Greek Lamb Roast

Another favourite, following a traditional Greek recipe from Mr3P's. 

Simple and delicious.

There is no danger of vampires invading our abode.

You'll need

A piece of lamb suitable for roasting. I used a leg.

Dried Oregano (Greek oregano if you can get it..it is much stronger that the supermarket variety). In Melbourne you can pick it up from good delicatessens, I usually get mine from one in Oakleigh. I've just run out, so I'm planning a little shopping trip there (or Brunswick) very soon and I'm sure I'll be blogging/instagramming it. BTW, I've finally got on the instagram bandwagon and I LOVE it. 

Fresh Garlic Cloves

Good quality, extra virgin olive oil.

Lemon juice.

Salt & pepper

Place your lamb in a roasting pan (or slow cooker)

Carefully "stab" the meat here and there and stuff the holes with pieces of fresh garlic.

 Drizzle the oil over the lamb and squeeze the lemon juice over the top, then sprinkle with oregano, salt and pepper.
Add a cup or two of water to the bottom of the pan to stop the lamb from drying out while it's cooking.
Seal tightly with foil, or cover with the roasting pan lid.

Now cook, slowly (about 160C) for about 5 hours. Just check from time to time that there is still a little water in the pan. In the last 45 minute of cooking, you can add potatoes to the pan. If your on a low carb eating plan, you might want to skip the taters and serve with veggies and salad and maybe some low fat tzatziki (recipe here).

 This roast (above) was cooked for only about 3 1/2 hours as I wanted it to "carve" instead of falling completely off the bone. And the fact that I forgot to start the roast earlier..lol.

It was still delish.

we used the leftovers the next day to make lamb and salad wraps.

Do you have a "go to" roast in your little handbag of recipes?

Let me know in the comments.

I didn't blog most of the week as I've been sick (I think I had man flu) so I feel I have some catching up to do. 

More recipes to come over the weekend.

kali orexi

{recipe} Low Fat, Hot Chips (and truckloads of taters from the garden)

Guilt-free, hot chippies! Yum!
Peel your potatoes and slice into thick chips. Dry on absorbent paper and place in a large mixing bowl. Add 2 tablespoons of oil (I use either Canola or Olive). Sprinkle with sea salt and toss to combine. Place on baking sheet that has been lined with baking paper. Cook in a hot oven (turning once) for about 30-45 mins or until golden  (depending on your oven...just check them from time to time).

A few years ago, pickle #2 planted potatoes in our garden. Now every year we get a bumper crop...truckloads in fact!!!!

Home grown potatoes taste SO MUCH BETTER than from the shops. Especially if you mash them. But then, doesn't everything taste better when you grow it yourself? We don't use pesticides or chemicals (except for our garlic and chili spray to get rid of pests). We also compost, have a worm farm and use our chooks' poo on the garden.

Pickle #1 and #2 replanting the smallest potatoes for next year.

Dirty work....and they love it!

Linking up to these parties:

http://craftomaniac.blogspot.com/
http://www.allthingsheartandhome.com/
http://www.abeachcottage.com/
http://savvysouthernstyle.blogspot.com/
http://itsablogparty.com/
http://paisleypassions.blogspot.com/
http://www.thefrugalgirls.com/
http://mizhelenscountrycottage.blogspot.com/
http://www.whipperberry.com/

{recipe} Potato Cakes

These potato cakes are so simple to make and taste great. 

1. Coarsely grate a few large (raw) potatoes into a bowl.

2. Add an egg, some salt and a couple of heaped tablespoons on plain flour and mix together.

3. Heat some oil ( I used canola) and fry heaped tablespoons of mixture in a fry pan. Flip over with a spatula after a minute or two (or when it looks golden brown)

4. Drain off excess oil onto paper towels. Serve.

Linking to

Taters

These little fellas were recently dug up by Mr3P. They planted the seeds a few years ago and have had a few harvests since then. I just had to get a pic, before I turned them to mash!