Tag Archives: roast

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.
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Serves : 4-6
Total cooking time : ca. 2 hours
Roasting Temperature: First 20 minutes 200° C / 395° F.
Remaining time : 160° C / 320° F
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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.

INGREDIENTS:


• 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

 

INSTRUCTIONS:

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.

Enjoy!

Myra XO

Spiced Roast Chicken

This is our go-to roast chicken recipe. It’s one of my favourite recipes, and I use it again and again because it always turns out great without too much effort. Pretty much fool proof.
It’s a combination of Mexican flavours, but also Smokey Bbq.
The spice mix is easy to make with ingredients you probably already have in your spice cabinet and it’s great on all sorts of things like burgers, chicken tenders fried up in a pan or even just oven-fries.
The Chicken gets a beautiful deep golden crust, the flavor is smokey, spicy, salty and sweet all at the same time.


Cooking time : 2 1/2 hrs.

Prep time : 20 minutes

INGREDIENTS:

SPICE RUB:

• 3 tsp smoked paprika
• 1 ½ tsp salt
• 2 teaspoons brown sugar or coconut sugar
• ½ teaspoons crushed dried chili flakes
• 1 teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ tsp. Onion powder
• 1/4 teaspoon cumin
• A pinch of cinnamon
• 3 tablespoons olive oil

CHICKEN:

• 3 pound chicken
• 2 heads of garlic separated into cloves
• Thyme, rosemary, bay leaf

ADDITIONAL:

• Potatoes, peeled and quartered

INSTRUCTIONS:

Pre heat the oven to 160 C / 320 F
Wash the chicken with cold water and pat dry with kitchen towel. Sit on a board.
In a bowl mix the ingredients for the spice rub and add the oil to form a thick-ish paste.
Hold the chicken with one hand and with the other loosen the skin by inserting a finger between the skin and the breast forming a pocket. You can also do this by using the back of a wooden spoon. But be gentle as not to break the skin.
Put a few teaspoons of the past under the skin and spread out, repeat with the other breast.
Rub the remaining paste all over the chicken and inside the cavity.
Tie the legs together with kitchen twine.
In the cavity insert the herbs and one head of garlic separated into cloves.
Place the chicken in a roasting tin that has been lined with baking paper (easier to wash up) .
Cover (only the chicken and not the entire tin) very loosely with a piece of tin foil that is the same size as the chicken.
Place in the middle of the oven and bake for two and a half hours. Basting twice during cooking, by pouring the juices from the baking tray over the chicken.
After one hour add the potatoes and toss thru the juices and fat in the tin.
After an hour and a half, remove the tin foil.
Bake until golden and crispy.
Remove from oven and let rest for 15 minutes, loosely covered with foil.

Enjoy!

Myra XO

Pollo al Ajillo, Chicken in Garlic Sauce .

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Pollo al Ajillo is one of my favorite Spanish dishes, besides Fideuá and Paella. This particular dish has tons of Garlic, White wine, Rosemary, Thyme and good Olive oil. You can serve it with potatoes cooked along with the Chicken or leave them out and just serve with some crusty Baguette.

Preheat an oven to 350°F (180°C).

Ingredients;

1 tbsp. unsalted butter

2 tbsp. olive oil

10 bone-in, skin-on chicken thighs, about 2 1⁄2 lb. or 1 whole Chicken cut in to 12 pieces

Salt and freshly ground pepper or use Poultry seasoning if you like

12 garlic cloves separated, unpeeled

2 garlic cloves, peeled and sliced

1 medium onion, peeled and chopped fine

1 tbsp. flour

1 glass dry white wine

3/4 – 1 cup chicken broth

6 medium peeled potatoes, about 3⁄4 lb. (375 g) total, cut in slices or quarters

4 fresh thyme sprigs, 4 fresh sprigs Rosemary

2 bay leafs

1 tbsp. finely chopped Rosemary

Some parsley to scatter over for serving.

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Method;

In a large, heavy saucepan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 6 minutes per side. Transfer each batch, skin side up, to a large baking dish or a round one (like mine). Scatter over the chopped rosemary and put the remaining thyme and rosemary twigs tucked between the chicken pieces. Set aside.

Pre heat the oven to 375° F.

Do not wipe the pan clean and keep it over medium-high heat. Add the remaining olive oil to the pan.

Add the garlic cloves to the saucepan and the chopped onion cook, stirring often, until lightly browned and beginning to soften, add the sliced garlic and 1 tbsp. flour. Cook for 2 to 3 minutes. Add the wine, stock and bay leafs and let bubble for a few minutes.Pour the sauce over the chicken.

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Wash the potatoes, leave the skin on and cut them length wise in four. Tuck between the chicken pieces. . They’ll absorb the chicken flavour and will taste amazing.

Bake in the oven uncovered for about 40-50 minutes. The potatoes should be tender and the chicken opaque throughout and the juices should run clear when pierced with a fork. Serve immediately scattered with some freshly chopped parsley.

Enjoy

Myra Xo

Great served with Green Beans with Chorizo & Thyme