Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Sunday, August 14, 2011

Leg of Lamb with Red Wine and Potatoes

Well I love pot roasted leg of lamb, but I was looking for something different than the usual thing with tomatoes and herbs....
Then I stumbled over this recipe, it sounded interesting.
I made some changes to the original recipe and added some sugar (to soften the acidity of the red wine) and potatoes at the end of the roasting time which perfectly absorbed the taste of the pot-roast....

It was lovely and of course this recipe contains some garlic, never to be missed when preparing Lamb.

Ingredients for 4

1 leg of lamb (about 2.5kg)
1 litre of good red wine
500g onions
500g of waxy potatoes
250g crème fraîche
1 tablespoon mustard
50ml oil
50g butter
4-6 sprigs of thyme (depending on size)
8 garlic cloves
1- 1 ½ tablespoon of sugar
salt, pepper


Heat the oil and butter in a roasting pan. Now fry the leg of lamb from all sides until nicely brown. Season with salt and pepper. Remove from the roasting pan and set aside.

Peel and finely chop the garlic and the onions, add them to the pan and fry until nicely golden brown.

Add the leg of lamb again, fill in the red wine, add some more salt and pepper, the mustard and sugar.
Slide the roasting pan in the oven, turn to 200 ° C and roast the lamb for 2 ½ hours.

Peel the potatoes, cut them in coarse cubes and add them together with the thyme 40 minutes before the roast is finished.
Remove the meat after the 2 ½ hours. Mix the liquid with crème fraîche.

Again season with salt, pepper and some sugar (if necessary) and serve together with the sliced lamb

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