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Recipes continued
Marinated Lamb Roast Serves 2-3
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
2 x 300g mini roast lamb rumps
1. Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock
bag or large dish.
2. Place lamb in marinade; cover and
refrigerate for 4 hours or overnight.
3. Preheat oven to 210°C. Place wire rack on
the bottom shelf in the raised position.
4. Drain marinade from lamb; reserve
marinade. Place lamb on the baking pan
and place in compact oven. Cook for about
approximately 30 minutes for medium and
35-40 minutes for well done, brushing
occasionally with reserved marinade.
5. Stand lamb, covered, for 10 minutes
before carving. Serve lamb with steamed
vegetables.
Roast Chicken with Stuffing Serves 4
1.4kg whole fresh chicken
sea salt
freshly ground black pepper
Stuffing
1 small onion, chopped finely
2 teaspoons olive oil
2 cups fresh bread crumbs
30g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh sage
1. Preheat oven to 210°C. Place wire rack on
the bottom shelf in the sunken position.
2. Wash and clean chicken thoroughly.
Pat dry with paper towelling.
3. To make stuffing, cook onion in oil until
softened. Add to remaining stuffing
ingredients and mix well.
4. Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
5. Brush the chicken with oil and season with
salt and pepper.
6. Place the chicken onto the baking tray.
Reduce heat to 180°c and cook for
approximately 1 hour and 15 minutes or
until cooked.
Note: To check the chicken to see if it has
cooked thoroughly, insert a skewer into the
thigh. The chicken is cooked when the juices
run clear.