The Kitchen Witch

06/06/2026

06/06/2026

06/06/2026

Melt-in-Your-Mouth Rosemary Garlic Honey Glazed Lamb Shoulder Roast

Ingredients:

4 lb lamb shoulder
2 tablespoons olive oil
6 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 cup chicken broth
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 onion, sliced
2 sprigs fresh rosemary for garnish
Mashed potatoes or roasted vegetables for serving (optional)

Directions:

Preheat oven to 300°F (150°C).
Pat the lamb shoulder dry with paper towels and place in a roasting pan.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, pepper, and smoked paprika into a paste.
Rub the herb mixture generously all over the lamb shoulder.
Scatter sliced onion around the lamb and pour chicken broth into the bottom of the roasting pan.
Cover tightly with foil and roast for 3 ½ to 4 hours, or until the lamb becomes fork-tender.
In a small bowl, whisk together honey, Dijon mustard, and lemon juice.
Remove foil, brush the glaze generously over the lamb, and increase oven temperature to 425°F (220°C).
Roast uncovered for an additional 15–20 minutes until caramelized and beautifully golden.
Rest for 15 minutes before shredding or slicing. Garnish with fresh rosemary and serve warm.

Prep Time: 20 minutes | Cooking Time: 4 hours 20 minutes | Total Time: 4 hours 40 minutes

Kcal: 510 kcal | Servings: 6 servings

Melt-in-Your-Mouth Rosemary Garlic Honey Glazed Lamb Shoulder Roast

Ingredients:

4 lb lamb shoulder
2 tablespoons olive oil
6 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 cup chicken broth
2 tablespoons honey

06/06/2026

06/05/2026

A lovely bake for when you want something familiar — Mary Berry's Apple Cake, a classic British bake 🍏🍰

Ingredients:
- 2 large green apples, peeled and thinly sliced
- 170g self-raising flour
- 170g caster sugar
- 2 large eggs
- 115g melted butter
- 1 tsp vanilla extract

Method:
1. Preheat your oven to 180°C (160°C fan/Gas 4) and line a 20-cm round cake tin with baking parchment.
2. Soak the apple slices in water while preparing the batter.
3. In a mixing bowl, whisk together the eggs, caster sugar, and vanilla extract until well combined.
4. Gently fold in the self-raising flour and melted butter until the mixture is smooth.
5. Drain and dry the apple slices thoroughly.
6. Pour half of the batter into the prepared tin, layer with some apple slices, then pour in the remaining batter and top with more apple slices.
7. Bake for about 1 hour and 15 minutes until golden and a skewer comes out clean.
8. Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.

Notes:
- This cake keeps well in an airtight container for a few days.
- Great served warm with a dollop of cream or custard!

Get ready to impress your family with Mary Berry's Apple Cake! It's simple to make and perfect for a Sunday treat. The warm smell will fill your home—trust me, you won't be able to resist!

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06/05/2026

I love this with shredded chicken

Make this bold, pad Thai–inspired cucumber salad with peanut-lime dressing, crisp veggies, and tons of flavor—plus get a simple trick to keep it from getting soggy.

06/05/2026

A creamy, comforting dish for the dinner table — Mary Berry Creamy Chicken Stroganoff, a classic British comfort food 🍽️

Ingredients:
- 4 chicken breasts, cut into chunks
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 250g mushrooms, sliced
- 2 teaspoons paprika
- 150ml chicken stock
- 150ml soured cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped

Method:
1. Season the chicken with salt and pepper. Heat the oil in a large pan over medium-high heat. Cook the chicken for about 15 minutes until it's browned and cooked through. Remove from the pan and set aside.
2. Lower the heat to medium. Add the chopped onion to the pan and cook for around 10 minutes until softened. Then, add the sliced mushrooms and continue cooking for another 10 minutes until they're golden. Stir in the paprika.
3. Pour in the chicken stock, scraping the bottom of the pan to loosen any tasty bits. Let it simmer for 5 minutes to reduce slightly.
4. Mix in the soured cream and lemon juice, seasoning with more salt and pepper as needed. Cook gently for about 5 minutes until the sauce thickens.
5. Return the chicken to the pan and stir well to coat it in the sauce. Finish with a sprinkle of fresh parsley before serving. This dish is lovely served with mashed potatoes, rice, or some crusty bread.

Creamy Chicken Stroganoff is a must-try! It’s rich, comforting, and perfect for a family dinner. I love making this on busy weekdays—quick and delicious! Give it a go!

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