RECIPES
Roast chicken
Makes
Ingredients
1 medium onion, peeled ½ bunch thyme
1.5kg chicken, washed and dried 1 tablespoon oil
Salt and pepper Olive oil, for greasing
METHOD
1.Using the ‘Rotisserie’ function.
2.Insert onion and thyme into chicken cavity. Truss the chicken with wetted kitchen string. Brush with oil and season with salt and pepper if desired.
3.Assemble and secure the chicken on the rotisserie rod, spikes and thumbscrews. Follow assembly and cooking directions for Rotisserie Function (page 17) Roast for 1¼ hours or until cooked when tested.
4.Remove the chicken from the oven. Follow Step 14, Rotisserie Function (Page 17).
5.Cover with foil and allow to rest for 15 minutes before serving. Remove the chicken from the rotisserie rod. Follow Step 15, Rotisserie Function (page 19).
Serve with Potato and Onion bake (page 27) and steamed vegetables.
Roast leg of lamb
Makes
Ingredients
1.2kg leg of lamb, trimmed
3 garlic cloves, peeled, thinly sliced
2 sprigs rosemary
2 sprigs thyme
Olive oil, for greasing
Salt & freshly ground black pepper
FRESH MINT SAUCE
Ingredients
¼ cup caster sugar
¾cup fresh mint leaves, chopped 1 cup malt vinegar
METHOD
1.Using the ‘Bake’ function, preheat the oven for 10 minutes at 210ºC.
2.Make small slits in the surface of the lamb and insert pieces of garlic, rosemary and thyme. Place into the lightly greased baking pan. Brush the lamb with olive oil and season with salt and pepper. Place into oven.
3.Reduce temperature to 160ºC. Roast for 1¼ hours for medium or 1¾ hours for well done. Baste occasionally with pan juices.
4.Remove the lamb, cover loosely with foil and allow to rest for 15 minutes before carving.
5.For the mint sauce, combine sugar, mint leaves and vinegar in a screw top jar. Shake well to combine. Allow to stand for 20 minutes.
Serve the roast leg of lamb with mint sauce and roast vegetables.
NOTE
For quicker results, remove the bone, roll lamb, truss with wetted kitchen string and roast for 1 hour for medium or 1½ hours for
25