Jenni’s juicy roast lamb

‘What’s cooking with NGN’ is a way for our residents and readers to share their recipes with the Northglen News.

February 25, 2016

Shiraz Habbib 2 minutes read

Durban North resident, Jenni-Lyn van Niekerk.

YOU know that recipe that is always a hit with the family? The one that’s guaranteed to leave clean plates all round? The one that’s not too detailed, just simple and fast? Yes, that one…we want to hear about it and it will be featured once a month in the Northglen News. Local residents will tell us about their favourite recipes, from the easy to the inspiring, all in an effort to help you make every day delicious. You’ll never run out of great recipe ideas again. This month’s culinary extraordinaire is Durban North resident, Jenni-Lyn van Niekerk.

NAME OF DISH: Roast Lamb with roast potatoes and gravy, cauliflower and butternut in cheese sauce with a green salad.

Why is this recipe special to you?

“Birthdays are a big deal in our family and I always try and cook a family favourite. My mom has been away for her birthday for the past four years and this year with her being around, I knew a roast would be the order of the day. Growing up, Sunday afternoons were always roast day and the tradition to have one once a week has stuck.”

Quick catch-up with the cook

Most underrated ingredient: “Mint Jelly.”
Favourite cuisine: “Anything Mediterranean.”
Favourite ingredients: “Basil pesto, Sambal Oelek.”
Something your palette doesn’t like: “Oh definitely liver. My mom’s ears must be burning but she used to literally force it down me as a child, I’m definitely scarred for life.”
First meal you cooked: “Bangers and mash.”

Ingredients:
Leg of lamb without the shank
Bottle of mint jelly
Fresh mint
Fresh garlic
Potatoes
Canola Oil
Freshly ground salt and pepper
Small cauliflower
Small butternut

How To:
1. Slit the lamb in a few places and insert slivers of garlic (approx. 4)
2. Rub the entire lamb in mint jelly
3. Place on a baking tray and roast in a pre-heated oven (180 degrees)
4. Rule of thumb: ½ hour per 500g
5. Serve with fresh mint and roast gravy.
6. I do my potatoes the old fashioned way, deep fry to par cook and pop them into the hot oil again just before serving to crisp them.
7. For the cauliflower and butternut in cheese sauce.
8. Cook the veggies and place in a casserole dish. Again, cheese sauce made the old fashioned way.
9. Melt butter and add flour to form a roux. Add your milk and stir until sauce thickens, add the cheese and a quarter teaspoon of mustard powder to bring out the flavour of the cheese. Pour over the veggies and grate some cheese on top. Grill for a few minutes to give it that nice crispy topping.