Roast Leg of Lamb

I’m sure that, adding in fresh chopped spinach, red onion and cubed butternut squash counts the same if the bag ingredients can’t be found.

Jana Cooks

A couple of weeks ago I noticed a big hunk of meat sitting in my freezer — and no, it wasn’t Vincent 😉 It was a sultry leg of lamb just waiting for me to take it out on the town.

So yesterday afternoon it was decided that the time had come to make a belly-warming good ol’ roast leg of lamb and veggies for dinner.

Who’s hungry? Vincent, myself and our housemate, Roan. This meal serves 3 people.


Note: leg of lamb not pictured here as it was thawing outside in the sun at this point.

  • 2 kg leg of lamb
  • 700 g baby potatoes
  • 2 brown onions, quartered
  • 60 ml canola & olive oil blend
  • 1 handful course salt
  • 2 tsp ground pepper
  • 2 cups red wine
  • 2 tbsp thyme
  • Woolworths butternut, spinach & red onion bake
  • 2 cloves garlic, quartered
  • 1 bouquet de garni

Let’s cook

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Pasta Carbonara and a Bacon Trick

pinion nuts = pine nuts = pinoli

Bacon. Onion. Garlic. Pinon nuts. Eggs. Pasta. Parmesan cheese. OMG, what a divine collection of wonderfulness! And they all combine together quickly and easily into my version of Pasta Carbonara which I’m going to share with you right now. And bonus, I’m passing on a great way to make bacon! I know, right? Let’s get started!

Pasta Carbonara made with bacon that was not a mess to make. Finished and delicious Pasta Carbonara.

Here’s a great bacon trick for cooking it with a minimum of shrinkage and grease splatter: 

I wish I could take credit for this but I heard about this method on America’s Test Kitchen and it’s brilliant –

  1. Put bacon in a cold skillet and add enough water to just cover the bacon.
  2. Turn the heat on to Medium-High and cook until the water has evaporated. This helps prevent the bacon from shrinking and has the majority of the cooking happening “under water,” with no splattering.

    Raw bacon being cooked in water to prevent shrinkage and splattering. Here, I’m making…

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