Category Archives: Lamb

Mediterranean Roast Lamb with Mint Chimichurri

Mediterranean Roast Lamb with Mint Chimichurri, what’s not to love?

This recipe is simple, fuss-free and turns out perfect every time, lamb is very forgiving since it’s quit a fatty cut of meat so it will not dry out easily. However I do put a small baking dish at the bottom of the oven filled with water to humidify the oven.
If you can, buy a piece of lamb with the bone still in, and although carving without the bone may be easier, the bone adds a lot of flavour to the meat during cooking.
Also it adds so much flavour to the potatoes and onions on the bottom, they are basically being cooked in all the lamb juices and drippings.

Personal I prefer the lamb medium done with a hint of pink. But you may cook it longer if you prefer.
Serves : 4-6
Total cooking time : ca. 2 hours
Roasting Temperature: First 20 minutes 200° C / 395° F.
Remaining time : 160° C / 320° F

General cooking times:
Rare: about 15 minutes per pound
Medium-Rare: about 20 minutes per pound
Medium: about 25 minutes per pound
Well-Done: about 30 minutes per pound
These times are only guidelines. It is best to check with a thermometer since not all cuts cook the same.


• 1 (4 pound) bone-in leg of lamb
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 large cloves garlic, minced or grated
• 1 tbsp. chopped parsley
• 2 tsp. chopped fine fresh rosemary
• 1 tsp. thyme leafs
• 1 tsp. mustard
• 1 glass of dry white wine
• 1/2 cup of stock
• 3 medium onions peeled and sliced in 1/4 inch / 1/2 cm.
• 5 medium potatoes, peeled and sliced in 1/2 inch / 1 cm
• 1 x Chimichurri sauce recipe



Take the leg of lamb out of the refrigerator about an hour before cooking to let it get to room temperature.
Pre heat the oven to 200° C / 395° F.
Remove any excess skin from the leg of lamb and discard. Pat dry with kitchen paper.
Cut incisions with a sharp knife all over the leg of lamb, just a few times to make cooking more even and so the herbs and flavouring can penetrate into the lamb.
Season the lamb liberally with salt and pepper all over.
In a small bowl mix the olive oil, mustard, chopped herbs and grated garlic.
Rub the lamb with the olive oil and herb mixture.
Cover your baking tray with parchment paper and drizzle with a little olive oil.
Prepare your onions and potatoes.
Place the slices of onion on the bottom and then top with the potato slices.
Place the lamb on top. Pour the remaining herb and olive oil mix over the potatoes.
Add the wine and stock and place the lamb in the middle of the oven.
Roast for 20 minutes then lower the heat to 160° C / 320° F and cook for another 100 minutes (1 hr and 40 min) .
If the lamb gets to dark cover loosely with foil. Make sure to baste the lamb with the juices every 30 minutes.
Uncover the lamb for the last 15 to 20 minutes for a crispy outside, if you used foil.
Depending on how you like your lamb done; Continue cooking the lamb until it has reaches your desired internal temperature, (if using a thermometer) , checking the temperature every 20 minutes. The other way to test is by pulling/cutting off a piece of meat.
Let the lamb rest for at least 15 minutes before carving.
To carve the lamb. Place the lamb on a cutting board. Turn it so the bone is parallel to the cutting board.
Cut the lamb off the bone by slicing with your knife parallel to the bone. Serve with the potatoes and onions.
Serve the Mint Chimichurri sauce along side.


Myra XO

Mint Chimichurri

Mint Chimichurri. This is the best sauce to accompany any kind of meat, chicken or even fish. It’s light and fragrant and made in a jiffy.

Traditional Chimichurri sauce has parsley, cilantro, and oregano, I added the mint because I wanted extra freshness and it goes so perfect with Lamb.

 Prep time: 5 minutes

 Serves : 4 to 6


  • 1 garlic clove, peeled and grated
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup flat-leaf parsley including trimmed stems
  • 3/4 cup mint leaves
  • 1/4 cup oregano leaves
  • 1 tbsp. red wine vinegar
  • a squeeze of lemon juice (to taste)
  • a few drops of hot sauce like frank’s or tabasco


Chop the herbs and add to the oil in a bowl. Add the grated garlic clove, red wine vinegar and lemon juice. Taste and season with salt and pepper. Add the hot sauce and more lemon juice if necessary. Serve with any kind of meat or fish.

You can also add all the ingredients to a food processor and blend until chopped fine, but I prefer the chunky texture.


Myra XO

Moroccan Meatball with Quinoa

Moroccan Meatballs with Quinoa


Serves 4

We went to Marrakech once , and the food, the market, the people, the smell…….was so enchanting like nothing else I had ever seen before. I fell in love instantly with the sweet and savoury cuisine.

I have been making these meatballs ever since. I make a lot of other Moroccan dishes too but this one is by far the quickest and easiest.



1 lb. lean ground lamb or beef

1 onion peeled and chopped fine

2 tbsp. olive oil

1 garlic clove, peeled and grated

1 tsp. himalayan salt or regular

ground black pepper

1 egg yolk

1/4 C. (home made ) dried breadcrumbs

1/2 tsp.  Ras el Hanout , see Ras el Hanout. for spice mix recipe

1/4 tsp. ground coriander

1/4 tsp. ground dried ginger

1/4 tsp. ground cardamom

1/4 tsp. ground cumin

2 tbsp. fresh chopped coriander plus 1 tbsp. for serving

3 tbsp. chopped pistachios (dry toasted briefly in a pan). Reserve one tablespoon to sprinkle over before serving.

4 dried apricots chopped

For the sauce;

1 tbsp. tomato puree

1  14 oz. can chopped tomatoes, or 5 to 6 fresh ones chopped

1 tsp. beef stock powder

1 tbsp. honey

3  tbsp. orange juice plus 5 tbsp water to make 1/2 cup in total



In a large frying pan add 1 tbsp. of  the oil and cook the onion and garlic gently for about 5 minutes on medium low heat until slightly beginning to turn golden. Add all the spices and remove from the heat to cool.

In a large mixing bowl, add the minced meat the onion and spice mix, the breadcrumbs, egg yolk, salt, pepper, 2 tbsp. pistachios, chopped coriander and apricots. Mix with your hands and form into golf ball sized meatballs.

Wipe your frying pan and add the remaining oil. Set heat on medium high. Fry all the meatballs until nicely browned all over and remove to a plate. Work in batches if necessary.

Once you have cooked all the meatballs. Start making the sauce in the same frying pan with the remaining oil in it and add the tomato paste and fry for 30 seconds then add the remaining ingredients. Bring to a simmer, add the meatball back to the pan and simmer with the lid half on the pan, for about twenty minutes.

Meanwhile make the Quinoa.


For the Quinoa;

1 cup (dry) quinoa

2 c. chicken or beef stock

2 tbsp. chopped pistachios (dry toasted briefly in a pan)

1 c. chickpeas drained

6 dates, stone removed and chopped

1 medium carrot, peeled and coarsely grated

1 tsp. garlic powder

ground pepper

2 tbsp. chopped coriander

Place quinoa in a fine-mesh strainer and rinse thoroughly under running water. This is to remove the saponins that taste very bitter.

Did you know that saponins are for protection against insects?

Put quinoa to a medium saucepan. Add the stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for about 15 minutes or until liquid is absorbed. Remove from heat and add the dates, carrot, garlic powder, chickpeas and pepper. Just before serving add the coriander and the pistachios.

Note: some quinoa only takes ten minutes to cook, so check the package instructions!!!

To serve place the quinoa on one side of a large platter, the meatballs and sauce on the other side. Sprinkle with more pistachios and chopped coriander.


Not quite what you’re looking for? How about these  Meat Balls ?


Greek Lamb Souvlaki, mashed Garlicky Cannelini beans and Tzaziki



Delicious lamb skewers, perfect for any occasion.

Makes about 8 – 10 Skewers

Ingredients Lamb Souvlaki;

2 lbs. lamb, cubed,  cut from leg or shoulder

5 tbsp. olive oil

2 cloves of garlic, grated

1/4 tsp. Chili flakes

1/2 lemon (juice)

1 tbsp. fresh Oregano, or 2 tsp. dried

1 tbsp. fresh Thyme, leafs only, or 2 tsp. dried

1/2 tsp.dried mint (dried works better than fresh in this case)

1/2 tsp smoked sweet paprika

1/2 tsp cumin

salt and freshly ground pepper

10 metal or wooden skewers (soak wooden)

Ingredients Tzaziki sauce;

1 cucumber

1 cloves of garlic, minced

1/4 of a cup extra virgin olive oilIMG_1280

18 oz. thick Greek yogurt

a squeeze of lemon juice

a pinch of salt

Ingredients Garlicky Bean mash ;

2 cans of white beans

1 tbsp. + 2 tbsp. olive oil (separate use)

1 medium onion, peeled and chopped fine

5 garlic cloves, peeled

1 sprig of rosemary

1/2 tsp. ground cumin

1/2 tsp. chicken stock powder

Method for the Lamb Kebabs;

Prepare the marinade for the lamb Souvlaki. Soak the skewers if they are wooden to prevent burning.

In a large bowl combine all the ingredients without the salt! Adding the salt at this stage would result in dry meat as it will extract the moisture from the lamb.

Cover with plastic wrap and let marinate overnight for the best result. If you are in a hurry, just marinate while you prepare your coals.

Remove the lamb from the marinade and thread the pieces onto your wooden or metal skewers. Season the lamb generously with salt just before grilling.

When the coals are covered in a thin layer of grey ash, it’s time to grill. Make sure there are no flames. Grill the lamb for about 4-5 minutes, (depending on how big you’ve cut the cubes), turning to grill evenly.

Put pita bread or flat bread on the bbq to heat up for a minute or two.

Serve with a Greek Salad and  Tzaziki

Method for Tzaziki:

Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and leave aside for 10 minutes.

Wrap the grated cucumber in a towel and squeeze as hard as you can to remove the liquid. Place the cucumber in a bowl and add the remaining ingredients. Taste and add more salt if necessary. Leave to chill for a while in the fridge if you can. Left overs must be stored in the fridge.


Method for Garlicky Bean Mash;

Start by frying 4 garlic slices for decorating the bean mash.

Heat 2 tablespoons oil in a little saucepan. Peel and slice the cloves of garlic in thin slices.

Fry gently in the oil until golden. Be careful not to burn them as they will taste very bitter. It should take about 3  minutes on medium heat. Remove from oil and transfer to kitchen paper to drain. Pour the oil into a little bowl and reserve. We will add this to the mash later.

Add another tablespoon of oil to the pan a gently fry the onion until golden, about four minutes. Add the sprig of rosemary and the remaining garlic. Fry for another minute before adding the cumin and the drained beans. Cook the beans for about 10 minutes adding a little water if necessary. Remove from heat. Also remove the rosemary. Transfer to food processor. Process until the mash is smooth. Add one tablespoon of water and 1 tablespoon of the reserved garlic infused oil. Return to pan to heat up gently if necessary. Put in a bowl and drizzle with some of the remaining oil and scatter over the fried garlic slices. Serve immediately.


Myra Xo





Not quite what you’re looking for? How about this Skewered Chicken Ras el Hanout on home made Flatbread with Sun dried Tomato Hummus and Garlic Dill Yoghurt dip.