Sometimes you won’t be cooking for other people, you’ll be cooking for yourself instead; and even if you are, you might still want to have a filling and delicious meal – whilst you curl up on the sofa and watch “Game of Thrones” re-runs. There’s no shame in that!! Well, if you ever have one of those days; try this scrumptious Lamb with roasted vegetables. I know you’re going to love it, you can thank me later. Enjoy!!
Prep 10 mins | Cooking 1 hour
Serves: 1 (double the ingredients to serve 2)
- 1 small Carrot
- 1 small Onion
- 75g Parsnips
- ½ a Courgette
- 100g Sweet Potato, peeled and chopped into chunks
- 150ml vegetable stock
- 150g lamb leg steak
- Salt & Pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Cooking oil
Preheat the oven to 180 – 200 degrees C
Season your lamb, with salt, pepper, garlic and paprika, and mix well; then set it aside.
Place all of the vegetables into an oven tin so that they do not sit on top of each other. Season with some salt and pepper; add about 2 tbsps of cooking oil over the veggies and roast for 30 minutes, stirring half way through. Remove the tin from the oven and pour the vegetable stock over the veggies.
Place your seasoned lamb over the top of the veggies and put them back into the oven, to cook for a further 20 -30 minutes.
Serve with a side of roasted potatoes. You can also replace the lamb with chicken, beef or pork.
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.
Yeah I fancy a lamb roast at the weekend!
To make this recipe feasible for ordinary Zambians that can’t source or afford the higher priced veggies, I suggest the following replacements. This recipe calls for 3 Sweet Root Veggies:-)
1 small Carrot
100g Sweet Potato, peeled and chopped into chunks
I am going to TWEAK the recipe to make Zambian centric
½ a Courgette, REPLACE WITH Large chunks of Pumpkin/Squash
75g Parsnips REPLACE WITH Cassava OR REPLACE WITH Ordinary Potatoes
*Cassava should be already prepped and boiled before adding to the rest of the veggies in the roasting tray.
I see purple veg in the picture looks like Eggplant, Auvergne. I suppose that could also work if you can stand it! Also the picture has small New Potatoes. Red Onions rather than white. Does not correspond with given recipe ingredients! Oops!
@Patriot, are you a professional cook or you do it just for fun?
I suppose I could be professional if I wanted to!! I trained for ‘Posh Society skills,’ at the very prestigious cookery schools, Le Cordon Bleu and Leiths School of Food and wine. Also at the a Women’s Institute. I took interest courses to learn cooking for entertainment and the home. In Europe women pay attention to these skills you know! These famous schools run part time, evening, weekend courses accessible to anyone at a small course. These days at bit costly, but when I did 1984 onwards, I was living near the schools off Harley Street, Wigmore Street, west London and Le Cordon Bleu was just around the corner. Later in Ladbroke Grove, Leiths was also around the corner. They do all sorts, including flowers etc.
@Vizungu, I am writing a budget Zambian book with a working title…’100 things not to do with Nshima’ as a joke against eating Nshima all the time! So I give recipes of excellent alternative ‘fused cultural’ recipe ideas, while giving alternative uses for Nshima….! I.e. In one alternative I use Nshima in my Art Project as a Glue! Yes it works a glue for paper projects! It’s a way of making people realise its not impossible. I am not messing with Kanta’s recipes to annoy her….! Just that I am currently working on tweaking Zambian foods by fusing with other cultures and have come up with some really good cost effective recipes that are so delicious but cheap.
Patriot Abroad, nice the way you you are tweaking with all these terms and names of veggies which some of us will not know. Much appreciated!!!
@Mwebantu if you find them at Spars they will be expensive too as they are not our national veggies but special interest for those in the know and with excess money in the pockets!
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