Weekend cooking can be interesting in time of Corona virus, lockdown again. Does what I eat have an effect on lockdown change? Yes, certainly with most food were can foods not much fresh meat and vegetables that I can choose. Thus everything is expensive; prices gone up triple in general beef and lamb. Yet, I have to eat to survive.
I am grateful as I managed to get fresh meat and vegetables today. Without much ado, in term of portion and the use of things from pantry. I have managed to create a delicious and comfort meal. Let’s cook!!!
3 Tbs olive oil
2 Tbs Worcester sauce
1 teaspoon chopped garlic
1/4 Tsp finely grated orange zest
1/4 Tsp salt
1 fillet lamb loin
6 cherries tomatoes
Preheat oven 220 C. Season loin lamb with oil, Worcester, salt and pepper and sprinkle with zest and minced garlic both side. Set aside to marinade for 1 hour.
Meanwhile cut quarter of cauliflower place on top of foil; season with salt and black pepper. Then spray oil over it. Wrap the foil tightly and put in the tray to roast about 25-30 minutes or until soft and cook through. Next place cherries in baking tray, season with oil, salt and pepper. Remove once done, set aside keep warm.
Reduce oven to 180 C. Put lamb on a roasting pan and roast in middle of oven 15 minutes on one side. Then roast a further 10 -15 minutes or until springy to touch. Transfer lamb to a plate and let stand 10 minutes. Keep cover with foil.
Assemble: Place lamb loin on one side follow by cherries and cauliflower. Drizzle the juice from the tray a bit.