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R3
Roast chicken
1 medium onion, peeled
1
⁄
2
bunch thyme
1.5kg chicken, washed and dried
1 tablespoon oil
Salt and pepper
Olive oil, for greasing
1. Using the ‘Rotisserie ’ function.
2. Insert onion and thyme into chicken cavity. Truss
the chicken with wetted kitchen string. Brush with
oil and season with salt and pepper if desired.
3. Assemble and secure the chicken on the rotisserie
rod, spikes and thumbscrews. Follow assembly and
cooking directions for Rotisserie Function (page 12)
Roast for 1
1
⁄
4
hours or until cooked when tested.
4. Remove the chicken from the oven. Follow Step
14, Rotisserie Function (Page 13)
5. Cover with foil and allow to rest for 15 minutes
before serving. Remove the chicken from the
rotisserie rod. Follow Step 15, Rotisserie Function
(page 13).
Serve with Potato and Onion bake (page R7) and
steamed vegetables.
Roast leg of lamb
1.2kg leg of lamb, trimmed
3 garlic cloves, peeled, thinly sliced
2 sprigs rosemary
2 sprigs thyme
Salt & freshly ground black pepper
Olive oil, for greasing
FRESH MINT SAUCE
1
⁄
4
cup caster sugar
3
⁄
4
cup fresh mint leaves, chopped
1 cup malt vinegar
1. Using the ‘Bake’ function, preheat the oven for
10 minutes at 210ºC.
2. Make small slits in the surface of the lamb and
insert pieces of garlic, rosemary and thyme. Place
into the lightly greased baking pan. Brush the
lamb with olive oil and season with salt and
pepper. Place into oven.
3. Reduce temperature to 160ºC. Roast for 1
1
⁄
4
hours
for medium or 1
3
⁄
4
hours for well done. Baste
occasionally with pan juices.
4. Remove the lamb, cover loosely with foil and
allow to rest for 15 minutes before carving.
5. For the mint sauce, combine sugar, mint leaves
and vinegar in a screw top jar. Shake well to
combine. Allow to stand for 20 minutes.
Serve the roast leg of lamb with mint sauce and
roast vegetables.
For quicker results, remove the bone, roll lamb,
truss with wetted kitchen string and roast for
1 hour for medium or 1
1
⁄
2
hours for well-done.
Note
4-64-6