Lamb Roast with Lemon Meringue Pie

After last weekend's extravaganza I decided so get back to something more simple and traditional. And what could be more simple than the Sunday lamb roast. I quite like the way Jamie Oliver prepares his vegetables so was inspired to do the vege's Jamie style. It was my first attempt at roasting something on the webber and I've now discovered that I really don't like the current brand of charcoal I'm using. They take ages to heat up and the heat they produce is not as good as heatbead. It took an hour to cook a 1/2 kg roast when it really should take about 45mins. A glass of KWV cab sav was a nice addition.

For dessert it was the family's traditional lemon meringue pie only this time I would try a baked version. For the pastry I made pate sucree (sweet pastry). This turned out much better than last time mainly due to the tiny holes that I put in the pastry before cooking it. The filling was relatively simple. Heat lemon juice, water, suger and cornflour until it starts to boil. At this point the filling goes through an amazing transformation where by it changes from a runny milky texture to a think transparent texture. You then furiously add butter and egg yolk until its all mixed in. I've had a few failures with the meringue before but thankfully this time was pretty good. The only thing I'll do differently next time is leave the pie in the oven (whilst off) a little longer to ensure the meringue hardens a little more.