R5
Roast chicken
1 medium onion, peeled
1
/
2
bunch thyme
1.5kg chicken, washed
1 tablespoon oil
Salt and pepper, to taste
1. Preheat the oven at 200ºC for 10 minutes.
2. Insert onion and thyme into chicken cavity. Truss
the chicken with wetted kitchen string. Brush with
oil and season with salt and pepper if desired.
3. Bake at 180ºC for 1
1
/
2
- 1
3
/
4
hours or until cooked
when tested.
4. Remove the chicken, cover with foil and allow to
rest for 15 minutes before carving. Serve with
Potato and Onion Gratin and steamed vegetables.
Roast leg of lamb
1.2kg leg of lamb, trimmed
3 garlic cloves, peeled, thinly sliced
2 sprigs rosemary
2 sprigs thyme
2 tablespoons olive oil
Salt & freshly ground black pepper, to taste
Fresh Mint Sauce:
1
/
4
cup caster sugar
3
/
4
cup fresh mint leaves, chopped
1 cup malt vinegar
1. Preheat the oven at 200ºC for 10 minutes.
2. Make small slits in the surface of the lamb and
insert the garlic, rosemary and thyme. Place into
the lightly greased baking pan. Brush the lamb
with olive oil and season with salt and pepper.
3. Bake at 180ºC for 1
1
/
4
hours for medium or
1
3
/
4
hours for well-done. Baste occasionally with
pan juices.
4. Remove the lamb, cover loosely with foil and
allow to rest for 15 minutes before carving.
5. For the Fresh Mint Sauce, combine sugar, mint
leaves and vinegar in a screw top jar. Shake well
to combine. Allow to stand for 20 minutes.
Serve with Fresh Mint Sauce and roasted vegetables.
4-6
4-6
