No roast like a kiwi roast!


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Last weekend it was national roast day. Roast lamb isn’t something I normally go (taste choice only) for but I know its very good for you, so for nutritional purposes I will eat it.

We decided to try a local recipe for roasting lamb. Here it is.

Ingredients

A leg of lamb
Roughly chopped vegetables
Sea salt and black pepper
1/2 cup mint jelly
1/2 cup apple jelly

Method

  • Take lamb out of fridge and allow to temper for an hour at room temperature covered in a shaded spot.
  • Heat the over to 220 degrees C
  • Choosing a low sided roasting dish, create a bed of vegetables or place a roasting rack in the dish.
  • Place the leg on top and season generously.
  • Pace in a preheated oven and roast for 15 mins
  • turn the oven down to 180C and roast for a further (25 mins per 500g meat)
  • About 30 mins before the end of the cooking period, mix up the mint jelly and apple jelly and spread over the lamb.
  • Baste every ten mins
  • remote from the oven at the required time, leave to rest covered with a clean tea towel for 30 mins.

You could also add crispy paprika potatoes…

Ingredients

2 peeled agria potatoes per person
1/2 cup rice bran oil (or olive oil)
1/2 tsp smoked paprika
Sea salt to taste
Juice one lemon

  • Heat oven to 220C
  • Boil the potatoes in well salted water until they are rough around the edges and almost falling apart (20-30 mins)
  • Drain and transfer to a roasting pan
  • Toss with the oil, paprika and salt until well covered and seasoned
  • Roast for 30 mins or until crisp on the outside
  • Remove from the oven, squeeze the lemon over them and serve.

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