SPRING

The Backyard.


Spring is here, our backyard is looking good, so alive, the blossoms of the nectarine are so pretty, other deciduous trees come back showing off the leaves, the roses are looking great with their glossy leaves and the clivia are showing the buds and look so healthy.

Clivia PLants

Other plants-hippeastrum is showing the first buds but the euphorbia is in full bloom.

Abutilon and nasturtium flowers add colours to the yard, and the jasmine spreads the fragrance gently, it is lovely.

I think the hydrangea bushes will have a lot of flowers this year, the plants are very healthy and springing beautifully, they look very promising.


The backyard is so green, lush and with dots of colours in here and there, and it is very pleasant to be there particularly on a sunny day.

Last but not least is the vegetables patch, all the herbs are coming back, the chives, mints, thyme and the sorrels are leafy.  I saw shoots of asparagus, only two crowns we planted but they are enough for us and the Swiss Chard still stands and growing alright from last winter.   Planted tomatoes plants already from self-seeds, hopefully they will give me a good harvest.

Must pick some lemons, rosemary, a roast lamb is on the menu this weekend.  Easy cooking is my choice this time, and some tips I will share.

Roast Spring Leg Lamb

1200 g leg of lamb

Juice of half lemon, and mixed fresh rosemary

Salt and oil to rub

Preparation for the lamb to roast.

Wash and pat it dry

Rub the meat with juice of lemon, rosemary and salt

Place it on a roasting tray, drizzle the lamb with oil and add 1/3 cup water

Method

Set the oven up to 175 degrees C (oven forced)

Place the prepared meat on the middle of the oven and bake for 22 minutes.

Reduce the heat to 150 degrees C and continue cooking for 45 minutes for just tender and pink

Take it out of the oven, and leaf on the baking dish for 11 minutes.

Transfer the meat to a warm dish cover with foil, before carving.

Make the gravy out of the juice from the lamb,  by adding some stock and thicken it with flour and butter.  Salt and season to taste.

Everyone has different method of roasting, but I think there is a standard method to roast meat, I do follow it as well.  But often I do my own way as long as it works.  The sample is this roast of spring lamb, it worked beautifully.  As for the garnishes it is as your own choice.  I did with baked un pealed sweet potato, parsnip and boiled peas dressed with butter.  The meat was pink, juicy and tender,  we had a good meal and family loved it.

I hope you like the tips-my method how to roast this spring lamb.

Today is the second Sunday of September, a very sunny and beautiful spring weather, I wish you all to have a lovely day, and enjoy the Season!

Until Next Post

Susy