It has been quite some time since I last had lamb and since the local store had a sale off lamb, we decided to buy a whole chunk suitable for only one thing – roast lamb – and nothing else. Of course, I could slice them into thinner bits... But I had been hankering to try my hand at roasting something.

Yup, this is my first try at roasting ANYTHING, much or less lamb, and it was a pleasant surprise. Nil enjoyed every last bit – he has decided to take the rest for lunch tomorrow!

Roast lamb and potatoes

Ingredients
Approximately 300gms (or more) lamb (shoulder/chunk/leg)
Coarse black pepper
Salt
Half a lemon
Two sprigs of rosemary
Potatoes for two

Method

1. Score the surface of the lamb in a crisscross manner and pat dry.
2. Prepare the marinate by crushing black pepper, salt and rosemary in a mortar. Sprinkle all over the lamb and rub into the flesh.
3. Dump the lamb into a ziplock bag/container and squeeze out the lemon juice onto the lamb. Throw the lemon into the bag/container.
4. Set aside in the refrigerator for at least 1.5 hours.
5. Prepare the potatoes by washing them clean and then wrapping them in aluminum foil.
6. Preheat the oven at 200 C for 15 minutes. Place the lamb in a pan and cover with foil before putting it the oven to bake for 30 minutes.
7. After 30 minutes, remove the foil, baste and brush some honey onto the surface before putting it back into the oven. Turn the temperature down to 170 C.
8. Bake for 1 to 1.5 hours; remember to baste and turn the lamb every 30 minutes.
9. In the last 1 hour, place the potatoes at the bottom of the oven. When done, turn off the oven and set the lamb and potatoes aside to rest.
10. Approximately 15-30 minutes before serving, remove the foil from the potatoes and quarter them. Place the potatoes in the same pan as the lamb and place in an oven with the grill option turned on (to help brown potatoes).
11. Once the potatoes brown, dish out and serve with mustard, pepper and salt to taste.

Ohyes, I made some changes to the text style in the photos…just because it’s going to be spring…and warm…and well, flowers everywhere!!!

There is just something about the smell of warm apples + hot butter during a cold, very windy and extremely wet wintery day. It’s my first try – this lattice apple pie with a twist – and as it bakes, I can just fall in love with the smells permeating my little studio apartment.

Again, all ingredients listed here are in estimated quantities – my kitchen equipment have yet to leave Malaysia. O’well…

Honey Apple Pie

Ingredients
(A) Filling
5 medium sized apples (in this case, I used Pinova Apples)
Some salt water to prevent the apples from browning
Two heaped tablespoons of honey

(B) Pastry (all measurements stated are approximates)
200gms flour
150gms butter
Ice cold water + 1 heaped teaspoon of honey (mix well)

Method

1. Wrap the butter in aluminum foil and freeze for 30 to 45 minutes.
2. Prepare the flour in a separate mixing bowl. Using a grater, coarsely grate the butter (the aluminum foil will help keep the butter from melting) into the flour mix.
3. Using a spoon or spatula, gently coat scraped butter with the flour. Do ensure that all the butter is coated before adding the honey water.
4. Mix the ingredients using the spoon/spatula well – the dough is ready when there is no more excess flour or butter sticking to the bowl. If the dough is too dry, add a little bit more honey water. If it is too wet, toss in a bit more flour.
5. Wrap the dough in cling foil and place in a fridge for 10 to 30 minutes.
6. Prepare filling by peeling, then thinly slicing the apples. Soak the slices in salt water for approximately 5 to 10 minutes.
7. Drain apples and then toss in the honey; mix well and put aside.
8. Once the dough hardens, using a rolling pin, flatten and roll out the dough into a large circle. Place on top of pastry dish and cut away the excess dough.
9. Arrange the apples accordingly (it’s really up to you) and then layer off some excess dough in a lattice form.
10. Once done, brush the lattice surface briefly with honey and bake in a preheated oven at 200 C for 15 minutes. Then lower the temperature to 170 C and bake for 30 to 40 minutes.
11. Serve fresh from the oven with ice cream or on its own.