At the end of April, Jenny Morris will be back on TV screens sharing her popular, tasty recipes. This time around, she’ll take viewers on a culinary grand tour around one of Europe’s most glamorous destinations – the French and Italian Riviera in her new show, Jenny Morris Cooks The Riviera.
Jenny will visit the towns and villages of the Riviera where she will explore french and italian cooking. From the olive groves of Liguria, to the crystalline waters of Monaco and St Tropez, Jenny’s journey into the heart of Riviera food reveals the traditions, people and signature ingredients that have made this the cradle of Mediterranean cuisine.
This talented chef can also be seen on Chopped SA a food reality show, where together with Siba Mtongana, director of The Hurst Campus, Rebecca Hurst, and Southern Sun Cullinan Executive Chef Lindsay Venn. Chopped will air at some point during the next three months, although a date is yet to be confirmed.
Join Jenny exclusively on Food Network this April for a mouth-watering Mediterranean adventure.
See Jenny’s mouthwatering recipe for a main course below.
Mediterranean Lamb.
Mediterranean lamb
Ingredients
2 large onions, peeled and halved horizontally
2 large heads of garlic cut in half horizontally
6 large sprigs of fresh thyme
3 bay leaves
5 stems of rosemary
olive oil
1 garlic clove, sliced
salt and freshly ground black pepper
2 kg free-range lamb, a nice-sized leg or shoulder
1 lemon
Method
Preheat the oven to 160°C.. Place the onions and garlic on the base of a large roasting pan, arrange the thyme, bay leaves and rosemary on top and drizzle with olive oil. Make five small slits into the skin of the lamb to create some pockets, put a pinch of herbs and a slice of garlic into each pocket.
Drizzle over some olive oil and rub it in, making sure the lamb is coated all over. Season with salt and pepper. Put a large frying pan, or a large roasting tray onto a medium heat and gently brown the lamb on all sides.
Then place the lamb onto the bed of onions and herbs, juice the lemon over the lamb and then add the squeezed lemon halves onto the tray. Roast the lamb for 2 ½ hours or until the lamb is juicy and tender.
Serve with roasted veg and crushed roasted new potatoes
Jenny Morris Cooks the Riviera will air on weekdays at 12.15pm and 4.25pm from Monday 28 April 2014.
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