Loading ...
Loading ...
Loading ...
32
RECIPES
HERBED LEG OF LAMB
Serves 6–8
INGREDIENTS
4 cloves garlic, chopped
2 teaspoons sea salt
1 teaspoon black pepper
3 tablespoons Dijon mustard
¼ cup fresh rosemary leaves, loosely packed
3 tablespoons fresh oregano leaves
3 tablespoons Italian parsley leaves
2 tablespoons honey
¼ cup olive oil
2kg leg of lamb
METHOD
1. In a blender or food processor, pulse
together the garlic, salt, pepper, Dijon
mustard, rosemary, oregano, parsley
and honey. With the machine running,
drizzle in the olive oil. Place the lamb on
a glass dish and pour the marinade
over it, making sure to completely coat
the lamb. Cover with plastic wrap and
marinade in the refrigerator at least
4 hours or overnight.
2. Remove the lamb from the dish and place
it on the grilling rack inserted into the
baking pan.
3. Position the wire rack in the bottom rack
height position and turn the FUNCTION
dial until the indicator on the LCD screen
points to the ROAST function. Set the
temperature to 220˚C with convection
on and set the timer for 20 minutes. Press
START/CANCEL button to activate.
4. When preheating has completed, place
the baking pan on the wire rack and cook
for 20 minutes. Reduce the temperature
to 160˚C and roast for 1 hour and 20
minutes, or until a meat thermometer
inserted into the thickest part of the
meat (not near the bone) registers your
preferred doneness.
5. Remove the roast and tent with foil. Allow
to rest for 20 minutes before carving.
NOTE
To reach the desired doneness of a
roast, it is best to remove the roast
when the internal temperature is 10˚F
(5˚C) below the desire temperature
reading. The internal temperature of
the roast will continue to rise during
resting. Resting prior to carving also
allows the roast to retain its juices.
Loading ...
Loading ...
Loading ...