Tomorrow is Zachie’s 5th birthday so we had a party for him on the weekend and it was a rip roaring success. He was in heaven seeing all his friends in the one place, declared they’re all his BEST FRIENDS! I went the traditional route of pass the parcel and hide and seek but for the most part the kids just played and had fun.
On the menu there were funfetti cup cakes which I have made before and my helpers do love to put the 100′s & 1000′s on them. A fruit platter with Truck watermelon, Little Sausages in pita bread, and slow roasted lamb souvlaki with Baba ganoush and Tzatziki. Jelly Oranges & a Prime Mover Road Train birthday cake!
I wanted to be able to prepare almost everything but I thought it would be fun for the kids to be able to make their own little souvlaki. So I roasted two mini lamb legs and served them with some roasted potatoes and all the bits that go with them.
Needless to say I got a mouthful, hubby reported it was all fantastic!
Slow Roasted Lamb
You will need
2 mini lamb roasts (or 1 big one)
2 large cloves of garlic, sliced
50 g butter
handful of fresh oregano, chopped
Juice of 2 lemons
Salt & Pepper
250 mls of water
4 large potatoes, peeled and cut into medium chunks.
Preheat your oven to 220 degrees Celsius. Make a couple of incisions in the lamb and slot in some of the garlic, put the lamb into your roasting pan and season, sprinkle over the oregano, remaining garlic and pour over the lemon juice, olive oil and add the water to the bottom of the pan. Put the butter in knobs over the lamb and roast for 15 mins on each side.
Then turn the oven down to 160 degrees Celsius, add the potatoes to the pan and toss in the juices and cover and bake for at least 2 & 1/2 hours or until done. You want the lamb to literally fall off the bone and be able to break it up with a fork.
This is really too easy for words, once you’ve made it a couple of times I think you can play around with the quantities and be guided by your tastes. I used 3 medium size eggplants to make enough for 20 people.
You will need:
3 medium eggplants
1 large clove of garlic
1/2 cup tahini
400 mls natural yoghurt
Juice of 1 lemon
Place the eggplants over the gas burner on your stove and allow them to “Cook” for 10 mins on each side or until they start to collapse in on themselves. It’s important to keep an eye on them though. Once they’re charred all over remove from the heat and place in a plastic bag and allow to sweat for 10 mins.
Then carefully remove the skin from the eggplant, you need to make sure that none of the charred skin remains otherwise your dip will taste burnt rather than smokey. Set the eggplant aside.
In a mortar and pestle crush your garlic with 2 tsp of salt, then add some of the eggplant (this depends on the size of your mortar) you can fork it as well, but you want it chunky and not completely smooth. Transfer the mix to a large bowl and add the tahini, yoghurt, any remaining eggplant and lemon juice.
Mix well and pour into your serving dish/bowl. Make a little well in the centre and pour over some olive oil and sprinkle with a small amount of paprika.