Hectic schmectic 

Hectic schmectic 

What a week! 

I’ve been so out of touch with my little blog due to a huge dinner I had at work! Well not HUGE, but it was an important evening for my boss, so it was big! 

6 courses, choice in each….me, myself and I. 

I wouldn’t change it for the world though, I thoroughly enjoy what I do and it’s always fun to be able to do these dinner because then I can experiment and push my boundaries a bit more! 

Also, I got to cook for new friends on Saturday, which was such a fun evening. 

Filled with good food, wine and loads of conversation, and not forgetting the amazing coffee that the was made and had! (Chemex) 

I made a Greek lamb with my kale pesto pasta salad with loads of sides and yumminess! 

Marinade for Greek lamb 

2 lemons, zested and juiced 

3 table spoons of ground cumin 

1 handful of mint and fresh oregano or marjoram – chopped 

1 bulb of garlic – peeled and chopped 

1 deboned leg or shoulder of lamb 

Salt and pepper 

Mix all ingredients to form a paste 

Slit your lamb all over (so that the marinade can soak into it) and rub rub rub 

Season loads 

Leave for 2 hours in the fridge, remove and let it come to room temperature- takes about 45 minutes, pop into a hot oven or on the braai until it falls apart. 

Serve with warm pita breads, homemade tzatziki and hummus, minted onion jam and a fresh rocket salad!