Lamb Roast in Kambrook's Convection Oven

Ingredients

• 1kg rolled lamb roast
• 1 tbsp rosemary, roughly chopped
• 1 tbsp mint, roughly chopped
• 2 tsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp salt
• ¼ tsp ground white pepper
• 1 tbsp olive oil

Directions

1. Place the low rack into the base of the oven bowl of Kambrook’s Turbo Convection oven.
2. Place the roast into the oven bowl and onto the rack, skin side down. Place the extension ring on top and secure the lid.
3. Select ‘ROAST’ setting and then press the ‘+ TIME’ button until ‘25’ 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.
4. 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.
5. In a bowl, combine the rosemary, mint, mustard, pepper, salt and oil. Brush onto the roast using a pastry brush and then place the extension ring on top and secure the lid.
6. Select ‘ROAST’ setting and then press the ‘+ TIME’ button until ‘30’ 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.
7. Allow to rest for 15 minutes and serve with roasted vegetables.