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Braised Leg of Lamb with Red Wine & Ajvar

Hello friends, and Happy Easter. You will never guess what happened to me. While my oven was in self-cleaning mode, the inner glass shattered into a million pieces! Although they are coming to replace it, it still leaves me sans oven for my traditional Easter Roast Lamb. Well, plan B has gone into effect. I will braise my lamb on the stovetop, in my cast iron, dutch oven. Luckily it is large and oval-shaped. Most legs of lamb are too big for normal pots. You can ask your butcher to cut it in half and then just cook them side by side, but I had already bought mine, and my knife would never be able to cut through that bone. So, happy days, it just fit.

Changing the cooking method, I also decided to change my usual yogurt-based lamb marinade.

A few years ago, I came across an amazing jarred relish called Ajvar. I had never heard of it but decided it sounded delicious, based on the ingredients label alone. It is made using red bell peppers, eggplant, garlic, and spices, along with tomato paste and vinegar. So, I placed the lamb in a plastic bag and dumped the entire jar of ajvar in. I also added my favourite spices and half a bottle of Pinot and it has been getting all happy in my refrigerator since yesterday. Tomorrow I will dump it all in my dutch oven and cook it low and slow for about 4 hours. I won't even need to sear the meat. This recipe couldn't be easier. It will be melt in your mouth tender, and the red wine and ajvar sauce gravy will go well with my garlicky, buttery mashed potatoes. I will probably serve some garlicky sauteed mustard greens too. Unfortunately, I am publishing this recipe without a photo in the hopes you will trust me and make it. I promise you it is delicious and will make a stunning centrepiece at your Easter table tomorrow. I will post photos as soon as possible, but for now, enjoy.½ Happy Easter xoxo

Braised Leg of Lamb with Red Wine & Ajvar

1 day plus 4 hours cook time

Serves 6-8

For the lamb:

2.500 K Leg of lamb, whole or cut in half to fit the pot

350 g. Ajvar, available at most Mediterranean food shops or