• 1 leg of lamb
• 2 tablespoons olive oil
• 1 tablespoon Tuscan Seasoning
• 6 sprigs rosemary
• 12-16 baby onions, peeled
• 1 cup red wine
• ¼ cup roughly chopped fresh herbs, such as sage, thyme, parsley

Preheat the oven to 180°C.  Score the leg of lamb with a sharp knife. Combine the olive oil and the Tuscan Seasoning.  Rub the mixture over the lamb.
Place the rosemary sprigs in an oven dish and place the lamb on top of the bed of rosemary. Add the baby onions to the dish. Roast the lamb and onions in the preheated oven for 1 hour, uncovered, basting occasionally. Reduce the oven temperature to 140°C.
Pour the red wine into the dish. Sprinkle the herbs over the lamb and cover the dish tightly with foil. Roast for a further 2½ hours, or until the lamb is very tender, basting occasionally. Shred the lamb from the bone (you can do this with two forks) and serve with the onions and pan juices. This is delicious served with oven roasted potato, kumara and pumpkin and steamed green vegetables.
I also thickened the juices in the pan to make a gravy. Delicious!

• 1 tsp black peppercorns
• 2 large cloves of garlic
• 2-3 tbsp chopped coriander leaves
• 1 tbsp oil
• 1 tbsp mild curry (or to taste)
• 300-500g potatoes scrubbed and diced
• 1 x 400g tin of chickpeas, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• ¾ cup light coconut milk
• ½ c hot water
• 1 tbsp soy sauce
• ½ tsp sugar
• salt to taste
• (I also like to add in some chopped zucchinis and cauliflower)

Measure the peppercorns into a grinder or mortar and pestle, add the garlic and coriander and grind to a paste. Add the oil and mix well.
Transfer the paste to a large frypan and cook over medium heat for 2-3 mins until fragrant. Stir in the curry powder and cook a further 1-2 mins.
Add the prepared potatoes and tomatoes. Stir and coat with the spice mixture, then add the coconut milk, water, soy sauce and sugar. Bring to the boil. Reduce the heat and simmer until the potato is almost cooked then add the chick peas and any extra vegetables that you wish to add.
Enjoy with some rice or naan bread (or both)