Awards and House Husband Episode 2

I have been given a squeeze from Theta Mom for being a loyal follower and I feel awfully proud and appreciative for being noticed. It is always a pleasure following you Theta Mom!


Loyal Award:

Rules: This award is for loyal followers and friends of your blog. I pass this along to the following women who have always been so loyal to me:

I choose you!
Heavenly Housewife at From Donuts to Delirium: My Life as a Housewife
Modern Mom at How to survive life in the suburbs
Miranda at My life and food encounters
You girlies were my first followers and for a while there were probably my only followers and you gave me a reason to keep writing, so thank you! But I'd also kind of like to give this award to all of you reading this now, because I know I don't have many followers, and that's ok, as long as I've still got you guys! So thank you!

Now... Food anyone?

Husband again made dinner last night (and is making it tonight too!) as he's been off the last few days and enjoying getting his foot in the kitchen. Both of us love to cook so sometimes it's a bit of a battle of who gets to make dinner. Last night I handed Husband a recipe for Minted lamb baguette that I fancied and watched him get to work. Only one word sums this little gem up and that's YUM. So fresh, so yummy and soooo having it again and again and again!

Minted Lamb Baguette

25g mint
15g parsley
1 tbsp wholegrain mustard
1 tbsp capers
2 tbsp lemon juice
5 tbsp olive oil
600g lamb leg steaks
4 Individual fresh baked ciabatta rolls (more stores sell the half-baked ones, these are perfect! or try a baguette)
4 handfuls of mixed lettuce leaves (we used a pre-washed bag of the mixed leaves with shredded beetroot in it. I loved the color this gave to the meal)

To make the dressing strip mint leaves from the stems straight into a food processor. Add the parsley, mustard, capers, lemon juice and 4 tbsp of the olive oil and whizz to make a fairly smooth dressing. Add more oil if needed.

Heat the grill to high. Brush the lamb steaks with 1 tbsp of oil and frill for about 4 minutes on each side. Set aside and cover with foil.

Split the rolls length ways and toast cut sides. Thinly slice the lamb. Spread a little of the dressing over the cut sides of the rolls, then fill with the salad leaves and lamb. Spoon over the lamb juices from the grill pan and more dressing. Sandwich the rolls back together. Serve hot.

Serve with chunky chips!