As the tame edge of cyclone Irina delivers us with much welcomed rain, we find ourselves with a small respite from the heat and humidity of January and February in Durban. We’ve been able to enjoy our upstairs studio today, which has been uninhabitable for the past few months, and we’re loving it. Music on, creativity flowing and companionable time away from the rush of the world – the temptation to call in rain day for Monday is, oh, so strong, just to keep this feeling a little longer.
Of course, while we have this spell of relief, even if it is just the slightest of drops in temperature, we had to feast – soup and homemade bread for lunch and a roast for dinner – indulgences not fit for summers in Durban, but enjoyed all the more for it.
This morning I made the Irish Soda Bread that is up later this month for the Tuesdays with Dorie baking group, I’ll officially post it later this month, but it was so simple to make and worked well with our Woolies soup – sweetcorn and chicken noodle. I particularly enjoyed the crust, but, I divulge too much!
We initially planned on a pork roast, but the shops were not forthcoming when we dashed out in the persistent rain this morning. A lovely lamb roast however was a more than adequate and welcome stand in. We thought about slow cooking it in the new slow cooker, but didn’t quite get our act together quick enough – unless dinner at 9 pm was something we were willing to entertain. Not bloody likely!
We opted for a simple, traditional roast, but with Greek-inspired flavours introduced via a rub. We added new potatoes (for their low GI properties – still trying to stick with the diet!) to the pan part way through the cooking process, so they could also enjoy a bit of the Greek treatment. In addition we made the chilli and tomato stuffed peppers side from Jamie Oliver, that has become a firm favourite in our house – possibly more Italian than Greek, but that’s just how we role!
The lamb was cooked beautifully, if I do so say myself. The thinner parts of the roast were starting to crisp on the outside, but it was still juicy inside and the thicker cut part was almost bordering on a pink tinge and was juicy and tender. The rub forms a tasty crust of the outside that was irresistible, with the rosemary coming through particularly powerfully, as it is want to do. The potatoes also picked up the flavour of the rosemary and the stuffed peppers actually worked pretty well, a fresh tasting compliment to the rich lamb.
1 kg lamb, rolled with string
Salt and pepper, freshly ground
2 sprigs fresh rosemary
500 g baby potatoes
½ Tbsp olive oil
1 Tbsp lemon juice
1 tsp dried origanum
1 Tbsp fresh flat-leaf parsley
2 cloves finely sliced garlic
1. Mix all the rub ingredients together and allow to stand for a couple of minutes to infuse.
2. Create slits in the lamb and stuff with sprigs of rosemary.
3. Rub entire roast with the rub.
4. Season with freshly ground salt and black pepper.
5. Roast at 220 ºC for 30 minutes, then turn down to 180 ºC and add the new potatoes. Cook for a further 45 minutes or until done.