Bourbon cranberries lamb leg steak with vegetables

Why order when you have these ingredients in your own home. Be creative, cook something hearty comfort delicious and boost your immune system. This is the time to explore your culinary skill and at the same time you can eat something different and satisfying your soul.

When you focus on what you don’t have or on situations that displease you, your mind also becomes darkened. You take for granted life, sunshine, food and countless other gifts from God. I encourage you to keep yourself active, create a delicious meal. You don’t have to be chef to create and cook a meal. The best practice is through trial and error cooking like me. Let’s cook!!!


4 medium size lamb leg steaks
2 packets carrots mix, washed, cut of top and bottom stems
2 bunches broccolini, washed
350 g cauliflower, washed, cut off stems and florets
1 small sweet potato  peeled skin, washed, dried and cut 2 cm thickness
2 baby cream potatoes, washed, dried and cut into half
Water for boiling
Pinch of salt

Cranberries bourbon marinade

Made in advance and store in fridge for 2 weeks; in freezer up to three months

375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125 ml (½ cup) bourbon whiskey
60 ml (¼ cup) maple syrup
60 ml (¼ cup) soy sauce
60 ml (¼ cup) white vinegar
60 ml (¼ cup) cola
2 Tsp finely chopped rosemary
2 Tsp hot paprika
2 Tsp sweet paprika
2 Tsp cumin
2 Tsp ground cinnamon

Cheese sauce

500ml milk
1 bay leaf
1 Tsp onion powder
1 Tsp garlic powder
40g butter
40g plain flour
1 cup Parmesan, Mascarpone, Grana Padano, and grated tasty cheese
1 pinch salt and pepper to taste


To Make the Marinade

Combine all ingredients in a medium bowl. Marinade Lamb with cranberries bourbon sauce and refrigerate for 1 hours. Preheat oven 180 degree C. Put kettle on. Take the lamb out to room temperature. Once boil put in saucepan to boil the potatoes, sweet potatoes and carrots for 25 -30 minutes, wants some crunchiness of carrots.

Removed, and drained well potatoes, carrots (par boiled), and sweet potatoes ( want a bit softer);  set aside keep warm cover with foil.  Bake the potatoes and lamb for 20-35 minutes until lamb, and potatoes are tender golden brown.

Meanwhile, infuse milk with bay leaf, onion and garlic. Bring to boil then turn off and leave to stand for about 15 minutes (the longer it stands the more flavoursome). Boil or steam cauliflower and broccolini until tender.

After about 10 minutes into boiling time, add in sweet potatoes  to further soften it for a further 3-4 minutes. Remove and keep aside keep warm with foil (cover).  Blanch carrot in the boiling water and off heat for a further 5 minutes.

Melt butter in another saucepan then add flour. Stir over heat for a couple of minutes. Strain milk mixture into a bowl.  Pour milk into butter and flour mix and whisk until combined and thickened slightly. Add cheese. Whisk continuously over a medium heat for further 2-3 minutes until mixture has come to the boil and thickened.

Removed lamb and potatoes. Rest lamb for 5 minutes before plating them. Plate the broccolini, sweet potato, potato  and cauliflower on 4 plates. Pour sauce over the cauliflower. Then put the lamb and top with carrots.