recipes

Do this when quantities fresh herbs are available.
January or February (in Ficksburg).

De-bone a shoulder of lamb and cut it into portion size pieces.
One large potato per person.  Plus one extra. Peel and cut as for roasting.
Coarse salt and freshly ground pepper.  Plenty of salt!
Handfulls of fresh rosemary and oregano.  The more the better.
Remove a small amount of rosemary from the branch.  Keep the rest whole.
At least 150 ml olive oil.  Maybe a little more.
A good amount of lemon juice.

Assemble everything in an iron pot with a lid and cook over a fire for two hours.

Rick Stein says “this is not a recipe”.
I say, its great!

Serve with salad:
Tomatoes, basil, a little lettuce, onions and garlic and the best vinaigrette that you can think of.  More lemon juice than vinegar.  Don’t skimp on the garlic (unless it REALLY strong).  Also feta cheese and black pepper.  Would really like to try this with goats cheese.

Fresh baked bread to serve.  Rooster koek?

A bottle of red wine.

You will soon be on the sofa, thinking that you are in heaven!