BBQ Oven Recipes.
Roast Beef | Serves |
2kg silverside or topside beef |
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2 teaspoons French mustard |
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1/4 cup oil |
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2 teaspoons fresh thyme |
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salt & pepper
Trim meat of excess fat and sinew.
Combine mustard, oil and thyme. Brush over meat and season with salt and pepper. Place meat on a greased sheet of foil. Curl edges of foil to seal meat.
Cook with lid on for approximately 2 hours or until desired. Lightly brush the meat with a little oil during the last 15 minutes of cooking.
Allow the meat to cool for 10 minutes before slicing.
Roast leg of Lamb | Serves 4 |
2kg leg of lamb |
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1 teaspoon crushed garlic |
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Olive oil |
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salt & pepper |
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Trim meat of excess fat and sinew. Coat meat with olive oil. Spread garlic over meat and season with salt and pepper.
Cook with lid on for approximately 21/2 hours for medium rare meat. Brush meat with a little oil, during the last 15 minutes of cooking.
Allow the meat to cool for 15 minutes before slicing. Serve with mint sauce or jelly.
Roast Chicken | Serves 4 |
1.8kg chicken |
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5 pieces garlic |
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1 small bunch fresh rosemary |
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Olive oil |
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salt & pepper
Wash and clean chicken thoroughly, removing any fat deposits inside the cavity. Pat dry with paper towel.
Place the garlic and 1/2 the bunch of rosemary in the cavity. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned.
Brush the chicken on a greased sheet of foil and curl in the edges. The foil will hold in all the juices. Cook with the lid on for approximately 2 hours 15 minutes, or until cooked.
Note: To determine whether chicken is thoroughly cooked, insert a skewer into the thigh. If the juices run clear, the chicken is cooked.
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