Ingredients:

• Small boned leg lamb ( ~1kg)
• 1 head garlic divided into cloves but unpeeled
• juice of 1 orange
• 100ml red wine
• 2 sprigs fresh rosemary
• 1 onion cut inot wedges
• 1 aubergine diced
• 1 red pepper de-seeded and diced
• 1 green pepper, deseeded and diced
• 400g chopped tomatoes
• Salt and freshly ground black pepper

Method:
Put lamb in roasting pan and scatter garlic cloves around. Pour over juice and wine and arrange rosemary sprigs on top. Season.
Roast uncovered for 1 hour at 170C.
Remove from oven and reduce temperature to 140C.
Skim off fat. Squeeze garlic from 4 cloves and spread on top of lamb. (Remove other cloves to use some other time.)
Mix together vegetables and place around lamb. Make an airtight tent over the pan with foil and return to bake for a further 1 1/2 hours. Alternatively place all in a large covered casserole dish.

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Ingredients:

2 chopped Tomato (Tamatar)
2 cup cooked and shredded Chicken
1 cup Olive Oil
Salt to taste
1/2 tsp White Pepper Powder
a pinch of Mustard Powder
1 Egg Yolk
1 tblsp Cream
1 bunch Lettuce Leaves

How to make chicken salad:

• Make a mayonnaise dressing by placing the yolk in a basin along with the mustard powder, pepper powder and the salt.
• Add the oil drop by drop slowly into the basin and mix thoroughly with a wooden spoon until all the oil is used and the sauce has the consistency of tooth paste.
• Mix the sauce with the tomato,cream and the cooked chicken.
• Serve in glass bowls on a bed of lettuce leaves.

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