Baked tender Lamb


A life without lamb it’s like a sky without sun, a sea without water or flowers without colors…the tenderness of lamb just put happiness on your table and excite your taste buds!!

My husband and myself share this weakness for a leg of lamb, so when we got married we didn’t know where or how many guests would be there or what dj will play and even worst  how would my wedding dress would look, but we already knew that on this day we will eat lamb!!

I dedicate this recipe to my loving grandmother, who used to make sure that she always have that in her freezer for me when I come to visit or as my birthday gift…love you forever Lala…

My secret for an exceptional tenderness of the leg of lamb, besides the time and love that essential in cooking, is the yogurt. It keep the natural juicy and tasty texture of this delicate meat…so let’s cook eat to better eat it!!

What you will need…

  • A leg of lamb
  • 1 natural yogurt pot
  • 5 garlic cloves
  • 3 seasoning peppers
  • 1 lime
  • 150g of mushrooms
  • 2 tomatoes
  • 2 red onions
  • Salt, black pepper and parsley
  • Olive oil

It’s not necessary preseason the lamb because baking will be slow, 3 hours at 130 Degrees Celsius or in Fahrenheit 270 degrees….

In a bol, mix the yogurt with the chopped seasoning peppers the juice of the lime, one tbs of salt one tbs of pepper and one tbs of parsley.

After having carefully degreased the leg (very important operation because if not the plate will be too too fat…and we eating well but healthy!), make some small cuts at different places of the meat and introduce in each cut some grated garlic. Then cover the all leg with your yogurt marinade. Don’t hesitate to use your hands to make the marinade penetrates inside the cuts too!! Drizzle with olive oil add a glass of water in the bottom of the dish and we go in the oven for 3 hours !!

30 min before the end of baking, add the onions, tomatoes and mushrooms chopped in small cubes.  Add some water if necessary for have some gravy.

I wish I could be there when you bake yours…I will eat so well!!


Country turkey stew


For my husband…

Only some pieces of turkey in my freezer and I want to cook a food for my husband…

a yummy stew to show him how much he will miss me during my travel week…OK Mam Sylvia have to do it!!

A stew,warm but sweet at the same time that just make you go wherever the other one, even far, is…

So there you have the version of my turkey stew that I improvised this day to keep my house in my luggage and little pocket…

What you will need for 3 (because my son have to eat too!)…

  • Ounces of turkey stew pieces
  • one piece of ginger
  •  4 garlic cloves
  •  2 oignons
  •  1 celery branch
  •  2 carrots
  •  4 potatoes
  •  1 medium-size sweet potatoe
  •  lime, salt, pepper,cumin, parsley, olive oil
  • For the dumplings…250g of flour, a cup of water and salt

First, you have to season the turkey with salt, pepper, cumin, parsley, the 2 onions chopped, and the 3 garlic cloves and ginger grated. You leave it cover in the fridge for at least 2 hours. 

On fire now !! In the pot with some olive oil, put just the turkey to fry and get some color and then add your potatoes, carrots and sweet potatoes (chopped of course). Stir during 2-3 minutes and add the seasoning of the turkey (onions ginger garlic in the lemon juice). Cover with water above the meat, cover the pot and leave it to simmer for one hour on low fire. After the hour, add the dumplings and leave it for a 45 minutes more, still on low fire.

My little secret, just 2 minutes before you cut the fire, you add the mix of a grated garlic clove in the juice of half of a lime and a tsp of olive oil.

Ok it’s long but love and cooking is so…take a long time but enjoy it for life!!

Bon appétit!!