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¼ cup olive oil 2 tablespoons coarsely chopped rosemary 2 tablespoons coarsely chopped oregano 2 teaspoons dried oregano 2 teaspoons sweet paprika 1 teaspoon salt ¼ teaspoon ground black pepper.

Place the herbs and lemon inside the cavity of the chicken. Put the chicken breast-side up in a large casserole dish and roast the in the oven for 15 minutes, on the middle tray in the oven. Reduce the temperature to 180°C and continue roasting for a further 50 minutes to one hour. Remove the chicken from the oven and let it rest 15 to 20 minutes before carving.

Leftovers: Chicken mayonnaise sandwich


Use any bread of your choice and butter both slices

Preheat the oven to 180°C. Cut small slits all over lamb

of bread. Shred the chicken in a bowl, add some may-

and stuff each incision with a slice of garlic. In a small

onnaise, finely chopped celery or peppadews. Mix to-

bowl, combine lemon juice, 1/4 cup oil, rosemary, fresh

gether and place on one slice of the bread.

and dried oregano, two teaspoons paprika, one teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place the lamb in a roasting pan; pour mixture over the lamb to coat evenly. Cover lamb with foil and roast for one hour. Remove the pan from the oven and cover loosely with foil. Stand for 15 minutes before carving.

Leftovers: Roast lamb salad Place baby butter lettuce with rocket and basil on a plate. Half six rosa tomatoes and place over your bed of greens. Add a few slices of the roast lamb on the greens, shave some parmesan cheese over the plate and sprinkle some cashew nuts as well. Drizzle some olive oil over the salad.

Roast lamb Ingredients Leg or shoulder of lamb 4 cloves garlic, sliced Juice of one lemon and finely grated rind

Public Sector Manager • December 2016 / January 2017


PSM December/January Edition 2016/2017  

Public Sector Manager Aimed at all middle and senior managers in the Public Service and the Public Sector in general, Public Sector Manager...

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