Clementine Day of @somethingsiliketocook has put together this recipe using our Seasoned Boneless Lamb Leg which has been released for Easter! The lamb is perfect to cook as it is, or you can spend a little more time adding in some other flavours following the recipe below. This lamb is perfect with our Spiced Whole Cauliflower Pack.
Place cut onions on the bottom of a roasting pan. Chop end of garlic head off and place this in too - unpeeled is fine.
Put lamb on top of onion bed.
Add all other ingredients to a mortar and pestle or a food processor and grind into a thick paste.
Using your hands, spread and rub this all over the lamb - not worrying too much if bits fall off the sides.
Fill the base of the dish with about an inch and a half of chicken stock, you can top up with water if you don’t have enough.
Cover with a sheet of baking paper and then a layer or two of foil, enough to tuck around the edges of the pan to seal in the steam.
Put on the central rack in oven for 1.5 hours.
Then increase temperature to 180 C and remove foil, baste with the liquid in the pan - cook for another 45-60 minutes uncovered until browned on the outside. I like to stop every 10-15 minutes and baste throughout this step but it’s optional. Don’t worry if the basting washing off the paste, this will help the outside of the lamb to brown.
If you have a meat thermometer - you’re looking for 63 degrees celsius internal temp - no higher please.
Remove from oven and let rest for 10 - 15 minutes.
For some, roasting a whole chicken can be a tad daunting, but we’re here to guide you through some simple steps so that you can cook a succulent and golden roast chook every time. There's a thousand and one ways to roast a chicken and everyone has their method, but this is a simple and foolproof method that you can alter to suit whatever your preferences may be!
Naturally, we'd eat anything that's topped with a pillow of mash potato and golden cheese, so in celebration of our money-saving cuts, we're sharing one of our favourite ways of cooking our beef mince, a Classic Cottage Pie! Not only is it also packed with veg, but it warms you from the inside out, providing you with the perfect dinner to come home to after a cold Melbourne winters day.