Cook once EAT TWICE

Leftovers of each scrumptious dinner are repurposed for another meal later in the week

Boneless lamb leg with fresh mint sauce

SERVES 4 PREP + COOK TIME 1 HOUR

1 Preheat oven to 200°C/ 180°C fan.

2 Rub oil and oregano all over the lamb. Season well with salt and freshly ground pepper.

3 Heat a large flameproof baking dish or frying pan that fits in your oven over high heat until searing hot. Sear lamb for 3-4 minutes on both sides or until browned. Roast for 35 minutes or until done to your liking.

4 Cover meat with foil and rest for 20 minutes.

5 To make fresh mint sauce, combine all ingredients in a small food processor. Pulse until a chunky sauce forms.

6 Transfer lamb to a board. Slice two-thirds of the lamb thinly, reserving the remaining for lamb, eggplant and tomato bakes (meal two, see recipe, right). Return to platter. Sprinkle with pine nuts and mint leaves. Drizzle with fresh mint sauce to serve.

Tip It’s important to rest the lamb before slicing, otherwise the juices will run out of the meat as you cut.

Lamb, eggplant & tomato bakes

SERVES 4 PREP + COOK TIME 30 MINUTES

1 Preheat oven to 200°C/ 180°C fan. Place four shallow 2-cup (500ml) ovenproof dishes on an oven tray.