Recipes continued
Marinated Lamb Roast | Serves |
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard ¼ cup mango chutney
2 x 300g mini roast lamb rumps
1.Combine oil, rosemary, garlic, rind, juice, mustard and chutney in a large zip lock bag or large dish.
2.Place lamb in marinade; cover and refrigerate for 4 hours or overnight.
3.Preheat oven to 210°C. Place wire rack on the bottom shelf in the raised position.
4.Drain marinade from lamb; reserve marinade. Place lamb on the baking pan with drip tray insert and place in compact oven. Cook for about approximately 30 minutes for medium and
5.Stand lamb, covered, for 10 minutes before carving. Serve lamb with steamed vegetables.
Roast Chicken with Stuffing | Serves 4 |
1.4kg whole fresh chicken sea salt
freshly ground black pepper Stuffing
1 small onion, chopped finely
2 teaspoons olive oil
2 cups fresh bread crumbs
30g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh sage
1.Preheat oven to 210°C. Place wire rack on the bottom shelf in the sunken position.
2.Wash and clean chicken thoroughly. Pat dry with paper towelling.
3.To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well.
4.Place the stuffing inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned.
5.Brush the chicken with oil and season with salt and pepper.
6.Place the chicken onto the baking tray. Reduce heat to 180°c and cook for approximately 1 hour and 15 minutes or until cooked.
Note: To check the chicken to see if it has cooked thoroughly, insert a skewer into the thigh. The chicken is cooked when the juices run clear.
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