Sunbeam BT7000 manual Roasts, Roast Pork with Bacon and Sage Crumb, cloves garlic, crushed

Roasts

Roast Pork with Bacon and Sage Crumb

Serves: 6-8

150g bacon, chopped

7 fresh sage leaves, roughly chopped

1 egg, lightly beaten

1 onion, finely chopped

2 cloves garlic, crushed

2 ½ cups fresh white bread crumbs ¼ cup olive oil

2kg rolled pork loin, skin scored

Salt and freshly ground black pepper, to taste

1.Preheat oven to 210°C using the BAKE setting. Place the drip tray insert in the baking tray.

2.In a large bowl combine bacon, sage, egg, onion, garlic, bread crumbs and oil. Stir to combine. Season to taste with salt and pepper.

3.Remove string from pork. Dry thoroughly with paper towel. Rub skin generously with salt and pepper. Place the pork on drip tray insert.

4.Roast in the middle shelf of the oven for 30 minutes or until the skin is starting to crisp. Reduce temperature to 180°C and cook for a further 2 hours or until cooked.

5.While the pork is resting, press the bread crumb stuffing into a baking dish. Bake for 15-20 minutes or until golden brown.

Roast Leg of Lamb	Serves: 6-8
5 sprigs fresh rosemary
2kg leg of lamb
4 cloves garlic, quartered
¼ cup olive oil

Salt and freshly ground black pepper, to taste

1.Preheat oven to 210°C using the BAKE setting.

2.Cut the rosemary sprigs into 16 2-3cm pieces.

3.With a sharp thin knife, make 16 small incisions into the flesh of the lamb. Push a piece of rosemary and garlic into each incision. Rub lamb with oil and season generously with salt and pepper.

4.Place lamb on tray and roast in the low shelf of the oven for 1- 1 ½ hours or until desired. Allow to rest in dish for 5-10 minutes before serving.

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