Other recipe links:

Caramel Pecan Scrolls
Lemon Garlic Lamb Roast
Thai Green Fish Curry
Marinated fillet of Beef
Vegetable Lasagne
Spinach & Sweet Potato Salad

Lemon Garlic Lamb Roast

The following recipe is designed for use in the Smeg range of ovens, utilising their unique "Thermoseal" function. It is also however suitable for use in any fan forced oven as well.

Ingredients

• 2kg leg of lamb
• 2 cloves of garlic
• one quarter teaspoon of lemon juice
• half a tea spoon of ground pepper
• half a tea spoon of dried rosemary
• Roasting vegetables of your choice
• one quarter tea spoon of cooking oil or 125g of melted butter.

Oven Setting

• Temperature -150-160ºC
• Functions -Fan forced, Fan grill
• Pre-heat - 5 minutes
• Shelf position - Third from the top.

Method

Wipe meat with absorbent paper, score fat/ skin layer, season with pepper. Cut the garlic into slivers and push into small slits in the lamb.
Brush the lamb with lemon juice. Sprinkle with rosemary. Place the grill rack over the grill dish. Place the meat on the rack underside up. Fan cook at 150-160ºC for 60 minutes.
Peel vegetables. Cut into large pieces. Remove meat from the oven. Turn over. Coat vegetables with cooking oil or melted butter. Arrange around meat on the grill rack. Return to the oven. Turn the oven fan grill. Fan grill at 150ºC for a further 40 minutes or until the vegetables are crisp and golden and the meat is cooked through.

Note -Cooking time given in this recipe produces a well done roast.