Lemon herb roast lamb and vegetable salad and Pumpkin and Fennel Soup

Here are this weeks recipes hope you enjoy.

Lemon herb roast lamb and vegetable salad.

This is the perfect recipe for left over roast lamb or you can roast a lamb for this salad.


500g roast lamb sliced

1 head broccoli chopped

1 head cauliflower chopped

5 carrots sliced

4 lemons

1 tbls mix dry herbs


Preheat oven to 180 degrees

Please the vegetables into a baking tray and sprinkle dry herbs over top, add the juice of 2 lemons over top and place in oven.

Roast until vegetables are tender.

Once vegetables are cooked toss into large salad bowl with lamb and mix together with the juice of the last 2 lemons.

Serve and enjoy.



Pumpkin and Fennel Soup


1/2 Kent Pumpkin skinned and diced

1 full fennel chopped 

2  small onions chopped

1 tsp cumin

1 tsp coriander


Place pumpkin, fennel and onions into a large stock pot and fill with water just enough to cover vegetables.

Heat water until it comes to a boil then reduce heat and cook vegetables until tender approx 10 mins.

Once vegetables are tender, place into a blender or food processor and blend vegetables until smooth.

Pour back into stock pot on heat and stir in cumin and coriander simmer for approx 2 mins.

Serve and Enjoy.