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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

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I like a handle on my roast lamb, so I french the bone. Roast Lamb is one of the easiest family meals to make using four simple ingredients.

Ingredients

Leg of lamb – french (you can ask your butcher to do that for you)

Fresh Rosemary

Garlic – peeled and sliced

1 cup Olive oil

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Method

  1. Pre-heat oven to 190C

  2. Wipe the leg of lamb dry with a piece of paper towel. Place your leg of lamb on a clean chopping board.

  3. Using a small pointed knife make random small slits in the skin about 2 cms deep. You will need to make about 15 cuts – depending on the size of your leg of lamb

  4. Place a 2 cm sprig of rosemary and a slice of garlic in each cut   Roast lamb 004

  5. Place a piece of aluminum foil over the french end of the lamb, to stop it burning.

  6. Place the leg of lamb in a large roasting pan. Pour over olive oil, messaging it in with your hands. Roast lamb 003

  7. Place leg of lamb in hot oven. The rule of thumb is to roast for 1 hour per kg of lamb. 

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I have served my roast lamb with home grown mini pumpkins and braised Kale.

Jaci

Note: Photo's in this recipe where taken by Marc Morel

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