Using a small knife cut small slits in the surface of the lamb and push the garlic and rosemary into them. Brush the lamb with the olive oil and season the leg with salt and pepper and place onto the roasting tray.
Place the lamb into the Multi Oven. Cook for 11⁄2 hours to medium or
2 hours for well done, basting with the pan juices every 20 minutes.
While the roast is cooking combine all the ingredients for the mint sauce, place them in a screw top jar and shake to combine.
When the roast is cooked let it rest for 20 minutes, covered in foil
Serving suggestion:
Serve with baked vegetables and boiled new potatoes
NOTE:The timer will need to be reset after 90 minutes to cook the lamb to well done
Chocolate muffins
Makes 12
20g butter, melted for greasing
2 cups of
1⁄2 teaspoon baking powder
1⁄4 cup cocoa powder
3 tablespoons caster sugar
1 cup dark chocolate bits
1 egg, lightly beaten
1 cup + 1 tablespoon of milk
50g butter, melted
Preheat the Multi Oven to 180°c for 10 mins with the element selector switch selecting both elements, place the wire rack in the middle rack position.
Lightly grease 6 x 1⁄2 cup capacity muffin pan with melted butter.
Sift the flour and cocoa together into a large bowl. Stir in castor sugar and choc bits, mix well.
Combine the egg, milk and butter and pour into the dry ingredients. Mix until just combined. Spoon half the mixture into the muffin pans until
Bake at 160°c for 20 minutes or until muffins are cooked when tested.Turn muffins out onto a wire rack to cool slightly.
Repeat with remaining mixture.
Serve warm.
Serving suggestions:
Top with chocolate icing or slice in half and place a small scoop of ice cream inside.
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