This 2.2 kilo leg of lamb was rolled in a mixture of dried oregano, ground cinnamon, lemon zest and juice, olive oil and sea salt. While the oven was preheating, I seared it in a pan on the stove top before roasting at 220 degrees on a conventional setting for 50 minutes. Two tablespoons of runny honey were then drizzled over the lamb and it was placed back into the oven for 10 minutes. Before carving, I left the lamb to rest in a warm spot on the kitchen bench for 15 minutes. Just enough time to call the troops to wash up and set the table. 



I am hooked on cinnamon. In its raw form, finely ground or whole, it smells so appealing. Better still, the aroma increases exponentially when this readily available spice is incorporated and cooked in sweet and savoury dishes. 

Add a stick of cinnamon when steaming buttery basmati and turn ordinary rice into an extraordinary side dish. Sprinkle over plump chicken for a surprisingly pleasing change to the usual roast chook or lamb. Of course, cinnamon and apple are perfect partners which is why I paired them together in this Easy to Make Spiced Apple Tea Cake. It is based on an Australian Women’s Weekly recipe I spotted in The Cake Stall Cookbook, for little apple loaf cakes. I adjusted it to feature my favourite spice of the moment, and to suit being baked in a larger cake tin. Teamed with warm custard, stirred on the stove top to a smooth, golden consistency, this was a classical satisfying way to finish off a family dinner. I’m so glad there was still room in everyone’s tummies after our Oregano, Cinnamon and Honey Roasted Lamb Leg, with Baby Pink Eye Potatoes, French Bean Salad with Vino Cotto and Steamed Sweet Corn. 

Easy to Make Spiced Apple Tea Cake to serve 8 people
Ingredients
100 grams unsalted butter
110 grams caster sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup milk
2 cups plain flour
4 teaspoons baking powder (or you can just use 2 cups of self raising flour instead of plain flour and baking powder)
1 teaspoon ground cinnamon
2 apples, peeled and cut into thin semi circular slices
1 tablespoon raw sugar
1 tablespoon extra butter, melted

Preheat the oven to 180 degrees on a conventional setting. Grease and line a 20 cm springform baking tin. 

Cream together the butter, sugar and vanilla using an electric mixer or beaters, until the mixture is smooth and pale in colour. 

Add the eggs and beat to combine.

Add the milk, flour and cinnamon and beat until combined and smooth. 

Scrape into your prepared tin. Arrange the apples across the top of the cake. Brush over with the additional butter that has been melted in the microwave. Sprinkle with the raw sugar. 

Place in the preheated oven for 35 minutes or until a skewer poked into the centre of the cake comes out clean and the cake has moved slightly away from the sides of the tin.