Mi Casa frontman and restauranteur J’Something shows us how to cook the ultimate roast leg of lamb for the whole family. It’s perfect for Sunday lunch! And if you want to see more of J’Something in action in our kitchen, click here.

SERVES 8 // COOKING TIME 2 hours

INGREDIENTS
Handful thyme sprigs
Handful rosemary sprigs
Olive oil, to drizzle
1.5 kg leg of lamb
1 bulb garlic, peeled and separated into cloves
Coarse salt and black pepper
1 tbsp ground coriander
1 tbsp ground cumin

METHOD
1. Preheat oven to 220°C.
2. Place thyme and rosemary in the centre of a deep roasting tin and drizzle with oil.
3. Pat the leg of lamb dry with a paper towel. Cut slits into the meat, about 4 cm apart, then place it on top of the herbs.
4. Insert the garlic cloves into the slits in the meat. Drizzle with olive oil and season with salt and pepper. Add coriander and cumin, rubbing them into the meat. Cover the tin tightly with foil.
5. Roast for 30 minutes. Reduce the heat to 180°C and roast for another 30 minutes, then remove foil and roast for a final 30 minutes.
6. Shred the lamb and serve with flatbread, salad and hummus.

The post J’Something’s shredded roast leg of lamb appeared first on MyKitchen.

You may know him as the lead singer in the local group Mi Casa, but in the past year, J’Something has forged his way into the foodie scene, starring in his own cooking show, appearing at nationwide expos and, this year, opening a restaurant in Menlyn, Pretoria.

I learnt how to cook by watching my mom, helping her and listening. She taught me how to season with reckless abandon (within reason, of course, but I never, ever listen to a recipe when it tells me to add just 1 teaspoon of cumin; also, cumin is literally the most underrated spice ever, but more to come on that in the future).

When we planned to put our very first foodie face on the cover of MyKitchen, it had to be someone who also learnt how to cook this way – because, let’s be real, most of us are self-taught chefs.

His approach to food is honest and family-focused. It’s delicious. It’s a Friday night pizza party. It’s deep-fried mac ‘n’ cheese. It’s a lamb feast with spicy hummus and chilli, garlic and cumin flatbreads. It’s real.

‘My whole life, the only thing that I’ve actually grown up with, that’s in my blood, is food,’ J’Something told us on the day of his cover shoot, sitting over a bowl of smashed avo (he’s training pretty hard these days, so he keeps it healthy wherever possible).

‘How food started for me was kind of because of music. You grow up as a kid and you have this dream of singing, you know, and wanting to be like Michael Jackson. And then it happens. And two years into my music career, I thought I needed to create something that would chill me out. And so I started cooking at home.’

J’Something and the team spent the rest of the day cooking up the feast you’ll see in the April issue of MyKitchen, juggling eggs, baking brownies, then eating brownies, dancing and making a mess with flour.

Catch all the fun, recipes and insight from J’Something in the upcoming issue. I’m sure after poring over the pages, you’ll do exactly what I did: spent the entire weekend cooking and baking and eating, of course.

The post J’Something in the kitchen appeared first on MyKitchen.