Tag: Roast

Butterflied Lamb Leg Roast

Classic: Butterflied Lamb Leg Roast

INGREDIENTS

  • 1kg Butterflied Lamb Leg
  • 2 Tbsp Garlic Infused Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper, ground
  • Rosemary Sprigs, fresh
  • Gravy: 1 Tbsp Cornflour
  • 1 tsp Beef Stock
  • 1 1/2 C Water
  • Salt, pinch
  • Pepper, ground, pinch

INSTRUCTIONS

  1. Pre-heat oven to 220°C on fan bake.
  2. Drizzle 1 tbsp of garlic infused oil in the center of the pan.
  3. Place the lamb onto the oil, fat side up, with the flap tucked underneath it.
  4. Rub the other tbsp of oil over the top of the lamb.
  5. Sprinkle the salt and pepper over the lamb, and place a few of the rosemary sprigs on the top.
  6. Place the lamb in the oven and cook for 15 minutes.
  7. Turn the oven down to 190°C and cook for 15 minutes.
  8. Remove from roasting pan and leave to rest for 15 minutes.
  9. Meanwhile, sprinkle the cornflour into the pan, along with the beef stock, salt and pepper.
  10. Add 1/4C of water and stir the liquid to combine – mix until there are no lumps.
  11. Add the remaining water and stir to combine; continue stirring until the liquid has thickened.
  12. Pour the liquid into a serving dish.
  13. Carve the lamb and serve while warm.

SERVE WITH

Roasted vegetables (chop these into small pieces and put in at the same time as the lamb) and/or steamed vegetables, and gravy.

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Crispy Pork Belly

Crispy: Pork Belly

Serves 2

INGREDIENTS

  • 500g Pork Belly, skin on
  • 2 tsp Salt
  • 1 Tbsp Olive Oil
  • 1 C Chicken Stock

INSTRUCTIONS

  1. Preheat an oven to 130°C fan-forced.
  2. Score the skin of the pork with a sharp knife at 1cm intervals.
  3. Rub the skin with oil and sprinkle with salt. Rub the salt over the skin.
  4. Place the pork into an overproof baking dish and pour the chicken stock around it (don’t wash the salt off the skin when you do this).
  5. Cover with tinfoil and place into the oven for 2 hours.
  6. Remove the tinfoil and increase the oven temperature to 180°C. Cook for 40 minutes.
  7. Turn the setting to grill to create a crispy crackle – about 4 minutes. Watch closely so it doesn’t burn and remove from oven if this starts happening.
  8. Remove from oven and rest for 10 minutes.
  9. Chop in half and serve while hot.

SERVE WITH

Mashed potatoes and gravy (I used the KFC potato and gravy and it was great!), and some steamed or sauteed vegetables such as peas, carrots, beans, or broccoli.

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