From Lamb To Lion

This is a true story as recounted to me by my mom.  It really demonstrates that true courage is present in all creatures........even a lamb.

Last week on a whim, my mom purchased a lamb.  Not rack of lamb, but a real live, cute cuddly woolly lamb.  My mom named her Julia.  Reason for buying Julia?  Well.  Let's just say that Julia may  have been destined for babacue sauce at some point.  More on this later....

Anyway, Julia somehow escaped her enclosure and was reaping havoc on a near by vegetable garden.  The little lamb was out of control. 

And having a ball.  

Well, my mom eventually got a few men to corral the lamb so she could return her to her enclosure but alas, miss Julia wasn't having it.   She sidestepped the men and off she went.  Well after this happened repeatedly, the big gun was called to the site.  Enter Grover.  My aunt's Verna's mammoth size dog. 

With the command "sic em Grover", he was off. He charged full speed at Julia but Julia had a surprise for him.  She held her ground and then suddenly charged full speed at him!  Grover promptly did an 180, tucked his tail and ran as if his life depended on it with Julia hot on his heels.  It didn't help that he was howling as he ran.  Poor grover.  He jumped straight unto my aunts lap.  Only then did Julia stop chasing him.  

Needless to say, Grover has permanently ruined his macho reputation and Julia....well she will not be on anyones plate any time soon.  Lol, this lamb is a soldier.  I made a deal with mom deal to buy her freedom.  Long live Julia!

Cherio

Lamb and chick pea salad, my new fav!

I love salads so am always on the lookout for new recipes to try.  When I found this one on womansday.com I literally stopped in my tracks.  I mean look at this!  It is drool worthy. This salad is my new favorite, try it and let me know what you think!  

INGREDIENTS

2 zucchini, sliced
1 red capsicum, seeded, sliced
180g lamb fillet
2 teaspoons toasted sesame seeds
420g cans chick peas, drained, rinsed
50g baby spinach leaves
¼ cup roughly chopped fat free semi-dried tomatoes
2 wholemeal pita bread, toasted
DRESSING:
2 tablespoons lemon juice
2 teaspoons chopped tarragon
1 teaspoon Dijon mustard
1 garlic clove, crushed

METHOD

1. Preheat oven to moderate, 180°C . Line 2 oven dishes with baking paper.
   
2. Arrange zucchini and capsicum in single layer in dish. Spray lightly with oil. Season to taste. Bake 30 minutes until softened and lightly golden.
   
3. Meanwhile, place lamb in second dish. Spray with oil and season to taste. Bake 15-20 minutes. Rest, covered with foil, for 5 minutes.
   
4. DRESSING: In a jug, whisk all ingredients together.
   
5. In a large bowl, combine vegetables, chickpeas, lamb, spinach and tomatoes. Drizzle over dressing. Toss lightly to coat. Sprinkle with sesame seeds and serve torn pita bread.