Monthly Archives: January 2013

Lambstravaganza recipes: Roast leg of lamb

I’m finally getting around to posting my recipes from Lambstravaganza…a fortnight late! It’s been a busy few weeks with birthdays and nights out, but here we go…oh and to make up for the tardiness here’s a few photos from the night!





Stuffing for roast lamb
A head of garlic, cloves separated and roughly chopped
100g anchovies, drained and roughly chopped
20g rosemary, leaves only

Mix ingredients in a small bowl and set aside.


Roast leg of lamb
Leg of lamb (tell your butcher how many are coming for dinner)
Lamb stuffing mixture (see above)
Rapeseed oil
Chilli jam
Glass red wine
Red currant jelly
Beef stock

To stuff roast leg of lamb, make deep slits on the top side with a sharp knife (about 10 slits). Stuff mixture into the slits and rub skin with rapeseed oil. Roast at 180’C (check roasting times depending on the size of your piece).

30 mins before cooking time is up, glaze with some chilli jam using a silicone pastry brush. Return to oven.

To make gravy, after meat is removed to rest covered (I placed it in a cooked oven wrapped in foil), strain off excess oil and deglaze with a glass of red wine. Get the crispy bits off the bottom with a wooden spoon! Add some beef stock and a little red currant jelly.


Serve with roasties!

And watch this space for my lamb and red wine stew (slow cooked for 24 hours, yum!) and my Moroccan lamb shanks! X

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We’ve been lucky enough to get some snow over the weekend in Edinburgh and oh my god do I love it!! I am a goofy ol Canadian girl at heart and I adore the cold white stuff!

So we took to the park and helped some teenagers build an epic snowman…



We brought a teeny tiny wee man snowman into the house…


And we made cherry and vodka slushies!!!



Oh and we made some new human (and animal) friends!



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Leopard lovelies!

I resisted for as long as I could, for ages I turned my nose up at all things animal print (except the odd cowhide rug). Then one day I fell in love with a gorgeous reupholstered 70s footstool in a stupendously brash leopard print and haven’t looked back since!

Today I bought these lovelies in Topshop. Two pairs of super cute (and very different) leopard print horsehair shoes. Love love love!



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Tonight, ladies and gentlemen, is a very special night. It is a night that will live on in our memories forever as….dun dun dun…LAMBSTRAVAGANZA !!!

For this one night only, I will be preparing three lamb dishes for my friends. A simple lamb and red wine stew, cooked slowly over 24 hours. A Moroccan influenced lamb shank dish. And the classic roast lamb with garlic, sage and rosemary!

Watch this space…

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Happy Wednesday!



Recipe: ridiculously simple roast Moroccan lamb

I promised my friend a roast today in exchange for taking my Christmas tree down. Fair exchange? Any sized piece of lamb will do (add more or less liquid as needed), this is a slow cook job which I stuck in the oven for hours whilst I ran other errands.

Moroccan roast lamb with apricots
Leg of lamb
Half bottle red wine
2 tbsp Ras-al-hanout
2 beef or lamb stock cubes
3 shallots, diced
5 cloves garlic
2 tbsp chilli jam
A few handfuls dried apricots
Chicken broth or stock
Fresh parsley

In a heavy pot (I used a Le Creuset) sauté onions and garlic until softened, season with salt and pepper. Place lamb on top of the onion bed, scatter dried apricots and pour over the wine, stock cubes with about a mug of water. Add Ras-al-hanout and brush meat with chilli jam. Cover and Roast at 150’C for 3.5-4 hours.

Before serving bring a mug of couscous to one tin of chicken broth (or stock equivalent) and plenty of fresh chopped parsley to the boil, cover and remove from heat. This should only take 5 minutes.

Easy peasy!

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