray . Keep the water the lamb was cooked in for making the gravy . Rub the top of the lamb with butter and roast on high for 5 to 10 minutes .
Gravy Ingredients
• Water from lamb pot
• 2 - 3 tablespoons cake flour
Method
Add flour to the flavoured water in which the lamb was boiled . Mix with a whisk to form a gravy .
Add more salt pepper and garlic if needed .
Bread stuffing Ingredients
• 6 slices of bread , cubed
• 3 sprigs of thyme
• 4 pieces of garlic , diced
• Salt to taste
• 1 teaspoon of pepper
• 6 tablespoons butter
• Half a can of canned peaches , finely chopped
As we near the end of the year with the Festive Season fast approaching , you might start considering what to prepare for those special days you celebrate with friends and family . In the spirit of generosity , we focus on dishes you can share , the first being the always-popular roast leg of lamb and the second a refreshing coconut ice cream . Enjoy !
Method
On medium heat in a non-stick frying pan , fry bread in butter . Add garlic , pepper , thyme and salt . Fry for 10 minutes . Add canned peach and fry for a further 5 minutes . Blend if a smooth texture is preferred . Roast in the oven for 5 minutes . Serve as a side dish .
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