Sunbeam Convection Pizza Bake & Grill BT7000 Instruction Booklet page 29

Roasts
Roast Pork with Bacon and Sage Crumb
Serves: 6-8
150g bacon, chopped
7 fresh sage leaves, roughly chopped
1 egg, lightly beaten
1 onion, finely chopped
2 cloves garlic, crushed
2 ½ cups fresh white bread crumbs
¼ cup olive oil
2kg rolled pork loin, skin scored
Salt and freshly ground black pepper, to taste
1.Preheat oven to 210°C using the BAKE
setting. Place the drip tray insert in the
baking tray.
2.In a large bowl combine bacon, sage, egg,
onion, garlic, bread crumbs and oil. Stir
to combine. Season to taste with salt and
pepper.
3.Remove string from pork. Dry thoroughly
with paper towel. Rub skin generously with
salt and pepper. Place the pork on drip tray
insert.
4.Roast in the middle shelf of the oven for
30 minutes or until the skin is starting to
crisp. Reduce temperature to 180°C and
cook for a further 2 hours or until cooked.
5.While the pork is resting, press the bread
crumb stuffing into a baking dish. Bake for
15-20 minutes or until golden brown.
Roast Leg of Lamb
5 sprigs fresh rosemary
2kg leg of lamb
4 cloves garlic, quartered
¼ cup olive oil
Salt and freshly ground black pepper, to taste
1.Preheat oven to 210°C using the BAKE
setting.
2.Cut the rosemary sprigs into 16 2-3cm
pieces.
3.With a sharp thin knife, make 16 small
incisions into the flesh of the lamb. Push
a piece of rosemary and garlic into each
incision. Rub lamb with oil and season
generously with salt and pepper.
4.Place lamb on tray and roast in the low
shelf of the oven for 1- 1 ½ hours or until
desired. Allow to rest in dish for 5-10
minutes before serving.
Serves: 6-8
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