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17
Serves 4
1.25 kg leg of lamb
2 garlic cloves
3 sprigs of rosemary
2 tablespoons of olive oil
Salt and ground pepper
¾ cup of water
Fresh mint sauce:
¼ cup caster sugar
¾ cup fresh mint leaves chopped
1 cup/250ml malt vinegar
1. Remove all trays from the Multi
Function Mini Oven.
2. Preheat the Multi Function Mini Oven
to 210ºC.
3. Set the Element Control Dial selecting
top and bottom elements. Place the
wire rack in the bottom rack position.
4. Using a small knife cut small slits in
the surface of the lamb and push the
garlic and rosemary into slits.
5. Brush the lamb with the olive oil and
season the leg with salt and pepper
and place into the baking tray.
6. Pour water into the base of baking
tray with lamb.
7. Place into the Multi Function Mini
Oven. Lower oven temperature to
180ºC. Cook for 1 to 1¼ hours for
medium or 1¼ to 1½ hours for well
done, basting with the pan juices
every 20 minutes.
8. While roast is cooking combine all the
ingredients for the mint sauce, place
them in a screw top jar and shake
to combine.
9. When roast is cooked let it rest for 20
minutes, covered in foil.
10. Serve with baked vegetables and
boiled new potatoes.
NOTE: The timer will need to be
reset after 60 minutes.
KOT710_IB_FA.indd 17 2/12/09 8:56 AM