INGREDIENTS
- 2kg lamb leg roast
- 3 cloves garlic, cut into ¼’s
- 2 tbsp olive oil
- 2 tsp flaked salt
DIRECTIONS
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Place the low rack into the base of the oven bowl of Kambrook’s Turbo Convection oven.
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Place the roast into the oven bowl and onto the rack, skin side down. Place the extension ring on top and secure the lid.
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Select ‘ROAST’ setting and then press the ‘+ TIME’ button until ‘50’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.
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Remove the lid and place onto the lid holder. Remove the extension ring and turn the roast over so that the skin is facing upwards.
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Make small cuts on the top of the roast and push the garlic pieces into the roast. Drizzle with olive oil and sprinkle with salt and then place the extension ring on top and secure the lid.
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Select ‘ROAST’ setting and then press the ‘+ TIME’ button until ‘50’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.
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Allow to rest for 15 minutes and serve with roasted vegetables.
NOTE: Roast will be cooked to Medium Rare.
LEFTOVERS
Smokey Babaganoush with Lamb Roast Pita
Gently open a pita pocket and fill with 2 tablespoons babaganoush dip, 100g roast lamb and mint leaves.
Souvlaki Wraps
Place 8 wraps onto a clean bench surface and evenly distribute 1 cup tabouli, 1/4 cup tzatziki, 50g baby spinach leaves, and 200g left over lamb leg roast.