Rosemary Leg Of Lamb With Mint Sauce; Roast Chicken Stuffed With Herbs; Mint Sauce - Sunbeam BT5350 Instruction Booklet

Roasts (continued)
Rosemary Leg of Lamb
with Mint Sauce
2kg leg of lamb
4 cloves garlic, crushed
30g butter, softened
5-6 stalks fresh rosemary
Salt and freshly ground black pepper, to taste
1.Preheat oven to 210°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position.
2.Remove lamb from fridge and bring to
room temperature.
3.In a small bowl combine garlic and butter.
Season to taste with salt and pepper.
4.With a sharp thin knife, make between
20-30 small incisions into the flesh of the
lamb. Push the butter and garlic into each
incision with a few rosemary leaves.
5.Place in oven and bake for 1- 1 ½ hours or
until cooked. Allow lamb to rest for 10-15
minutes before serving.

Mint Sauce

1 bunch fresh mint
3 tablespoons boiling water
1 tablespoon caster sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper, to taste
1.Strip mint leaves from stalk and roughly
chop.
2.Place mint leaves, water and sugar in a
small jug. Stir and allow to cool.
3.Add vinegar and season to taste with salt
and pepper.
18

Roast Chicken Stuffed with Herbs

Serves: 4-6
1-1.5kg whole chicken
1 bunch fresh parsley
1 bunch fresh sage
5-6 sprigs fresh thyme
1 lemon, quartered
4 cloves garlic, chopped
50g butter, softened
Kitchen twine
Salt and freshly ground black pepper, to taste
1.Preheat oven to 180°C using the BAKE
2.Rinse chicken under cold water, remove
3.Place parsley, sage, thyme, lemon and half
4.In a small bowl combine butter and
Makes: ½ cup
5.Place on baking tray and cook for 40-50
TIP: Soak the kitchen twine in water for
1 hour before tying the chicken. This will
prevent the string from burning.
setting. Place rack in the middle shelf in
the sunken position.
giblets. Pat dry.
of the garlic in the chicken cavity.
remaining garlic. Season with salt and
pepper. Spread the butter mixture
underneath the skin of the chicken.
Tie together chicken legs with kitchen
twine.
minutes or until juices run clear. Allow
chicken to rest for 10-15 minutes before
serving.
Serves: 4