Slow Roasted Moroccan Lamb

I adore people who can cook better than me. One time I would have been jealous, now I love the fact that they can teach me even more and surprisingly sometimes I actually teach them!

One of my favorite cooks is my friend Jacquie or Everyday Cook as she is known in Social Media circles. She is one of a kind. She can cook and she can bake. And bake she does!

You can follow her on
FACEBOOK
TWITTER
INSTAGRAM (everydaycook)
BLOG

I have made quite a few things from her blog over time, and last night I attempted her Slow Roasted Moroccan Lamb.

Now Jacquie is not your ordinary women, she has lived in Paris! And while there she enjoyed many a Moroccan meal. Who knew France was more about bread, cheese and croissants?

So, back on task, my friend Bec and I both tried this new recipe last night and we have both put it on the MUST MAKE AGAIN list. We also both cooked ours in our oval Aldi knock off Le Creuset with lid on. PERFECT!

Your to do list.

1.   Add these item’s to the shopping list:

1 Large leg of lamb
A little olive oil
4 brown onions, peeled and sliced
1 bunch of coriander
1 teaspoon of chilli
50 g ground cumin
3 pieces of preserved lemons cut into slices
small piece of grated ginger
1 teaspoon of tumeric
2 pinches of saffron
2 cinnamon sticks
1/4 cup of honey
5 garlic cloves diced
250 ml of white wine
1 litre of chicken stock
{I had mine with sweet potato mash}
1 kg sweet potato

2. Method

Heat oil in a large fry pan and brown the leg of lamb, turning over.

Remove the lamb and add sliced onions and garlic. Cook until soft and brown. Add cumin, chilli, saffron, ginger cinnamon, preserved lemon and honey and stir. Then add the wine and stock and cook for a few minutes. Add half the coriander chopped. (If you want to take an easier way you can buy Herbies Tagine Spices and they do a great job)

Place the lamb in an oven proof dish, if you have one with a lid great, if you don’t you can cover with foil. Pour the sauce over the lamb, cover and place in an oven for 3 1/2 to 4 hours at 165 degrees. Check every hour and turn the lamb over and baste. When ready, the meat should be falling off the bones and be very tender. Sprinkle the rest of the coriander over the lamb before serving.

You can serve the Moroccan Lamb with cous cous and a salad, or I baked sweet potato and sprinkled it with toasted pine nuts and coriander.

Go to Everday Cook’s blog HERE to follow the steps.

3. Enjoy a most delicious slow cooked meal!

Mine on the left and another friend of mine Bec’s on the right.
I served mine with cinnamon sweet potato mash in the thermomix and a green salad.

Cooking With Emma

After seven months in France, we took a break from r-gargling and brie bingeing and visited Italy as part of our very brave eight-weeks-on-the-road-with-three-young-kids summer road trip.  Michael and I have been there done that in Rome, Venice and Florence, so we picked a small country village in the hills of Tuscany and a quaint terrace house in Nesso, Lake Como as our Italian destinations of choice.  For six nights in Tuscany, we stayed in an old stone relic of a house with those classic terracotta tiles you wish you could afford in a new home.  They would never look as good as they do in a house that has been lived in for hundreds of years … it’s the scratches, divots and dents and the smooth, worn down steps that give it such character.  I had a quick look on the other side of the ancient door that led…

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Simple Lemon Muffins

These muffins are my standby quick-someone-is-coming-over muffins. Also perfect for school holidays, morning teas, picnics, beach days and little baked gifts for friends or family.

They are light, delicious and have a lemony crispy topping.

You can finish these off within 20 minutes and there is minimal clean up. These little gems are also the most asked for baked recipe I have so to post them here means that all my friends have access to them any time.

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Italian Lemon Muffins

I love lemon.

Anything with lemon makes me weaken and indulge. These muffins are just delicious. I have two recipes to share. Both look the same, but taste different.

This one requires a few more steps, but it is worth it.

Do you love lemon too?

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Italian Lemon Muffins

Italian Lemon Muffins ~ Tuscan Inspired

Ingredients

1 3/4 cups self raising flour
3/4 cup caster sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese
1/2 cup water
1/4 cup olive oil
grated lemon rind
Juice of the whole lemon
1 large egg, lightly beaten

Method

  • Heat oven to 180 C or 375 F
  • Combine flour, sugar, baking powder, salt into a bowl and make a well in the center.
  • In another bowl combine ricotta, water, olive oil, lemon juice & rind and the egg. Pour this mixture into the well. Stir until mixed.
  • Divide batter into a 12 muffin tin.
  • Bake for about 16 minutes. Test with a wooden tooth pick in the center and if comes out clean they are ready
  • Serve warm or cold. Delicious with lemon curd and cream.

Tuna, Artichoke and Lemon Pasta

Barilla Product Gifted as part of Good Food and Wine Show Brisbane

Tuna pasta and any combination of additional ingredients is a big stable around here. It is the kind of dish you can have most, if not all of the ingredients sitting in the cupboard and throw it together within 20 minutes.

One of the first dishes I made in the Italian kitchen so one taste takes me back.

It is also a great menu item when we are camping or caravanning.

Tuna pasta is the ultimate standby meal.

Here is one variation

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One Pot Wonder ~ Oven Roasted Paprika Chicken

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I love a 1:1:1:1 meal. One chopping board, one knife, one tray, one hour and maybe include one (other) person to clean it all up and you have yourself a perfect midweek dinner.

I first made something like this in Italy last year. I had a bunch of ingredients and threw it all together and a delicious meal came out. Since then I have change it around many times to include what I have on hand. The following version is great because most of the ingredients are available year round (in Australia anyway).
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