Lamb's neck stew

1 kg lamb's neck
2 onions
1 leek
Garlic / ginger
1 yellow pepper
2 carrots, peeled
Tim tomatoes
1/2 cabbage

Fry the onions, leek, garlic, ginger and lamb until the lamb is brown
Cut up and add the rest of the rest of the ingredients.
Add some herbs and spices (garam marsala, cumin, cardamom, paprika. mustard seeds, lemon grass)
Pressure cook for 1 1/2 hours.

Lamb chops with scalloped potatoes

Lamb chops
6 potatoes
Mixed herbs
1 egg
1 cup milk

Preheat the oven to 180 degrees C.
Peel and slice the potatoes.
Beat together the egg and milk.
Place layers of potato in a roasting dish, sprinkle the herbs over and cover with the milk and egg mixture. If the potatoes are not covered, add a bit more milk.
Bake for about 40 minutes.
Place a rack over the dish (see picture) and place the lamb chops on this.
This allows all the juices to drip into the potatoes.
Bake for another 20 minutes, depending on how well done you like your chops.
Serve with some winter vegetables.

Roast lamb

Janssens had a special on lamb so we lashed out (a very rare treat) and bought a leg of lamb. We took some rosemary from the garden, cut it into short sticks, cut holes in the skin and stuck in the pieces (so they stuck out vertically).

Cooked in the oven for about 3 hours at 180 degrees C.

Luxury. In all senses of the word.

Simple meal

So time was short.

Preheated the oven to 160 degrees C, made a marinade of lime juice and coriander, poured this over some tender lamb chops, cleaned up some potatoes and baked the whole caboodle for an hour. 5 minutes before serving added a tin of whole baby beetroot and warmed them up. Cooked some frozen vegetables in a waterproof pot. Served with a packet of onion gravy.

Delicimondo! So simple but totally delicious.