Many of the supermarkets do a deal on roasting meats ahead of the Easter weekend, which is an excellent opportunity to buy a slightly more expensive (or larger!) cut of meat. It really is worth spending a little more when buying meat as I really think you get what you pay for. Also, the better the quality of the meat, the less you have to do to make it taste really good (bit of a cliché but it’s true).
I took the leaves off of a couple of large sprigs of rosemary, sliced a lemon and two cloves of garlic thinly as the picture above. I then cut the sides of the lamb leg (2.2kg) with a carving knife to make some long slashes in the sides of the meat and posted in the rosemary, lemon and garlic. I then drizzled some olive oil over the top and sprinkled with salt and pepper.
I then put the lamb into the oven for 1hr45mins at 190oC, taking it out and allowing it to rest for 15 minutes before carving. We had this with some roast potatoes, carrots, broccoli and some really thick gravy. Yum!
I love to try and get my eldest son AB involved in preparing the dinner as much as possible. The temptation can often be to think “I’ll just do it myself, it will be easier/quicker/not require the whole kitchen floor to be mopped afterwards!” However, I believe that the more children are involved in preparing a meal, the more of an interest they will take in food. Often parents think that the only way a child can help in the kitchen is if they are making cakes and biscuits. Whilst that certainly has its place (and is a huge amount of fun!) it does concern me a little that some children might think that all good food made in the kitchen has sugar, butter, chocolate etc in. What better way of getting a child to try something that they haven’t had or liked before than by getting them to have a hand in its preparation?
With this chicken recipe I got AB to help me make the marinade that goes on to the chicken (he is still a bit too young to be using a hot oven). Firstly I got him to take the leaves off of a few sprigs of thyme – probably 10 or so small ones.
I then quartered a lemon and got him to squeeze all the juice in (doesn’t matter if the pips go in) followed by some salt and pepper.
I then finished the marinade by adding a good glug of olive oil and two smashed cloves of garlic, skin on. There is normally an argument as to who gets the garlic after roasting, they taste divine if roasted in their skins! The 6 chicken thighs then had the skin slashed a few times and placed into the bowl with the marinade. I gave it a good mix around with my hands and left it for half an hour before roasting in an oven for 45 mins, 200oC fan. I served this with some potato wedges and some green vegetables, but you could really serve this chicken with almost any accompaniments. The marinade itself is not set in stone either, again one of those things that you can experiment with by substituting or adding ingredients as you wished.