As a child I remember vividly memories of roast dinners. that fragrant smell of baked root vegetables, sweet aroma of dripping fats and rich gravies that ends with us children having ice cream n jelly in big white bungalows in Sembawang, Singapore... and of course cold winter days in Christchurch where my sisters or my niece would go into great effort in making wonderful spread of a roast dinner complete with biscuits n gravy or Yorkshire pudding. The house automatically warms up with joy and happiness. Those were great memories and I am blessed to have not just a mother who is a good cook. But also sisters and nieces who are magicians in the kitchen.. I can’t remember have I ever told them enough how blessed and thankful I am for the effort, love and hard work they each put in behind that kitchen door.
I honestly love my rice and sambal more now. But once and a while I do enjoy a good roast and visiting those good old winter days.. so for today’s recipe. A homage to my sisters and niece , today I cooking “Roast Leg of Lamb” •
* for you that’s wondering, the Campbell soup n kicap is my way of cheating in making that good thick gravy. I do know how to make proper gravy but today I is malas* •
Ingredients •
NZ Leg of Lamb •
Rosemary / thyme •
Garlic •
Black pepper •
Salt •
Olive oil •
Campbell mushroom soup •
Kicap cap Kipas udang •
Some root vege / fruits •
Shot with GoProHERO8
Edited with GoProApp •
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