Today has been a continuation of yesterday’s Moroccan spiced lamb roast.

When I roasted the lamb I had it on some lemon, onion and garlic with some stock in the pan. I also roasted some vegetables. I had potato and carrot with the roast last night, then had a toasted roll for lunch today with lamb, carrot, zucchini, onion and brie.

For dinner I cooked up some rice with onion, garlic, fresh turmeric and some more moroccan spice paste, and added the stock and vegies (zucchini, capsicum, tomato) with some diced lamb. It was all delicious.

The CEO’s double bacon, cheese, zinger tenders burger deluxe with my special sauce. For a limited time only.